Zucchini and Mushroom Pizza On The Grill

One thing we love to do is make pizzas on the outdoor grill. Makes the crust taste delicious.

The crust is the main thing, the toppings are the creative thing.

Crust Ingredients

3 1/2 cups unbleached white flour

1/2 cup whole wheat pastry flour

1 1/2 cups water

1/2 tsp. yeast

pinch of sugar

2 Tbsp. olive oil

1/2 tsp. salt

Add the yeast to the water in the mixer bowl. Add a pinch of sugar to feed the yeastie beasties. Let it sit for 15 min. or so. Add two cups of the flour to the water. Using the whisk attachment mix thoroughly. Let this sit in the bowl, covered for 45 min. to an hour. Add the rest of the white plus the whole wheat flour, olive oil and salt, and mix with the dough hook attachment for a few minutes. Knead by hand until it feels smooth. Place in oiled bowl and let rise for 2 hours or until double in size. Punch down and then divide into 4 pieces, shape into balls and let rise until double in size. Once risen, shape into four flat rough circles in any way you want. They are prettier if they are not perfect (like so many of us).

Now the fun part. Slide those babies gently but directly onto the grill (make sure its a very hot grill). They firm up quick. Let them develop some grill marks and then flip and cook a little more to finish them up. Remove from the grill.

Topping Ingredients

1 med. Zucchini
1 lbs. sliced mushrooms
Shredded Mozzarella
1/4 cup fresh oregano
2 Tbsp. fresh thyme
olive oil
salt/pepper

tomato sauce

Slice the zucchini very very thinly. A mandoline is helpful for this.

Saute the mushrooms in some olive oil with a little salt and pepper until they are completely cooked and their water has evaporated.

Assembly and Finish

Paint each crust with a thin layer of tomato paste.

Lay zuchini around the edges like in the photo or as you please.

Fill the center with herbs.

Cover the centers with mushrooms.

Top with as much cheese as you like.

Drizzle with a little olive oil and a few grinds of pepper.

Put the pizzas back on the grill to cook the toppings (i like to lay them on a pizza stone on the grill to keep the bottoms from over cooking).

Enjoy!

Namaste.

Pasta with Mushrooms, Spinach and Toasted Pine Nuts

Today's "bust out happy with the leftovers" recipe is pasta with mushrooms, spinach, and toasted pine nuts. Serves TWO.

Here are the ingredients:

1/2 Package Fettuccine
2 oz. toasted pine nuts
1 Pkg. Fresh Baby Spinach
1 lb. Cremini Mushrooms, sliced thickly
1 tsp. fresh minced garlic
1 Tbsp. Fresh Thyme
1 tsp. red pepper flakes or to taste
3 Tbsp. Olive Oil
Sea salt
Cracked Pepper

1. Get the water going to cook the pasta so its ready when you complete step .
2. Heat 1 Tbsp. oil in a large pan on high heat
3. Saute mushrooms rapidly until about half done, remove from heat.
4. Wipe pan and heat second tbsp of oil.
5. Cook garlic in oil until bubbling.
6. Saute spinach on high heat until wilted. Heat should be high enough to prevent water build up. Remove from heat.
7. Wipe pan and heat last tbsp. of oil
8. Drop red pepper flakes into the oil and heat until fragrant.
9. Add mushrooms back to pan and stir until mushroom juices are bubbling merrily.
10.Add fresh thyme to mushrooms and saute for one minute.
11.Add spinach to pan with several good grinds of black pepper.
12.Saute all the ingredients over high heat for one minute.
13.Remove from heat and add the drained hot pasta. Toss thoroughly. Salt to taste.
14.Serve in warmed bowls. Top with plenty of toasted pine nuts.
15.Enjoy!

Namaste.