Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Grilled Margherita Pizza

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Grilled Margherita Pizza Empty Grilled Margherita Pizza

    Post by Lobo Sat Feb 13, 2016 10:11 pm

    Grilled Margherita Pizza Img53l
    Grilled Margherita Pizza
    Grilled Margherita Pizza Translucent
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    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Servings: 4
    This classic pizza was created by 19th-century Neapolitan pizza maker Raffaele Esposito, who made it to honor Queen Margherita, wife of Italys King Umberto I, on a royal visit to Naples in 1889. The pizzas ingredients represent the colors of the Italian flag (red, green and white).






    • 318

    Ingredients:


    • 2 Tbs. extra-virgin olive oil
    • 2 garlic cloves, sliced
    • 1/2 batch Thin Crust Pizza Dough
    • All-purpose flour for dusting
    • 6 oz. fresh mozzarella cheese, sliced 1/4 inch
        thick
    • 1 oz. Parmigiano-Reggiano cheese, grated
    • 1 cup cherry tomatoes, halved
    • 1/4 cup baby arugula
    • 1/4 cup chopped fresh basil
    • Kosher salt, to taste

    Related Recipes


    Grilled Margherita Pizza Wine-pairing-icon-red

    Wine Pairing

    This pairs well with juicy, medium-bodied red wines like the Josep Grau Vespres, Montsant from our Wine Club.

    Directions:

    Prepare a hot fire in a grill and preheat a grill-top pizza stone for at least 30 minutes, until the thermometer on the stone registers 500ºF.

    In a small fry pan over low heat, warm the olive oil. Add the garlic, then remove the pan from the heat.

    Using a rolling pin or your hands, gently roll out or stretch the pizza dough into a 10-inch round. Lightly dust a pizza peel with flour and lay the dough on top. Lightly brush the dough with the garlic-infused olive oil. Scatter the mozzarella and Parmigiano-Reggiano cheeses evenly over the dough, leaving a 1/2-inch border. Arrange half of the tomatoes on top.

    Carefully slide the pizza onto the preheated pizza stone, cover the grill and bake until the crust is golden brown, 8 to 10 minutes. Scatter the remaining tomatoes, the arugula and basil on top and season with salt. Using the pizza peel, transfer the pizza to a cutting board and cut into slices. Serve immediately. Serves 2 to 4.
    Williams-Sonoma Kitchen.

      Current date/time is Wed Feb 08, 2023 10:50 am