food
Fiesta de pizza a la parrilla
¡Es hora de pizza! El chef Dale Talde cocina increíbles pizzas para todos los paladares, incluida una tarta estilo Detroit, una tarta Naan de queso cheddar con garbanzos y patatas con especias.
food
Fiesta de pizza a la parrilla
¡Es hora de pizza! El chef Dale Talde cocina increíbles pizzas para todos los paladares, incluida una tarta estilo Detroit, una tarta Naan de queso cheddar con garbanzos y patatas con especias.
Supplies
- Dough
- 1 cup warm water plus 1 Tbsp
- 1 ¼ teaspoon active dry yeast
- 1 tsp sugar
- 2 cups bread flour
- 1 ¾ teaspoon salt
- Butter for greasing
- Extra bench flour for kneading sticky dough
- Sauce
- 3 Tablespoons extra virgin olive oil
- ½ onion, minced
- 3 cloves garlic, minced
- 1 ½ teaspoons dried oregano
- ½ teaspoon red pepper flake
- 1 (28 oz can) good whole tomatoes
- 1 teaspoon sugar
- Kosher salt to taste
- Pizza
- 12 oz mozzarella cheese, cut into cubes
- 1 ½ cup fennel sausage, crumbled
- 1 small onion, diced
- 1 cup shredded white cheddar
Pasos
- Add the warm water, yeast, and sugar to a large bowl, whisk until the yeast dissolves and set aside for 5-10 minutes, until the yeast becomes active.
- Stir in the flour and salt and mix until a dough forms.
- Flour your hands and work surface, remove the dough from the bowl and knead it for 10 minutes, adding more flour as needed, the dough is very sticky.
- Form the dough into a ball and put in an oiled bowl and cover.
- Set in the fridge overnight.
- Remove the dough from the fridge and let it sit at room temperature for an hour.
- Heat your grill with all burners on high and a pizza stone on one side.
- Generously coat the pizza pan with butter.
- Once the dough has risen, punch it down and press it into the pan.
- If it was in the fridge overnight, leave it to sit at room temp for about an hour.
- Pinch off dime size bits of sausage and place them all over the dough.
- Spread the cheese on top of the sausage.
- Place on the grill, and turn off the burners below the pizza stone, leaving the other 2 on high.
- Cook for 15 minutes.
- Turn all the burners to high, place the pan directly on the grates next to the stone and cook for an additional 3 minutes.
- Pour the sauce on top of the pizza when it is done cooking.
- Allow to cool slightly before removing from the pan and slicing.
Supplies
- Naan
- 1 (.25 ounce) package instant dry yeast
- 1 cup warm water
- ½ cup granulated sugar, divided
- 3 Tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt
- 4 ½ cups bread flour
- 3 ½ cups shredded sharp cheddar cheese
- ¼ cup butter, melted
- Vegetable oil
- Spiced Potato and Chickpea
- 5 Tablespoons butter
- 1 Tablespoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoon dried turmeric
- 1 Tablespoon garam masala
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 Tablespoon minced ginger
- 1 cup vegetable stock or water
- 1 (12 oz) can chickpeas, drained and rinsed
- 2 russet potatoes, peeled and diced
- 1 (8oz) can tomatoes
- 3 Tablespoons chopped cilantro
- Cilantro yogurt sauce
- 1 cup full fat yogurt
- 1 lime, juiced
- 1 teaspoon sugar
- ½ cup chopped cilantro
- 1 teaspoon salt
Pasos
- Naan
- Add the yeast and warm water to a large bowl and stir to combine and dissolve the yeast.
- Let sit for 5 minutes, until the yeast is active and bubbly.
- Stir in the sugar, milk, egg, and salt.
- Add the flour 1 cup at a time stirring as you go, using only enough flour needed to make a nice soft dough.
- Knead the dough for about 10 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and set in a warm place to rise for 1 hour.
- Punch down the dough and knead in ½ cup of cheddar cheese.
- Pinch off 12 small handfuls of dough and roll into balls the size of golf balls.
- Place balls on an oiled sheet tray, cover with a towel and let rise for an additional 30 minutes.
- Spiced Chickpea
- While the dough rises, make the chickpea and potato topping.
- Heat a medium-sized saucepan over medium heat and add the butter.
- When the butter has melted, stir in the spices and toast for 2-3 minutes.
- Then add onion, garlic, and ginger and continue cooking for 3-4 minutes.
- Stir in the chickpeas, vegetable stock, tomato and potatoes and cook for 25 minutes.
- Fold in the cilantro and set aside
- Naan Pizza
- Preheat the grill to high heat.
- Roll a ball of dough into a thin circle and brush with melted butter, lightly oil the grill and place the dough on the grill, cooking for 2-4 minutes until puffy.
- Repeat with remaining dough.
- Divide the potato mixture and remaining shredded cheese on top of the cooked naan and place back on the grill to cook until bread is toasty and cheese is melted.
- Yogurt Sauce
- While the pizza cooks, make the sauce by adding all of the ingredients into a small bowl and mix to combine.
- Top naan pizza with yogurt sauce.
Supplies
- ½ pound butter, divided
- 3 cloves garlic, minced
- ½ small onion, diced
- 1 Tablespoon thyme, minced
- 1 loaf french bread
- 2 cups grated comte cheese
- ½ pound jamon de paris, thinly sliced
- ½ cup tomato puree
- Salt and pepper to taste
Pasos
- Heat a saute pan and add 2 Tablespoons of butter.
- When the butter has melted, stir in the onion and garlic, cook for 4-5 minutes and then stir in the thyme and tomato puree.
- Bring to a boil, turn off heat and use a whisk to stir in the remaining butter and set aside.
- Cut the bread in half lengthwise and remove the crumb.
- Spread the tomato sauce on each half, then add the ham and cover with cheese.
- Place on the grill to toast bread and melt the cheese.