Barbecue pizza and heirloom vegetable pizza - WBRC FOX6 News - Birmingham, AL

Barbecue pizza and heirloom vegetable pizza

TASTE OF THE SOUTH'S BEST-EVER BARBECUE PIZZA & HEIRLOOM VEGETABLE PIZZA


BEST-EVER BARBECUE PIZZA
Yield: 2 large or 4 small pizzas
1 (4-pound) Boston butt pork shoulder
3 tablespoons mesquite seasoning
3 tablespoons liquid smoke
1 tablespoon salt
3 teaspoons ground black pepper
2 large red onions, sliced 1/4 inch thick
2 tablespoons olive oil
1 cup Bacon-Horseradish Alfredo Sauce, divided (see below)
1 recipe Cornmeal Pizza Crust (see below)
2 (8-ounce) packages smoked Gouda cheese, shredded and divided

1. Rub pork shoulder with mesquite seasoning, liquid smoke, salt, and pepper. Place pork shoulder, fat side up, in a 6-quart slow cooker.
2. Cook on low until tender, 6 to 8 hours. Shred meat, and store in reserved juices.
3. Preheat grill to medium heat (300 to 350 degrees). Spray grill rack with nonstick, nonflammable cooking spray.
4. Brush onion slices evenly with olive oil. Grill slices over direct heat, with grill lid closed, until tender and charred, 10 to 12 minutes per side. Set aside. When cool, coarsely chop.
5. Spread half of Bacon-Horseradish Alfredo Sauce over 1 grilled crust. Top with half of pork, half of grilled onion, and half of cheese.
6. Grill over indirect heat, with grill lid closed, until cheese is melted, 7 to 10 minutes. Repeat procedure with remaining ingredients to make a second pizza.


BACON-HORSERADISH ALFREDO SAUCE
Yield: approximately 3 cups
1 (15-ounce) jar prepared Alfredo sauce
1 cup sour cream
1/2 cup freshly grated horseradish
1 teaspoon ground black pepper
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
6 slices bacon, cooked and crumbled
1. In a medium bowl, combine Alfredo sauce, sour cream, horseradish, pepper, hot sauce, and Worcestershire, whisking to combine. Stir in crumbled bacon. Store, covered, in the refrigerator for up to 5 days.


CORNMEAL PIZZA CRUST
Yield: 2 large or 4 small pizzas
1 1/4 cups warm water (105 to115 degrees)
1 (1/4-ounce) package active dry yeast
2 teaspoons sugar
2 1/2 cups corn flour
2 teaspoons kosher salt
1/2 cup corn oil
1/2 cup + a few tablespoons Yellow cornmeal
1/2 cup semolina flour

1. In a small bowl, combine warm water, yeast, and sugar. Let stand until mixture is bubbly, approximately 5 minutes.
2. In the work bowl of a food processor, combine flour and salt; process until combined. Slowly add yeast mixture and 1/4 cup corn oil, processing until mixture forms a ball.
3. On a lightly floured surface, knead dough until smooth and elastic, 5 to 6 minutes.
4. Spray a medium bowl with nonstick cooking spray. Place dough in bowl, turning to grease top. Cover lightly, and let rise in a warm place (85 degrees), free from drafts, until doubled in size, approximately 45 minutes.
5. Preheat grill to medium (300 to 350 degrees). Spray grill rack with nonstick, nonflammable cooking spray.
6. Divide dough in half. Sprinkle a clean, flat work surface heavily with cornmeal. Place 1 portion of dough in center of cornmeal, and roll out to 1/4-inch thickness, in a 12- to 15-inch round or rectangular shape. Repeat with remaining dough. Brush tops of crusts with 2 tablespoons olive oil. Sprinkle evenly with cornmeal.
7. Place on prepared grill rack, olive-oil side down, and grill over direct heat, with grill lid closed, until top of dough is bubbly and bottom of dough is browned, 3 to 4 minutes. Brush tops of crusts with remaining 2 tablespoons olive oil. Flip dough, and grill, with grill lid closed, until bottoms of crusts are browned, 3 to 4 minutes. Set crusts aside until ready to add toppings.


HEIRLOOM VEGETABLE PIZZA
YIELD: 2 large or 4 small pizzas
1 pint gourmet heirloom cherry tomatoes
1 head garlic, peeled
1/4 cup olive oil, divided
1 small heirloom eggplant, sliced 1/4 inch thick
1 small heirloom squash, sliced 1/4 inch thick
1 small heirloom zucchini, sliced 1/4 inch thick
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 cup Heirloom Tomato Sauce, divided (see below)
1 recipe Cornmeal Pizza Crust (see above)
2 (8-ounce) packages fresh mozzarella, sliced 1/4 inch thick and divided
Garnish: fresh basil

1. Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil; set aside.
2. In a medium bowl, combine tomatoes, garlic, and 1 tablespoon olive oil. Place on prepared baking sheet.
3. Bake until lightly charred, approximately 25 minutes; remove from oven, and let cool completely.
4. Preheat grill to medium heat (300 to 350 degrees). Spray grill rack with nonstick, nonflammable cooking spray. Brush eggplant, squash, and zucchini evenly with remaining 3 tablespoons olive oil. Season with salt and pepper.
5. Grill over direct heat, with grill lid closed, until tender and browned, 6 to 8 minutes per side.
6. Spread 1/2 cup Heirloom Tomato Sauce over 1 grilled crust. Top with half of roasted tomatoes and garlic, half of grilled vegetables, and half of mozzarella.
7. Grill pizza, over indirect heat, with grill lid closed, until cheese is melted, about 7 to 10 minutes. Repeat procedure with remaining ingredients to make a second pizza.
8. Garnish with fresh basil, if desired.


HEIRLOOM TOMATO SAUCE
Yield: approximately 5 cups
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 large shallots, diced
1 tablespoon dried oregano
1⁄2 tablespoon dried basil
1⁄2 tablespoon Italian seasoning
6 heirloom tomatoes, blanched, peeled, seeded, and diced
1 (28-ounce) can crushed tomatoes, drained
3 tablespoons tomato paste
3 teaspoons sugar
2 teaspoons kosher salt
2 teaspoons ground black pepper
1. In a large heavy-bottomed pot, heat olive oil over medium heat. Add garlic and shallots; cook over medium heat, stirring occasionally, until tender, approximately 6 minutes.
2. Stir in oregano, basil, and Italian seasoning. Cook, stirring frequently, for 5 minutes. Add diced tomatoes, crushed tomatoes, tomato paste, sugar, salt, and pepper.
3. Simmer over medium heat, stirring occasionally, for 20 minutes. Let cool completely. Store, covered, in the refrigerator for up to 5 days.


This recipe reprinted with permission from Hoffman Media and Taste of the South Magazine.

GDA Cooking - June 4, 2010

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