I don’t know about you guys, but around this time of the summer I’m looking for something different to throw on the barbecue grill. So when I heard that Kristina was demonstrating grilled pizza in the barn, I was all in.
Kristina is the official Diamond Hill Farm culinary adviser, and her knack for using seasonal fruits and vegetables to put a new twist on old standards is pretty much legendary around here.
And the good new is, you, too, can enjoy a sampling of her creations each Friday afternoon from 3-5 pm right here in the barn. Or, if you can’t make it to one of her sample sessions, you can always get her recipes on our website.
Recently, Kristina made use of the Half Baked frozen pizza dough balls available in our farm stand freezer, combining a variety of toppings, including eggplant, peppers, squash, corn, goat cheese, mozzarella, and, of course, our famous tomatoes and fresh basil (and all available at the farm stand)!
She even told us how to make a wonderful dessert pizza using sliced peaches and blueberries drizzled with all-natural honey … don’t know about you guys, but that’s one pizza I’ve got to make at home.
Here’s how you do it:
Close the grill top and preheat your grill to the highest setting. You could use a pizza stone, but Kristina typically likes to cook pizzas directly on the bare grill grates.
Make sure your pizza dough is well thawed out (about an hour on the counter should do it), then stretch it out over a pizza peel, or use the back of a cooking sheet if you don’t have a peel (a little corn meal will help the pizza slide off easily). Stretch or roll out until the dough is about an eighth of an inch thick.
Now put the stretched dough onto the stone or grill and close the lid. Cook for three to four minutes until the dough is a golden brown (check about halfway through to make sure you are not over cooking).
Now remove the dough from the grill and flip it back onto your peel. Spread the toppings on the cooked surface, then return the dough to the grill, put the top down, and cook another three to four minutes until the bottom is the desired crispness.
Remove from grill, let rest for a few minutes, cut and enjoy!
For sauce, you can use some Valicenti Pasta Farm Red Gravy, an organic, New Hampshire produced product found right on our farm stand shelves, or make a fresh, simple sauce of your own … Kristina style.
To make the sauce, chop up some farm fresh tomatoes, sprinkle with salt, and let drain in a colander for about 30 minutes to get the water out. After that, drizzle with a little olive oil and there you go. If you want a little more oomph in your sauce, just add some chopped garlic or red pepper flakes.
Also, Kristina always puts her fresh mozzarella into the freezer for about 20 minutes to firm it up enough so that it can be sliced nice and thin, which is necessary for proper melting on the grill.
Some of Kristina’s favorite combinations:
— Peaches, Blueberries and Honey
— Eggplant, Peppers, Tomato Sauce (try Valicenti Red Gravy) and Your Favorite Cheese
— Summer Squash, Corn, Tomato Sauce, and Goat Cheese
— Sliced Fresh Tomatoes, Basil and Mozzarella
You know, writing all this up has got my mouth to watering.
So I think I’m going to grab some farm stand goodies, fire up the grill, put on my “Mister Good Lookin Cookin” barbecue apron, and go out on the patio and just impress the heck out of wife with my Kristina-inspired culinary creativity.
Hmmmm, I wonder how beer nuts would work as a topping …
Well … nuff said