EGGPLANT, GREEN OLIVE, AND PROVOLONE PIZZA
Good, cheesy pizza generally doesn't need much help in the flavor department, but a grilled pie has a smoky dimension (here amplified by meaty grilled eggplant) that always leaves people clamoring for more.
Provided by Maggie Ruggiero
Categories Cheese Olive Appetizer Bake Vegetarian Quick & Easy Backyard BBQ Dinner Lunch Eggplant Grill Grill/Barbecue Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
- Stir together garlic and oil. Brush some of garlic oil on both sides of eggplant and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill, covered, turning once, until tender, 6 to 8 minutes total. Cut into roughly 1-inch pieces.
- Stretch dough into about a 12- by 10-inch rectangle on a large baking sheet and lightly brush with garlic oil. Oil grill rack, then put dough, oiled side down, on grill. Brush top with more garlic oil. Grill, covered, until underside is golden-brown, 1 1/2 to 3 minutes.
- Using tongs, return crust, grilled side up, to baking sheet. Scatter eggplant, cheese, olives, and parsley over crust. Slide pizza from sheet onto grill and grill, covered, until underside is golden-brown and cheese is melted, about 3 minutes.
ST. LOUIS PIZZA
Steps:
- In the bowl of an electric mixer fitted with the dough hook, combine the flour, baking powder, and salt. Mix 1/2 cup plus 2 tablespoons water and the olive oil in a cup, and, with the mixer on medium speed, pour the wet ingredients into the dry. Knead the dough in the mixer until soft and smooth, about 2 minutes. Remove the dough, and knead on a well-floured counter a few times, then wrap in plastic and let rest at room temperature while you make the topping.
- Preheat oven to 450 degrees F with a pizza stone on the bottom rack (see page 83). Drain and crush the canned tomatoes, squeezing out as much juice as possible (save the juices for a future sauce or soup). Coarsely chop the tomatoes, and put in a medium bowl; add the crushed garlic, olive oil, and salt. Let steep 10 to 15 minutes. After the garlic has steeped, discard it and stir in the basil.
- Combine the three cheeses in a food processor, pulsing until cheese is mixed to a crumbly paste.
- Divide the dough in half. On a floured work surface, roll the dough into an 11-to-12-inch round. Put the dough on a floured pizza peel, or on the back of a baking sheet lined with parchment paper. Spread with half of the sauce, all the way to the edges of the dough. Top with half of the cheese. Slide the pizza off the pizza peel or baking sheet with parchment onto the pizza stone. Bake until very crispy, about 13 to 15 minutes. Repeat with remaining sauce and dough.
ST. LOUIS-STYLE PIZZA
Provel cheese and a cracker-thin crust are the hallmarks of this St. Louis-style pizza recipe. Don't forget to cut your pizza as they would in Missouri-square pieces only! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 pizzas (4 servings each.)
Number Of Ingredients 13
Steps:
- In a large bowl, whisk flour, baking powder and salt. Stir in water and oil until combined. Turn onto a lightly floured surface. Gently form into a ball. Cover and let rest 10 minutes. Divide dough in half. On parchment, roll each half into a 10-in. circle. Transfer (leaving dough on parchment) to a 12-in. pizza pan. , Preheat oven to 425°. Combine sauce ingredients; spread over pizzas. Top with pepperoni, green pepper, onion and cheese. If desired, sprinkle with additional dried basil and oregano. Bake on a low oven rack, one at a time, until bottom of crust is golden and cheese is lightly browned, 15-20 minutes. Cut into squares.
Nutrition Facts : Calories 382 calories, Fat 23g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 755mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein.
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