Oz
08-08-2009, 09:32 PM
1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
3/4 cup warm water (105 to 115 degrees F)
1 3/4 to 2 cups unbleached all-purpose flour,
plus additional for kneading and dredging
1 1/2 teaspoons salt
2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl
Cilantro Pesto, recipe follows
8 ounces buffalo mozzarella, thinly sliced
Grilled Shrimp, recipe follows
Fresh cilantro leaves, for garnish
Whisk together the yeast and 1/4 cup of the water in a small bowl
and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a
large bowl with the salt. Add the yeast mixture, the remaining water,
and oil and stir until combined. Transfer the dough to a floured surface
and knead until smooth. Grease a large bowl with the remaining 1
teaspoon of oil, add the dough, and turn to coat. Cover and place
in a warm place until doubled in volume, about 1 to 1 1/2 hours.
Preheat the grill to high. Once the dough has risen, divide it in
half. Divide each half into 2 balls. Roll each ball into an 8-inch
circle. Brush with oil and grill on both sides until golden brown.
Spread a few tablespoons of the Cilantro Pesto over each pizza,
top with a few slices of buffalo mozzarella, and then top with 4
shrimp and cilantro leaves. Place the pizza on the grill until the
cheese melts. Serve hot.
Cilantro Pesto:
3/4 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
2 garlic cloves, coarsely chopped
2 tablespoons pine nuts
1/4 cup grated Parmesan
1/2 cup olive oil
Salt and freshly ground black pepper
Combine all ingredients in a food processor and process until
smooth. Season with salt and pepper, to taste.
Grilled Shrimp:
16 large shrimp, peeled and deveined
Olive oil
Salt and freshly ground black pepper
Preheat the grill to medium-high.
Brush each shrimp with oil and season with salt and pepper. Grill for
1 to 2 minutes per side or until just cooked through (shrimp will be
opaque and turn pink).
3/4 cup warm water (105 to 115 degrees F)
1 3/4 to 2 cups unbleached all-purpose flour,
plus additional for kneading and dredging
1 1/2 teaspoons salt
2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl
Cilantro Pesto, recipe follows
8 ounces buffalo mozzarella, thinly sliced
Grilled Shrimp, recipe follows
Fresh cilantro leaves, for garnish
Whisk together the yeast and 1/4 cup of the water in a small bowl
and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a
large bowl with the salt. Add the yeast mixture, the remaining water,
and oil and stir until combined. Transfer the dough to a floured surface
and knead until smooth. Grease a large bowl with the remaining 1
teaspoon of oil, add the dough, and turn to coat. Cover and place
in a warm place until doubled in volume, about 1 to 1 1/2 hours.
Preheat the grill to high. Once the dough has risen, divide it in
half. Divide each half into 2 balls. Roll each ball into an 8-inch
circle. Brush with oil and grill on both sides until golden brown.
Spread a few tablespoons of the Cilantro Pesto over each pizza,
top with a few slices of buffalo mozzarella, and then top with 4
shrimp and cilantro leaves. Place the pizza on the grill until the
cheese melts. Serve hot.
Cilantro Pesto:
3/4 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
2 garlic cloves, coarsely chopped
2 tablespoons pine nuts
1/4 cup grated Parmesan
1/2 cup olive oil
Salt and freshly ground black pepper
Combine all ingredients in a food processor and process until
smooth. Season with salt and pepper, to taste.
Grilled Shrimp:
16 large shrimp, peeled and deveined
Olive oil
Salt and freshly ground black pepper
Preheat the grill to medium-high.
Brush each shrimp with oil and season with salt and pepper. Grill for
1 to 2 minutes per side or until just cooked through (shrimp will be
opaque and turn pink).