Grilled Margherita Pizza

Grilled pizza seems to be all the rage nowadays, but I’ve never had the opportunity to try making it myself. I’ve heard from other people about either how easy it was to make or how much of a disaster it was. I decided to give it a go and hope for the best. I must say I was a little nervous when the dough first went on the grill, but boy was I really happy with the end result. I was lucky enough to have some fresh tomatoes from my father-in-law’s garden, but you can use whatever ingredients you have on hand. I also went with store bought dough to save on time (which I haven’t had much of lately), but if you’ve got the time you can make your own. Grilled Margherita Pizza

  • store bought or homemade dough
  • generous amount of olive oil
  • toppings of your choice

Preheat grill to 300 degrees. Divide dough into two portions. With a rolling pin on a lightly floured surface, roll each portion into two 1/4″ thick pizzas. Coat one side in olive oil and place directly on grill grates for about 5 minutes or until dough begins to rise. Once dough has risen, flip pizzas over and coat other side with olive oil. Cook for about 5 more minutes. Remove from heat and add toppings of your choice to each pizza. Add back to the grill until cheese begins to melt and the bottom crust has browned.

Zucchini Pizza Crust

Last Saturday we picked up our third bag from our farm share only to realize there was more zucchini in it. After making zucchini, banana and chocolate chip muffins, I thought to myself “what else can I do with all this zucchini?” Ding! That’s when I remembered seeing on Pinterest that there was influx of my friends posting cauliflower pizza crust recipes. Why couldn’t I do that with zucchini? Well you already know where I’m going with this. To me it was like the skies opened and all of lives problems were suddenly solved. Yes, it was that serious. A pizza. That was delicious? And healthy? And used up all of my zucchini? Who could really ask for more? Not me. That’s for sure. Oh, annnd my zucchini-hating husband tried a bite and said “That’s pretty good.” Hallelujah!

Zucchini Pizza Crust

  • large zucchini, shredded about 2 cups
  • 2 eggs
  • 1-1/2 cups shredded mozzarella cheese
  • handful of fresh torn basil or 2 teaspoons dried
  • salt and pepper
  • toppings of your choice
Preheat oven to 450 degrees. Toss the shredded zucchini with salt and let it sit in a colander for about ten minutes. Squeeze handfuls of zucchini to remove any excess water. To the drained zucchini add the eggs, cheese, salt and pepper, and mix well. Spread the ‘dough’ evenly into a well greased pie pan or parchment lined baking sheet and bake for 15 minutes or until the crust is browned on the edges. Remove from oven and add toppings. Bake for an additional 5 minutes.

Make-Your-Own Pizzettas

This weeknight meal is a great way to please a few different palates. Just pick up a few toppings and the naan flatbread bases, and keep in the fridge for when the pizza mood strikes. Here are two delicious options to get you started!

Smoked Salmon Pizzetta

  • 1 Garlic naan flatbread
  • 2 ounces smoked salmon
  • pecorino-romano cheese, shredded
  • 1/2 cup non-fat plain Greek yogurt
  • 1 tablespoon light mayonnaise
  • 1 teaspoon dried or fresh dill
  • 1 teaspoon dried or fresh chives
  • thinly sliced red onion
  • 1 tablespoon capers

Preheat the oven to 425 degrees with your pizza stone inside. In a bowl, mix together the yogurt, mayo, dill and chives. Once the oven is preheated, remove the pizza stone and place your naan flatbread in the center. Spread the yogurt mixture over the entire base; top with the salmon, capers, and red onion and shredded cheese. Bake for 10 to 12 minutes, until the cheese on top begins to brown and the crust looks a little crispy. Enjoy with a nice glass of crisp white wine for best results!! And for the meat eater in the bunch:

Hot Olives, Turkey and Bleu Pizzetta

  • 1 Garlic naan flatbread
  • olive oil
  • 2 slices deli-sliced turkey breast
  • pitted hot olive mix
  • sundried tomatoes, sliced
  • crumbly bleu cheese
  • pecorino-romano cheese, shredded

Same deal—preheat the oven to 425 degrees with your pizza stone inside. Once the oven is preheated, remove the pizza stone and place your naan flatbread in the center. Drizzle with olive oil, then top with the sliced or torn up turkey breast, halved olives mix, sundried tomatoes, bleu cheese crumbles and a little shredded cheese for good measure. Bake for 10 to 12 minutes, until the cheese and turkey begins to brown and the crust looks a little crispy. Enjoy! –Jordan

Meatball Subs

These meatball subs are delish and surprisingly easy to make! I throw all the ingredients in my Kitchen Aid mixer and let it do all the heavy lifting.

Meatball Subs

  • 1 pound ground beef
  • 1 egg
  • 1/4 cup Parmesan cheese
  • 1/4 cup of breadcrumbs
  • 2 tablespoons dried or fresh chopped parsley
  • salt and pepper
  • 1 tablespoon olive oil
  • Jar of favorite tomato sauce
  • Sub rolls
  • Mozzarella cheese, shredded

In a large bowl or the bowl of a Kitchen Aid mixer, add beef, egg, Parmesan cheese, breadcrumbs, parsley, salt and pepper. Mix by hand or on medium until ingredients are well incorporated. Roll into 2″ meatballs. In a large skillet over medium heat, add oil and fry meatballs until browned on each side. They won’t be cooked all the way through so don’t worry. In a sauce pan over medium low heat, add tomato sauce and browned meatballs. Simmer covered for 10 minutes. Meanwhile, heat broiler on high and on a broiler pan lined with foil, lie sub rolls flat. Add meatballs and sauce then top with cheese. Broil for 2-3 minutes, checking constantly to make sure nothing burns.

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