|Spicy Grilled Mini Pizzas with a Parsley, Tomato Gremolata|
|Written by Launie Kettler|
|Sunday, 30 September 2012 14:11|
I really believe that parsley is an under-utilized ingredient. I love the stuff. One of my odd little dating/dining embarrassments would be the fact that I wouldn't eat the parsley on my plate when I was out with a guy. I was concerned that my parsley love might be considered a little strange. So, I would just hope that he would have to run to the bathroom so that I could eat that gorgeous little “garnish” when my date's back was turned.
And because I scored a huge bouquet of it at the farmers market this weekend, I've been living the dream. Then when Jedd said that he was craving pizza this weekend (and volunteered to make the dough). I had an idea for a topping. He liked the idea and promptly made a batch of pizza dough and shaped them into little balls – perfect for individual-sized pies.
Then I got to work grilling the pizzas with a spicy oil combination and I tossed together tomatoes, parsley and peppers to create a hugely flavorful gremolata.
You can make the dough (Jedd used the recipe in our well-loved copy of the New Basics Cookbook) or you can use store bought. Making it from scratch isn't difficult at all, but if your in a pinch for time I don't think using store bought will be the end of the world. Once you have the dough the rest of the recipe will take you less than 15 minutes of preparation, which makes it perfect for a work or school night.
Pizza Dough (From the New Basics Cookbook)
Combine 1 ½ cups of the the flour with the yeast and salt. Stir the dry ingredients to mix well. Add olive oil and gradually add the rest of the flour, stopping when dough comes together as a ball. (I generally use about 2 ½ cups of the flour.)
Knead the dough on a lightly floured surface until it is smooth and elastic, five to eight minutes. Sparingly add more flour if the dough sticks to the board or your hands.
Put dough in a large, lightly oiled bowl, cover and let rise about one hour, or until it has doubled in size.
On a lightly floured surface, divide the dough into eighths and roll them between your hands to form balls. Cover and let rest for 15-20 minutes. Roll it out and make some small pizzas. (If you want to make larger pizzas, divide the dough in halves or quarters for 12-inch and 6-inch pies respectively.)
Chili and Sea Salt Oil
4 tablespoons of olive oil
1 teaspoon of chili flakes
1 teaspoon of sea salt
Grind the chili flakes together with the sea salt in a mortar and pestle, or put them in a plastic bag and use a can to grind them together. Stir into the olive oil.
In a large bowl combine:
4 plum tomatoes, sliced (I was lucky enough to have Indigo Red tomatoes, but that's a rare and joyous occurrence. Really, any ripe tomato will do.)
1 leek or small red onion, diced
1/3 of a cup of flat-leaf parsley, chopped
1 red or yellow bell pepper, diced
1 teaspoon of lemon juice
Pizza dough, divided into 4 sections.
1 ball of mozzarella
Argula or spicy mesclun mix (I'm saying that this is “optional” but it really does add some kick to the pizza. You get spice from the greens right through to the pizza crust, but with a variety of textures. Give it a shot.)
Preheat oven to 400 degrees and preheat grill.
Quickly roll out pizza dough on a lightly floured surface to a ½ inch thick square or oval. Odd shapes are fine. Brush both sides of all 4 pieces with the chili oil/sea salt mixture. Pour the remaining oil over the vegetables and stir well to combine.
Grill the pizza for 4 minutes a side. On a rimmed baking sheet divide the gremolata between the 4 pizzas. Top with mozzarella and bake until the cheese is bubbly and brown, about 15 minutes. Top with arugula.
(Photos by Launie K.)