may 10, 2009

Instead going out to brunch with our moms on Mother’s Day, we decided it’d be fun to cook together at home. At first they complained of having to cook with us, but in the end, I think they enjoyed all the chopping and preparation.

We put together a menu of olive and rosemary pizza, potato and caramelized onion pizza, pasta salad, vegetable skewers, and red velvet cake for dessert.

For the pizzas, we headed over to Whole Foods in the morning and picked up some fresh pizza dough. We did them over a grill, which is a really great way to get a crispy crust. A few notes on the pizzas: we rolled them out about 15 minutes before we needed them on the grill and placed them on cookie sheets in the freezer to prevent the dough from shrinking/thickening. The potato pizza takes a little bit longer to cook, but this turned out to be perfect since we had the pizzas in courses instead of all at once.

Olive and Rosemary Pizza

pizza dough, from Whole Foods
1 tbs butter
1 garlic clove, minced
1/2 cup milk
1/2 cup parmesan, grated
1 cup mozzarella, grated
1 cup arugula and spinach salad mix
1/4 cup olives, chopped
1/4 tsp rosemary leaves
salt and pepper
olive oil

Over medium heat, melt butter and 1 tbs olive oil. Add the garlic and saute for about 30 seconds. Lower the heat and add the milk and a dash of salt and pepper. Stir until well mixed and then add about half the parmesan. Stir constantly until thickened. Keep the mixture warm until ready to use (don’t let the cheese solidify!).

Roll out the pizza dough to desired thickness (ours was about 1/4″ on average). Brush one side of the dough with olive oil. Over a hot grill, lay the pizza dough oiled side down. Close the grill and let the dough crisp, about 2 minutes. Open the grill, oil the the top of the dough, and flip it over.

Spoon the cheese mixture over the top of the pizza. Top with the salad mixture, chopped olives, rosemary, mozzarella and any remaining parmesan. Close the lid on the grill and let cook for 2 to 3 minutes, or until cheese is melted and bottom of pizza is crispy.


Potato and Caramelized Onion Pizza

pizza dough, from Whole Foods
1 yellow onion, thinly sliced
1/2 red onion, thinly sliced
2 yukon gold potatoes, thinly sliced with a mandoline
1/4 cup parmesan, grated
salt and pepper
olive oil

Cook onions with about 2 tbs olive oil over medium heat. Add a dash of salt and cook until onions soften and brown, about 10 minutes. Set aside.

Roll out the pizza dough to desired thickness (ours was about 1/4″ on average). Brush one side of the dough with olive oil. Over a hot grill, lay the pizza dough oiled side down. Close the grill and let the dough crisp, about 2 minutes. Open the grill, oil the the top of the dough, and flip it over.

Add a thin layer of cheese on the pizza, then generously add potato slices and onion mixture. Top with more cheese, if desired. Close the lid on the grill and let cook for about 2 minutes, until bottom of pizza crust is crispy. Then move the pizza to the top rack of the grill, away from the flame and cook an additional 10 to 15 minutes or until potatoes are done.






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