Well, I needed to put the morel mushrooms from Thursday into action and thought a great vehicle would be a grilled pizza. After making and rolling out the dough, we brushed it with olive oil and a sprinkle of kosher salt then grilled it on one side (for about 6-8 minutes), then took it off the grill to put our toppings on the cooked side and then slipped it back on the grill (with the uncooked/raw side down on the grill) for another 6 minutes or so - just until the cheese was all melted and starting to turn a little brown and the under side of the pizza had the right intensity of grill marks. Our pizza sauce was a very quick no-cook version (just whisk together a 28-oz. can of crushed tomatoes with 2 tablespoons of red wine vinegar, 5 cloves of minced garlic, some salt and pepper, then add a little water to thin it to the desired consistency -- not to thin, but spreadable). This formed the base of the pizza followed by the toppings: shallots and morel mushrooms (sauteed together in a little butter and olive oil, salt and pepper, then a splash of sherry vinegar to finish), chopped kalamata olives, sundried tomatoes (not the kind packed in oil, but the plain, dry kind that you reconstitute in hot water), thinly sliced fresh mozzarella cheese, grated parmesano reggiano cheese, and fresh chopped thyme. When it came off the grill we sprinkled the top with dried edible flowers our friends gave us from a food market they visited in Paris.
Fine Cooking magazine has a wonderful Web site that has a recipe tool to help you build your own grilled pizza. They give you lots of options for sauces and toppings and then allow you to print/save your recipe. They even provide you with additional recipes and directions for making the pizza dough, various sauces, and other add-ins. Click here for the Web site to create your own grilled pizza masterpiece.
Michael commented that our pizza was probably the best we had ever made (I think it definitely placed Top 3 on my list). I hope you enjoy your own creation as much as we did ours.
Pizza sounds fabulous - we will definately be trying. Funny enough, I found fresh morels in Victoria yesterday so used them in some lovely tarts (with goat cheese)!
ReplyDeleteYou must have recognized yourself as the source of the dried flowers from France. It's not like all our friends think of such a great gift to bring us back from their Parisien holiday!
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