It’s Grillin’ Time Again!
Foodie Friday
Spring starts this weekend and that means it’s grillin’ time in the northeast. Truth be told, I grill all year long. I’ve been told my dry rub ribs would give Bobby Flay a run for his money (can you see a atsGf smack down?)! But you don’t have to cook meat, chicken, or fish to turn on the BBQ.
As the garden gets planted and the goodies ripen, I’ll post a variety of recipes for outdoor cooking. To start us off, I’d like to share a great way to make Pizza. Yes, pizza! Here is a vegetarian delight for the most discriminating. I can’t remember where I got this recipe, so if it’s from you …. Big Thanks!
Grilled Pizza with Fontina and Arugula
Prep Time: 10 min. Total Time: 25 min.
Serves 4
Ingredients:
2 Tbsp. extra virgin olive oil, plus more for drizzling
2 lbs. store-bought pizza dough (whole wheat)
1 lb. Fontina cheese, grated
Sea salt and freshly ground pepper
½ cup baby arugula
Directions
1. Preheat grill to medium. Brush a rimmed baking sheet with 1 Tbsp. oil (I also spray it with cooking spray). Using
hands, stretch dough into a 10-by-12-inch rectangle on baking sheet. Lightly brush top of dough with remaining tablespoon oil. Fold in half.
2. Gently transfer dough to grill, and unfold to lay flat. Cover, and grill until
underside is golden brown, 3 to 4 minutes. Using a pizza peel or wide spatula, flip
crust. Top with cheese. Cover and grill until bottom of pizza is golden brown and
cheese melts, 3 to 4 minutes more.
3. Transfer to a cutting board. Season with salt and pepper. Top with arugula and
drizzle with oil. Cut into squared.
Secret Tip: Put 1/2 the arugula on in step 2, then cover with cheese. This mixes the gooey deliciousness of the cheese with the slightly bitter arugula.
Options: Adding Greek olives, caramelized onions or sun dried tomatoes.
About the Author
Debra Pearlman Has Written 23 Articles For Us!
I own my production company, Peal Productions LLC. I now make my living as a documentary filmmaker who specializes in natural history and wildlife. I get to travel and experience amazing things, but I also know how hard it is to be a woman of a certain age, trying to make a living. I expanded my production company to include work in digital media, social media, and website design. This combines my photography/graphic arts/environmental science degrees and keeps me employed.
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Debra – This sound delish ..and easy to do. Love the simple idea of the slight bitterness of the greens with the sweetness and bit of saltiness of the gooey cheese.