Wednesday, August 4, 2010

Good Taste: Grilled Zucchini and Eggplant Pizza with Tapenade and Fontina

From August 2005 Bon Appetit:

1 1/4 cups warm water
1 envelope active dry yeast
Generous pinch of sugar
3 1/4 to 3 3/4 cups all purpose flour, divided

1 tablespoon extra-virgin olive oil
2 1/2 teaspoons coarse kosher salt

3 medium zucchini, trimmed, cut lengthwise into 1/4-inch-thick strips
2 small eggplants, cut lengthwise into 1/4-inch-thick strips
3.4 cut extra-virgin olive oil, divided
3/4 cup purchased black-olive tapenade
3 tablespoons mince fresh marjoram or fresh oregano
3/4 teaspoon dried crushed red pepper
1 1/2 cups (packed) coarsley grated Fontina cheese
1 cup freshly grated Pecorino Romano cheese
1/2 cup chopped fresh Italian parsley

For Dough:
Stir 1 1/4 cups warm water, yeast, and sugar in a large bowl to blend. Let stand until yeast dissolves, about 10 minutes. Whisk in 1 cup flour; let stand in warm draft-free area until bubbling, about 30 minutes.

Stir oil and salt, then 2 cups flour into yeast mixture. Knead dough in bowl until almost smooth and beginning to pull away from sides, adding 1/4 cup more flour to prevent sticking. Turn dough out onto floured surface, knead until smooth and elastic, adding more flour by tablespoonfuls as needed, about 7 minutes. Place dough in lightly oiled large bowl, cover with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.

Meanwhile, for topping:
Prepare barbecue. Arrange zucchini and eggplant slices on 2 large baking sheets. Brush vegetables with oil; sprinkle with salt and pepper. Grill until tender and golden brown, about 4 minutes per side. Transfer to platter.

Sprinkle 3 baking sheets with flour. Punch dough down. Divide dough into 3 equal pieces; roll out each piece on floured surface to 12x8-inch oval. Transfer to prepared baking sheets. Brush dough tops with oil. Place ovals, oiled side down, on hot side of grill rack and grill until bottoms are firm (watch closely to avoid burning), about 3 minutes. Turn crusts over, grill until dough is set, about 2 minutes more. Transfer to baking sheets, grill mark side up.

Spread 1/4 cup tapenade over each pizza, arrange grilled zucchini and epplant slices over. Sprinkle each with 1 tablespoon marjoram and 1/4 teaspoon crushed red pepper. Drizzle lightly with oil. Sprinkle each with 1/2 cup Fontina and 1/3 cup Percorino Romano. Return pizzas to cooler side of grill. Cover and grill until cheese melts, about 5 minutes. Sprinkle pizzas with parsley; slice and serve.

Thoughts: This meal brought to us by Trader Joe's. Olive Tapenade: $2.50; Fontina: $3. So cheap. Anyway, the eggplant was too chewy after grilling, so I tossed it. This was my first grilled pizza and I am such a fan--no hot oven in the hot summer! This recipe was a hit with all the Lloyd eaters. Success!

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