This Pizza Doesn’t Come From the Oven

…it comes straight off the grill. And if you’ve never had a grilled pizza, you need to finish reading this blog and go straight outside to your deck or patio and fire up that grill. This is a to-die-for recipe that is incredibly simple. And once you’ve gone grilled, you’ll never go back. It all starts with pizza dough, the rest is up to you. I made two different versions, both are from Rachael Ray, one is a peach, brie and bacon (I swapped out the bacon for pancetta), and the other is zucchini, goat cheese and lemon. And for those of you worried about the time factor in rising and rolling out pizza dough, not to worry—I bought fresh made dough in my local supermarket and it worked like a dream. Here’s how to get the thrill of the grill:

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Preheat your gas grill to medium-high (you charcoal Weber lovers are on your own). Take a store-bought pizza dough and cut it in half; roll it out thin (here’s a helpful hint: put your dough on a greased cookie sheet. You’ll want to put the cookie sheet directly on the grill to start, after a few minutes you can easily flip the dough over on the sheet. If you try to put it directly onto the grill itself, it will stick. Once you’ve put the dough on the cookie sheet, you can start to build your pizzas.

For the peach, brie and bacon pizza you’ll want to top the dough with sliced peaches and grill for about 10 minutes. Add the brie and grill until the cheese starts to melt—remove from the grill and sprinkle with the cooked pancetta (I swapped this in for bacon) and top it off with a balsamic glaze. One pizza down, one more to go.

For the zucchini, goat cheese, and lemon pizza you’ll want to top the dough with zucchini (I’m not a fan of raw zucchini, so I sauteed mine first) and goat cheese, and grill for about ten minutes. Sprinkle with lemon zest and grill for another two minutes. Remove from the grill and top with salt, pepper, and some additional lemon zest. Voila! Two amazingly delicious grilled pizzas.

Grilled pizza is in a category all its own. I fell in love the second I took a bite of both pizzas. The best thing is is that you can customize the toppings to anything you want (and there is virtually no clean up since you used a grill!).  Try this recipe out, and let me know the creative toppings you chose. But until next time, keep eating!

Calling All Bacon Lovers!

Want to enjoy some of your favorite foods (cough Bacon, cough) without all the guilt? Thanks to Cooking Light you can enjoy the delicious taste of your favorite foods in a healthier, lighter way! If you’re a bacon lover, you must check this BLT Panzanella Salad out. It’s packed with flavor, it’s light and fresh, it’s perfect for summer and and it’s a salad (that automatically means it’s better for you right??). That’s my justification and I’m sticking with it. 

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For this recipe you’ll need: 1 tbsp. unsalted butter; 3 oz. Italian bread, trimmed and cut into pieces; 4 large ripe heirloom tomatoes; 1 c. small cherry tomatoes, halved; 1/8 tsp. salt; 3/4 tsp. pepper; 2 tsp. balsamic vinegar; 1 tsp. extra virgin olive oil; 1 cup baby arugula; 3 tbsp. canola mayonnaise; 1 tbsp. fresh lemon juice; 2 tsp. minced, fresh chives; 1/4 basil leaves; and 3 pieces of smoked bacon, cooked and crumbled.

First, melt the butter over medium-high heat; add bread and saute for 5 minutes or until crispy; remove from heat and stir in corn. Next, sprinkle tomatoes with a dash of salt and pepper, and let stand for 5 minutes. Then, combine salt, pepper, vinegar, and oil in a large bowl. Add bread mixture and arugula. Toss to coat. Next, combine mayo, lemon juice and chives in a small bowl. Finally, add tomatoes and drizzle with mayo mixture. Sprinkle with basil and crumbled bacon. Voila, there you have it, a delicious salad that takes no time to make! 

Now, there’s no need to deny your cravings–this recipe will definitely satisfy your bacon-lover  taste buds. Check this recipe out, and let me know what you think! But until next time, keep eating!