Wednesday, June 24, 2009

Out Door Fare

It has been hot here, in the mid to upper 80's and 80-95% humidity. I am not a fan of turning on any heat sources during the summer. (Excuse the pun, I know)

So, when I came across a recipe for grilled pizza I was all over it. This is a veggie pizza served warm, not hot. Jon and I are going to add some grilled chicken next time to add some protein. But a great pizza as is.

GARDEN UPDATE: Things are going great in the square foot garden. Plants and seedlings are growing quickly. They like the recent warm, humid weather. I have high hopes for fresh produce. Photos soon!

Here's to you and your culinary adventures, friend. Cheers!

Grilled Salad Pizza
Serves 4

1 refrigerated pizza crust
1/2 teaspoon dried Italian seasoning
Cooking spray
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 1/2 cups coarsely chopped trimmed arugula (about 4 ounces)*
1 1/2 cups chopped seeded tomato
1/4 cup chopped fresh basil
2 teaspoons balsamic vinegar
1 1/2 teaspoons coarse ground mustard
2 tsp olive oil
1 (14-ounce) can artichoke hearts, rinsed, drained and chopped
OPT: grilled chicken strips

Heat a grill grate coated with cooking spray over medium heat. Place dough directly on grill; cook until golden brown. DO NOT WALK AWAY, it will burn quickly if left unattended.

Turn dough over; sprinkle with mozzarella, herbs, and Parmesan. Cook until cheese melts, again, don't walk away or it will burn. Remove from grill.

Combine oil, arugula, and remaining ingredients in a medium bowl. Spoon salad onto pizza crust using a slotted spoon. Cut pizza into 8 wedges. Serve immediately.

* I used baby spring greens which was a blend of arugula, baby lettuces, endive, and radicchio.

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