Best Grilled Portobello Pizza With Goat Cheese And Green Sauce And Thousand Layer Eggplant Napoleon With No Fat Tomato Vinaigrette Recipes

GRILLED PORTOBELLO MUSHROOM PIZZA

Steps:

• Start by cleaning the Large Portobello Mushroom (2). To do this, first gently pull out the stem by twisting and pulling on it.
• Then, scrape out the gills with a spoon. Then, wash the mushrooms clean and pat them dry with some paper towels.
• In the meantime, fire up the grill. Generously drizzle some Olive Oil (as needed) over both sides of the mushrooms and rub it around with your fingers.
• Season the mushroom well on both sides with Salt (to taste), Garlic Powder (to taste), and Ground Black Pepper (to taste).
• Once your grill is heated and you're ready to go, cook the mushrooms bowl side (cavity side) down for 7 to 8 minutes.
• Then take the mushrooms off the grill and prepare the pizza part of this recipe. Smother some Pizza Sauce (to taste) into the mushroom cavity.
• Top with some fresh chopped Fresh Basil (to taste) and fill it with Mozzarella Cheese (to taste).
• Next, sprinkle over some Italian Seasoning (to taste) and Crushed Red Pepper Flakes (to taste).
• Add some Chicken Sausage (to taste) and Red Bell Pepper (to taste).
• Then place the mushrooms back on the grill, filling side up, and cook the mushroom for another 8 to 10 minutes (with the lid closed) until the cheese is bubbly and melted.
• Serve the pizzas hot with some more fresh chopped basil as garnish.

CHEF DAVE'S GRILLED STRAWBERRY AND GOAT CHEESE DESSERT PIZZA

Steps:

• To make the crusts, in a medium bowl, combine the yeast, water, and 1 tablespoon of the flour. Whisk to blend. Let sit until the mixture becomes slightly foamy, about 5 minutes.
• Combine the remaining flour and salt in a large bowl and stir to blend. Add the yeast mixture, 2 tablespoons of the oil, and the cream. Stir well with a heavy wooden spoon until it begins to come together and pull away from the sides of the bowl. Turn out onto a lightly floured surface and knead for 4 to 5 minutes into a smooth, but slightly sticky dough. Oil a clean bowl with 1 teaspoon of the oil and turn the dough in the oil to lightly coat. Cover the bowl with plastic wrap or a clean kitchen towel and allow to rise until doubled in size in a warm, draft-free place, about 40 minutes.
• Lightly grease a baking sheet with the remaining 1/2 teaspoon of oil. Divide the dough into 2 equal pieces and form into balls. Place on the greased sheet, cover with plastic wrap, and refrigerate until doubled in volume, about 2 hours.
• Combine the strawberries, orange liqueur, and sugar in a medium bowl, and toss to coat evenly.
• Clean a grill very well with a brush, and lightly grease with vegetable oil. Preheat the grill to medium heat.
• Combine the goat cheese and 3 tablespoons honey in a bowl and mash with a fork until smooth.
• Remove the dough from the refrigerator and roll each ball into a 10-inch round on a lightly floured pizza paddle or large chopping board. Transfer to the grill and cook on 1 side until golden brown, turning with a spatula to mark evenly, 3 to 4 minutes. Remove from the grill and place, cooked side up on, on a pizza paddle or large chopping board.
• Spread half of the goat cheese mixture across each piece of crust using a rubber spatula. Spread half of the berries across the top, leaving the liquid in the bottom of the bowl.
• Transfer the pizzas to the grill, cover, and cook until golden brown, rotating with a spatula to keep from burning, 3 to 4 minutes. Transfer to serving plates, sprinkle each with a pinch of black pepper and half of the mint leaves. Drizzle each pizza with 1 teaspoon of the remaining honey and serve.
• Alternately, place a pizza stone in the oven and preheat to 500 degrees F.
• Remove the dough from the refrigerator and roll out into a 10-inch round on a lightly floured pizza paddle or large chopping board. Make "dimples" with your fingertips on the top of the dough. Spread half of the goat cheese mixture across the pizza using a rubber spatula. Spread half of the berries across the top of the pizza, leaving the liquid in the bottom of the bowl. Repeat with the remaining dough, goat cheese, and strawberries.
• Transfer to the pizza stone (or 2 heavy baking sheets) and bake until golden brown, about 12 minutes. Remove from the oven and transfer to serving plates. Sprinkle a pinch of the black pepper and half of the mint leaves over the top of each pizza, and drizzle each with 1 teaspoon of the remaining honey. Serve.

ASSORTED GRILLED PORTOBELLO PIZZAS

Steps:

• Preheat the grill to high heat.
• Remove bottom stem from portobello. Brush both sides with olive oil and sprinkle the inside of each mushroom with salt and garlic pepper. Place the mushrooms on the grill bottom side up. Grill for 2 to 3 minutes on each side rotating half way through to achieve grill marks.
• Remove from grill, placing the mushrooms bottom side up. Fill with your choice of the assorted sauces and top with your choice of cheese.
• Return the mushrooms to the top rack or shelf of your barbeque, close lid and reduce heat to medium high and cook for 5 minutes or until the cheese is melted.
• Remove and place on a cutting board and cut into triangles like a pizza. Serve immediately.

FRESH HERB AND GOAT CHEESE STUFFED GRILLED PORTOBELLOS

Steps:

• Clean the dark black gills from the mushrooms, then drizzle with a little olive oil, season with salt and pepper and place over medium heat on an open barbecue grill, face down. After a few minutes, turn them over and continue to cook.
• In a mixing bowl combine the goat cheese with minced garlic, salt and pepper, to taste, and the mixture of fresh herbs torn by hand.
• Mix the cheese until all of the ingredients have been incorporated and a nice creamy texture is achieved.
• When the mushrooms begin to get soft and give off a little of their juice, add a nice spoonful of the goat cheese mixture right into the center of each portobello.
• Close the lid of the barbecue and let cook until the cheese gets bubbly and the mushrooms are nice and soft.

GRILLED VEGETABLE AND GOAT CHEESE PIZZA

Steps:

• Pre-heat your BBQ (or grill pan) to medium-high. Place cut vegetables in perforated grilling basket and grill until soft and starting to brown. Remove from BBQ and set aside while you assemble your pizza. At the same time, hand-crush tomatoes from a can of good plum tomatoes. Season with salt, pepper and some oregano and simmer on the stove-top over medium-low heat until thickened. Set aside to cool a bit. (*Note: if you're in a hurry, you can skip the simmering and just place some hand-crushed tomatoes right on to your pizza dough).
• Pre-heat oven to 500° F. with pizza stone on middle rack (if using). Press out your pizza dough and spoon on tomatoes or pizza sauce. Top with grilled vegetables and top with crumbled goat cheese. Bake in pre-heated oven for 10-15 minutes, until crust is golden and toppings are hot.
• Top with a drizzle of balsamic glaze and sprinkle with chopped parsley, if desired.

PORTOBELLO NAPOLEON

Steps:

• Slice the portobellos into 3 pieces each, grill and keep warm. Heat garlic in 1-ounce olive oil. Add beans and season with salt and pepper. In a separate pan, heat the olive oil and saute the chard. Season and grill the tomatoes, reserve warm. Set rice in the center of the plate. Top with mushroom, red tomato, chard, portobello, yellow tomato, chard, portobello. Surround with the beans and top with Parmesan.

EGGPLANT AND ASPARAGUS NAPOLEONS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 200 degrees F.
• For the vegetables: Place a grill pan over medium-high heat, or preheat a gas or charcoal grill. Drizzle the vegetables with olive oil and season with salt and pepper. Grill the eggplant until tender, about 4 minutes each side. Grill the asparagus for 3 to 4 minutes, turning occasionally until crisp-tender. When cool enough to handle, cut the asparagus in half crosswise.
• For the filling: In a small bowl, mix together the ricotta cheese, basil, Pecorino Romano, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
• To assemble: Place 4 slices eggplant on a work surface. Spread each with 2 to 3 tablespoons of the ricotta mixture. Line 4 pieces of asparagus, side-by-side, on top. Place another slice of eggplant on top and repeat the layers. Top each napoleon with a slice of eggplant and place on a small baking sheet. Bake until warmed through, about 10 minutes, and serve.

PORTOBELLO PIZZAS

Steps:

• Place mushrooms, stem side down, on a greased baking sheet; drizzle with oil. Bake at 350° for 20-25 minutes or until tender, turning once., Meanwhile, cook sausage over medium heat until no longer pink; drain. Stir in the pizza sauce, pepper, onion, mushrooms, Parmesan cheese and garlic. Divide among mushrooms; sprinkle with mozzarella cheese. Broil 2-3 in. from the heat for 1-2 minutes or until cheese is melted. Sprinkle with basil if desired.