ratatouille + pizza = Sep 10
last night’s dinner! And boy, was it good!
I started with a take on their ratatouille:
1 onion
2 small eggplants
4 small bell peppers
4 small tomatoes
6 cloves of garlic
1/4 olive oil
salt and pepper
basil
Chop veggies into 1″ chunks. Roughly chop garlic. Mix all together with oil, salt, and pepper, and spread on rimmed baking sheet/roasting pan. Pop it in a 450* oven for 45 minutes (or so), stirring now and then, until it’s all juicy and tender. Add fresh basil.
Then a triple batch of this pizza dough, made with half whole wheat flour, to make two hefty pizzas (to hold up under a hefty topping!)
To finish it off, garlic-infused olive oil for brushing the crust (mince a few cloves, stir it into the oil, and pop it into the microwave for a few seconds), and 10 oz. provolone cheese sliced into matchsticks.
But don’t bake it. Grill it!! (Oh, yes. I’m addicted to grilled pizza now!)
Yup, my name is Danica. Like the race car driver, whose name I know, but whose career I know nothing about. A Nascar fan I am not. Things like reading, playing piano, gardening, cooking, sewing, writing, and keeping my bathroom bleached are more up my alley. 
oh what deliciousness!
so, when you grill the pizza, do you put the dough on a baking sheet? Or cook it in the oven enough so
it holds together before grilling it?
anyway, tell us how the californians do it!
September 10th, 2009 at 10:54 pm
Nancy: I’m no pro — I just grilled my first pizza a couple weeks ago after asking around and reading up on it. But it’s worked, so here’s how I’ve been doing it: Oil one side of the dough, and put it, oil side down, on the hot grill (medium-high, I’d say.) Brush the other side while it’s on the grill. Within a couple minutes, you should be able to slide the dough around, and it’ll be done in 4 minutes or so. Then I take it off the grill, put the toppings on the grilled side, and slide it back on the grill for 4 more minutes — with the lid closed, so the cheese has a chance!
September 11th, 2009 at 1:16 am
i miss you.
September 11th, 2009 at 5:30 pm