WEST COAST PIZZA RECIPES

Name: West Coast Grilled Vegetable Pizza
Prep time: 25 min
Total time: 25 min
Ingredients: 3 tablespoons olive oil; All-purpose flour, for shaping dough; 1 pound store-bought pizza dough, fresh, or thawed if frozen; 2 plum tomatoes, thinly sliced crosswise; 2 scallions, white and green parts separated, thinly sliced; 1 log (5 ounces) soft goat cheese, crumbled; Coarse salt and ground pepper; 1 bag (5 ounces) baby spinach; 1 avocado, halved, pitted, peeled, and diced; 2 tablespoons red-wine vinegar

WEST COAST GRILLED VEGETABLE PIZZA RECIPE | MARTHA STEWART

West Coast Grilled Vegetable Pizza Recipe | Martha Stewart image

Grilled pizzas topped with avocado, fresh spinach, and goat cheese are a California dream come true.

Provided by Martha Stewart

Categories Appetizers

Total Time 25 minutes

Prep Time 25 minutes

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
All-purpose flour, for shaping dough
1 pound store-bought pizza dough, fresh, or thawed if frozen
2 plum tomatoes, thinly sliced crosswise
2 scallions, white and green parts separated, thinly sliced
1 log (5 ounces) soft goat cheese, crumbled
Coarse salt and ground pepper
1 bag (5 ounces) baby spinach
1 avocado, halved, pitted, peeled, and diced
2 tablespoons red-wine vinegar

Steps:

Heat grill to medium. Brush a large rimless baking sheet (or an inverted rimmed sheet) with 1 tablespoon oil. On a lightly floured work surface, roll and stretch dough to two 8-inch ovals or rounds. Transfer to prepared sheet. Brush tops with 1 tablespoon oil.
Transfer dough to grill. Cook, without turning over, until undersides are firm and begin to char, 2 to 3 minutes. Using tongs and a large spatula, place crusts on baking sheet, grilled side up.
Scatter crusts with tomatoes, scallion whites, and cheese; season with salt and pepper, and slide back onto grill. Cook, rotating occasionally, until cooked through and cheese begins to melt, 3 to 5 minutes. Transfer to a cutting board.
In a medium bowl, combine spinach, avocado, scallion greens, vinegar, and remaining tablespoon oil; season with salt and pepper, and toss to combine. Pile mixture onto pizzas; halve, and serve.

BREAKFAST PIZZA, WEST COAST STYLE RECIPE | MYRECIPES

Breakfast Pizza, West Coast Style Recipe | MyRecipes image

Bacon and eggs get a fancy-pants upgrade

Provided by Tony Gemignani

Yield One 13-inch pizza (6 slices); 28 ounces dough; 90 grams of Rye Poolish

Number Of Ingredients 23

Ingredients

One 13-ounce ball Multigrain Dough (see recipe below)
1 part flour mixed with 1 part semolina, for dusting
½ teaspoon ground dried lavender
2 tablespoons fine sea salt
One 3-ounce white potato, 2 inches in diameter
7 ounces whole-milk mozzarella cheese, shredded (1 ¾ cups)
.6 ounce thinly sliced guanciale
1 ounce thinly sliced cured chorizo, preferably Fra’ Mani
3 quail eggs
¼ cup fromage blanc
1 teaspoon crushed Calabrese peppers
Fresh rosemary, minced, for sprinkling
1 teaspoon active dry yeast
¼ cup plus 1 tablespoon warm water (80°F to 85°F)
3 cups flour with 12 to 13 percent protein, preferably Harvest King or Central Milling Organic High Mountain Hi-Protein
¼ cup plus 1 tablespoon whole wheat flour, preferably Central Milling Organic Whole Wheat Medium
1 tablespoon diastatic malt
23 grams Rye Poolish (see recipe below)
¾ cup plus 3 tablespoons ice water
1 tablespoon fine sea salt
One-third of ? teaspoon active dry yeast
3 tablespoons plus 1 teaspoon cold water
? cup dark rye flour, preferably Central Milling Organic Dark Rye

Steps:

Guanciale and Quail Egg Pizza
Multigrain Dough
Rye Poolish

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