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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Rustic-Style Grilled Pizzas

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Whenever I talk about making pizza at home, I need to decide on the toppings. Because we’re into the beginning of summer, I thought I check out what was in season at my local farmers’ market. Boy was I surprised! There was so much to choose from that I thought I get a little of everything.

These pizzas are great if you’re leading a vegetarian lifestyle. I will post this under both categories, “pizza dishes” and “vegetarian dishes”. Most importantly, I want to show my readers a great way to prepare your toppings for any pizza.

Making your own pizza dough is fun but because this post is going to concentrate on the toppings. I’m taking help from my local grocery store and buying the pre-made pizza dough. You can also go to your local pizzeria and buy your dough.

Let’s get started on my Rustic-Style Grilled Pizzas.

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Prep Time: 30 to 40 minutes
(this includes the slicing and dicing and preparing the salad topping for the pizzas)
Inactive Prep Time: 30 minutes
(removing the foil and allowing the vegetables to cool)
Roasting Time: 30 to 60 minutes
(each of the veggies takes a different roasting time. The roasting order starts with onions and fennel, next, the bell peppers, garlic, and finally, the beets.)
Grilling Time: 2 to 4 minutes per side
Equipment: 2 rimmed baking sheet pans, indoor grill pan, 2 large mixing bowls, 1 small mixing bowl, 2 pair of disposable gloves

Complete List Of Ingredients:
1 ball of store-bought pizza dough
2 4-ounce balls of fresh mozzarella cheese
4 ounces of fresh goat cheese
6 slices of Prosciutto, thin julienned strips (optional)
4 heirloom tomatoes, cut into wedges
1 sweet onion, roasted
2 bulbs of fennel cleaned, cored, and roasted
2 red beets, roasted and diced
2 golden beets, roasted and diced
1 red bell pepper, roasted and julienned
1 yellow bell pepper, roasted and julienned
2 bulbs of garlic, roasted
3 tablespoons of basil leave chopped
2 tablespoons of Italian parsley chopped
1 package of arugula

Ingredients From The Pantry:
Olive oil
Extra Virgin Olive Oil
Kosher salt
Black pepper
Red wine vinegar
granulated sugar

Ingredients For Heirloom Tomato Topping:
4 heirloom tomatoes, cut into wedges
1 teaspoon of sugar
1 tablespoon of Kosher salt
1 teaspoon of black pepper
2 tablespoons of chopped fresh basil leaves
1 tablespoon of red wine vinegar
1/4 cup of *E.V.O.O.

Directions For Heirloom Tomato Topping:
Add all the ingredients to a large mixing bowl, toss to combine. Set aside.

Ingredients For Roasted Fennel And Onions:
1 large sweet onion quartered
2 bulbs of fennel cored and quartered
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper
1/4 cup of olive oil

Note: The fennel and onions will roast on the same rimmed baking sheet pan. The garlic, bell peppers, and beets will roast on the second baking sheet.

Note: Watch the roasting times for each vegetable.

Directions For Roasted Fennel:
Preheat oven to 425-degrees F.
Place the fennel and onions onto a rimmed sheet pan, spread out into one even layer. Drizzle with olive oil, salt, and pepper, toss to coat. Roast for 30 to 35 minutes. Transfer to a large mixing bowl set aside.

Note: The bell peppers, beets, and garlic bell peppers will roast on the same baking sheet pan.

Ingredients For Roasted garlic:
2 bulbs of garlic, cut in half crosswise
1/2 cup plus 2 tablespoons of olive oil
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper

Directions For Roasted Garlic:
Preheat oven to 425-degrees F.
Place the halved garlic bulbs into a large piece of aluminum foil. Drizzle with 2 tablespoons of olive oil over the tops of each half. Sprinkle with Kosher salt and fresh ground black pepper. Wrap the garlic up tightly in the foil, transfer to a baking sheet pan. Roast for 40 minutes. Once cool enough to handle, squeeze the garlic cloves out of their skins into a small bowl. Add 1/2 cup of olive oil, using a fork smash the garlic into a paste.

Ingredients For Roasted Bell Peppers:
1 yellow bell pepper, washed and dried
1 red bell pepper, washed and dried

Directions For Roasted Bell Peppers;
Preheat oven to 425-degrees F.
Wrap each bell pepper in foil, Place onto a baking sheet pan along with the garlic. Roast for 30 to 35 minutes. Unwrap the peppers, transfer to a large mixing bowl. cover tightly with plastic wrap. Allow to steam for 10 minutes. Remove the skins, seed, and slice into julienne strips. Transfer to a large mixing bowl. Set aside.
Ingredients For Roasted Beets:
2 red beets, washed and dried, cut off the tops and bottoms, cut in half
2 golden beets, washed and dried, cut off the tops and bottoms, cut in half
2 tablespoons of Kosher salt, divided
2 teaspoons of freshly ground black pepper, divided
1/2 cup of olive oil
2 tablespoons of *E.V.O.O., divided
2 tablespoons of Italian flat-leaf parsley, finely chopped
1 tablespoon of fresh basil leaves, roughly chopped
2 tablespoons of red wine vinegar

Directions For Roasted Beets:
Preheat oven to 425-degrees F.
Layout two large pieces of aluminum foil. Place the red in one and the golden ones on another. Add the olive oil, Kosher salt, and fresh ground black pepper to each pair of beets. Using gloves toss to combine. Wrap up tightly in the foil, transfer to the baking sheet pan containing the wrapped garlic and bell peppers. Roast for 1 hour (60 minutes) or until a knife can be inserted with no resistance. Once cool, using disposable gloves, remove the skins, dice, and transfer to a large mixing bowl. Add chopped basil, Italian parsley, 2 tablespoons of *E.V.O.O., and red wine vinegar. Toss to combine set aside.

Directions For Store-Bought Pizza Dough:
Allow the dough rest a room temperature for 1 hour. Cut the dough ball into four equal parts. Next, dust a flat surface with all-purpose flour. Roll the dough out to around 6 to 8-inches in diameter. They don’t have to be perfectly round, that’s what gives them that rustic look.

Preheat an indoor grill pan over medium-high heat. Brush two of the pizza doughs with olive oil then place onto the grill pan, oiled side down. Brush the tops with olive oil. Grill for 2 to 4 minutes per side.

Preheat oven to 425-degrees F.
Arrange the four grilled pizzas (2 grilled pizzas on each pan) onto 2 rimmed baking sheet pans. Next, brush the tops of each of the pizzas with roasted garlic. Evenly distribute torn fresh mozzarella over each one. the pizzas. Transfer the baking sheet pans to the oven leaving the door slightly ajar. This process only takes a couple of minutes.

Once the cheese melts, pull the pizzas out and start arranging the toppings. I made different combinations of flavors for each of the four pizzas. For the base of all of the pizzas, I added the roasted onions and fennel over top of the melted mozzarella. Two of them I saved for the heirloom tomatoes and prosciutto, one for the roasted peppers, and one for the roasted red and yellow beets topped with crumbled goat cheese.

To serve the pizzas I added mixed greens, which included baby spinach, Swiss chard, and baby kale. The heirloom tomato pizzas, I laid the greens underneath the tomatoes because I wanted the colors to show through. Then I topped with the sliced prosciutto. With the roasted peppers and beets, I placed the greens on top with a sprinkling of Kosher salt and pepper. You could make your Rustic-Style Grilled Pizzas with whatever ingredients you like. These are just a few ideas you may want to play around with when you’re making your favorite pizza.

*E.V.O.O. is extra virgin olive oil.

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Mikki V’s

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Mikki V’s Bar and Grill where great food meets great service. If you’re in the Orlando area, and you want to experience where the locals hang out, this is a must stop. Crafted beers and homemade potato chips smothered in a blue cheese Alfredo sauce or any of their Smoked in-house BBQ entrees. Their creamy Lobster Mac & Cheese is a must! Located at 156 Tuskawilla Rd. Winter Springs, FL. 32708 or visit www.mikkivs.com for their hours, menu, and directions.

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Gary Danko- Fisherman’s Wharf, San Francisco

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Renowned chef Gary Danko’s fixed priced menus of classic French cooking in an elegant setting. Gary Danko’s been awarded two Michelin stars. This is a stop you must make when in the Bay Area. This is just one of the gems that San Francisco’s iconic Fisherman’s Wharf neighborhood has to offer. Located at 800 N. Point St. San Francisco, CA. 94109 or visit www.garydanko.com for more information.

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