Steak House Pizza with Whole Wheat Crust on the grill.

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I made this while at our cabin that currently has no oven. I made a whole wheat pizza crust but store bought would work fine as well.

Whole Wheat Pizza Dough :

1 1/2 cups water

1/4 cup olive oil

2 1/2 cups unbleached all-purpose flour

1 cup whole wheat flour

2 1/2 tsp instant yeast

Bread Machine:

Place ingredients in pan as directed in your machines manual. Set on dough setting.

Stand Mixer:

Place the dry ingredients in stand mixer bowl fitted with a dough hook. With motor running, gradually pour in liquids and knead with machine until smooth. Place dough in oiled bowl, cover and allow to rise until puffy. Punch down and form crust.

Dough can be made ahead and refrigerated in sealed container. This also gives a greater depth of flavor to the crust.

 

 

I rolled the dough out thin and placed it on a hot grill. I flipped the dough once grill marks appeared . While the other side cooks I added the toppings which I prepared ahead of time.

The toppings consisted of

Arugula

Provolone

Thinly sliced green onions

Grilled medium rare petite sirloin, sliced thinly after resting for a bit.

Sauteed sliced cremini mushrooms and thinly sliced onion in butter until mushrooms were cooked and onions caramelized. Removed to a platter and used same pan for the sauce.

The sauce was made with a reduction of whiskey. Once the whiskey had reduced by half I added heavy cream and continued to reduce until thick. I also added to the sauce while reducing roasted garlic , salt and pepper. When the sauce has thicken significantly I stirred in some Marscapone until melted throughout and the sauteed mushrooms and onions.

I spread the sauce evenly over crust. Layered the steak and provolone cheese. Sprinkle over top the green onions and arugula. The pizza stayed on the grill until the provolone had melted. YUM!!!

Polenta with Chicken, Arugula, and Goat Cheese

Polenta with Chicken, Arugula, and Goat Cheese

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Polenta:

2 cups chicken stock

3 cloves garlic, chopped

1/4 cup hot sauce

1 cup fine ground polenta

1/4 cup Parmesan cheese, grated

salt and pepper; to taste

Sauce:

4 cups polenta cubes

8 oz. skinless, boneless chicken breasts, cut into cubes

1 tablespoons olive oil

2 shallots, chopped

2 cloves garlic, chopped

1 cup chicken stock

1/4 cup kalamata olives, pitted and slices

1/4 cup sun-dried tomatoes, diced

1/4 lb. arugula

1/4 cup balsamic vinegar

2 tsp chopped basil

salt and pepper; to taste

1/2 cup soft goat cheese

Polenta:

Place stock in a pot with the garlic and hot sauce; bring to boil. Whisk in the polenta and continue whisking until very thick. Remove from heat and stir in the Parmesan cheese. Salt and pepper; to taste. Spread evenly the polenta into a small rimmed, greased baking sheet . Place in refrigerator and allow to firm up for 1 hour. Cut the ploenta into 1/2 inch cubes. Set aside.

Sauce:

In a heavy pot heat the oil over high heat and sear chicken and cook until cooked through. Add the shallots and garlic and saute until fragrant but not browned. Pour in the chicken stock ; bring to boil and reduce slightly. Add the olives and tomatoes and cook about 2 minutes. Stir in the arugula and cook until it just begins to wilt. Add the polenta cubes; toss to mix. Add the vinegar and basil. Season to taste. Add goat cheese and toss. Serve hot and top with goat cheese.

Hummus with Tomato-Cucumber Relish- Arugula on Ciabatta

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Hummus

1 1/2 cups canned garbanzo beans, drained and rinsed

3/4 cup tahini paste

3 cloves garlic, chopped

juice of 1 lemon

2 tsp. toasted, ground cumin

salt, to taste

Tomato-Cucumber Relish

2 tomatoes, seeded and chopped

1 small cucumber, peeled, seeded and diced

1 tsp. chopped peeled fresh ginger

2 cloves garlic, chopped

2 tablespoons rice wine vinegar

2 tablespoons vegetable oil

1/2 tsp. chile paste

1 tsp. cilantro, chopped

salt and pepper, to taste

1/2 cup kalamata olives, chopped

arugula

ciabatta bread

To prepare the hummus add all the ingredients to a bowl of a food processor bowl fitted with a metal blade. Blend until smooth. Add more oil if needed. Set aside.

To prepare the relish add all ingredients to a large bowl and stir. Set aside.

To prepare the sandwiches, spread hummus on one half of a sliced ciabatta roll and top with tomato cucumber relish and then place arugula on top. Top with other half of roll.

Tomato-Prosciutto-Arugula Tart

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2 sheets frozen puff pastry, thawed using manufacturers directions

3 cloves garlic

2/3 cup olive oil

1/4 lb. prosciutto

1/2 tsp black pepper

10 firm Roma tomatoes, sliced thinly

1 tsp. fresh thyme

1/2 cup loosely packed arugula, chopped

Preheat the oven to 375 degrees.

Roll out pastry sheet to 1/8 inch thickness. Place on a baking sheet lined with parchment.

Combine the garlic, prosciutto, pepper and 1/3 cup olive oil in a bowl of a food processor fitted with a metal blade. Process until mixture is a rough puree. Spread half the prosciutto mixture onto the pastry sheet , leaving a 1/2 inch edge. Arrange the sliced tomatoes over the prosciutto mixture. Sprinkle the thyme over the top of tomatoes. Drizzle a small amount of olive oil over tomatoes. Roll edges around outside of tart to form a crust. Repeat with remaining pastry.

Bake for about 15-18 minutes or until golden. Remove from oven and sprinkle the chopped arugula over the top of the tarts. Serve immediately.