The last two weeks of August were cold and rainy in Seattle. So when we had some warm, summer-like days again, I decided to have our cooking class outside, for the last time this year.
Whole Wheat Pizza Dough (total time 1 hour and 20 minutes)
makes 1 pound of pizza dough, or one 14 inch pizza, or 2-3 small pizzas
3/4 cup plus 2 Tbs. lukewarm water (105-115° Fahrenheit)
1 package active dry yeast (2 1/4 tsp.)
1 tsp. sugar
1/2 tsp. salt
1 cup whole wheat flour
1 cup all purpose flour plus additional for dusting
2 Tbs. yellow cornmeal
1. Stir water, yeast, sugar, and salt in a large bowl; let stand until the yeast is dissolved, about 5 minutes. Stir in whole-wheat flour and white flour until the dough begins to come together.
2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes (alternately you may mix the dough in a good processor. Process until it forms a ball then process about 1 minute to knead).
3. Place the dough in an oiled bowl and turn to coat. Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour.
4. When the dough is ready, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circle--don't worry if it's not perfectly symmetrical. Then use a rolling pin to roll into a circle about 14 inches in diameter. Place on a cookie sheet sprinkled with cornmeal and then grill on an oiled grill according to directions for pizzas. This can also be baked in an oven.
Note: This dough can be made ahead and either frozen or refrigerated. To refrigerate up to one day, complete step three, then cover the bowl with plastic wrap and refrigerate. To freeze, after step three, punch the dough down and wrap tightly with plastic wrap and freeze up to three months. Defrost the dough in the refrigerator overnight. Let the dough stand at room temperature for one hour before using.
Pizza on the Grill
You can make a regular pizza, you know, with sausage, or pepperoni, or veggies, and tomato sauce. Or, you can make a special pizza. Try one of the following:
Nectarine and Prosciutto Grilled Pizza
3/4 cup shredded Provolone cheese
1/4 cup crumbled blue cheese
1 pound Whole Wheat Pizza Dough
3 Tbs. prepared basil pesto
1/2 cup thinly sliced prosciutto (about 2 ounces)
1 large nectarine or peach, or two fresh apricots, pitted and thinly sliced
1 Tbs. balsamic vinegar
1/4 tsp. freshly ground pepper
olive oil to brush dough
1. Preheat grill to low
2. Mix provolone and blue cheese in a medium bowl; set aside.
3. Take the dough which is rolled out and set on a cornmeal dusted cookie sheet (see dough recipe) and lightly brush the top side with olive oil. Carefully lift the dough off the sheet and place oil-brushed side DOWN on the grill. Grill 3-4 minutes (depending on the heat).
4. Lightly brush olive oil on the top side. Using a large spatula flip the dough. Working quickly spread the pesto onto the grilled side, nearly to the edge. Quickly sprinkle 3/4s of the cheese mixture on top. Top with prosciutto slices, fruit, and remaining cheese. Close the lid and grill until the cheese has melted and the bottom of the crust has browned (about 8 minutes).
5. Drizzle balsamic vinegar over the pizza and season with pepper just before slicing and serving.
Grilled Garden Pizza
4 whole baby or 1 medium zucchini, halved lengthwise
2 cups chopped tomatoes
2 Tbs. tomato paste
8 fresh basil leaves
2 tsp. minced fresh oregano
1/4 tsp. salt
1/2 tsp. freshly ground pepper
1 pound Whole Wheat Pizza Dough
4 ounces mozzarella cheese, shredded
1 medium yellow bell pepper, diced
3 Tbs. grated parmesan cheese
1. Preheat grill to medium-high. Grill the zucchini until marked and softened. Thinly slice.
2. Reduce heat to low.
3. Process tomatoes, tomato paste, basil, oregano, salt and pepper in a food processor until smooth, scraping down the sides as needed.
4. Brush olive oil on the top side of the pizza dough (prepared as described in pizza dough recipe). Carefully lift the dough off the pan and put oiled side down on the grill. Brush oil on the top side. Grill for 3-4 minutes. Flip.
5. Working quickly spread the tomato mixture on the crust. Top with mozzarella, bell pepper and zucchini. Sprinkle on the Parmesan. Grill until cheese is melted and the bottom of the crust is browned, about 8 minutes.
J-Dawg Hot Dog Sauce
1 cup pepsi
1 cup brown sugar
1 cup ketchup
Bring to a boil to dissolve sugar and reduce a little of the liquid.
Serve with Barbecued Hot Dogs. Hot dogs can be sliced on one side, slightly--like the top of a loaf of french bread. You can also serve with a pickle, sauerkraut, banana peppers, onions, and mustard, as desired. A sturdy, bakery fresh bun is a necessity.
Dip to Die For
Laurie Metcalf -- Laurie says: This is the hit of every event I’ve ever taken it to!
½ cup cilantro
3 green onions
2 avocados
2 tomatoes
1 can white corn
1 can black beans
1 envelope Good Seasons Italian Dressing
Tortilla chips
Optional: Annie adds chopped red, yellow, or orange peppers
Green Party Salad
Any combination of ‘fancy green’ leafy combinations, such as:
10 oz. “Spring Mix”
5 oz. Leaf Spinach
1 head Romaine Lettuce
10 oz. “Italian Blend” salad greens (or another head of romaine)
Wash, spin to dry. Break into bite size pieces into a bowl.
2 green onions, thinly sliced, chopped small
1/3 cup sliced almonds
½ cup dried cranberries
2/3 cups fresh strawberries, sliced
6-8 cilantro leaves, chopped fine
2/3 cup feta cheese, crumbled
Mix these together with the lettuce.
‘Frost’ with
¼ container of Alfalfa Sprouts broken from the tops
Dressing
½ bottle of Brianna’s Vinaigrette salad dressing
½ bottle of Brianna’s Poppy Seed salad dressing
Whisk together before putting on the salad, serve immediately! Do not let the dressing sit on the salad too long before eating as it wilts the greens.
makes 1 pound of pizza dough, or one 14 inch pizza, or 2-3 small pizzas
3/4 cup plus 2 Tbs. lukewarm water (105-115° Fahrenheit)
1 package active dry yeast (2 1/4 tsp.)
1 tsp. sugar
1/2 tsp. salt
1 cup whole wheat flour
1 cup all purpose flour plus additional for dusting
2 Tbs. yellow cornmeal
1. Stir water, yeast, sugar, and salt in a large bowl; let stand until the yeast is dissolved, about 5 minutes. Stir in whole-wheat flour and white flour until the dough begins to come together.
2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes (alternately you may mix the dough in a good processor. Process until it forms a ball then process about 1 minute to knead).
3. Place the dough in an oiled bowl and turn to coat. Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour.
4. When the dough is ready, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circle--don't worry if it's not perfectly symmetrical. Then use a rolling pin to roll into a circle about 14 inches in diameter. Place on a cookie sheet sprinkled with cornmeal and then grill on an oiled grill according to directions for pizzas. This can also be baked in an oven.
Note: This dough can be made ahead and either frozen or refrigerated. To refrigerate up to one day, complete step three, then cover the bowl with plastic wrap and refrigerate. To freeze, after step three, punch the dough down and wrap tightly with plastic wrap and freeze up to three months. Defrost the dough in the refrigerator overnight. Let the dough stand at room temperature for one hour before using.
Pizza on the Grill
You can make a regular pizza, you know, with sausage, or pepperoni, or veggies, and tomato sauce. Or, you can make a special pizza. Try one of the following:
Nectarine and Prosciutto Grilled Pizza
3/4 cup shredded Provolone cheese
1/4 cup crumbled blue cheese
1 pound Whole Wheat Pizza Dough
3 Tbs. prepared basil pesto
1/2 cup thinly sliced prosciutto (about 2 ounces)
1 large nectarine or peach, or two fresh apricots, pitted and thinly sliced
1 Tbs. balsamic vinegar
1/4 tsp. freshly ground pepper
olive oil to brush dough
1. Preheat grill to low
2. Mix provolone and blue cheese in a medium bowl; set aside.
3. Take the dough which is rolled out and set on a cornmeal dusted cookie sheet (see dough recipe) and lightly brush the top side with olive oil. Carefully lift the dough off the sheet and place oil-brushed side DOWN on the grill. Grill 3-4 minutes (depending on the heat).
4. Lightly brush olive oil on the top side. Using a large spatula flip the dough. Working quickly spread the pesto onto the grilled side, nearly to the edge. Quickly sprinkle 3/4s of the cheese mixture on top. Top with prosciutto slices, fruit, and remaining cheese. Close the lid and grill until the cheese has melted and the bottom of the crust has browned (about 8 minutes).
5. Drizzle balsamic vinegar over the pizza and season with pepper just before slicing and serving.
Grilled Garden Pizza
4 whole baby or 1 medium zucchini, halved lengthwise
2 cups chopped tomatoes
2 Tbs. tomato paste
8 fresh basil leaves
2 tsp. minced fresh oregano
1/4 tsp. salt
1/2 tsp. freshly ground pepper
1 pound Whole Wheat Pizza Dough
4 ounces mozzarella cheese, shredded
1 medium yellow bell pepper, diced
3 Tbs. grated parmesan cheese
1. Preheat grill to medium-high. Grill the zucchini until marked and softened. Thinly slice.
2. Reduce heat to low.
3. Process tomatoes, tomato paste, basil, oregano, salt and pepper in a food processor until smooth, scraping down the sides as needed.
4. Brush olive oil on the top side of the pizza dough (prepared as described in pizza dough recipe). Carefully lift the dough off the pan and put oiled side down on the grill. Brush oil on the top side. Grill for 3-4 minutes. Flip.
5. Working quickly spread the tomato mixture on the crust. Top with mozzarella, bell pepper and zucchini. Sprinkle on the Parmesan. Grill until cheese is melted and the bottom of the crust is browned, about 8 minutes.
J-Dawg Hot Dog Sauce
1 cup pepsi
1 cup brown sugar
1 cup ketchup
Bring to a boil to dissolve sugar and reduce a little of the liquid.
Serve with Barbecued Hot Dogs. Hot dogs can be sliced on one side, slightly--like the top of a loaf of french bread. You can also serve with a pickle, sauerkraut, banana peppers, onions, and mustard, as desired. A sturdy, bakery fresh bun is a necessity.
Dip to Die For
Laurie Metcalf -- Laurie says: This is the hit of every event I’ve ever taken it to!
½ cup cilantro
3 green onions
2 avocados
2 tomatoes
1 can white corn
1 can black beans
1 envelope Good Seasons Italian Dressing
Tortilla chips
Optional: Annie adds chopped red, yellow, or orange peppers
Green Party Salad
Any combination of ‘fancy green’ leafy combinations, such as:
10 oz. “Spring Mix”
5 oz. Leaf Spinach
1 head Romaine Lettuce
10 oz. “Italian Blend” salad greens (or another head of romaine)
Wash, spin to dry. Break into bite size pieces into a bowl.
2 green onions, thinly sliced, chopped small
1/3 cup sliced almonds
½ cup dried cranberries
2/3 cups fresh strawberries, sliced
6-8 cilantro leaves, chopped fine
2/3 cup feta cheese, crumbled
Mix these together with the lettuce.
‘Frost’ with
¼ container of Alfalfa Sprouts broken from the tops
Dressing
½ bottle of Brianna’s Vinaigrette salad dressing
½ bottle of Brianna’s Poppy Seed salad dressing
Whisk together before putting on the salad, serve immediately! Do not let the dressing sit on the salad too long before eating as it wilts the greens.
