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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”. Oh yeah, I’ve got a great to prepare the toppings.

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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Sweet Basil (2)

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Fennel bulb

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Prep Time: 30 minutes
Inactive Prep Time: 30 minutes
Cook 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
Total Time:  2 hours 8 minutes
Equipment: 2 rimmed baking sheet pans, indoor grill pan, 2 large mixing bowls, rolling pin, 1 small mixing bowl, 2 pair of disposable gloves, chef’s knife

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 leaves, roughly chopped
2 tablespoons of Italian flat-leaf parsley, roughly chopped
1 16-ounce package of Spring Mix

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 an acronym for extra virgin olive oil.

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Crostini With Whipped Goat Cheese And Grape Tomato Salad

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We know them as crostini, an appetizer consisting of a small slice of toasted or grilled bread and toppings. Usually veggies, meats, or cheeses. To tell you the truth, I could eat these every night and never get tired of it. My Crostinis With Whipped Goat Cheese And Grape Tomato Salad.

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Sweet Basil (2)

Tarragon

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I specifically asked the deli of my local grocery store to slice for me 2-1/2-inch thick slices of Genoa salami so I could dice it up for my salad.

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I cubed each one into 1-inch chunks.

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I’m using a Tuscan Garlic Ciabatta for this recipe.

Ciabatta

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Crostini Topped With A Grape Tomato Salad

 

 

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Equipment: 10-cup food processor, 2 rimmed baking sheet pans

Ingredients:
1 loaf of Tuscan Garlic Ciabatta, sliced (yields 16 slices) substitute plain Ciabatta or a baguette
2-1/2-inch thick slices Genoa salami, 1-inch dice
2 pints grape tomatoes, yellow and red, halved
2 cloves garlic, minced
1 tablespoon red wine vinegar
2 teaspoons Kosher salt|
1 teaspoon freshly cracked black pepper
2 tablespoons fresh tarragon leaves, chopped
1/2 cup fresh basil leaves, julienned

Ingredients For Whipped Goat Cheese:
8-ounces goat cheese, room temperature
4-ounces cream cheese, room temperature
1 tablespoon fresh lemon juice
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
1/3 cup *E.V.O.O.

Directions For Tuscan Ciabatta Bread:
Preheat oven to 375-degrees F.
Slice ciabatta bread at a 45-degree angle into 1/2 -inch thick slices. Arrange the bread in a single layer on a rimmed baking sheet. Brush the top surface of each slice of ciabatta lightly with olive oil. Sprinkle with Kosher salt and freshly cracked black pepper to taste. Place into the oven on the center rack. Bake for 12 to 15 minutes, or until the bread is golden. Take the baking sheet out of the oven and let the toast cool slightly before adding the toppings.

In a large bowl,  add halved grape tomatoes, minced garlic, red wine vinegar, Kosher salt, freshly cracked black pepper, chopped tarragon, julienned basil leaves, and diced salami. Toss all the ingredients together, set aside

Directions For Whipped Goat Cheese:
In a food processor, add room temperature goat cheese, room temperature cream cheese. Pulse that for a minute. Next, add fresh lemon juice, Kosher salt, freshly cracked black pepper, and *E.V.O.O. Process until smooth. Transfer to a bowl.

*E.V.O.O. is Extra Virgin Olive Oil

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Heirloom Tomato Salads

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Heirloom Tomatoes are at their best in late summer. I was able to find some great Heirloom Tomatoes in all colors and sizes. I’ve put together two styles of Heirloom Tomato Salads.

The first one is an Heirloom Tomato Caprese Salad combined with fresh mozzarella, fresh basil, Kosher salt, freshly cracked black pepper, and *E.V.O.O.

Local Grown Florida Heirloom Tomatoes

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Tarragon

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fresh basil

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Red Wine Vinaigrette

The second one is an Heirloom Tomato Salad that doesn’t require anything but a little Kosher salt, freshly cracked black pepper, julienned fresh basil leaves, and *E.V.O.O.

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Prep Time: 10 minutes (each salad)
Yields: 4 servings per salad

Ingredients For Red Wine Vinaigrette:
2 tablespoons of red wine vinegar
1/2 teaspoon of Dijon mustard
1/2 teaspoon of granulated sugar
1/4 cup of *E.V.O.O.
1/2 teaspoon of dried oregano
1/2 teaspoon of Kosher salt
1/4 teaspoon of fresh ground black pepper

Directions For Dressing:
Place all the above ingredients into an 8-ounce jelly jar with a tight-fitting lid. Shake well before using. Store at room temperature.

Ingredients For Heirloom Tomato Caprese Salad:
2 1/2 pounds of heirloom tomatoes, a combination of slices and wedges
1 cup of fresh basil leaves plus a sprig for garnish
2 tablespoons of fresh tarragon leaves
1 (12-ounce) package of fresh mozzarella, sliced and quartered
1 1/2 tablespoons Kosher salt
1 1/2 teaspoons freshly ground black pepper
Sprig of fresh basil for garnish
Sprig of freshy tarragon leaves for garnish

Ingredients For Heirloom Tomato Salad:
2 yellow heirloom tomatoes, sliced 1/4-inch thick
2 red heirloom tomatoes, sliced 1/4-inch thick
1/2 pint yellow grape tomatoes, halved
1/2 pint red grape tomatoes, halved
1 1/2 tablespoons Kosher salt
1 1/2 teaspoons freshly ground black pepper
6 fresh basil leaves, julienned

To Serve: Arrange the tomatoes on a large serving platter, family-style.

*E.V.O.O. is Extra Virgin Olive Oil.

Balsamic, Cilantro-Lime, And Lemon Vinaigrettes

 

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