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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Tuesday, July 6, 2010

Open fire trial run...PIZZA.

So this is something we are very proud of.  We had an idea to have an open fire cookout/campout for supper club at our place, little did we know it would be such a difficult task to set it up.  We have a bonfire pit in our backyard, but we had to make it cooking friendly.  After a long day of brainstorming and hard work we did it!  And we tested it out with some open fire pizza a few nights before the real thing.  We were amazed at how great it turned out and how well our creation worked.  These pizza recipes are meant to be made in the oven, but it worked very well on the fire and I think would also be delicious just on a regular grill.  I feel like we have never made a pizza that was absolutely amazing and these did not disappoint.  I highly recommend you try these.  Sorry about the poor quality of the photos, my good camera had a dead battery.  I think you can get the idea though.  ENJOY!

Individual pizza with arugula and tomatoes
1lb pizza dough
olive oil
1 cup grape or cherry tomatoes
S&P
1/4 tsp crushed red pepper flakes
3 cups baby arugula
3 oz romano cheese, shaved
1 T balsamic

Preheat oven to 450, using your hands stretch dough into four equal pieces.  ( we just did one normal pizza).  Brush baking sheets with oil.  Place dough on sheets; brush dough with oil.  Crush tomatoes in a bowl, using your hands; season with S&P.  Spread tomatoes on dough; sprinkle with red pepper flakes.  Bake rotating sheets from top to bottom and back to front halfway through until crusts are golden, 18-20 min.  
Toss arugula with cheese; divide among pizzas.  Drizzle with vinegar and oil.
Serves 4.

Thinnest crust Pizza with Ricotta and Mushrooms
(we use regular pizza dough)
2 tsp olive oil
2 whole wheat sandwich wraps
2 oz asiago cheese
2/3 cup ricotta
10oz white mushrooms
1 small red onion, halved and thinly sliced
S&P

Preheat oven to 450.  Brush baking sheets with oil.  Place one wrap on each sheet; brush each with 1 tsp oil. Sprinkle wraps with asiago, then dollop with ricotta.  Top with mushrooms and onion; season with salt and pepper.  Bake rotating sheets halfway through, until crusts are browned, 20-25min.
Serves 4. 




Logan Rating: 
Mushroom: ***
Tomato: ****

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