{"id":9519,"date":"2014-04-14T16:59:01","date_gmt":"2014-04-14T21:59:01","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=9519"},"modified":"2014-04-14T16:59:01","modified_gmt":"2014-04-14T21:59:01","slug":"grilled-pizza-with-prawns-cherry-tomatoes-and-arugula-appetizer","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2014\/04\/14\/grilled-pizza-with-prawns-cherry-tomatoes-and-arugula-appetizer\/","title":{"rendered":"Grilled Pizza With Prawns, Cherry Tomatoes and Arugula (appetizer)"},"content":{"rendered":"
\"Cakebread<\/a>

Cakebread Cellars, Napa Valley<\/p><\/div>\n

With warm weather here or quickly approaching, take time to enjoy pizza cooked on the grill. I love pizza cooked on our outdoor grill. It seems to be lighter tasting and with a freshness that one does not get with a traditional pizza. Whether you are home for Easter or Spring break or enjoying a glorious day or weekend at home, you will be sure to enjoy the flavor of a pizza cooked on the grill. The recipe below is from Cakebread Cellars located in Napa Valley.<\/p>\n

Cheers! Kathy<\/p>\n

Grilled Pizza With Prawns, Cherry Tomatoes and Arugula (appetizer)<\/b><\/p>\n

<\/b>Serves: 6
\nChef: Brian Streeter (Cakebread Cellars)
\nSuggested Wine Pairing: Sauvignon Blanc, Napa Valley<\/p>\n

Ingredients<\/b><\/p>\n

Pizza Dough<\/em><\/p>\n

2\u00bd c all purpose unbleached flour
\n2 c durum flour
\n1 pkg. dry yeast
\n2 tsp salt
\n1 T olive oil
\n1\u00be c water, about 75 F<\/p>\n

Tomato sauce<\/em><\/p>\n

2 T extra virgin olive oil
\n2 cloves garlic, minced
\n\u00bc tsp crushed red pepper flakes
\n1\u00bd lbs ripe plum tomatoes, peeled, seeded, and diced
\n1 sprig fresh basil
\nKosher salt<\/p>\n

Topping<\/em><\/p>\n

2 T extra virgin olive oil, plus additional for brushing
\n2 cloves garlic, minced
\nPinch chili flakes
\n1 lb large prawns, peeled, deveined, and cut in half lengthwise
\n\u00bc c Cakebread Sauvignon Blanc
\n1 T flat-leaf parsley, chopped
\n2 c cherry tomatoes, halved
\n10 oz mozzarella cheese, grated
\n\u00bc c fresh basil, chopped
\n1 c arugula, washed and dried<\/p>\n

Directions<\/strong><\/p>\n

Pizza Dough<\/i><\/p>\n

    \n
  1. Mix together all the ingredients, except the water, in bowl of a heavy duty electric mixer, with the dough hook attachment.<\/li>\n
  2. Add the water and mix until dough pulls together and forms a ball.<\/li>\n
  3. Remove from work bowl and finish kneading by hand on a lightly floured work surface, until dough is smooth and elastic, about 5 minutes.<\/li>\n
  4. Place in a lightly oiled bowl and cover with plastic wrap. Set aside and allow to rise until double in volume, about 1 hour.<\/li>\n
  5. Punch down and divide into 6 balls. Set on a floured sheet tray, cover with plastic wrap and refrigerate until you are ready to make pizza.<\/li>\n<\/ol>\n

    Tomato Sauce And Toppings<\/i><\/p>\n

      \n
    1. To make the tomato sauce: Combine the olive oil, garlic, and red pepper in a saucepan. Cook over medium heat for 1 minute.<\/li>\n
    2. Add the tomatoes, sprig of basil and a pinch of salt. Simmer for 15 to 20 minutes, until thick.<\/li>\n
    3. Pass though a food mill or leave as is for a rougher consistency.<\/li>\n
    4. Peel the prawns, devein and slice in half lengthwise.<\/li>\n
    5. Heat the 2 tablespoons olive oil, garlic and chili flakes together in a large nonstick saut\u00e9 pan over high heat. Add the prawns and toss to evenly coat in the oil. Add the white wine and parsley and cook for 2 to 3 minutes, until the prawns become opaque, stirring frequently. Set aside.<\/li>\n
    6. On a floured surface, flatten a ball of dough using the palm of your hand. With your fingers or rolling pin work the dough into a thin round disk.<\/li>\n
    7. Brush surface with olive oil and place on the grill, oil side down. Cook for approximately 1-2 minutes to brown the underside.<\/li>\n
    8. Brush the top side with olive oil and using a pair of tongs, turn the pizza over. Working quickly spread a little tomato sauce over the pizza. Top with a handful of cherry tomatoes, the prawns and the grated cheese.<\/li>\n
    9. Place the lid on the grill and cook for 1 to 2 minutes to brown the underside and melt the cheese on top.<\/li>\n
    10. \u00a0Remove from the grill and tear some basil over the top as well as a small handful of arugula.<\/li>\n
    11. Cut the pizza into slices and serve, and then continue making pizzas with the remaining dough.<\/li>\n<\/ol>\n

      Recipe provided by Cakebread Cellars<\/a> in California<\/p>\n