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

  1. 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.
  2. Stir in the flour and salt and mix until a dough forms.
  3. 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.
  4. Form the dough into a ball and put in an oiled bowl and cover.
  5. Set in the fridge overnight.
  6. Remove the dough from the fridge and let it sit at room temperature for an hour.
  7. Heat your grill with all burners on high and a pizza stone on one side.
  8. Generously coat the pizza pan with butter.
  9. Once the dough has risen, punch it down and press it into the pan.
  10. If it was in the fridge overnight, leave it to sit at room temp for about an hour.
  11. Pinch off dime size bits of sausage and place them all over the dough.
  12. Spread the cheese on top of the sausage.
  13. Place on the grill, and turn off the burners below the pizza stone, leaving the other 2 on high.
  14. Cook for 15 minutes.
  15. Turn all the burners to high, place the pan directly on the grates next to the stone and cook for an additional 3 minutes.
  16. Pour the sauce on top of the pizza when it is done cooking.
  17. 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

  1. Naan
  2. Add the yeast and warm water to a large bowl and stir to combine and dissolve the yeast.
  3. Let sit for 5 minutes, until the yeast is active and bubbly.
  4. Stir in the sugar, milk, egg, and salt.
  5. Add the flour 1 cup at a time stirring as you go, using only enough flour needed to make a nice soft dough.
  6. Knead the dough for about 10 minutes, until smooth and elastic.
  7. Place the dough in a lightly oiled bowl, cover, and set in a warm place to rise for 1 hour.
  8. Punch down the dough and knead in ½ cup of cheddar cheese.
  9. Pinch off 12 small handfuls of dough and roll into balls the size of golf balls.
  10. Place balls on an oiled sheet tray, cover with a towel and let rise for an additional 30 minutes.
  11. Spiced Chickpea
  12. While the dough rises, make the chickpea and potato topping.
  13. Heat a medium-sized saucepan over medium heat and add the butter.
  14. When the butter has melted, stir in the spices and toast for 2-3 minutes.
  15. Then add onion, garlic, and ginger and continue cooking for 3-4 minutes.
  16. Stir in the chickpeas, vegetable stock, tomato and potatoes and cook for 25 minutes.
  17. Fold in the cilantro and set aside
  18. Naan Pizza
  19. Preheat the grill to high heat.
  20. 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.
  21. Repeat with remaining dough.
  22. 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.
  23. Yogurt Sauce
  24. While the pizza cooks, make the sauce by adding all of the ingredients into a small bowl and mix to combine.
  25. 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

  1. Heat a saute pan and add 2 Tablespoons of butter.
  2. 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.
  3. Bring to a boil, turn off heat and use a whisk to stir in the remaining butter and set aside.
  4. Cut the bread in half lengthwise and remove the crumb.
  5. Spread the tomato sauce on each half, then add the ham and cover with cheese.
  6. Place on the grill to toast bread and melt the cheese.