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Recipe from Woodbury’s Great Harvest Bread Co.

1 Pound Great Harvest Pizza Dough — divided into 4 for personal-size pizzas

1/4 cup Tuscan Herb Extra Virgin Olive Oil

Pizza Toppings of Your Choice (we suggest something fun like goat cheese, caramelized onions, sun-dried tomatoes, and fresh spinach)

Step 1. Prepare the Grill —  pre-heat gas grill on medium for 10-15 min.

Step 2: Dust your work surface with flour and using a rolling pin, shape each piece of dough into a 6-inch circle.

Step 3:  Brush dough with olive oil.

Step 4: Place dough directly on grill with oil side down. Grill for 3-4 minutes.

Step 5: Remove from grill, keeping grilled side up. Place ingredients on crust.

Step 6: Put crust with toppings back on the grill and grill for another 5-6 minutes or until cheeses are melted and crust is browned.

Step 7: Remove from the grill and enjoy!

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“Wonderful with goat’s cheese, on a pizza or in a quiche.It’s also at home in a cheese toastie.”

8 red onions

1 red chili

2 bay leaves

2 tablespoons olive oil, like the mild Leccino Olive Oil

1 cup brown sugar

1/2 cup balsamic vinegar, like the Traditional Balsamic

1/2 cup red wine vinegar

Directions:

Cut your onions and chili into short, thin slices and put them into a pan with the bay leaves and oil. Cook gently over a low heat for about 20 minutes.

Once the onions are dark and sticky, add the sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark.

Pour the chutney into hot, sterilized jars and let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavor.

Makes about 4-6 jars.

Recipe from The SuperJam Cookbook by Fraser Doherty. Found on The Guardian
http://www.guardian.co.uk/lifeandstyle/2010/aug/03/caramelised-red-onion-chutney-recipe

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