Pizzeria Recipes


Stir together the ricotta, red pepper flakes and olive oil in a small bowl and adjust the seasonings to taste. Set aside.


Prepare an indirect medium-hot fire in the grill, with heat on one side and no heat on the other.


Baby Arugula, Ricotta, Sea Salt and Olive Oil Pizzas


Yields: 4 (6-to-8-inch) pizza servings


Fresh baby arugula on top gives this pizza a fresh first bite, with creamy, tangy, salty and grill-icious to follow.


1 cup ricotta cheese 1


/4 /4


2 Tbsp extra-virgin olive oil 1


tsp dried red pepper flakes tsp coarse sea salt


Freshly ground black pepper 1 lb prepared pizza dough, garlic and herb-flavored, if possible; whole wheat, natural grain or gluten-free if preferred


Unbleached all-purpose or gluten-free flour for rolling out and dusting


Extra-virgin olive oil for brushing 1


/4


cup grated Pecorino Romano cheese 4 cups baby arugula (about 6 oz)


Divide the dough into four portions. On a floured surface, pat or roll each portion into a 6-to-8-inch- diameter circle.


Line a baking sheet with parchment pa- per. Brush olive oil into a circle that’s a little larger than a pizza, and then place a pizza on the oiled circle. Brush the top of the pizza with olive oil.


Lift the pizza by holding the ends of the parchment paper. At a height of about 6 inches above the grill, flip the circle of dough onto the hot side of the grill grates. Quickly peel off the parchment and close the lid. Grill the pizza for 2 to 3 minutes, or until it has good grill marks.


Turn the pizza with tongs and move it to the indirect side. Spread the pizza with one-quarter of the ricotta and sprinkle with one-quarter of the Pecorino Romano. Cover and grill for 2 to 3 minutes, or until the cheese has melted. Repeat the process with the other pizzas. To serve, top each pizza with 1 cup of arugula.


Broccoli Rabe and Garlic Bruschetta


Yields: 8 servings


Hearty greens such as broccoli rabe, kale, Swiss chard and spinach are interchangeable here. A quick sauté until greens are wilted keeps dark colors brilliant. Pile the greens, still dripping with olive oil, atop the toasted bread for an appetizer or delicious side with pasta or pizza.


For the sautéed broccoli rabe: 8 oz broccoli rabe, chopped 1 large garlic clove, thinly sliced


2 Tbsp extra-virgin olive oil 1


tsp kosher or sea salt Pinch of red pepper flakes (less than 1


/8 /8 /2 tsp)


For the bruschetta: 8 slices (1


-inch-thick) of Italian country


(or gluten-free) bread 2 Tbsp extra-virgin olive oil


For the sautéed broccoli rabe, in a large skillet on the stovetop, heat 2 tablespoons of water and add the broc- coli rabe and garlic. Cook until soft, 6 to 8 minutes. Drizzle with the olive oil and season with the red pepper flakes and salt. Adjust the seasonings to taste.


For the bruschetta, prepare a medium-hot fire in the grill. Brush each slice with the olive oil and grill 1 to 2 minutes per side, or until it has good grill marks.


Spoon a heaping tablespoon of the wilted broccoli rabe on each bruschetta and serve warm.


Source: Patio Pizzeria, by Karen Adler and Judith Fertig; adapted, with the permission of Running Press.


12 Austin Edition AustinAwakenings.com


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