Grilled Pizza with Pesto, Tomatoes & Feta

Dazzle your guests, and keep the kitchen cool, by baking pizza on the backyard grill. For convenience, this recipe uses prepared pizza dough, found in most supermarkets, and pesto from a jar.

Credits: EatingWell Magazine Summer 2002



Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

Ingredients

1 pound prepared pizza dough, preferably whole-wheat
1/2 cup prepared pesto
4 ripe plum tomatoes, thinly sliced
1/2 cup crumbled feta cheese
Freshly ground pepper to taste
1/4 cup lightly packed fresh basil leaves, torn

Directions

1. Heat grill to medium-high.
2. Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill.
3. Lay crusts on grill (they won’t stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.
4. Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately.

NUTRITION INFORMATION: Per serving: 430 calories; 16 g fat (4 g sat, 9 g mono); 14 mg cholesterol; 60 g carbohydrate; 13 g protein; 6 g fiber; 774 mg sodium.

Crushed Roasted Tomatoes on Marmite Ciabatta

Ingredients

For 4 people (Vegetarian)

1 Ciabatta loaf
4 small vine tomato clusters
Sea salt & fresh black pepper
6 sprigs fresh basil
Olive oil
Garlic (optional)


Recipe

Pre-heat the oven to medium-hot. Lay the vine tomatoes in a roasting dish and drizzle with olive oil. Finely chop 2 sprigs of the basil, reserving 4 good sprigs for garnish, and sprinkle over the tomatoes. Season with plenty of salt and pepper and a pinch of sugar then roast for about 10-15 minutes.

While the tomatoes are cooking slice the Ciabatta loaf in half and then each half again lengthways making four portions. Toast the cut side of the Ciabatta and if using rub each piece with a clove of garlic. Spread the toast with a generous amount of Marmite

Remove the tomatoes from the oven and lift off the vine stems. Pile a cluster onto each warm Ciabatta and crush down gently with a fork so that the skins split and the tomato spreads a little over the toast. Garnish with the remaining sprigs of basil.

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Mixed Vegetable Morning Eye Opener Breakfast

Ingredients

For two people (Vegetarian)

2 sticks celery, trimmed with the leaves reserved
1 small cucumber, peeled, seeded and coarsely chopped
2 teaspoon fresh lemon juice
8 drops tabasco sauce
400g tinned whole tomatoes
pinch of salt
1/2 teaspoon caster sugar
2 spring onions, white parts only coarsely chopped
1/2 teaspoon ground ginger
1/4 teaspoon dill seeds (optional)
1 carrot, quartered lengthways for garnish


Recipe

Remove the strings from the celery using a potato peeler and cut the sticks into 2.5cm pieces and set aside.

Place the cucumber, lemon juice and tabasco sauce in a Morphy Richards Blender & Mill and process the mixture until smooth. Add the celery pieces and puree
the mixture. Add the tomatoes and their juice, salt, sugar, spring onions, ginger and half of the dill seeds if using them. Process the mixture until it is smooth again.

Chill the mixture for at least 40 minutes. Pour the drink into glasses, sprinkle each with a few dill seeds then float the reserved celery leaves on the top. Insert one or two carrot sticks into each drink and serve.

An excellent start to the day.


Body Talk

Celery improves your blood circulation, relieves muscle cramps after exercise and helps fight off joint problems !

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Herbed Tomato Soup

Yield: 2 servings

2 T Chopped Onion
1 T Butter Or Margarine
8 oz (1 Can) Tomato Sauce
1/4 t Dried Basil, Crushed
1/8 t Dried Thyme, Crushed
1 x Dash Freshly Ground Pepper
1 c Water
1 t Instant Chicken Bouillon
1 x Parmesan Croutons

In a 4-cup measure micro-cook onion and butter or margarine,
uncovered, on 100% power 1 to 1 1/2 minutes or until onion is
tender but not brown. Stir in tomato sauce, dried basil, dried
thyme, and freshly ground pepper. Micro-cook, uncovered, on 50%
of power for 4 to 6 minutes or just till boiling. Stir in the
water and instant chicken bouillon granules. Micro-cook, uncovered,
on 100% power for 2 to 3 minutes or till the mixture is heated
through.

Serve with the Parmesan Croutons.

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