Wait! Stop! Don’t leave, you’re really at the right blog. It just looks all shiny and new! Too shiny really, I’m almost afraid to scuff it up by writing on it.
I hope you’ll find the new design easier to navigate. It was turning into an overgrown hermit crab in a tiny shell. Although, this redesign wasn’t my idea. The whole thing was a big surprise.
It was a gift from my great friend Kathia. I found if you fly to New York, give her a jar of Idaho mountain honey and treat her to a Cuban meal, she’ll send you the smart and talented Jessica from The Frilly Coconut. Jessica will know exactly what you want without you having to say much of anything, and then you’ll abuse her a bit by asking her to put in some tabs. However, Jessica is so nice she’ll put up with you anyway.
Thank-you Kathia for this gift, and thank-you Jessica for being so fun to work with! I am grateful for you both.
I think pizza is in order for a celebration like this. I hope you enjoy the new design and find it easier to navigate.
Grilled Zucchini, Onion and Garlic White Pizza
This recipe makes two medium to large pizzas depending on the thickness of your dough. If you just want one pizza, throw half the dough in the fridge or freezer for later use.
1 recipe pizza dough, below
1 (5.2 ounce) container Garlic & Fine Herbs Boursin Cheese
Very thinly sliced onion slivers
Parmesan cheese, shredded
A couple zucchinis, cut into thin rounds
Salt & pepper
1. Make the pizza dough 45 minutes in advance. Preheat the grill to high about 30 minutes into the rising dough.
2. Place the zucchini rounds in a bowl and toss with olive oil, garlic powder, onion powder, salt and pepper. Grill on each side until grill marks form. Place back in the bowl and set aside. Leave the grill on.
3. Sprinkle a medium or large good quality pizza pan with cornmeal and set aside. Divide the dough in half, sprinkle a clean surface with flour and pat out dough into circles using your palms and fingers. Move to pizza pan. Brush dough with olive oil. If you have a second pizza pan you can repeat the process now.
4. Place the Boursin cheese in a bowl and microwave for 20 to 30 seconds until creamy. Stir and spread thinly over pizzas.
5. Top pizzas with some mozzarella, onion slivers, grilled zucchini, parmesan, and sprinkle with salt and pepper.
6. Place the pizzas on the grill one at a time and cook for about 5 to 8 minutes per pizza, depending on how hot your grill is. The hotter the grill, the better the pizza and the quicker it cooks. You’re looking for a nice dark brown bottom crust. Check often near the end, it can go from done to burnt quickly.
7. Repeat with second pizza.
1 cup warm (110 degrees F) water
1 (1/4-ounce) envelope (or 2 1/4 teaspoons) active dry yeast
1 teaspoon honey
1 cup bread flour
2 cups unbleached all-purpose flour
1 tablespoon olive oil
1 teaspoon salt
1. In a stand mixer bowl add the water, yeast, and honey and let sit for 5 minutes until foamy. Add the flours, olive oil, and salt and mix with the dough hook until well kneaded. Remove the dough and knead by hand for another few minutes.
2. Olive oil a large bowl. Remove the dough from the stand mixer and knead on a clean surface for two more minutes. Place the dough in the oiled bowl and cover with plastic wrap. Let the dough rise in a warm place for about 45 minutes before using.
Recipe and photograph by Laura Flowers.