CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
Italian |
Italian, Pizza |
4 |
Servings |
INGREDIENTS
1 |
T |
Plus 1 tsp garlic, minced |
|
|
Virgin olive oil |
4 |
|
4" portobello mushrooms |
|
|
stems discarded |
20 |
|
Eggplant, cut 1/8" thick |
2 |
c |
Shredded fontina cheese |
|
|
loosely packed |
3/4 |
c |
Parmesan cheese |
|
|
freshly grated |
1/2 |
c |
Gorgonzola cheese, crumbled |
|
|
Pizza dough |
1/4 |
c |
Flat leaf parsley, chopped |
INSTRUCTIONS
Recipe by: Little Mom From: beck4@nyc.pipeline.com (Eileen & Bob
Holze) Date: Thu, 23 May 1996 19:32:27 GMT Prepare a hardwood
charcoal fire and set the grill rack 3 to 4 inches above the coals.
In a bowl, mix the garlic with 1/4 cup of olive oil. Liberally brush
the oil on the mushrooms and eggplant. In aother bowl, toss together
the fontina, parmesan, and gorgonzola. Cover and refrigerate. When
white ash begiins to appear on the coals, the fire is ready. Grill the
mushroom caps until softenend and cooked through, about 4 minutes per
side. Grill the eggplant slices until tender,about two minutes per
side. Slice the mushroom caps 1/8 inch thick and set aside with the
eggplant. Divide the pizza dough into four equal pieces. Keep 3 pieces
covered. On a large, lightly oiled unrimmed baking sheet, spread and
flatten the fourth piece of dough with your hands to form a 12 inch
free form round about 1/16 inch thick; do not make a lip. Gently drape
the dough on the hot grill, within a minute the dough will puff
slightly, the underside will stiffen and grill marks will appear.
Using tongs, immediately flip the crust over onto a warmed baking
sheet and brush with olive oil. Scatter one fourth of the mixed
cheeses, parsley and grilled vegetables over the crust. Drizzle the
pizza with 1 to 2 tbls. of olive oil. Slide the pizza back toward the
hot coals but not directly over sections receiving high heat; check
the underside often to see that it's not charring. The pizza is done
when the cheeses are melted and the vegetables are heated through, 3
to 4 minutes. Serve the pizza hot off the grill. Repeat procedure to
make the remaining pizzas. Posted to Master Cook Recipes List, Digest
#95
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