Check Out David Michael's Recipe of the Month: Grilled Pizza and Vegetables!

Grilled Pizza with Vegetables

• 2/3 cup warm water
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 1/4 cups all-purpose flour
• 2 teaspoons Instant yeast, Fleischmans
• Fresh basil leaf
• Portobello mushroom
• Zucchini
• Eggplant
• Red onion
• Red bell pepper
• Fresh ricotta cheese
• Mozzarella cheese, fresh
• Garlic
• Oregano, fresh
• Tomatoes, Roma

Dissolve water and yeast in a bowl or Hobart bowl if using a mixer (paddle attachment).

Dry blend remaining ingredients.

Carefully add dries to the Hobart and mix until water is absorbed. Switch to dough hook and mix until dough ball is formed. If by hand, make a well in the dries and add liquid mixing until a dough is formed.

Place a small amount of Olive Oil in a mixing bowl and coat the bowl. Place dough in the bowl and cover with a moist towel. Let dough rest 1 hour.

Cut dough into desired size and form into a ball. Let sit 1/2 hour. Meanwhile, prepare your vegetables and get grill hot.

Prepare your favorite vegetables by slicing about 1/8- 1/4 inch thick (zucchini, eggplant, red onions, red bell peppers, portobella mushrooms, roma tomatoes). Place vegetables in a bowl and season with salt, pepper, garlic, fresh oregano, basil & Olive Oil.

Once grill is hot, place vegetables on grill and sear grill marks into 1 side. Flip vegetables and cook until limp. Remove from grill and reserve for pizza.

Roll dough out into a square about the size of a cookie baking sheet. Place on top of cookie sheet and carefully slide raw pizza dough onto grill. Cook on that side for approximately 3 minutes getting nice grill marks. Turn dough over, place ricotta cheese, vegetables and mozzarella cheese on top of dough. Lower heat on grill to low and cover the grill. Cook until cheese is well melted. Turn dough carefully if one side of grill is hotter than the other. Approximately 8-10 minutes depending on dough thickness and grill heat.

Remove cooked pizza using a metal spatula to lift pizza in the front and sliding the cookie sheet under the pizza while pulling pizza onto cookie sheet with spatula.

Let cool several minutes. Slice and serve.

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Check Out David Michael's Recipe of the Month: Bill's Special Potato Salad!

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Check Out David Michael's Recipe of the Month: Summer Pasta with Chicken and Spinach Meatballs!

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For Pasta Sauce

• 1 pound Assorted fresh mushrooms - sliced
• 1 1/2 Tablespoons Olive oil
• 28 ounces San Marzano Tomatoes - canned - undrained
• 2 Tablespoons Tomato Paste
• 14 ounces Low Sodium Chicken Broth
• 8 ounces Tomato Sauce
• 4 Tablespoons Pesto - Homemade or Store Bought
• 2 Cloves Garlic -- Minced
• 2 Teaspoons Oregano - dried
• Salt & Pepper to taste
   

For Meatballs

• 10 ounces frozen chopped spinach -- thawed and drained and squeezed dry
• 4 eggs -- mixed
• 1 cup dried bread crumbs
• 1/2 cup grated fresh Parmesan cheese
• 2 Tablespoons minced onion dried
• 2 cloves garlic -- minced
• 2 pounds ground chicken
• 1/2 teaspoon Ground Black Pepper
• Salt to taste 1/2 -1 teaspoon to taste (fry or microwave a small amount of mix to adjust taste)

Directions for the meatballs:

In a bowl combine the spinach,eggs, bread crumbs, cheese, onions, garlic, salt & pepper and mix well.

Add the ground chicken and gently mix well. Over mixing can cause the meatballs to become rubbery. Check seasoning by mixing and then cooking a small amount either in the microwave or fry pan. Adjust the seasoning if necessary

Form into meatballs using a size 40 scoop or about 1 - 2 inch meatballs. Wetting the scoop or your hands helps form a clean meatball

Place on a shallow tray that has been sprayed with a "pam" type spray. Spray the tops as well.

Bake at 400 F for 20 minutes or until internal temperature is 150 F. Meatballs will cook further in the sauce.

Directions for the sauce:

Heat a nonstick skillet. Add the oil followed by the mushrooms, saute until tender.

In a non reactive pan mix the tomatoes (If whole break into chunks), paste,sauce and chicken broth together. Add the garlic and oregano and bring to a boil.

Lower the temperature to a simmer and add half of the pesto and let cook 10 minutes until slightly thickened. Add the meatballs and mushrooms and cook until thickened about another 10 -20 minutes. Add the remaining pesto and adjust seasonings.

Serve over pasta, garnished with additional parmesan

Check Out What You Missed at the David Michael Flavors Innovation Road Show!

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Check Out What You Missed at the David Michael Flavors Innovation Road Show!

http://www.dmflavors.com/

food product development, food flavors, david michael

David Michael Innovation Road Show this Wednesday, April 25, 2012

The Annual Innovation Road Show highlights David Michael & Co.'s best ideas in technical creativity, new flavor development, and cost-saving technology. http://www.dmflavors.com/

Get Ready for the David Michael Innovation Road Show - Wednesday, April 25, 2012

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food product development, food flavors, david michael