Рецепт Grilled Pizza With Spinach And Feta
Ингредиенты
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Инструкции
- Now you can enjoy homemade pizza all summer long without heating up your kitchen. Grilling produces an exceptionally light and crisp pizza crust. You will need a covered charcoal grill or possibly gas grill with 2 burners to properly grill pizza using indirect heat. If time is limited, you can also use prepared or possibly purchased pizza dough.
- PIZZA DOUGH: In food processor, combine flour, cornmeal, yeast, salt and sugar and pulse on and off to mix. In small saucepan or possibly glass measuring c., combine 2/3 c. water and 1 tsp. oil. Heat on stove top or possibly in microwave till warm to the touch. An instant-read thermometer should register between 110F and 120F.
- With food processor motor running, gradually pour warm liquid through feed tube. Process till dough forms a ball, then process for 1 minute to knead.
- (If mix is too dry, add in 1 to 2 Tbsp. hot water.)
- Transfer dough to lightly floured surface. Cover with plastic wrap and let rest for 20 to 30 min. (Dough can be prepared 1 day ahead and refrigerated.)
- Meanwhile, in large pot, heat 2 tsp. oil over medium-high heat. Add in scallions and garlic and cook, stirring, till just softened, 30 to 60 seconds. Add in spinach and cook, tossing with tongs, just till wilted, 3 to 4 min. Drain spinach mix in colander, pressing our moisture.
- In medium bowl, mix ricotta, salt, pepper and cayenne. Stir in spinach mix, feta and dill.
- Prepare grill for indirect cooking: If using charcoal grill, build a warm fire in one half of grill. If using gas grill, preheat one burner on high, leaving the other unlit. Dust 2 baking sheets with cornmeal.
- Divide pizza dough into 4 pcs. On lightly floured surface, roll each piece into 8-inch circle. Place 2 dough circles on each prepared baking sheet. Bring crusts and spinach topping to grill.
- Using your hands, transfer 2 dough circles to warm side of grill. Cover grill and cook till dough has puffed and underside is light golden brown, 1 to 1 1/2 min. Using tongs, flip crusts over and place on cooler side of grill.
- Spread one-quarter of topping (about 1 c.) over each crust. Top with half of tomatoes. Cover and cook till crusts are crisp and topping is heated through, 3 to 5 min. Repeat with remaining crusts, topping and tomatoes. Serve right away.