Saturday, July 24, 2010
The idea of running has been on my mind for some time. Finally pulling the trigger has resulted in eye-opening experiences for me. I'm up to the challenge however. Pawtucket is ready for a new voice on the City Council and I hope to be that voice. If you're interested in following along, here is my campaign Facebook page. I also have a website for my campaign, complete with a "donate" button, here.
Friday, July 23, 2010
This grilled pizza recipe is nearly impossible to mess up. It was a huge hit at our housewarming party seven years ago and has been a summer staple of ours ever since!
Prepared bagged dough from grocery store or homemade dough for 1 loaf of bread
2 cans diced tomatoes, drained, and 1-3 ripe fresh tomatoes, diced, with juice (vary proportions according to what is available. Don’t bother seeding and peeling fresh tomatoes – the seeds and skins won’t bother you.
2 cloves garlic, finely chopped (or to taste)
Salt and pepper
Dried Italian seasoning and crushed red pepper flakes to taste
1 Tbs sugar (optional)
Red wine (optional)
Mozzarella cheese (shredded, from grocery store or thinly-sliced fresh)
Fresh basil leaves, sliced in chiffonade or torn
Sliced grilled chicken or pork sausage, chicken breasts, mushrooms, olives, peppers – whatever you like or have handy
Make sauce: Saute garlic in 1-2 Tbs olive oil over med-high heat just until fragrant. Add all tomatoes and simmer over medium to medium-low heat until juices are mostly evaporated and sauce has thickened, stirring occasionally. Season lightly with dried herbs, salt, and pepper as you go – watch the salt if using canned tomatoes. If you like a slightly sweet sauce, add sugar – savory, add wine. Or add it all. I do! Once the sauce is thick, take off heat and set aside, keeping warm.
In the meantime, let the dough come to room temp if chilled, and divide and stretch (lightly flour your hands and dough if you are having trouble stretching) into 4-6 manageable sections no larger than 6” across. Lightly press one side of each section into cornmeal and set aside.
Heat the grill to a moderate temp. Clean and oil/spray the grill.
Assemble your toppings next to the grill so you have them ready and at hand – the grilling goes fast.
When you are set, lay the dough on the hot grill cornmeal-side down. Watch it carefully. The dough will harden and won’t stick, but will start to char quickly. Lift a corner – when it looks good, flip the dough and cover each piece with sauce (another set of hands is helpful here!). After the sauce is down, top with basil (if desired), then cheese, and finally all chosen toppings. Cover the grill just long enough for the cheese to melt and until the dough starts to char on outer edges. Serve and enjoy!