Thank you so much to everyone who voted for and supported me through the Foodbuzz Project Food Blog contest. I was not selected to advance to the fifth challenge, however I am honored to have made it to the top 100 bloggers! Please consider checking out the remaining contestants and supporting them through to the end- I can't wait to see who will be the next "food blog star"!
The Foodbuzz Project Food Blog challenge #4 is off and running and I'd again love to have your vote! Voting closes at 6pm PDT on October 14th (this Thursday), so please vote for GetNatured soon!
Thank you! <3
Thank you! <3
One of my all-time favorite meals is grilled pizza. If you've never grilled pizza at home, you're in for a treat! I do not have any special pizza-making equipment, so this pizza can be made on a gas (or charcoal) grill without a pizza stone.
This recipe is vegan if you omit the cheese or use a vegan cheese alternative (I used Follow Your Heart vegan mozzarella).
This recipe is vegan if you omit the cheese or use a vegan cheese alternative (I used Follow Your Heart vegan mozzarella).
Grilled Pizza Recipe
Assemble the ingredients:
1 tablespoon active dry yeast
1/2 teaspoon sugar
1/4 cup warm water
3 cups all-purpose flour*
1 teaspoon sea salt
1 tablespoons olive oil
1 tablespoon sugar
3/4 cup cool water
*A note about flour: Using "00" flour (if you can find it), makes the most authentic Italian thin-crust pizza. If you substitute whole wheat for some or all of the flour, you will get a thicker and more bread-like crust.
*A note about flour: Using "00" flour (if you can find it), makes the most authentic Italian thin-crust pizza. If you substitute whole wheat for some or all of the flour, you will get a thicker and more bread-like crust.
Proof the yeast:
Combine:
Mix:
Knead:
Let rise:
Separate and roll:
For 4 medium to large pizzas, separate the dough into 4 smaller balls (or more balls for smaller pizzas). Roll each ball to about 1/4 inch thick and place them on baking sheets.
Tip: to minimize sticking, sprinkle the baking sheets with cornmeal.
Preheat grill and assemble and chop the toppings:
Preheat your barbecue grill on high and assemble and chop the toppings of your choice.
Tip: Slice toppings as thin as possible because the pizza will cook quickly on the grill!
Grill the crust:
Reduce the barbecue heat to low and place the dough directly on the grill. Cook on ONE SIDE ONLY until nicely browned. Remove and place on a baking sheet, cooked side up.
The crust will smell amazing when it is cooked- like fresh-baked bread!
Add the toppings:
Top the crust with your favorite sauce(s), veggies, cheeses, etc. Don't be afraid to top every pizza differently! For vegans: this pizza was made using Follow Your Heart Mozzarella.
Grill:
Make sure that the grill is on low heat and place the pizza on an oiled piece of aluminum foil and close the lid. The bottom of the pizza will brown very quickly (in 5 or so minutes), so watch it closely! Remove the pizza from the grill when it has reached your desired level of doneness.
Slice and enjoy!
Thank you so much to everyone who voted for GetNatured in the Foodbuzz Project Food Blog contest for challenge #3 and for all of your comments on my post! I have advanced to challenge #4 and will be posting on that very soon. Thank you, thank you, thank you!
Some of you asked about recipes and the pattern of my China, so here you go. For recipes that are not online already, I'll provide the source rather than the full recipe.
China pattern: I don't know the name of the specific pattern. It was purchased in 1928 and is a Noritake brand set.
Recipes:
Some of you asked about recipes and the pattern of my China, so here you go. For recipes that are not online already, I'll provide the source rather than the full recipe.
China pattern: I don't know the name of the specific pattern. It was purchased in 1928 and is a Noritake brand set.
Recipes:
- Mushroom and walnut pate recipe (from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero)
- Butternut squash and sage soup is from Vegetable Soups from Deborah Madison's Kitchen (love this book!)
- Roasted asparagus crepes recipe (from the Vegan Yum Yum blog)
- Tea poached pears as shared by another blogger, here (originally from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero).
