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Saturday, August 24, 2013

Grilled flat bread pizza - 3 ways

There is something about a flat bread pizza that I simply cannot resist.  Lately, every time I go out for a bite to eat, my eye searches the menu for new and interesting pizza offerings.  Maybe it's the light, thin crust?  Maybe it's the unique toppings?  Oh well, whatever the case may be, they are delicious.  My three favorites are fresh tomato, mozzarella, and basil pizza, Garlic mashed, steak, and cheese pizza, and shrimp, artichoke hearts and roasted red pepper pizza (with a lemon basil aioli sauce).

We were having friends over and because I couldn't decide, I made all three!  I'll try to explain them as best I can, but keep in mind that nothing, I repeat NOTHING is measured!    I will start with the tomato and mozzarella pizza.  I buy my pizza dough at the grocery store.  After prying it out of the bag, I stretch and flatten it as much as I can.  Once I have the shape I want, I bring it out to the grill and cook thee dough long enough until I get some good grill marks.  Now for the fun stuff.... the toppings.

The first crust gets a coat of olive oil.  I add a little crushed red pepper and some salt and pepper.  Place sliced Compari tomatoes that have been dried on some paper towels, along with some fresh mozzarella cheese and Parmesan cheese.  I bake it at 400 degrees for about 15 minutes.  When it looks done, I take it out and sprinkle the fresh basil all over the top.  This one is done and looks delicious.  Now on to my steak and garlic mashed pizza....

For this beauty, I begin with my grilled pizza dough.  I cheat a little with the next two ingredients, usually because I am short on time, but trust me when I say that this pizza gets raves every time!  I make a 3-4 serving size of instant mashed potatoes.  Once I have added the water, milk, and butter, I sprinkle enough garlic powder and salt and pepper so that you can taste it!  After combining the potatoes, I add some Parmesan cheese and spread them over the crust.  As for the steak?  I buy frozen sandwich steak.  It cooks up really quickly over medium-high heat.  Once all of the steak is cooked, I season it with a little Montreal Steak seasoning. and cut it up.  Scatter the steak over the potatoes, and top with cheese.  I used a combination of shredded Parmesan, Mozzarella and a little bit of cheddar cheese I had left over.  This one is done and ready to bake.

The last pizza was my attempt to duplicate one that I love to order at Not Your Average Joe's restaurant.  It is my favorite, probably because of the shrimp and artichoke hearts, but the flavors in the sauce that gets drizzled over the top is amazing as well.  I begin this pizza by painting on some seasoned olive oil.  I then load it up with shrimp that I partially cooked (once in the oven, they will finish cooking), thinly sliced roasted red peppers, and artichoke hearts.  This pizza gets feta cheese as well as some shredded mozzarella.  While it bakes, I make the Lemon Basil Aioli sauce:

1/2 cup of mayo
2 cloves of garlic, crushed
3 tbs lemon juice
1/2 tsp lemon zest
1-2 tbs  fresh basil, chopped (you can add as much as you like)

Let the pizza cool  slightly before adding the sauce.

All three of these pizzas were delicious.  Keep in mind that anything goes... add whatever you like, whether it be olives or mushrooms or chicken.... your options are endless!  

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