Archive for the 'Recipe of the Week' Category

Recipe of the Week: Pizza on the Grill

Grilled Pizza

Garlic Scape Pizza, hot off the grill

Pizza on the grill. Really? Really. I always thought it was a crispy, gooey myth, too. The good news is that it’s the real deal: easy, delicious, and a way to keep the oven off on a hot summer night.

Almost every Saturday, we try to have pizza & a movie night. It begins with the kids and I making the dough, which is so ridiculously easy (and so easy for kids to help with) that unless you are out of the house all day, there’s no reason not to try it. It’s fast, and it tastes a whole lot better than most of what you could have delivered and anything that was frozen. The only special ingredient you need is yeast and a little time to let the dough rise (I usually let it rise an hour).

There are plenty of recipes for pizza dough. I’m partial to Mark Bittman but any general interest cookbook will have a few. Make two batches and freeze one for later.

The key to a successful pizza on the grill, to my amateur mind, is to make certain the grates are prepared. Turn your grill on high, and when it is good and hot, scrub it clean.

Roll or stretch your dough into the form you prefer (and that will fit on your grill). I put mine on a cookie sheet lined with parchment paper so it would slide off easily.

Take your grill tongs, use them to grab a loose paper towel, and dip the towel into the bowl of canola oil you have waiting. Rub that oily towel all over the grates. When the grates look dry, repeat this step two more times.

Then slide your dough onto the grill to crisp it a bit before you add the toppings. Using a spatula, keep an eye on the underside, and cook it for 30 seconds to one minute (depending on your preference and keeping in mind that you will be putting the dough back on the grill with toppings). Flip the dough and cook it on the other side for the same.

Take the dough of the grill, turn the grill to low, and add the toppings. Best to put the cheese on last as the dough is very hot.

We are swimming in garlic scape pesto, recipe courtesy of Dorie Greenspan. Another google search for garlic scapes yielded a blog called Amuse Bouche , which gave me the inspiration for adding the pesto to pizza and grilling it. So, voilà, pesto on the pizza, with crispy pancetta, kalamata olives and fontina (no tomato sauce on this one). Fontina is our new obsession for pizzas, by the way. It melts perfectly and has a great flavor.

Putting the pizza back on the grill is a bit of a trick, and the parchment paper helps. Just slide it onto the grates, careful not to let the toppings roll off. And then close the lid, and watch the pizza for doneness. It will take a few minutes to get the cheese bubbling and delicious. And it took me two spatulas to get it off the grill.

The result: perfect pizza, cool house, delicious, fast, easy dinner. A winner!

Related Posts:

Pizza Night


Recipe of the Week: Cherry Amandines from La Tartine Gourmande

I’ve found a great whip-it-up-when-you-get-home-dessert that looks fancy, tastes delicious and is filled with ripe, luscious cherries. It’s a little like a bread pudding with a soft center, and chock-a-block with bright fruit. Perfect for weeknight or weekend company, or (as I made it) for one of those I-need-a-dessert moments.

You should have most of the ingredients in your pantry (eggs, butter, brown sugar, vanilla). You might have almonds (for some reason, we always do. Maybe it’s the granola) and the cherries. And you’ll probably have to buy the crème fraiche or mascarpone cheese (one or the other). But it will be worth it.

Because it will take you 10 minutes to assemble this, 20 minutes to cook it (then some pacing while you wait for it to cool a bit) before it takes you 5 minutes to eat it and exclaim over the deliciousness.

Cherry Amandines, hot out of the oven

Cherry Amandines, hot out of the oven


I found this recipe over at, which you should visit, if for no other reason than it is amazingly gorgeous. Visiting this site from my frigid Manhattan office gives me a short Calgon “take me away” moment.

Cooking notes: I only used about half the cherries because I was afraid they wouldn’t all fit in my ramekins. That said, I could have used more, maybe even all, the recipe called for. I also used mascarpone rather than crème fraiche because the former can be found at the grocery around the corner, and the latter requires a special trip.

Check out the recipe here, and while you’re at it, check out the latest post which includes a fresh pea spread with goat cheese, lemon, mint- need I go on (hint hint Katie who is providing the so-called pea tapenade for dinner tonight)? Wow, that looks good.


Recipe of the Week: Everyday Granola for the Family

One of the best things about my mornings, everyday (hello, creature of habit), is my yogurt and granola. Take 1/2 cup fat free yogurt (I prefer plain), 1 TBSP granola, and your choice of fruit (berries are my pref, but banana will do), and to me, you have a perfect everyday breakfast. I love it! It’s simple, it’s light, and it’s delicious.

Granola can be expensive. This recipe, adapted (slightly) from Everyday Food, makes enough granola for the whole family to enjoy for a few weeks. It’s inexpensive, quick to prepare (no special ingredients necessary), and to my mind, adds the same crunch you’d get from Bear Naked or any other granola, to your breakfast. Enjoy!

Everyday Delish

Everyday Granola Recipe (adapted only slightly from Everyday Food):

3 1/2 – 4 cups oats
1/2 cup nuts (or split between two of your favorites), chopped
pinch of kosher salt
5 tsp canola oil
5 TBSP maple syrup
1/2 tsp vanilla

1. Preheat oven to 325 degrees
2. In large bowl, toss together all ingredients.
3. Spread mixture on rimmed baking sheet and bake until golden brown, approximately 25 minutes. Let cool completely

Store at room temperature.

Recipe of the Week: An Easy Everyday Cake

Lime Yogurt Cake, via Smitten Kitchen

Lime Yogurt Cake

I saw this cake over at Smitten Kitchen yesterday and knew in an instant I’d be making it when I got home from work. Of course, SK only has one small child (still don’t know how she does all that cooking), and I came home to the end-of-the-day fray: both kids eating dinner, all of us trying to absorb everyone’s day. Questions, constant questions. Mommy can I help? (Yes, no, wait!). In our tiny (but at least open) kitchen, while Melisa is cleaning up the remnants of dinner and trying to have some semblance of adult conversation with me.

Sort of a typical, overly-optimistic (but charming?) “this will be a breeze!” miscalculation on my part to shoe-horn a cake-baking party into the evening.

Continue reading ‘Recipe of the Week: An Easy Everyday Cake’

Food & Wine’s Soba Noodles with Grilled Shrimp and Cilantro: Recipe of the Week

soba noodles with grilled shrimp and cilantro

Photo by Stephanie Foley; cover recipe from Food & Wine, March 2010

Lots of sneezing and sniffling going on at our house, so we decided to try a “healing” Thai recipe from the March issue of Food & Wine. Thai cooking guru Su-Mei Yu shared recipes designed to get readers through on-and-off-again cold, damp spring weather. This one — soba noodles with grilled shrimp and cilantro — is thought to be warming and energizing, according to Thai tradition.

Continue reading ‘Food & Wine’s Soba Noodles with Grilled Shrimp and Cilantro: Recipe of the Week’

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