GREAT BOOK OF GRILLING
About this Cookbook
This book is dedicated to everyone who loves to cook outdoors. Whether you favor using a traditional gas or charcoal grill, the modern digital electric smoker, or the oil-less Big Easy®, you’ll enjoy discovering the delicious recipes and techniques in this book. Take your grill game to the next level!
- ¼ cup water
- 3 tablespoons honey
- Few sprigs thyme
- 2 teaspoons balsamic vinegar
- Prepared pizza dough (one-fourth
package per pie)
- Olive oil, for brushing
- ¾ cup goat cheese, crumbled
- 2 to 3 nectarines, thinly sliced
- Coarse salt, to taste
Step by Step Instructions
Grilled Nectarine Pizza With Goat Cheese & Tyme Recipe
Courtesy of Liz Vidyarthi at zested.wordpress.com
Preheat grill to high. Heat water until boiling; then add honey and thyme. When the liquid is reduced by half, stir in the balsamic vinegar; set aside.
Divide the dough into four equal parts. On a well-floured surface, roll out one-quarter of the dough into an 8-inch round “pie.” Refrigerate until ready to grill. (If you will only be making one pie, refrigerate the rest of the dough for up to two days.)
Brush one side of the pie lightly with olive oil, and place it, oiled side down, directly on the grill. After about 1 minute, rotate the pie 180 degrees to cook it-evenly. Dough will begin to puff or bubble and brown in about 2 to 3 minutes.
Slide the pie off the grill and onto a flat surface, such as a cutting board, and flip it over. Reduce the heat to low. Lightly brush the pie with olive oil. Sprinkle with the goat cheese; then top with the nectarines. Return it to the grill, and close grill lid. Let the dough become crisp and the cheese soften, about 3 minutes.
Remove from grill, and drizzle immediately with the honey-balsamic reduction and a pinch of coarse salt. You can garnish with more crumbled cheese if desired. Slice into 4 wedges and serve warm.
Famous Chefs Grilling Testimonials
“I love the culture of grilling. It creates an atmosphere that is festive but casual.”Bobby Flay