Northwest NEWS

July 30, 2001

Home & Garden

Dining In: Pizza on the Grill

Chinese Chicken Pizza with Hoisin Sauce
   2 boneless, skinless chicken breasts or leftover cooked chicken, cut into cubes or strips, measuring 1 c.
   2 Tbsp. olive oil, divided
   1/4 c. cornmeal or all-purpose flour (for rolling dough)
   1 4-inch ball of prepared dough (recipe follows), or purchased frozen dough at room temperature
   1/4 c. hoisin sauce (available in the Asian section of most grocery stores)
   4 scallions (green onions), finely sliced
   2/3 c. cilantro leaves, stems discarded before measuring
   1/2 red bell pepper, sliced into paper-thin strips
   1 c. mozzarella cheese, grated
   Sea salt and freshly ground pepper
   Brush chicken breasts lightly with olive oil and season with salt and pepper. Grill over direct heat 10-15 minutes, turning once halfway through, until well cooked (internal temperature will read 165 degrees). Remove from grill. When cool, cut into 1/2-inch strips and set aside.
   Lightly sprinkle work surface with cornmeal or flour. Place dough directly in the middle of the work surface. Roll out gently into either a 12-inch rectangle or circle, 1/4-inch thick. Brush both sides with remaining 2 Tbsp. olive oil and set aside until ready to grill.
   Place dough in center of the cooking grate and grill directly over medium heat for 2-4 minutes until the bottom of the crust is well marked and browned.
   Remove from grill and spread hoisin sauce evenly over cooked side of crust. Sprinkle chicken, scallions, cilantro and red pepper evenly over crust. Top with cheese. If using a gas grill, switch to indirect heat. Return pizza to the center of the cooking grate and cook with lid closed until bottom is well- browned, toppings are warm and cheese is bubbly, about 5-10 minutes.
   Remove from grill and season to taste. Slice and serve immediately.
   Makes 1 12-inch pizza
  
   Pizza Di Prosciutto Parmigiano Ed Asparaghi
   12 spears asparagus
   3 Tbsp. olive oil, divided
   1/4 c. cornmeal or all-purpose flour (for rolling dough)
   1 4-inch ball prepared dough (recipe follows), or purchased frozen dough at room temperature
   1 c. Parmesan cheese, grated
   2 oz. Prosciutto or Black Forest ham, finely sliced
   Sea salt and ground pepper
   Coat asparagus spears with 1 Tbsp. olive oil, season with salt and grill 8 minutes over direct heat, turning 1/4 rotation every 2 minutes. Cut into 1-inch pieces, set aside.
   Lightly sprinkle work surface with cornmeal or flour. Place dough directly in the middle of the work surface. Roll out gently into either a 12-inch rectangle or circle, 1/4-inch thick. Brush both sides with olive oil and set aside until ready to grill. Gently place dough in center of the cooking grate directly over medium heat for 2-4 minutes, until the bottom of the crust is well marked and browned. Remove pizza from grill and sprinkle cheese generously over cooked side of crust. Top with ham and asparagus making sure to spread evenly over crust. If using a gas grill, switch to indirect heat. Return pizza to the cooking grate and cook with lid closed until bottom is well browned, toppings are warm and cheese is bubbly, about 5-10 minutes. Remove from grill and season with pepper to taste. Slice and serve immediately.
   Makes 1 12-inch pizza
  
   Food Processor Pizza Dough
   1-1/2 c. lukewarm water
   1 envelope (2-1/4 tsp.) rapid rise yeast
   1-1/2 Tbsp. sugar
   2 Tbsp. olive oil, plus extra for oiling bowl
   3 c. bread flour or all-purpose flour, plus extra for dusting hands and work surfaces
   1-1/2 tsp. salt
   Pour water into work bowl of large food processor. Sprinkle yeast and sugar over water and pulse twice. Add oil, flour and salt and process until mixture comes together. Dough should be soft and slightly sticky. (If it is very sticky, add flour 1 Tbsp. at a time and pulse briefly. If it is too stiff, add 1 Tbsp. water and pulse briefly.) Process another 30 seconds.
   Turn dough onto a lightly-floured work surface; knead by hand to form a smooth, round ball.
   Put dough into deep, lightly oiled bowl and cover with plastic wrap. Place in warm oven (100 degrees). Let rise for 30 minutes or until doubled. Remove from oven, punch dough down and turn out onto lightly-floured work surface. Divide into 4-inch balls and proceed with pizza- making instructions.
  
   Duckling Focaccia Pizza
   1 roast half duckling, thawed, shredded
   6 prepared Focaccia bread (or and premade pizza dough), 7-9" diameter
   18 oz. pizza sauce
   12 oz. sun dried tomatoes
   16oz. provolone cheese, sliced
   6 oz. roasted garlic cloves, sliced
   3 oz. fresh rosemary sprigs
   1. debone and shred thawed duckling.
   2. Spread pizza sauce on Focaccia
   3. Top with sun dried tomatoes first, then duckling and roasted garlic. Fan slices or provolone over top. Srpinkle with rosemary sprigs/
   4. Place on pizza stoen or sheet pan and bake at 400 for 13-15 minutes or until cheese is golden brown.
   Makes 6 servings.
  
   Grilled Veggie Sandwiches
   3 Tbsp. baslmic or red wine vinegar
   2 tsp. extra virgin olive oil
   1/4 c. fresh basil leaves, chopped (or 1 Tbsp. dired) plus 1 Tbsp. chopped fresh basil leaves (or 1 tsp. dried)
   1 small eggplant, sliced into thin rounds
   1 zucchini, sliced thin
   1 yellow sumer squash, sliced thin
   1 red bell pepper, seeded and sliced thin
   1 small red onion, in 1/2 inch sliced, seperated
   Salt and freshly ground pepper to taste, if desired
   1/4 c. non fat yogurt
   2 Tbsp. reduced fat mayonnaise
   1 tsp. lemon juice
   4 buns, 4 tortillas, or 8 slices sandwich bread (preferably whole grain)
   Blend vinegar, oil and 1/4 c. basil in large bowl. Add vegetables and toss to coat. Grill or broil tender and lightly browned, turning frequently to brown all sides and avoid charring.
   Transfer to platter and set aside to cool. Vegetables may be grilled the day before and refrigerated, wrapped in plastic wrap, for up to 3 days. Bring chilled vegetables to room temperature or warm slightly in mivrowave before assembling sandwiches.
   Make spread by mxing together yogurt, mayo, remaining basil and lemon juice until well combined and smooth.
   To assemble sandwiches, spread yogurt mixture on bottom half of buns, over tortillas, or on 4 slices bread. Divide vegetable mixture among each. Sprinkle lightly with salt and pepper, if desired. Top each with top half of bun or slice of bread, or roll tortilla into cigar shaped roll.
   Makes 4 servings.
  
   Yam and Black Beans Wraps
   1 sweet potato (yam), peeled and shredded (about 1 c. or 1 can (15 oz.) yams, finely chopped
   1/2 c. chopped red onion
   1 c. black beans, rinsed and drained
   2 green onion, sliced
   1/4 c. sunflower seeds
   2 Tbsp. light Italian or Ceaser dressing
   1 tsp. honey
   6 flour tortillas warmed to soften
   In skillet coated with nonstick cooking spray, saute shredded chopped yams over medium high heat for about 5 minutes or until crisp tender. Transfer to bowl. In same skillet coated with nonstick cooking sprat, saute red onion for about 5 minutes until tender. Add sauteed onion, black beans, green onion, and peanuts to shredded yans, mixing well. In small bowl, mix together dressing and honey and toss with yam mixture to coat. Fill tortillas and wrap.