Spray pizza pan with non-stick spray.
Pizza pans with small holes work best for this recipe.
Spread out crust on pan, top with sauce, cheese and your favorite pizza toppings.
When coals are hot, place pizza to outer edge. Keep vents (if you have them) half open.
Cooking time may vary, usually 12-18 minutes (unless using prebaked crust). You may have to experiment with what times and temperatures work best on your own grill.
Done when cheese is melted and crust is brown.
owl to serve alongside the grilled shrimp. ** (See Cook's Note
but will lose the char-grilled flavor), until cooked through, turning
inutes (15 if halving the recipe) stirring often to prevent burning
our coals evenly. This recipe is best on a charcoal grill, but
ith a little whipped cream (recipe follows) or cinnamon on top
rill--a spray bottle works best. Careful not to deflate excessively
O NOT OVERCOOK.
For best results, check the internal temperature
lmost to edges.
Place cheeseburger cheese evenly over pizza.
op of that,mound each grilled veg separately around the edges
requently.
Serving Suggestions:
Grilled Chicken: Serve along side your
roiler.
Serves 2.
Recipe can be doubled or tripled
Make three layers. Place grilled eggplant slices in baking pan
Slice bread all the way through top to bottom, make slices about 1- 1 1/2 inches thick, set aside.
Put all ingredients in Food processor, blender or use an immersion blender with everything in a bowl or 2 cup glass measuring cup (this is my favorite method, the blender is my last choice). Zizz everything up until there are no more chunks of anything. Taste the mix and adjust - some garlic is mild some have more bite - you want a good strong garlic taste. The mix will be kind of soupy, it firms after chilling if you have leftovers - when ...
repare Lemon Grass Sauce - reference recipe # 316596 and pour into a
nion.
Place double stacked cheeseburger with golden onions on toasted
little. This is the best size for me, I like
ll the beef slices are grilled.
When the beef is
Mix the tahina paste with cold water in a bowl.
Add salt, cumin seeds, lemon juice, orange juice, pepper and salt.
Mix well and keep aside.
Heat oil in a skillet.
Add garlic and 20gms of onion.
Stir-fry until brown.
Add the tahina mix and keep boiling on low flame until well cooked.
Allow to cool.
When it cools, arrange the grilled fish on the mix and top it with fried onions and pine nuts.
Serve hot.
Pour enough olive oil in dish (big enough to hold chops) to cover bottom.
Sprinkle rosemary, thyme and garlic evenly over oil. Place chops in dish and marinate overnight (or several hours), turning once.
Chop are best grilled, but can be broiled.
The are best if served slightly rare.