Рецепт Grilled Pizza Bianca Portobellos, Eggplant And 3 Cheeses
| Порций: 4 |
Ингредиенты
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Инструкции
- Prepare a hardwood charcoal fire and set the grill rack 3 to 4 inches above the coals. In a bowl, mix the garlic with 1/4 c. of extra virgin olive oil. Liberally brush the oil on the mushrooms and eggplant. In aother bowl, toss together the fontina, parmesan, and gorgonzola. Cover and chill. When white ash begiins to appear on the coals, the fire is ready. Grill the mushroom caps till softenend and cooked through, about 4 min per side. Grill the eggplant slices till tender,about two min per side. Slice the mushroom caps 1/8 inch thick and set aside with the eggplant. Divide the pizza dough into four equal pcs. Keep 3 pcs covered. On a large, lightly oiled unrimmed baking sheet, spread and flatten the fourth piece of dough with your hands to create a 12 inch free form round about 1/16 inch thick; don't make a lip. Gently drape the dough on the warm grill, within a minute the dough will puff slightly, the underside will stiffen and grill marks will appear. Using tongs, immediately flip the crust over onto a warmed baking sheet and brush with extra virgin olive oil. Scatter one fourth of the mixed cheeses, parsley and grilled vegetables over the crust. Drizzle the pizza with 1 to 2 tbls. of extra virgin olive oil. Slide the pizza back toward the warm coals but not directly over sections receiving high heat; check the underside often to see which it's not charring. The pizza is done when the cheeses are melted and the vegetables are heated through, 3 to 4 min.
- Serve the pizza warm off the grill. Repeat procedure to make the remaining pizzas.