Grilled Herb and Sausage Stuffed Zucchini PIZZA - 52 Grilled Pizzas and Side Dishes from the Grill

Have you been paying attention the last few days???

I've been showing all the recipes I made during a Smoking/grilling session... Some amazing Ribs with a Citrus/Honey/Garlic Glaze, A pot of absolutely KILLER Beans (Simmered in BEER) and just yesterday I made a pound of Smoked Sausage.  All of those dishes were "Smoked" low and slow on a Weber grill.  The last hour of cooking these can be done in the oven.  This also frees up the grill to "Grill" a couple of side dishes...

Like this zucchini... Once again I am serving up some meat as a side dish.  Makes you proud to be an American!

If you assign the zucchini base as a crust, this would qualify as a pizza  Sauce, Cheese and Fixins'...

The topping is already cooked.  So really all you are doing is making sure the zucchini is fully cooked and the cheese has melted enough to hold everything together.  I like mine just a bit crisp, so 10 minutes was plenty... Personal taste, up to 15 minutes would work just fine.

OK... Here's what I did...

Grilled Herb and Sausage Stuffed Zucchini

Ingredients

• 2 Medium Zucchini, Split, scoop out seeds
• 1 TBS Olive Oil
• 1/2 Cup Panko Bread Crumbs
• 1/2 Cup Chopped Parsley
• 1/2 Cup Cooked Smoked Sausage
• 1/4 Cup Chopped Walnuts
• 2 TBS Your Favorite BBQ Sauce
• 2 Cloves Garlic, Minced
• 3 TBS Olive Oil
• 1/4 Cup Mozzarella Cheese, grated
• Pinch each Salt and Pepper

Cooking Directions

1. Prepare your grill for Direct heat
2. Brush the Zucchini with Olive Oil
3. Combine all remaining ingredients
4. Fill the cavity of each zucchini made from scooping out the seeds with the Sausage crumb mix
5. Grill Skin side down over direct medium high heat for 15 minutes, until cheese has melted and the zucchini is soft.
6. Serve Hot and ENJOY!

FANTASTIC!  Meat filled side dishes are the way to go!  And come back tomorrow to see the grilled Cornbread I made to top off the meal (sorry, no meat in this side).

GRILLED Flat Bread with Sea Salt, Pepper and Parmesan Cheese - 52 Grilled Pizzas, Appetizers

this is something I need to do more often... Not quite a grilled pizza, instead it is thick enough to be a nice thick slice of bread (think Texas Toast thick), but thin enough that you can cook this on the grill, just about 3 minutes per side.  Long enough to get a nice char (pretty pretty, and adds a layer of taste).  Also long enough that the high heat from the grill will cook the dough all the way through.

One caution is to resist the urge to add lots of toppings.  You are making toast, not a pizza.  No need for sauce and meats, extra veggies or lots of cheese.  Just the bread and  select few toppings.

Like this with a layer of extra Olive Oil, Coarse Ground Sea Salt Fresh Ground Pepper and a few shavings of Parmesan Cheese...

A perfect "Toast" to serve along with a salad...

OK, this is very easy ...

If this is your first time cooking bread dough on a grill, you might want to look over my post on Pizzeria Pizza at Home... Lots of tips there that will help.  Also taking a look at a past post on a grilled pizza will give even more specific tips for grillers.

Here's all you need...

1 Ball of Pizza Dough (A "Regular" bread dough can be used (I especially like to make an oil rich Focaccia Bread recipe on the grill, but a pizza dough ball works perfectly fine as well, and something I always have around my fridge or can make up quickly when needed).
Drizzle of Extra Virgin Oilive Oil
2 Large Pinches of Coarse Grind Sea Salt
Several twists of a Pepper Grinder
Several shavings of Parmesan Cheese...

1. Hand form the dough into aflat shape... roughly half the diameter of a pizza, which is obviously thicker
2. Slap this on the grill over direct high heat.  Allow to cook with the grill lid closed for 3 minutes
3. Flip the dough, top with the drizzle of oil, Salt, Pepper and Cheese shavings, close the lid and cook for another 3 minutes
4. And that's it... Remove from the grill, allow to rest for a couple of minutes to allow the internal temperature to finish cooking the dough al the way through, slice while still warm and ENJOY!!!

And it turns out chewy, soft, FILLED WITH FLAVOR, a perfect compliment to a Massaged Kale Salad (tomorrow's post) and good enough for a brave husband to serve to his wife's friends and neighbors (see yesterday's post for the story of my grilling dinner for the neighborhood book club)!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Walnut, Goat Cheese, and Honey Pizza - 52 Grilled Pizzas

Pizzeria Pizza at Home...

A goal of mine (and an earlier blog post, double click the blue letters).  In that post I go into details about the best way to achieve the goal of a making a seemingly simple flat bread, topped with a sauce and cheese.  I have a never fail yeast pizza dough recipe, a deliciously fresh rich pizza sauce (from scratch) and a bit of history.

Once you learn the tricks of the trade, Pizzeria Pizza at home is simple and addictive.  My dough recipe makes 4 dough balls, so each time I make pizza I have 4 canvasses to create.  Generally I make a pizza Margherita (pictured to the right, sauce, cheese and basil).  The Margherita is recognized by many as the first and original version of the modern pizza.


BUT WAIT...

How would you like to be ... THAT GUY (or Gal) That can (and regularly does) do amazing things on a grill...

A Couple of weeks ago I went into detail on GRILLING a pizza on a standard backyard grill.  Easy, Fun, Spectacular.

This week was a bit of a celebration in the 'hood as our friend and neighbor celebrated the anniversary of her 29th Birthday!  Neighbor Jackie (as opposed to my wife Jackie, her with the inconvenient Day Job) and wife Jackie are part of the neighborhood book club.  The girls of the club decided that a dinner out, multi courses, cooked to perfection and served with style would be a perfect way to celebrate.  They also decided best spot in town was my back yard!

This pizza was what I served up as an appetizer for the group.  I decided I wanted to celebrate spring (finally) and grill the entire meal.  You can see the spiral stuffed pork loin in the back, resting while I cooked the appetizer pizza.

I will share the details of the pizza in a second... First, photos of the party...

Gotta have a drink table... Southern Sweet Tea, Wine and Margaritas

My wife Jackie (as opposed to neighbor Jackie) worked hard at making the table pretty for her friends... Notice the wrapped books for a center piece...

We even got out the good crystal for the party

And a good time was had by all...

I will be giving recipes and details about the 5 course meal served in future post this week... so now, back to the appetizer first course...

Goat Cheese, Honey and  Walnut Pizza on the Grill

And once you know the tricks, easy as could be...

Easy like taking a ball of dough, hand form the shape (always rustic on the grill, never a perfect circle, part of the charm), Grill the dough, add toppings and create something unusual and FANTASTIC!

This makes a great appetizer, side dish or main course....  And it is a real crowd pleaser!

Oh... And it is beyond easy...
Anyone can do this...   Anyone can be that GUY (or Gal) on the grill!

All you need for this...

1 Ball of Pizza Dough
drizzle of Olive Oil
4 OZ Goat Cheese broken up into small balls
1 Cup Walnut Pieces
Drizzle of Honey
Slivered slices of Basil for color and accent

The rest is all technique.  Read over the post on Pizzeria Pizza at Home, then try this...

Start with a Ball of Dough.  It's the same recipe I almost always use.  Cold rise, easy and never fail (does take about 4 hours of sitting around (or overnight) to make the dough, so plan ahead).  Or any store bought pizza dough would work as well.

Next is the only real trick... HOT!  Get your grill HOT.  If using coals, preheat the grill for at least 20-30 minutes or set your gas grill, all burners running on high for at least 10 minutes.

OK, The photo directly above is the dough after I formed a sort of circle.  Tossing in the air is not really how it's done, flattening between your two palms and then stretching along the edges all the way around, allowing gravity to pull down.  Once you get it evenly thin, slap it on the HOT grate.

It only takes about 3-4 minutes for the dough to start to bubble.  use a wide turner or tongs and test the doneness.

The bottom will be starting to crisp up...

And get grill marks.

Since it has started to crisp, the soft dough has started to cook and turn solid.  Easy to turn.  Since the grill grate was hot, it never sticks.

Time for toppings...

No sauce for this, so drizzle a bit of Olive Oil.

Since this is HOT, don't worry, the cheese will melt.  So, spread the handful of cheese around

Again, no design, stick with the rustic look.

Add the walnuts

And at the last minute... drizzle the honey and spread around the basil

And that's it!

Close the lid and let everything get really HOT for only another couple of minutes...  And here you are!

But as with most recipes, the basics can be learned in minutes; mastering the art will take a lifetime (or at least 52 tries).  You can achieve success with my Pizzeria 101 Link, a cookie sheet, standard oven and items in most every kitchen.  But... eventually you will want to try the toys of the trade  So if you want to dig deeper, I recommend these books and items...

Enjoy your Pizza making... Let me know what pizzas you are making and be sure to come take a look next Sunday to see what I come up with this week!

This is Pizza #6 in my list of 52 Pizza Party Pizzas...

Week #1 ...

A simple Salami Pizza (break free of the addiction to Pepperoni).  A classic example of the Italian belief that less is more... Allow a quality ingredient like the artisanal Dry cured sausage, the sauce and the cheese balance beautifully!

This Sausage pizza is Pizza #2 in my list of 52 Pizza Party Pizzas...

I made a fantastic HOT Sausage Pizza... Made with mini balls of sausage (there is a small trick) that also looks as dramatic as it is tasty!

Week #3

I was on the grill making a dessert or Appetizer FANTASTIC Honey - Goat Cheese - Arugula Pizza... Delicious and PERFECT if you want to WOW your friends with something unique on the GRILL!

Week #4

A Pizza from my youth, the (then) exotic sounding Canadian Bacon and Onion GRILLED pizza!  Loaded with color and the unique taste of the sweet juicy back bacon that became a legend back in Pekin, Illinois in the 70's.

Week #5

A fond memory of our time living in the islands... US Virgin Island, St Thomas had a fantastic little beach bar where you could get a Steak and Gorgonzola Pizza (and a bottle of wine) for just $25... one of the few bargains on the island and a darn fine PIZZA!



OK, be sure to come back next Sunday... I already have plans for next weeks' Za!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Grilled Steak and Gorgonzola Cheese - 52 Grilled Pizzas

Pizzeria Pizza at Home...

A goal of mine (and an earlier blog post, double click the blue letters).  In that post I go into details about the best way to achieve the goal of a making a seemingly simple flat bread, topped with a sauce and cheese.  I have a never fail yeast pizza dough recipe, a deliciously fresh rich pizza sauce (from scratch) and a bit of history.

Once you learn the tricks of the trade, Pizzeria Pizza at home is simple and addictive.  My dough recipe makes 4 dough balls, so each time I make pizza I have 4 canvasses to create.  Generally I make a pizza Margherita (pictured to the right, sauce, cheese and basil).  The Margherita is recognized by many as the first and original version of the modern pizza.

BUT WAIT...

How would you like to be ... THAT GUY (or Gal) That can (and regularly does) do amazing things on a grill...

A Couple of weeks ago I went into detail on GRILLING a pizza on a standard backyard grill.  Easy, Fun, Spectacular.

This week I am going back to my adventures of Island Living.  During my all too brief time of living on St. Thomas in the US Virgin Islands I fell in love with this pizza.  Steak, Blue Cheese, Onions and Chunky Tomatoes, grilled to perfection and served up with a bottle of wine ($25 on the island, priceless when made at home).

And once you know the tricks, easy as could be...

Easy like taking a ball of dough, hand form the shape (always rustic on the grill, never a perfect circle, part of the charm), Grill the dough, add toppings and create something unusual and FANTASTIC!

This makes a great appetizer, side dish or main course....  And it is a real crowd pleaser!

Oh... And it is beyond easy...
Anyone can do this...   Anyone can be that GUY (or Gal) on the grill!

All you need for this...

1 Ball of Pizza Dough
A couple of TBS of Pizza Sauce
4 OZ Mozzarella Cheese, Grated
Thin slices of ribeye steak
1/4 of a Red Onion, Thinly Sliced
1 Medium Tomato sliced
2 OZ Gorgonzola Cheese, minced

The rest is all technique.  Read over the post on Pizzeria Pizza at Home, then try this...

Start with a Ball of Dough.  It's the same recipe I almost always use.  Cold rise, easy and never fail (does take about 4 hours of sitting around (or overnight) to make the dough, so plan ahead).  Or any store bought pizza dough would work as well.

Next is the only real trick... HOT!  Get your grill HOT.  If using coals, preheat the grill for at least 20-30 minutes or set your gas grill, all burners running on high for at least 10 minutes.

OK, The photo directly above is the dough after I formed a sort of circle.  Tossing in the air is not really how it's done, flattening between your two palms and then stretching along the edges all the way around, allowing gravity to pull down.  Once you get it evenly thin, slap it on the HOT grate.

It only takes about 3-4 minutes for the dough to start to bubble.  use a wide turner or tongs and test the doneness.

The bottom will be starting to crisp up...

And get grill marks.

Since it has started to crisp, the soft dough has started to cook and turn solid.  Easy to turn.  Since the grill grate was hot, it never sticks.

Time for toppings...

Sauce first...  Plop a couple TBS of sauce in the center and spread evenly around the crust

Since this is HOT, don't worry, sauce will heat and the cheese will melt.  So, spread the handful of cheese around

Again, no design, stick with the rustic look.

Add the Steak, Tomatoes and Onions

And at the last minute... spread the Gorgonzola over the top

And that's it!

Close the lid and let everything get really HOT for only another couple of minutes...  And here you are!

But as with most recipes, the basics can be learned in minutes; mastering the art will take a lifetime (or at least 52 tries).  You can achieve success with my Pizzeria 101 Link, a cookie sheet, standard oven and items in most every kitchen.  But... eventually you will want to try the toys of the trade  So if you want to dig deeper, I recommend these books and items...

Enjoy your Pizza making... Let me know what pizzas you are making and be sure to come take a look next Sunday to see what I come up with this week!

This is Pizza #5 in my list of 52 Pizza Party Pizzas...

Week #1 ...

A simple Salami Pizza (break free of the addiction to Pepperoni).  A classic example of the Italian belief that less is more... Allow a quality ingredient like the artisanal Dry cured sausage, the sauce and the cheese balance beautifully!

This Sausage pizza is Pizza #2 in my list of 52 Pizza Party Pizzas...

I made a fantastic HOT Sausage Pizza... Made with mini balls of sausage (there is a small trick) that also looks as dramatic as it is tasty!

Week #3

I was on the grill making a dessert or Appetizer FANTASTIC Honey - Goat Cheese - Arugula Pizza... Delicious and PERFECT if you want to WOW your friends with something unique on the GRILL!

Week #4

A Pizza from my youth, the (then) exotic sounding Canadian Bacon and Onion GRILLED pizza!  Loaded with color and the unique taste of the sweet juicy back bacon that became a legend back in Pekin, Illinois in the 70's.



OK, be sure to come back next Sunday... I already have plans for next weeks' Za!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

GRILLED PIZZA Goat Cheese Honey Almond Arugula Pizza - 52 Grilled Pizzas and Appetizers from the Grill

Pizzeria Pizza at Home...

A goal of mine (and an earlier blog post, double click the blue letters).  In that post I go into details about the best way to achieve the goal of a making a seemingly simple flat bread, topped with a sauce and cheese.  I have a never fail yeast pizza dough recipe, a deliciously fresh rich pizza sauce (from scratch) and a bit of history.

Once you learn the tricks of the trade, Pizzeria Pizza at home is simple and addictive.  My dough recipe makes 4 dough balls, so each time I make pizza I have 4 canvasses to create.  Generally I make a pizza Margherita (pictured to the right, sauce, cheese and basil).  The Margherita is recognized by many as the first and original version of the modern pizza.

BUT WAIT...

How would you like to be ... THAT GUY (or Gal) That can (and regularly does) do amazing things on a grill...

Things like taking a ball of dough, hand form the shape (always rustic on the grill, never a perfect circle, part of the charm), Grill the dough, add toppings and create something unusual and FANTASTIC!

This makes a great appetizer, side dish or even a dessert....  And it is a real crowd pleaser!

Oh... And it is beyond easy...
Anyone can do this...
Anyone can be that GUY (or Gal) on the grill!

All you need for this...

1 Ball of Pizza Dough
4 OZ Goat Cheese
1/4 Cup Slivered Almonds
a Handful of Arugula
1/4 Cup Honey

The rest is all technique.  Read over the post on Pizzeria Pizza at Home, then try this...

Start with a Ball of Dough.  It's the same recipe I almost always use.  Cold rise, easy and never fail (does take about 4 hours of sitting around (or overnight) to make the dough, so plan ahead).  Or any store bought pizza dough would work as well.

Next is the only real trick... HOT!  Get your grill HOT.  If using coals, preheat the grill for at least 20-30 minutes or set your gas grill, all burners running on high for at least 10 minutes.

OK, The photo directly above is the dough after I formed a sort of circle.  Tossing in the air is not really how it's done, flattening between your two palms and then stretching along the edges all the way around, allowing gravity to pull down.  Once you get it evenly thin, slap it on the HOT grate.

It only takes about 3-4 minutes for the dough to start to bubble.  use a wide turner or tongs and test the doneness.

The bottom will be starting to crisp up...

And get grill marks.

Since it has started to crisp, the soft dough has started to cook and turn solid.  Easy to turn.  Since the grill grate was hot, it never sticks.

Time for toppings...

Cheese first...

Since this is HOT, don't worry, the cheese will melt.

Just pull off a few chunks at a time, tsp size and spread around.

Again, no design, stick with the rustic look.

Add the almond slivers...

Add some Arugula (the peppery salad... COuld use Basil or even Mint).

Now really show off by drizzling the honey over everything.

And that's it!

Close the lid and let everything get really HOT for only another couple of minutes...  And here you are!

But as with most recipes, the basics can be learned in minutes; mastering the art will take a lifetime (or at least 52 tries).  You can achieve success with my Pizzeria 101 Link, a cookie sheet, standard oven and items in most every kitchen.  But... eventually you will want to try the toys of the trade  So if you want to dig deeper, I recommend these books and items...

Enjoy your Pizza making... Let me know what pizzas you are making and be sure to come take a look next Sunday to see what I come up with this week!

This is Pizza #3 in my list of 52 Pizza Party Pizzas...

Week #1 was a simple Salami Pizza (break free of the addiction to Pepperoni).  A classic example of the Italian belief that less is more... Allow a quality ingredient like the artisanal Dry cured sausage, the sauce and the cheese balance beautifully!

This Sausage pizza is Pizza #2 in my list of 52 Pizza Party Pizzas...

I made a fantastic HOT Sausage Pizza... Made with mini balls of sausage (there is a small trick) that also looks as dramatic as it is tasty!

So, be sure to come back next Sunday... I already have plans for next weeks' Za!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest