Category Archives: pizza

Grilled Portabella Veggie "Pizzas"

What a great way to substitute the dough in pizza!  These “pizzas” were super easy to make and you could put anything you want on them really.  I followed this recipe but added my own toppings.  I could not find the Laughing Cow cheese recommended in this recipe so i just used shredded mozzarella cheese. In the frying pan I added garlic, onion and yellow pepper to top the cheese, then I mixed up freshly diced tomatoes and fresh basil. The notes in the recipe are not mine but the creator of this recipe that I found on Twitter. (@NicoleHCook) http://www.dailydishrecipes.com/grilled-portabella-veggie-pizzas/  




2 large portabella mushroom caps
2 cloves of garlic, chopped (or minced)
2 teaspoons of extra virgin olive oil (you really don’t need much)
4 wedges of Laughing Cow – Light Garlic & Herb cheese
1 cup red peppers, chopped
1 cup green peppers, chopped
1/2 cup onion, chopped
1 cup baby kale, chopped

1. In a large saucepan on your stove, heat the olive oil on low.
2. Pop your portabella mushrooms in there and saute for 1-2 minutes.  Flip them over and saute the other side for about 1-2 minutes or just until they are slightly softened.  Remove the mushrooms to a baking pan lined with tin foil.
3. Add the garlic, onions, kale and both peppers to the oil.
4. Saute for a few minutes or until the onions are translucent.  Stir around frequently.  I also added a dash of salt and pepper but it’s definitely not needed.
5. Remove from heat when done.
6. Add two wedges of Laughing Cow Light Garlic and Herb cheese to each portabella cap. Kinda smoosh it down in there.
7. Divide the veggies from the saucepan between the two portabella mushrooms.
8. Broil the mushrooms for about 2-3 minutes (I did this in my toaster oven on the broil setting, if using a large oven, just pay attention to it and don’t walk away so you don’t burn anything).

Stacked Pizza


This recipe is taken from The Best of Bridge.  It is under the appetizer section, but we often make it for dinner since we love it so much.



7 sheets phyllo pastry
1/2 cup butter, melted 125 mL
1/2 cup freshly grated Parmesan 125 mL
cheese
1 1/2 cups grated Mozzarella 375 mL
cheese
1 onion, thinly sliced
5-6 Roma tomatoes, thinly sliced
1 tsp. oregano 5 mL
salt & pepper to taste
fresh herb sprigs – thyme, oregano, rosemary



1. Preheat oven to 375 deg.F (190 deg.C). To thaw and prepare phyllo, follow package instructions. Place first sheet of phyllo on baking sheet, brush with butter and sprinkle with 1 Tbsp.(15 mL) Parmesan cheese. Repeat until all sheets are used. Press firmly so layers will stick together. Sprinkle top sheet with Mozzarella and onions. Arrange tomato slices on top. Season with oregano, salt and pepper. Bake for 20-25 minutes, until edges are golden. Decorate with herbs and cut into squares. 
Note: Olives, anchovies, peppers can also be used – but don’t overload as this is a delicate crust!

Grilled Vegetarian Pizza

This is my favorite pizza.  It takes some work to make but it is well worth it.  The recipe asks to cut the dough in 8 pieces, i just make 2 pizzas on the BBQ. You would think the dough would fall through the grates of the BBQ, but it doesn’t.  The crust turns out perfect every time.  I highly recommend that you make this pizza with the basil drizzle, but I have made it without and the pizza is still good.  I use my Kitchen Aid mixer with the dough attachment to make the crust.  This recipe was taken from The Best of HeartSmart Cooking by Bonnie Stern.



Grilled Vegetarian Pizza
CRUST
1 cup warm water
1 Tbsp granulated sugar
1 envelope dry yeast (1 Tbsp)
1 cup all-purpose flour
1 cup whole wheat flour
2 Tbsp cornmeal
1 tsp salt
2 Tbsp olive oil, divided


TOPPING
1 cup packed fresh basil leaves
3 Tbsp olive oil
1/2 tsp salt
1/2 cup Cherry tomato sauce (see recipe below)
4 oz part-skim mozzarella cheese, thinly sliced


1. To prepare crust, in a large bowl, combine warm water and sugar .  Sprinkle with yeast and let stand for 10 minutes, or until yeast bubbles up.
2. Stir in all-purpose flour, whole wheat flour, cornmeal, salt and 1 tbsp oil.  (This can be done by hand or in a food processor.)  If necessary, add more all-purpose flour until dough is still very soft but does not stick to your fingers or counter.
3.  Knead dough for 5 to 8 minutes, form into a ball and place in a large bowl with remaining 1 tbsp oil.  Roll dough in oil,  cover and let rise for 1 to 1 1/2 hours, or until dough doubles in volume.
4. Meanwhile, to prepare topping, in a food processor, puree basil, oil and salt.
5. Punch dough down and cut into 8 pieces.  Roll out or stretch each piece of dough until very thin (about 6 inches/15 cm in diameter.) Do not worry if pieces are oddly shaped.  Spray with non-stick cooking spray or brush with a little olive oil.
6. Place dough on a hot grill and grill for 1 to 2 minutes per side.  Reduce heat to low.
7. Top pizzas with tomato sauce and mozzarella, close lid and cook for about 5 minutes, or until cheese bubbles and crust is crispy on bottom (check occasionally to make sure bottom is not browning too much.)  You can also transfer grilled dough to a baking sheet, add toppings and bake in a preheated 400F oven for 10 minutes.
8. Drizzle each pizza with 1 tsp basil oil.  (Freeze any remaining basil oil.)

CHERRY TOMATO SAUCE
Heat 1 Tbsp olive oil in a large, deep non-stick skillet on medium heat.  Add 4 chopped cloves garlic and a pinch of pepper flakes and cook gently for a few minutes until fragrant. Add 4 cups whole cherry tomatoes, 1 tsp salt, 1/4 tsp pepper and 2 tbsp shredded fresh basil and cook for 5 to 10 minutes, or until tomatoes split and deflate and sauce becomes somewhat thick.  If pan becomes dry, add 1/4 cup water.  Makes 3 cups