continued from page 33
1. In a large bowl, combine the yogurt, garam masala, coriander, half the onion, the ginger, garlic, lemon juice, salt, and turmeric. Add the chicken and stir to coat. Cover and refrigerate for 2 hours. 2. Thirty minutes before you want to make the pizza, preheat the grill per the master instructions for gas or charcoal (page 31). 3. Remove the chicken from the marinade and place on the cooking grate directly over the heat. Grill until no pink remains in the middle, 5 to 8 minutes per side, depending on thickness. Reserve for topping and slice just before topping. 4. Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side. 5. Spread the entire surface with the chutney. Top with the chicken and the remaining onion. Sprinkle with the cheese and diced mango. Finish grilling the pizza per the master instructions. 6. Remove from the grill and sprinkle with the mint and red pepper. Slice and serve immediately. Mix it Up: Knead ¼ cup caramelized onions into the dough.
Very Berry Pizza serves 2 to 4
Now you can enjoy all your favorite antioxidants and eat your pizza, too. 1 ½ 5 2 2 ¾ 1 ¼ 2 ½ ½ ¼
cup ricotta cheese teaspoon vanilla extract tablespoons sugar tablespoons finely chopped crystallized ginger zest of ½ lemon, finely grated with a micro plane or zester tablespoons all-purpose flour, for kneading the dough teaspoon ground cinnamon ball prepared pizza dough, at room temperature (recipe page 29) cup uncooked grits or polenta, for rolling the dough tablespoons vegetable oil (such as canola) or nut oil (such as walnut) pint fresh blueberries, picked over pint fresh raspberries, picked over cup honey
NUTRITION
1. Combine the ricotta, vanilla, 2 tablespoons of the sugar, the ginger, and lemon zest in a medium bowl. Reserve for topping. 2. Sprinkle the work surface with the flour. Mix the remaining 3 tablespoons sugar with the cinnamon and knead it into the dough. Set aside until ready to make pizza. 3. Preheat the grill, roll out and shape the dough, and grill the first side of the crust per the master instructions for gas or charcoal on page 31. Use tongs to turn the crust over. Continue grilling until the bottom crust is well browned. (Since you’re not melting cheese or warming toppings, you don’t need to switch to indirect heat.) 4. Remove from the grill and immediately spread it evenly with the ricotta mixture. Let your inner artist dictate how you arrange the berries over the top. Finish with a generous drizzle of honey. Slice and serve immediately. ■
QUEEN MARGHERITA PIZZA: Per serving: Calories 648 (336 from fat); fat 38g (sat. 13g); Chol 53mg; sodiuM 617mg; CarB 58g; fiBer 4g; Protein 25g
34 real food summer 2013
FIRE-ROASTED TOMATO & CABRALES PIZZA: Per serving: Calories 816 (430 from fat); fat 49g (sat. 14g); Chol 39mg; sodiuM 1607mg; CarB 78g; fiBer 8g; Protein 20g
SAUSAGE & SWEET PEPPER PIZZA: Per serving: Calories 1019 (573 from fat); fat 64g (sat. 21g); Chol 100mg; sodiuM 2244mg; CarB 65g; fiBer 4g; Protein 44g
Photos and reCiPes froM PIZZA ON THE GRILL By elizaBeth karMel and BoB BluMer. PhotograPhy By ChristoPher hirsheiMer; CoPyright © 2008 the taunton Press
BOLLYWOOD CHUTNEY CHICKEN PIZZA: Per serving: Calories 789 (241 from fat); fat 27g (sat. 7g); Chol 67mg; sodiuM 434mg; CarB 105g; fiBer 6g; Protein 32g
VERY BERRY PIZZA: Per serving: Calories 828 (265 from fat); fat 30g (sat. 10g); Chol 42mg; sodiuM 160mg; CarB 125g; fiBer 7g; Protein 18g