Grilled Asparagus Tomato And Fontina Pizzette Recipes

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JAMIE OLIVER'S PIZZA DOUGH



Jamie Oliver's Pizza Dough image

This easy pizza dough recipe courtesy of British chef Jamie Oliver is made in a food processor and perfect for his Calzone recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes enough for 4 calzones

Number Of Ingredients 6

7 cups "00" flour or strong white bread flour, plus more for work surface and bowl
1 tablespoon fine sea salt
2 1/2 cups lukewarm water
2 (1/4-ounce) packages active dry yeast
1 tablespoon raw sugar, such as turbinado or Demerara
1/4 cup extra-virgin olive oil

Steps:

  • Place flour and salt in the bowl of a food processor and pulse to combine. Add 2 1/2 cups lukewarm water, yeast, sugar, and olive oil. Process until a dough has formed.
  • Dust a large bowl with flour and transfer dough in bowl. Sprinkle flour on top of dough and cover with a damp towel. Let stand in a warm place until doubled in size, about 1 hour.
  • Punch down dough and turn out onto a lightly floured work surface. Use immediately, or wrap dough in plastic wrap and keep refrigerated until ready to use.

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA



Frittata with Asparagus, Tomato, and Fontina image

Provided by Giada De Laurentiis

Categories     main-dish

Time 27m

Yield 6 servings

Number Of Ingredients 10

6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
Salt
3 ounces Fontina, diced

Steps:

  • Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Nutrition Facts : Calories 197 calorie, Fat 15 grams, SaturatedFat 7 grams, Cholesterol 214 milligrams, Sodium 351 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 11 grams, Sugar 2 grams

GRILLED ASPARAGUS MEDLEY



Grilled Asparagus Medley image

This colorful veggie recipe happened by accident. One evening , I didn't have room on the grill for all the things I wanted to prepare, so I threw two of the dishes together and came up with this medley. It goes great with any grilled meat. -Pam Gaspers, Hastings, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 13

1 pound fresh asparagus, trimmed
1 each sweet red, yellow and green pepper, julienned
1 cup sliced fresh mushrooms
1 medium tomato, chopped
1 medium onion, sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
2 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon dill weed

Steps:

  • In a disposable foil pan, combine the vegetables, olives and garlic; drizzle with oil and toss to coat. Sprinkle with parsley, salt, pepper, lemon-pepper and dill; toss to coat. , Grill, covered, over indirect medium heat for 20-25 minutes or until vegetables are crisp-tender, stirring occasionally.

Nutrition Facts : Calories 78 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

GRILLED ASPARAGUS AND TOMATO SALAD WITH FETA



Grilled Asparagus and Tomato Salad With Feta image

This complete side is made directly on the grill. Prep everything and let the cook/griller do the rest. Pretty and a wowzer. It will become the centerpiece of your meal. Recipe by Jamie Purviance. (Don't feel like making the vinaigrette, use a good-quality bottled brand.)

Provided by gailanng

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon Dijon mustard
2 tablespoons champagne vinegar (can sub rice vinegar or white wine vinegar)
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
1 1/2 lbs asparagus
1 pint cherry tomatoes
3 slices country-style white bread, cut into 1/2-inch cubes
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh chives or 2 tablespoons green onions

Steps:

  • Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan.
  • In a small bowl whisk together the mustard, vinegar, salt and pepper. Slowly add in the oil, whisking constantly until it is emulsified.
  • Remove and discard the tough bottom of each asparagus spear by grasping at each end and bending it gently until it snaps at its natural point of tenderness, usually about two-thirds of the way down the spear.
  • Spread the asparagus on a large plate. Drizzle with 2 tablespoons of the vinaigrette and turn the spears until they are evenly coated. (I lightly salt the asparagus at this point.) In a medium bowl toss the tomatoes and bread cubes with 2 tablespoons of the vinaigrette.
  • Brush the cooking grates clean. Spread the tomatoes and bread cubes in a single layer on the grill pan and lay the asparagus on the cooking grate. Grill over direct medium heat, with the lid closed as much as possible, until the asparagus is tender, the tomatoes begin to soften, and the bread cubes are toasted, turning often. The asparagus will take 6 to 8 minutes and the tomatoes and bread cubes will take 2 to 4 minutes.
  • Arrange the asparagus on a platter and top with the tomatoes, croutons, feta, and chives. Serve with the remaining vinaigrette.

Nutrition Facts : Calories 392.1, Fat 32.3, SaturatedFat 6.8, Cholesterol 16.7, Sodium 484.8, Carbohydrate 20.5, Fiber 4.9, Sugar 5.8, Protein 9.1

INDIVIDUAL PIZZA WITH ARUGULA AND TOMATOES



Individual Pizza with Arugula and Tomatoes image

Top homemade pizza with healthy arugula and tomatoes for a fun, family-friendly meal from "Everyday Food: Fresh Flavor Fast."Also try:Roasted Root-Vegetable Pizza

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 8

1 pound Quick Basic Pizza Dough, or store bought pizza dough, fresh or frozen (thawed)
Olive oil
1 cup grape or cherry tomatoes
Coarse salt and freshly ground pepper
1/4 teaspoon crushed red-pepper flakes
3 cups baby arugula (2 ounces)
3 ounces Pecorino Romano cheese, shaved
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide dough into four equal pieces. Using your hands, stretch each piece into a 5-inch disk.
  • Brush two rimless baking sheets with oil. Place disks of dough on baking sheets; brush dough lightly with oil. Using your hands, crush tomatoes in a bowl; season with salt and pepper. Spread tomatoes on dough; sprinkle with red-pepper flakes. Bake, rotating sheets from top to bottom and front to back halfway through, until crusts are golden, 18 to 20 minutes.
  • Toss arugula with cheese; divide among pizzas. Drizzle with vinegar and oil.

ASPARAGUS ALLA FONTINA



Asparagus Alla Fontina image

Much like a quiche without a crust, this dish is equally good as an appetizer, or as the late main course for brunch, lunch or a late dinner.

Provided by Amanda Hesser

Categories     main course

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 10

Salt
2 1/2 pounds thin asparagus, trimmed and washed
4 tablespoons unsalted butter
Freshly ground black pepper
Freshly grated nutmeg
1/3 cup grated Gruyère (see note)
3/4 cup finely minced or slivered prosciutto
2 tablespoons minced parsley
3 eggs, beaten
3 to 4 tablespoons grated Parmesan

Steps:

  • Preheat the oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add the asparagus and cook until crisp-tender. Drain and cut into 1-to-1½-inch lengths. Return the asparagus to the pot. Add the butter and season with salt, pepper and nutmeg. Set over low heat and stir to melt the butter. Remove from the heat.
  • Turn the asparagus and the melted butter into a 9- or 10-inch pie plate. Arrange in an even layer. Sprinkle with the Gruyère, prosciutto and parsley. Pour the beaten eggs on top, gently shaking the pan to distribute.
  • Top with the Parmesan and bake until the eggs are set into a custard and a golden-brown crust forms on top, about 35 minutes. Serve hot or warm.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 9 grams, Sodium 674 milligrams, Sugar 4 grams, TransFat 0 grams

CLASSIC PIZZA DOUGH



Classic Pizza Dough image

An added bonus of making your own dough: pizza any night of the week! Prep it on Sunday, and it'll keep in the fridge for up to three days. The flavor actually gets better over time with the slow fermentation, yielding a crust with complex flavor and texture. It makes an excellent canvas in our Classic Margherita Pizza, Grilled-Asparagus, Tomato, and Fontina Pizzette, and Roman-Style Thin-Crust Pizzas.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 15m

Yield Makes enough for 1 pizza

Number Of Ingredients 6

2/3 cup warm water (110 degrees)
1/4 teaspoon active dry yeast (not rapid-rise)
1 3/4 cups unbleached bread flour, plus more for dusting
1 1/2 teaspoons kosher salt
1 teaspoon sugar
1 tablespoon extra-virgin olive oil, plus more for bowl

Steps:

  • Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and oil; stir until a ragged dough forms. Transfer to a lightly floured work surface; knead with floured hands until smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 3 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).

GRILLED FLATBREAD WITH ASPARAGUS PESTO AND FONTINA



Grilled Flatbread with Asparagus Pesto and Fontina image

Provided by Bobby Flay

Categories     appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound grilled asparagus
1/2 cup packed fresh basil leaves, plus chopped for garnish
2 cloves garlic, chopped
2 tablespoons pine nuts
3/4 cup, plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup, plus 4 tablespoons grated Pecorino Romano
1 pound fontina cheese, thinly sliced
1 large prepared pizza shell (recommended: Boboli)

Steps:

  • Heat grill to high
  • Combine the asparagus, basil, garlic and pine nuts in a food processor and pulse a few times to coarsely chop. With the motor running, slowly add the oil and process until emulsified. Season with salt and pepper and transfer the pesto to a bowl. Stir in the Pecorino Romano.
  • Place pizza shell on the grill. Grill until slightly crisp, about 1 minute. Remove the shells and spread each with the pesto. Top with the fontina, return to the grill, close the cover and continue cooking until the cheese has melted, 2 to 3 minutes. Remove from the grill and sprinkle with the remaining Romano cheese and chopped fresh basil. Slice each flatbread into bite-sized pieces.

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA CHEESE



Frittata with Asparagus, Tomato, and Fontina Cheese image

When asparagus is in season in springtime, use it to capture the flavors of the garden with a minimal amount of effort. It cooks quickly by any method-steaming, boiling, grilling, or sautéing, as here-and it's very easy to prepare. To trim asparagus of its woody stem end, simply hold one end of the spear in one hand, the other end in the other hand, and bend gently until the spear snaps-which it will do exactly where the stem starts to get woody. Asparagus has its own built-in sous chef.

Yield 6 side-dish servings

Number Of Ingredients 9

6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed and cut into 1/2-inch pieces
1 tomato, seeded and diced
3 ounces fontina cheese, cubed

Steps:

  • Preheat the broiler. In a medium bowl, whisk the eggs, cream, salt, and pepper to blend. Set aside. In a 9 1/2-inch-diameter nonstick ovenproof skillet, heat the oil and butter over a medium flame. Add the asparagus and sauté until crisp-tender, about 2 minutes. Add the tomato and sauté 2 minutes longer. Pour the egg mixture over the asparagus mixture and sprinkle the cheese over. Cover and cook over medium-low heat until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Let the frittata stand for 2 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide the frittata onto a plate. Cut the frittata into wedges and serve.

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