Grilled Pizza Bianca with Pumpkin and Gorgonzola

Grilled Pizza Bianca with Pumpkin and Gorgonzola

Prep Time

 

Cook Time

 

Serves

 
Grilled Pizza Bianca with Pumpkin and Gorgonzola

Tired of the same ol’ pizza? Try this gourmet version topped with gorgonzola cheese and pumpkin. It’s unique and delicious!

Recipe Courtesy of Cooking.com.

Nutrition Facts

Serves 6 as appetizer

Facts per Serving

Calories: 306 Fat, Total: 24g Carbohydrates, Total: 15g
Cholesterol: 15mg Sodium: 352mg Protein: 7g
Fiber: 1g % Cal. from Fat: 71% % Cal. from Carbs: 20%

Recommended Product


Cuisinart 40-oz. Duet Blender/Food Processor, Chrome

Recommended Product


Calphalon 12-in. Nonstick Tongs

Ingredients

  • 1 teaspoon minced fresh garlic
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon chopped fresh Italian parsley
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup shredded Fontina cheese
  • 3 tablespoons freshly grated Parmigiano-Reggiano
  • 2 tablespoons crumbled Gorgonzola cheese
  • 6 tablespoons pureed roasted pumpkin or butternut squash
  • YEAST-RISEN PIZZA DOUGH:
  • 2 teaspoons active dried yeast
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup water
  • 1 1/2 cups all-purpose flour

Preparation

  • 1 Prepare a moderately hot charcoal fire, setting the grill rack 3-4 inches above the coals. In a bowl combine the garlic and the olive oil.
  • 2 On a large oiled inverted baking sheet, spread and flatten the pizza dough with the palms of your hands, starting in the center and gently pushing the dough out to form a 10 to 12-inch free form circle with an even 1/16-inch thickness throughout. You may achieve a rectangle following the form of the baking sheet; the shape is unimportant; do take care to maintain even thickness.
  • 3 When the fire is moderately hot, use your fingertips to gently lift the dough by the two corners closest to you, and drape it onto the grill. Lay the loose ends of the dough onto the grill first and guide the remaining dough into place over the fire. Within a minute or two the dough will puff slightly, the underside will stiffen, and grill marks will appear.
  • 4 Using tongs, immediately flip the crust over onto the coolest part of the grill or onto a baking sheet next to the fire. Working quickly, liberally brush the grilled surface with some of the garlic-oil. Scatter the herbs and cheeses over the entire surface of the dough. Spoon small dollops of pumpkin puree here and there over the cheeses. Drizzle more of the garlic-oil over the pizza.
  • 5 Slide the pizza back to the edge of the hot coals, but not completely over them. Using tongs, rotate the pizza frequently so that different sections receive high heat. Check the underside often to be sure the crust is not burning. Small areas of char will enhance the taste, but a black underside will not appeal. The pizza is done when the top is bubbly and the cheese melted, about 6 to 8 minutes. Serve at once.
  • 6 YEAST-RISEN PIZZA DOUGH: Combine 2 teaspoons active dried yeast, 1 teaspoon sugar, 1/2 teaspoon salt, 1 tablespoon olive oil and 1/2 cup water in a bowl. Set aside for 10 minutes or until frothy.
  • 7 Place 1 1/2 cups all-purpose flour on a pastry slab or a large bowl. Make a well in the center and add the yeast mixture.
  • 8 Combine by gradually incorporating the flour into the yeast mixture, adding a little extra water if necessary. (Alternatively, combine the mixture in a food processor.)
  • 9 Transfer to a floured board. Knead until smooth and elastic, about 5 minutes. Place in a large lightly oiled bowl. Cover and place in a warm, draft-free place for 30 minutes or until size doubles.

More

More TFC