Wednesday, August 15, 2012

On the Grill: Yellow Squash and Tomato Flatbread Pizza

Today was a long, exhausting full day of errands and housework... but I have a full propane tank again!!!!  Oh happy day!  Let the grilling begin...

Grilled Yellow Squash and Tomato Flatbread Pizza
w/ Balsamic Reduction
(makes 1 flatbread pizza)

1 Naan Bread or Flatbread
2 Tsp. Extra Virgin Olive Oil
1/2 cup mozzarella cheese, shredded
1/4 cup yellow squash, thinly sliced (zucchini would work too)
1/4 cup tomato, thinly sliced
handful of baby spinach
2 Tbsp. grated parmesan cheese
1 Tsp. fresh oregano, chopped
pinch of salt and pepper
red pepper flakes, to taste

Balsamic Reduction:
1/2 cup balsamic vinegar

To thinly slice the yellow squash and tomato, I am attempting the mandoline again...

Squash worked great! Tomato... not so much, had to use a knife (I think it was TOO ripe).  All fingers are still accounted for! :)

Preheat grill.

Place the naan bread on a plate. Spread 2 tsp. olive oil on the naan bread, coating evenly. Lightly sprinkle salt and pepper over olive oil. Top with mozzarella cheese (reserving about a handful), then yellow squash, tomatoes, and spinach. Sprinkle 2 tbsp. parmesan cheese, oregano, and red pepper flakes over the top. Transfer on to preheated grill.

Bake for 10-12 min. over low heat. Halfway through cooking process, top with a handful of mozzarella cheese. Keep an eye on it to be careful bottom does not burn.  When done, take off grill and allow to cool.

While pizza is cooling, make the balsamic reduction. In a shallow, preheated pan, pour 1/2 cup of balsamic vinegar and turn heat to medium. Roll pan, or stir continuously to keep vinegar from burning. Allow vinegar to simmer. As it begins to boil, the liquid will become thicker.
*** A successful balsamic reduction is approximately 1/3 of the original amount. For example, if you start with 1 cup of vinegar, you will have 1/3 cup of reduced vinegar sauce when you're done.

Remove the pan from the heat when the vinegar is almost the consistency of pancake syrup.  (Add a little water if your vinegar reduction becomes too thick. Once the liquid begins to thicken, it may do so very quickly but you can always add enough water to bring it back to the right consistency.)

Drizzle balsamic reduction over the pizza.

OMG! YUM......

I enjoyed mine with a Green Flash Brewing Co. West Coast IPA!


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