ForneyLife

Foodie Philly Weekend – Part 1: Grilled Pizza

Posted in Food, Recipes by Elizabeth on August 9, 2010

This weekend Adam and I went up to Philly.

Thanks guys!

The purpose of the trip will come later, for now I will share with you the excellent dinner that Jen and Julie prepared for us on Friday evening.

Jen has become somewhat of a pizza making guru.  She’s made different sorts of doughs, one of which is a Mario Batali recipe.  For this dinner she chose a new dough from Smitten Kitchen (a combination of Smitten Kitchen’s “standby” and Batali’s).

Since there were 8 people at dinner she doubled the recipe to make four pizzas.

After rolling out the dough, Julie grilled each for about 10 minutes.  They come out nice and crisp and fluffy – looking almost like naan.  The dough can also be baked in the oven, along with the pizzas.  Try both ways to find which you like.

To these, Jen added her sauce:

Saute 2 medium onions in some olive oil and chili flakes.  Add 3 cloves of grated onion and 3 grated carrots.  Let everyone have a good sweat in there.  Add a can of tomato paste, season with salt and pepper.  This will caramelize for a few minutes.  Then add about 1.5-2 cups red wine (a Malbec was the choice of the night).  Let this reduce until it is almost gone.

Then add 3 cans of crushed tomatoes.  Bring the mix to a simmer and walk away for about 25-30 minutes.  Friday, when Jen returned to the sauce to taste for seasoning, she decided it needed a little extra something.  She added about 3 tbsp of balsamic vinegar, adding a nice depth of flavor to compliment the tomatoes and wine.  She promptly tore up some fresh basil and let the sauce simmer for another 30 minutes.  You can leave this sauce off the heat after this for as long as you like that day (while you’re running errands, this sauce will do nothing but get tastier as all the ingredients interact).  Put leftovers in the fridge four about a week and a half.  There is also the option to blend the sauce if you prefer a smooth pizza sauce (Jen used an immersion blender, but a regular blender or food processor also works).

After the dough was off the grill it got sauced, literally.  We made two different kinds of pizza:

One was fresh tomatoes, slices of fresh mozzarella, and fresh basil.  The aroma was delightful both raw and cooked.

The second was shredded mozzarella cheese, mushrooms, and some browned sopressata (option for pepperoni or prosciutto here also).

These were then put back on the grill for another 5 minutes.  Alternatively you can preheat your oven to 400 deg, with the baking sheet inside (this helps to crisp the crust).

Roll out the dough, put on the sprayed baking sheet and top quickly.  Smitten Kitchen and others advise cornmeal instead of cooking spray for your baking sheet.  This is fine but be careful of the cornmeal that does not touch the pizza as it will burn and likely set off some smoke detectors.  Bake for about 12 minutes.

We added a light Caesar salad to this meal, with plenty of wine and beer to go around.  All in all, it was a perfect way to end a traffic ridden drive to Philly.

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We can't forget about Chester!

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One Response

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  1. Meredith said, on August 11, 2010 at 12:38 pm

    Holy moly! That looks and sounds so good and like it is fun to make the whole thing from start to finish! Brings a whole new definition to “pizza party”! What was the purpose of the trip Miss Tyrious? 😉


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