This week, the Recipes for Health columnist Martha Rose Shulman turns to a summer weekend staple, the grill, to make pizzas. She writes:
Pizzas made on the grill are really more like topped flatbreads. They get plenty of direct heat, so the surfaces brown nicely, but not enough ambient heat, even with the lid closed, for a crumb to develop on the rim of the pizza. Stretch out or roll the dough very thin, with no raised edge, so that the pizzas won't have a doughy texture.
It's much easier to work with smaller pies, so I divide into three portions dough that I usually divide in half, and I roll them to approximately 10-inch disks. Then I freeze the disks between pieces of lightly dusted parchment so I don't have to worry about the dough sticking or tearing when I'm ready to put it on the grill. I take it from the freezer shortly before I'm ready to grill it, and the cold rounds are easy to manipulate.
It's important that you don't weigh down your pizzas with ingredients, especially marinara sauce, or they'll be difficult to get on and off the grill and they'll be soggy. A thin layer of marinara – 1/4 cup – will be plenty for a 10-inch disk. As for vegetables, because the pizzas get so little time on the grill, they will taste best if you grill them a bit beforehand, on their own, in a grill pan. Then they get the nice charred flavor we love. I've given you recipes this week for tomato, eggplant, onion and fennel pizzas. Other vegetables that work well are peppers, summer squash, artichoke hearts, even potatoes.
Set up all the fixings on a table near the grill, and have your friends and children participate in assembling the pizzas. Let the week's Recipes for Health be a guide and come up with your own combinations.
Here are five ways to make pizza without going near an oven.
Pizza Marinara on the Grill: A basic pizza recipe you can use to create whatever flavor combinations you like.
Pizza on the Grill With Cherry Tomatoes, Mozzarella and Arugula: No precooked sauce is needed for these pies.
Grilled Pizza With Grilled Eggplant and Cherry Tomatoes: The grilled eggplant slices are equally good on their own, or use them instead of crusts for "eggplant pizzas."
Grilled Pizza With Grilled Red Onions and Feta: Cooking the onions on the grill before assembling the pizza give them a nice charred flavor.
Grilled Pizza With Grilled Fennel and Parmesan: Imported black olives are optional, but they add a briny punch that complements the sweet fennel.
Anda sedang membaca artikel tentang
Well: A New Way to Make Pizza
Dengan url
http://healtybodyguard.blogspot.com/2013/07/well-new-way-to-make-pizza.html
Anda boleh menyebar luaskannya atau mengcopy paste-nya
Well: A New Way to Make Pizza
namun jangan lupa untuk meletakkan link
sebagai sumbernya
0 komentar:
Posting Komentar