Grilled Pizza

This was a new culinary adventure for me.  I don't utilize the grill, mainly because I don't have one, but still everyone I know has one so there should be no excuse.  Well, we are staying at my in-law's this week so I thought I would try something new and make use of the grill.  It was definitely a success...grilled cheese pizza.

Recipe:
1 can refrigerated pizza dough (or fresh dough)
1/2 cup marinara sauce
1/2 cup grated mozzarella
1/2 cup grated parmesan
1/4 cup cornmeal
1/4 cup olive oil

Heat grill to 300*. Set up grill so you have one area of direct heat and one area of indirect heat.

Sprinkle counter with half of the cornmeal (just enough so dough does not stick to your work surface) and sprinkle the top with remaining cornmeal.  Then roll out your dough and cut into 4 sections.  Roll each section to about 1/4".  Place 1tsp of olive on on each section and spread evenly.  Flip each section over and repeat with remaining oil.

Place all the dough on a tray; I just used the top of my broiler pan.  (This makes it easier to transfer on and off the grill.)  Place the dough over the direct heat, close the lid, and let bake 3-5 mins or just until the bottom of crust has become firm and browned.  Once the dough has started to brown, remove it from the grill.  Then top each piece with sauce and cheese.  Return pizzas to grill, making sure to place over indirect heat.  Close the lid and bake for 7-10 mins.  Once cheese has melted and the pizza edges are golden brown remove from grill.  Serve and enjoy!

This recipe is just a base for many culinary creations, try a spinach, artichoke, and feta cheese pizza.  Or goat cheese and sundried tomatoes.  Or simply pepperoni pizza.  Just make it your own!

Milanese...the cheater's version

I love milanese anything--pork, chicken, beef.  traditionally, it is coated with flour, egg, and breadcrumbs.  This is a messy process though.  I have made my own cheat version which can altered to your specific tastes.  Instead of the traditional flour/egg, I substitute mayo, sour cream or anything else with a similar consistency that the breadcrumbs will stick well to. 


Be adventurous today and make your own version.


Breadcrumb mix:
1 cup panko, plain
1/4 cup plain breadcrumbs
1 tbsp dried herb blend (italian is great but try lemon pepper--amazing!)
1 tbsp parmesan cheese (kraft or fresh grated)
1/2 tsp salt
1/4 tsp pepper


Milanese Whatever: (This is my recipe from lunch today.)
2 1" thick boneless pork chops
2 tbsp garlic hummus
1 cup breadcrumb mixture
2-3 tbsp oil


In a 10" skillet, heat 2 tbsp of oil over med-low to medium heat.  While the pan heats, spread hummus on one side of the pork.  Press the hummus side down into the breadcrumb mix.  Leave in the breadcrumb mix and spread hummus on the second side.  Turn over and press into the breadcrumb mix.  Make sure each side is well coated.  Repeat with second pork chop.  Once oil is heated (it will begin to waft), add the pork.  Do not mess with it, let it form a nice crispy crust--this will take about 5 mins.  After 5 mins, lift the edge to see how the crust looks, if it is a med to dark golden brown, flip it over and cook for and additional 5 mins, letting it form a golden crust.  After 5 minutes, check the temperature of the pork.  It should be between 145* and 160*. Then serve and enjoy!


* For an alternate version, spread meat with herbed cream cheese, roasted garlic aioli, or flavored sour cream dip then dip into the breadcrumb mix.  Also mix up your herbs and seasonings in your breadcrumb mix--use fresh herbs, montreal steak seasoning, or (my favorite) lemon pepper seasoning.