Red Barn Cafe-

Life is hectic - Savor every Bite!

Friday, September 10, 2010

Baja Pizza

This recipe originates from Cooking Light magazine. It has been changed a bit, a lot. Honestly I just didn't have all the ingredients, but even if I had, I usually do make some changes, doesn't everybody?

I have always wanted to try grilling pizza but never had the guts. I really do not have any special pizza tools, no large spatula to remove them, no pizza stone, etc. I usually make pizzas on a sheet pan lined with a little corn meal and bake them in a really hot oven. If you're even thinking about trying this, DO IT! The grill gives them that smoky, delicious taste and the bottom gets a little char on it and well, you get my drift.

Ingredients: (makes 3 10" pizza's or 4 smaller ones)

2  teaspoons  honey
1 package active dry yeast (about 2 1/4 teaspoons)
1  cup  warm water (100° to 110°)
2  all-purpose flour
6  tablespoons  stone-ground yellow cornmeal, divided
1/2  teaspoon  salt
Cooking spray
2  teaspoons  olive oil, divided
Remaining ingredients:
36  large shrimp, peeled and deveined (about 1 pound)
2  cups  (8 ounces) shredded Mexican 4 cheese blend (w/out spices)
6  tablespoons  salsa
1 small can green chili's
Juice of 1 lime
1 tbsp minced garlic
1/2  cup  fresh cilantro leaves,minced
1/ red onion, diced
Prepare dough-
Dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes.  Add 2 cups flour, 2 tablespoons cornmeal, and 1/2 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
Divide dough into 3 or 4  equal portions. Working with one portion at a time  roll each into a 10-inch circle on a floured surface. Place dough on 2 rimless baking sheets, each sprinkled with 2 tablespoons cornmeal.
Prepare grill.
Toss shrimp with ½ of the lime juice, the minced garlic and 1 tsp olive oil and a little cracked black pepper. Thread 6 shrimp onto each of 6 (12-inch) wooden skewers. Place skewers on grill rack coated with cooking spray, and grill for 2 minutes on each side or until shrimp are done. Cool slightly. I don't know how many shrimp I had, I think it was about a pound, but they were bigger so maybe 24 or so.
Slide dough onto grill pan (I use a square one about 14” x14” if you have a pizza stone, that would be great too) coated with cooking spray, using a spatula as a guide. Grill 3 minutes or until lightly browned; turn. Spread 3 tablespoons salsa and chili's over crust, leaving a 1/4-inch border. Top with  shrimp, onion, cilantro and cheese. Grill an additional 3 minutes or until crust is done and cheese melts. Remove and keep warm. Repeat procedure with remaining dough, salsa, shrimp, and cheese.  Cut each pizza into 4 or 6 wedges.
I served a mixed baby green and vinaigrette salad on top of the pizzas, it’s delicious:
½ lime juice
1 pkg. Baby romaine
2 tsp. xtra virgin olive oil
In a bowl add lime and olive oil. Add greens, salt a little pepper and let sit until ready to serve, then toss with the dressing and pile it on the pizza.

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