Friday, June 4, 2010
One of the beautiful things about pizza (I mean flatbread) is the multitude of ways you can top it. I always prefer the vegetarian kind. Not sure why, just not a fan of meat on pizza.
On the the important part - it tasted very good! Sharp arugula blended nicely with the creaminess of the ricotta. While the tomatoes added a touch of sweet, I really look forward to the tomatoes being in season and their flavor deepening.
Like a lot of recipes I "make up" I don't have exact measurements for you. Use your creativity and personal touch to make it your pizza (flatbread)
Pizza dough stretched into a circle-like shape, refrigerated until ready to use
Whole milk ricotta (seriously, for this use the full-throttle stuff). Buy the smallest container you can find.
A couple of handfulls of pinach and arugula, torn
Pear tomatoes sliced in half
Parmesan cheese for shredding on top
Salt and Pepper
Are you paying attention? Cause this part is very important - the pizza crust must be chilled after you roll it out. Keep it in the fridge, unadorned, until the grill is hot.
Heat your grill as hot as you can get it - 600 degrees would be great! Just before sliding the dough onto the grates, oil them well.
Place the dough on a well floured or corn-mealed pizza peel, or onto parchment paper. Slide or flip it onto the hot grill and cook until slightly crisp - 2-4 minutes (depending how hot the grill).
Slide the dough back off the grill and flip over. You will be dressing the "raw" side.
Spread the ricotta on the dough then sprinkle liberally with the greens. Place the tomatoes all around then grate parmesan on top. Salt and pepper as desired.
Slide the dressed dough back on the grill for another 2-4 minutes, until tender crisp.