Thursday, May 6, 2010

Quick grilled pizza with artichokes and asparagus

This pizza takes advantage of the fine seasonal vegetables, whatever you have on hand (I had goat cheese and bacon), and a sunny arternoon perfect for grilling. Can be easily done on a week day, after work.

I got this elegant oval non-stick griddle that is too thin and burns everything, so my pizza came out charred on one side. Next time I'll use a pizza stone, it'll cook it more evenly.

For the dough (makes two):
1 cup bread flour + more for dusting
1 tsp dry yeast
1/2 tsp salt
1 tsp olive oil
1/2 cup warm water

Mix flour, salt and yeast in a large bowl. Add olive oil and water, mix with a fork to combine, then dust your hands with flour and knead the dough for 5 minutes, dusting your hands as needed to avoid sticking. Form the dough into a ball, cover with a towel, and leave to rest for about 30 minutes (it doesn't have to raise).

Meanwhile have a glass of wine in the sunshine.

Divide the dough in halves. Refrigerate one half for future use.

For the filling:
3 small artichokes, trimmed and halved
4 slices of bacon
2 oz goat cheese
6 young asparagus spears
1 ripe tomato, sliced
1 Tsp olive oil
salt, pepper

Boil water in a medium pan. Add the artichoke halves, reduce heat to low, and cook until tender, about 10 minutes. Drain.

Heat the gas grill to medium. Place the griddle on the grill, add bacon slices, brown on both sides, remove to a plate covered with a paper towel. Turn up the heat to high. The target tempereture is 500 degrees.

Pour the fat off the griddle and wipe with a paper towel. Roll out the dough and spread on the griddle. Scatter the crumbled cheese, bacon slices, asparagus spears, artichoke halves, and tomato slices on top. Season with salt and peper, drizzle olive oil over the pizza. Place on the hot grill. Cover and cook until the crust is cooked through and charred on the edges, 7-9 minutes.

Wine: 2006 Walnut Block Pinot Noir, Marlborough

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