PS: I'll be submitting this recipe to Yeastspotting.
PS PS: I just launched a Norwegian version of Ferdakost (http://www.ferdakost-no.com). I'm moving abroad in August and wanted to maintain my Norwegian. I just thought I'd let you know. / Eg vart nettopp ferdig med ein norsk versjon av Ferdakost (http://www.ferdakost-no.com), og overset ikkje oppskrifter til norsk her på denne sida frå no av. Eg flytter utanlands til hausten og ynskje difor å bevara norsken min.
|Grilled Cheese Pizza |
Original recipe by © Marion Fløysvik
This recipes make six, thin pizzas. I usually either halve the recipe, or make enough for two dinners. If you don't have a BBQ grill, you can use the grill in your oven. Will work just as well. And, as always, you can top these pizzas with whatever you like - this is just my personal favourite. But I heartily encourage you to experiment with pizza toppings. It's nearly as fun as eating!
1 recipe pizza dough, rolled into six disks
1 recipe tomato sauce
250 g. (3 cups) Gruyère cheese, grated
200 g. (2 ½ cups) Comté cheese, grated
200 g. (2 ½ cups) Parmigiano reggiano cheese, grated
250 g. (3 cups) Appenzeller cheese, grated
100 g. (3 oz.) French goat cheese, in slices (optional)
3-4 tbsp. capers
150 g. (6.1 oz.) green olives,pitted and sliced in two
4 tbsp. fresh basil, finely chopped
4 tbsp. fresh rosemary, finely chopped
2 tbsp. fresh tarragon, finely chopped
Smoked paprika powder
1.Place one or two pizza disks (depending on size of your grill) on a warm grill. Brush with olive oil on one side, and flip the dough around. Brush olive oil on the second side. Check the pizza bottom often - when it is golden, you can flip the pizza around again.
2.Spread a thin layer of tomato sauce on each pizza, and get the toppings on quickly. When the bottom of the pizza is golden again, remove the pizza from the grill, let cool slightly, and serve warm. Repeat with remaining pizzas.
Two handfuls grand rapids salad, cleansed and roughly chopped
1 handul rucola salad, cleansed
1 tomato, chopped
2 tsp. capers
1 tsp. Dijon mustard
130 ml. (½ cup + 1 tbsp.) olive oil
Parmigiano reggiano, finely grated
3 tbsp. lemon juice
Salt and pepper
Croutons (see below)
½ baguette, cubed
3 tbsp. olive oil
3 tsp. garlic powder
Salt and pepper
1.Croutons: Preheat oven to 175°C. Spread the cubed baguette on a baking sheet, coat wth olive oil and flavour with garlic powder, salt and pepper. Bake for about 10 minutes.
2.Boil a pot of water over high heat, add the egg and cook for 45 seconds. No more, no less. Remove from heat and let cool. Mix the capers, mustard, lemon juice and egg together in a bowl. Slowly, add the olive oil. If you add it too quickly, the dressing will separate! In a salad bowl, mix the salads, dressing, cheese and croutons together, and serve.