Beard + Bonnet


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4
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Serving size 4
Prep Time
Total Time

Although there is some serious prep time involved in this meal most of it is inactive and can be done in advance for easy weeknight preparation. I usually make my almond “ricotta” cheese over the weekend so that it is ready to go on busy weeknights. Since there isn’t really much to it besides blending, the majority of the prep time is spent soaking or draining which can be done without you needing to be there. I just love food that works on its own without me, don’t you?! The pizza dough can be made the day before and refrigerated until you are ready to grill it too, so while your veggies are blanching and your oven is preheating you just heat up a little grill pan and whip up dinner in about 45 minutes.

I highly suggest drizzling a little olive oil and a squeeze of lemon over your pizza before eating as the almond ricotta can dry out a bit in the oven and really is magical when you add a little moisture back to it.

Ingredients

Grilled Pizza Dough

1 cup warm water1 tsp sugar1 package active dry yeast2 tsp extra-virgin olive oil, plus more for bowl and brushing1 tsp coarse salt2 ¼ cup King Arthur Flour gluten free all-purpose flour, plus more for work surface coarse salt and freshly ground black pepper, to taste

Directions

  1. Pour the warm water into a small bowl and sprinkle the sugar and yeast on top. Allow the bowl to sit undisturbed for 5 minutes until the yeast is foamy. Whisk the oil and salt into the water with the yeast.
  2. Place the gluten free all-purpose flour into a separate bowl and pour the yeast mixture on top of it. With a wooden spoon stir the flour and the yeast together until combined; the dough will be very wet and sticky.
  3. Turn the dough out onto a well floured surface, sprinkle the top generously with more gluten free all purpose flour until you can touch the dough without it sticking to your hands. Knead the dough, adding small amounts of flour as necessary, until the dough comes together and is elastic; about 1 minute.
  4. Transfer the dough to a large mixing bowl that has been lightly oiled and brush the top of the dough with oil as well. Cover with plastic wrap and place in a a warm draft free place to rise for 45 minutes until it has doubled in bulk. At the end of the first rise punch down the dough, cover again, and allow to rise for 30 more minutes.
  5. After the second rise turn the dough out onto a lightly floured work surface and divide it into 4 equal portions. Then divide each of those 4 portions into halves for a total of 8 pieces of dough. Allow the dough to rest for 15 minutes.
  6. *At this point you can refrigerate the dough overnight before proceeding if you like. See the notes for instructions on how to proceed if the dough has been refrigerated.*
  7. Heat a grill pan over medium-high heat and lightly oil the pan with olive oil. On a lightly floured work surface, stretch or roll 1 piece of dough into an oval that is about a ¼-inch thick. You may need to stop and sprinkle more flour over the surface of the dough and on the rolling pin if it starts too stick.Brush one side of the dough lightly with olive oil and season with coarse salt and freshly ground pepper to taste. If the dough is sticking to the counter at this point you can run a metal spatula between the dough and the work surface and it should lift right off.
  8. Use your hands to gently place the dough oil side down in the preheated pan and allow the dough to cook undisturbed for 1- 1½ minutes until you see bubbles forming in the top of the dough and the dough is slightly browning around the edges. Brush the top of the dough lightly with oil and using tongs, flip the dough over and cook for another 1 - ½ minutes. Transfer the cooked dough to a sheet pan lined with parchment and repeat the process until all of the dough has been cooked.

Notes

To prepare the dough after it has been refrigerated simply bring it to room temperature and continue with the steps to shape and cook the dough.

Gluten free dough is very fragile, if your dough tears or breaks simply press it back together with your fingertips.

This recipe adapted from Martha Stewart

Ingredients

Grilled Pizza with Almond "Ricotta" Cheese and Veggies

1 large crown of broccoli, cut into florets (about 3 cups) or 1 bunch of asparagus, trimmed
8 grilled rounds of pizza dough
1 batch herbed almond "ricotta" cheese
2 jarred roasted red peppers, chopped
¼ cup toasted pine nuts
salt and freshly ground black pepper
olive oil for drizzling
fresh basil leaves, torn or chiffonade, for garnish
red pepper flakes, for garnish
lemon wedges, for garnish

Directions

  1. Bring a large stock pot of water to a rolling boil and prepare an ice bath. When the water is boiling add the veggies and allow them to cook until bright green and crisp tender, about 1½ minutes. With a slotted spoon transfer the broccoli to the ice bath to stop the cooking process. Once the veggies have cooled drain the water and lay them out on a towel to dry, gently blotting the tops to absorb as much liquid as possible.
  2. Preheat the oven to 350°F and line 2 sheet pans with parchment paper. Lay 4 grilled rounds of dough onto each sheet pan and spread ⅛ cup ricotta "cheese" on each. If the cheese is too thick to spread add a tablespoon of freshly squeezed lemon juice to the cheese and mix well.
  3. Top each of the rounds with roasted red peppers, blanched veggies, pine nuts, salt and freshly ground black pepper to taste. Place the pans in the oven and cook for 8 minutes.
  4. Before serving drizzle each pizza with olive oil, sprinkle with fresh basil, red pepper flakes, and squeeze a lemon wedge over each slice.

For the full post, visit Beard + Bonnet.

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Tags: Contributor, Pizza, Dinner, Main Dish, Gluten Free, Vegan, Vegetarian, Broccoli, Vegetable, Barbecue & Grilling, Summer, Spring, Cookout, Memorial Day, Fourth of July, Labor Day

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