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Posted on 05-06-2017

Pizzeria Recipes

Broccoli Rabe and Garlic Bruschetta

Yields: 8 servings

Hearty greens such as broccoli rabe, kale, Swiss chard and spinach are interchangeable here. A quick sauté until greens are wilted keeps dark colors brilliant. Pile the greens, still dripping with olive oil, atop the toasted bread for an appetizer or delicious side with pasta or pizza.

For the sautéed broccoli rabe:

8 oz broccoli rabe, chopped

1 large garlic clove, thinly sliced

2 Tbsp extra-virgin olive oil

⅛ tsp kosher or sea salt

Pinch of red pepper flakes (less than ⅛ tsp)

For the bruschette:

8 slices (½-inch-thick) of Italian country (or gluten-free) bread

2 Tbsp extra-virgin olive oil

For the sautéed broccoli rabe, in a large skillet on the stovetop, heat 2 tablespoons of water and add the broccoli rabe and garlic. Cook until soft, 6 to 8 minutes. Drizzle with the olive oil and season with the red pepper flakes and salt. Adjust the seasonings to taste.

For the bruschette, prepare a medium-hot fire in the grill. Brush each slice with the olive oil and grill 1 to 2 minutes per side, or until it has good grill marks.

Spoon a heaping tablespoon of the wilted broccoli rabe on each bruschetta and serve warm.

Thai Shrimp Pizzettes with Coconut and Chiles

Yields: 4 (6- to 8-inch) pizza servings

Green curry paste, available in the Asian section of the grocery, contains green chiles, lemongrass and other tasty seasonings. Ingredients include enough shrimp for nibbling before scattering the bulk of them on the pizzettes.

For the green curry coconut sauce:

1 cup fresh or canned coconut milk, well shaken

2 tsp green curry paste

Juice of 1 lime (about 1 Tbsp)

For the shrimp pizzettes:

1 lb large shrimp (31 to 35), peeled and deveined

Extra-virgin olive oil for brushing

1 lb prepared pizza dough, whole wheat, natural grain or gluten-free if preferred

Unbleached all-purpose flour or gluten-free flour for rolling out and dusting

¼ cup chopped fresh cilantro

For the green curry coconut sauce, stir together the coconut milk, green curry paste and lime juice in small bowl. Set aside.

For the shrimp pizzettes, soak 8 (12-inch) bamboo skewers in water for at least 30 minutes.

Prepare an indirect medium-hot fire in the grill, with heat on one side and no heat on the other.

Thread the shrimp onto the prepared skewers and brush with olive oil.

Grill shrimp over direct heat for 3 to 4 minutes per side, or until firm, opaque and pink.

Divide the dough into four portions. On a floured surface, pat or roll each portion into a 6-to-8-inch-diameter circle.

Line a baking sheet with parchment paper. Brush olive oil into a circle that’s a little larger than a pizza, and then place a pizza on the oiled circle. Brush the top of the pizza with olive oil.

Lift the pizza by holding the ends of the parchment paper. At a height of about 6 inches above the grill, flip the circle of dough onto the hot side of the grill grates. Quickly peel off the parchment and close the lid. Grill the pizza base for 2 to 3 minutes, or until it has good grill marks. Turn the pizza with tongs and move it to the indirect side.

Spread the pizza with one-quarter of the green curry coconut sauce. Cover and grill for an additional 2 to 3 minutes, or until the topping has melted.

Repeat the process with the other pizzas. To serve, top each pizza with grilled shrimp and cilantro.

Baby Arugula, Ricotta, Sea Salt and Olive Oil Pizzas

Yields: 4 (6-to-8-inch) pizza servings

Fresh baby arugula on top gives this pizza a fresh first bite, with creamy, tangy, salty and grill-icious to follow.

1 cup ricotta cheese

¼ tsp dried red pepper flakes

2 Tbsp extra-virgin olive oil

¼ tsp coarse sea salt

Freshly ground black pepper

1 lb prepared pizza dough, garlic and herb-flavored, if possible; whole wheat, natural grain or gluten-free if preferred

Unbleached all-purpose or gluten-free flour for rolling out and dusting

Extra-virgin olive oil for brushing

¼ cup grated Pecorino Romano cheese

4 cups baby arugula (about 6 oz)

Stir together the ricotta, red pepper flakes and olive oil in a small bowl and adjust the seasonings to taste. Set aside.

Prepare an indirect medium-hot fire in the grill, with heat on one side and no heat on the other.

Divide the dough into four portions. On a floured surface, pat or roll each portion into a 6-to-8-inch-diameter circle.

Line a baking sheet with parchment paper. Brush olive oil into a circle that’s a little larger than a pizza, and then place a pizza on the oiled circle. Brush the top of the pizza with olive oil.

Lift the pizza by holding the ends of the parchment paper. At a height of about 6 inches above the grill, flip the circle of dough onto the hot side of the grill grates. Quickly peel off the parchment and close the lid. Grill the pizza for 2 to 3 minutes, or until it has good grill marks.

Turn the pizza with tongs and move it to the indirect side. Spread the pizza with one-quarter of the ricotta and sprinkle with one-quarter of the Pecorino Romano. Cover and grill for 2 to 3 minutes, or until the cheese has melted. Repeat the process with the other pizzas. To serve, top each pizza with 1 cup of arugula.

Source: Patio Pizzeria, by Karen Adler and Judith Fertig; adapted, permission by Running Press.

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