GRILLED PIZZA WITH SHALLOTS AND THYME
Makes 2 to 4 servings.
Note: This recipe must be prepared in advance. From "Mark Bittman's Quick and Easy Recipes from the New York Times" by Mark Bittman (Broadway Books, $18.95).
Pizza dough (see recipe)
2 tbsp. olive oil
Coarse salt and freshly ground black pepper
1 c. slivered shallots
1 tsp. fresh thyme leaves
Start a medium-hot charcoal or wood fire, or prepare a gas grill to the maximum. Roll or lightly press each dough ball into a flat round, lightly flouring the work surface and the dough as necessary (do not use more flour than you need to). Let rounds sit for a few minutes, then roll or pat out dough, as thinly as you like, turning occasionally and sprinkling the top with flour as necessary. Slide dough directly on to grill. Cook until brown and grill marks appear, 3 to 5 minutes, depending upon grill heat. Turn with a spatula, then top with salt, pepper, shallots and thyme. Cover grill and cook until bottom is crisp and nicely brown. Remove from heat and serve immediately.
Makes 2 12- to 13-inch pies
Note: From "Mark Bittman's Quick and Easy Recipes from the New York Times" by Mark Bittman.
3 c. all-purpose or bread flour, plus more as needed
2 tsp. instant yeast
2 tsp. coarse kosher or sea salt, plus extra for sprinkling
2 tbsp. olive oil
In a food processor fitted with a metal blade, combine flour, yeast and salt. Turn machine on and add 1 cup warm water and olive oil through feed tube. Process for about 30 seconds, adding more warm water, a little at a time, until mixture forms a ball and is slightly sticky to the touch. If it is dry, add more water, 1 tablespoon at a time, and process for another 10 seconds (in the unlikely event that the mixture is too sticky, add flour, 1 tablespoon at a time). Turn dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put dough in a large bowl and cover with plastic wrap; let rise until dough doubles in size, about 1 to 2 hours (you can cut rising time short if you are in a hurry, or you can let dough rise more slowly, in refrigerator, for up to 6 to 8 hours). When dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball. put each ball on a lightly floured surface, sprinkle with a little flour and cover with plastic wrap or a towel. Let dough rest until it puffs slightly, about 20 minutes.
LAMB AND VEGETABLE BROCHETTES WITH MINT GREMOLATA
Note: This recipe must be prepared in advance. From "Williams-Sonoma Outdoor Entertaining" by George Dolese (Free Press, $24.95).
2 tbsp. freshly chopped mint
2 tbsp. freshly chopped flat-leaf parsley
2 cloves garlic, minced
1 tbsp. freshly grated lemon zest
1 c. extra-virgin olive oil
1/2 c. dry red wine
2 tbsp. tomato paste
2 tbsp. balsamic vinegar
3 tbsp. freshly chopped rosemary
2 cloves garlic, minced
2 tsp. kosher salt
1 tsp. freshly ground black pepper
2 lb. piece trimmed boneless leg of lamb, cut into 1-1/4 inch cubes
2 green zucchini, cut into 1-inch thick rounds
2 yellow zucchini, cut into 1-inch thick rounds
2 slender Italian or Asian eggplants, cut into 1-inch thick rounds
2 large red onions, cut into 2-inch pieces
16 sturdy woody rosemary branches, each about 10 inches long (or wooden skewers)
To prepare gremolata: In a small bowl, combine mint, parsley, garlic and lemon zest until well-blended. Cover and refrigerate until ready to use (can be prepared up to 4 hours in advance).
To prepare brochettes: In a small bowl, whisk together olive oil, wine, tomato paste, vinegar, rosemary, garlic, salt and pepper until well-blended. Put lamb cubes in a large heavy duty zippered plastic bag. Put zucchini, eggplant and onion pieces in another bag. Divide marinade evenly between the 2 bags. Press out any excess air, seal bags, turn to coat contents evenly with marinade and refrigerate. Lamb can marinate overnight but vegetables should not marinate for more than 4 hours.
Strip leaves off each rosemary branch, leaving a few leaves on tip. Using a sharp knife, shape other end of branch to a sharp point. Soak branches (or skewers) in water to cover in a shallow baking dish for 30 minutes, then drain. Prepare a charcoal or gas grill for direct grilling over medium-high heat. Brush grill rack with olive oil and position it about 6 inches from heat source. Remove lamb pieces from marinade (discard marinade). Thread lamb pieces onto 8 of the rosemary branches (or skewers), making sure not to crowd them so they cook evenly. Thread vegetables in an alternating pattern onto remaining 8 rosemary branches (or skewers), reserving vegetable marinade for basting. Place lamb skewers in center of grill over hottest part of fire, and place vegetable skewers around them. Grill, turning and basting every few minutes, until lamb is cooked through and vegetables are tender and lightly charred, 10 to 12 minutes. Arrange skewers on a warmed platter and sprinkle with mint gremolata. Serve immediately.