Bobby Flay's Grill It! - Bobby Flay [9]
To toast seeds or nuts
Put a single layer of seeds or nuts in a sauté pan and toast over medium-low heat (either on the grates of the grill or on the stovetop), shaking the pan every couple of minutes to prevent burning, until lightly golden brown and fragrant, 5 to 7 minutes. Transfer to a plate and let cool completely.
Grilled Flatbread Pizza with Asparagus Pesto and Fontina
This flatbread pizza is a wonderful option for a satisfying vegetarian appetizer or main course. Grilling asparagus intensifies its already pronounced flavor and gives this pesto a slightly smoky taste. Asparagus, basil, and lemon are a match made in heaven and one that works especially well here as the bright, acidic lemon and sweet and herbaceous basil keep the asparagus-based pesto tasting fresh.
For this particular recipe it is best to use the thinnest asparagus stalks you can find and to overcook them ever so slightly to make the smoothest pesto. To achieve this without turning the asparagus gray, remove the asparagus from the grill, place them on a platter, wrap tightly with plastic wrap, and let them steam for 10 minutes before proceeding with the pesto recipe.
Serves 4 to 6
1¼ pounds asparagus, cooked as for Perfectly Grilled Asparagus, coarsely chopped
½ cup packed fresh basil leaves, plus more leaves for garnish
Grated zest of 2 lemons
2 cloves garlic, chopped
2 tablespoons pine nuts
¾ cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
¾ cup freshly grated Pecorino Romano cheese
Flatbreads (recipe follows) or 2 (8-inch) prepared pizza shells (such as Boboli)
1 pound fontina cheese, thinly sliced
Heat your grill to high.
Combine 1 pound of the asparagus, the basil, lemon zest of 1 lemon, garlic, and pine nuts in a food processor and pulse a few times to coarsely chop. With the motor running, slowly add the ¾ cup extra-virgin olive oil and process until the mixture is smooth; season with salt and pepper. Transfer the pesto to a bowl and stir in ½ cup of the Pecorino Romano cheese.
Brush the tops of the flatbreads with the 2 tablespoons olive oil and place oiled side down on the grill. Grill until slightly crisp, about 1 minute. Remove the flatbreads from the grill, turn right side up, and spread each with the pesto. Top with the fontina and the remaining ¼ pound of asparagus. Return the pizzas to the grill, close the cover, and continue cooking until the cheese has melted, 2 to 3 minutes.
Remove the pizzas from the grill and sprinkle with the remaining ¼ cup Pecorino Romano cheese and lemon zest. Garnish with basil leaves. Cut into slices and serve immediately.
Flatbreads
Makes 2 (8-inch) flatbreads
¾ cup warm water (105 to 115 degrees F)
1 teaspoon active dry yeast
6 tablespoons olive oil
2 cups all-purpose flour, plus more for rolling
1 teaspoon kosher salt
Mix the water and yeast in a medium bowl and let stand for 5 minutes until foamy. Add 2 tablespoons of the olive oil, the flour, and salt and stir until combined.
Transfer the mixture to a lightly floured flat surface and knead until the texture of the dough is smooth. Grease the bottom and sides of a large bowl with 1 tablespoon of the remaining olive oil. Add the dough and turn to coat in the oil. Cover with a cloth and place in warm place until doubled in size, about 1 hour.
Heat your grill to high.
Gently press on the dough to release some of the air and transfer to a lightly floured surface. Divide the dough into 2 equal pieces and roll each into an 8-inch circle. Brush the tops with 1½ tablespoons of the olive oil, place on the grill, and cook until golden brown and lightly charred on the bottom, 3 to 4 minutes. Brush the top side of the flat breads with the remaining 1½ tablespoons of olive oil, turn over, and continue grilling until lightly golden brown on the bottom, 2 to 3 minutes longer.
beef
Perfectly Grilled Steak
Grilled Steak with