Grilled Pizza

Bored with routine, Michael takes the tried and true out to grill. Grilled pizza, grilled pineapple salad, grilled radicchio and shortcakes with strawberry rhubarb satisfy Michael’s urge for something new.

• Grilled Pineapple Salad
• Grilled Pizza
• Grilled Radicchio
• Shortcakes with Strawberry-Rhubarb Compote

Grilled Pineapple Salad

Yield: 4

Ingredients:

Grilled Pineapple Salad

• 1 x whole pineapple, skinned, cored and cut into 1" slices
• 2 x red onions, sliced thickly
• 3 tbsp olive oil
• Salt and pepper
• Zest and juice of 1 lemon
• 1 cup of fresh mint leaves

Directions:

Grilled Pineapple Salad

1. Preheat a gas barbeque or indoor grill.
2. Brush pineapple and onion with olive oil and season with salt and pepper.
3. Grill pineapple for about 5 minutes per side, until golden grill marks appear and the fruit softens
4. Grill onion until soft.
5. Cut pineapple slices into quarters and chop the red onions.
6. Toss with lemon zest and juice, mint and adjust seasoning.

Grilled Pizza 2

Yield: 4

Ingredients:

Grilled Pizza

• 1 ball of store-bought pizza dough, cut in half
• 1/4 cup of pesto
• 8 slices of buffalo or 8 slices regular mozzarella
• 2 x tomatoes, sliced thinly
• 3 tbsp of garlic infused oil or 3 tbsp olive oil
• 1/2 cup of feta cheese
• Freshly ground pepper
• Kosher salt

Directions:

Grilled Pizza

1. Preheat a gas barbeque or indoor grill.
2. Stretch and pull a dough ball and form it into a large flat round, or oval. Oil 1 side of the dough and place that side down onto the hot grill. Grill for 2 minutes, until it begins to rise a bit and harden and grill marks appear. Flip it over and spread with pesto and then add mozzarella. Sprinkle with a little salt and pepper and continue to grill until the toppings are heated through and the bottom of the crust is cooked, about 2-3 minutes more.
3. Repeat for the second dough ball and after the bottom of the dough is cooked, flip it and brush with the flavoured oil, or olive oil. Place the tomatoes on top and then sprinkle with feta cheese. Season with salt and pepper and grill until the toppings have heated through and the bottom is cooked.

Grilled Radicchio 4

Yield: 2

Ingredients:

Grilled Radicchio

• 2 heads of radicchio, quartered, stem end intact
• 2 tbsp of olive oil
• Salt and pepper
• 1/4 cup of honey
• 3 tbsp of balsamic vinegar

Directions:

Grilled Radicchio

1. Preheat a gas barbeque or indoor grill.
2. Brush radicchio with oil and season with salt and pepper. Grill until it wilts and begins to brown.
3. Stir together the honey and balsamic and toss with the radicchio. Adjust seasoning.

Shortcakes with Strawberry-Rhubarb Compote

Yield: 4

Ingredients:

For the Shortbread Biscuits:

• 2 cups of all-purpose flour
• 2 tbsp of brown sugar
• 1 tbsp of baking powder
• pinch of salt
• 1 tsp of nutmeg
• 1 stick of butter, frozen
• 3/4 cup of milk, plus 2 tbsp
• 2 tbsp of course sugar

For the Strawberry-Rhubarb Compote:

• 4 stalks of rhubarb
• 1/4 cup brown sugar
• 1 qt of fresh strawberries, hulled and cut in half
• Whipped cream

Directions:

For the Shortbread Biscuits:

1. Preheat oven to 450 degrees.
2. Whisk together dry ingredients and then grate the butter (if frozen) or cut cold butter into small cubes and using your fingers, mix into the dry ingredients quickly and evenly.
3. Pour in milk and stir quickly with the handle end of a wooden spoon just until the dough comes together.
4. Sprinkle a little flour onto a work surface, and pat out dough into a circle, about one and one half inches thick. Cut into 4 or 6 wedges and place on a baking sheet that has been lightly greased.
5. Brush wedges with the 2 tbsp of milk and sprinkle with course sugar.
6. Bake for 12 minutes or so, until tops are golden.

For the Strawberry-Rhubarb Compote:

1. Put rhubarb into a small pot with the brown sugar. Add a splash of water and bring to a simmer vigorously, until the rhubarb softens and thickens, about 10 minutes.
2. Toss together with strawberries.
3. Cut a shortbread biscuit in half, lengthwise through the middle. Spoon the compote over it and place the top of the biscuit over it. Spoon more compote over the top.

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