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    You are in: Home / Cookbooks / Ramekins: Breads from the Grill - Pizza, Focaccia, and Panini
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    9 recipes in

    Ramekins: Breads from the Grill - Pizza, Focaccia, and Panini

    This was such a great class!! I'd never had a "grilled" pizza before. I'd heard about them, but was never brave enough to try them out. This was my chance and I found out it is quite easy. There are a few tricks, so I will try to put them into each recipe to make it easier to understand and do. The dough used throughout this cookbook needs to be very extensible and supple because it is pressed out quite thin, almost as thin as a flour tortilla. The recipes in this cookbook are from the lovely Mary Karlin, who taught the class. I hope you enjoy them as much as we all did.

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    The best of both worlds in one dish!! This stuff I could eat with a spoon!! It is great on pizza, fish, pasta, chicken....you name it this could top it!!

    Recipe #183224

    This was the BEST recipe of the class. I could not stop myself from eating it!! If you love pesto this is a stuffed bread for you. We did make this on the grill, but it can be made in the oven.I have posted the recipe for the Basil-Arugula Pesto (rz #183224) which can be made ahead of time or while the dough is resting.

    Recipe #183059

    This is a wonderful grilled pizza that does not have any tomatoes/tomato sauce!! The dough for this recipe is #182309, make 1 big pizza or lots of small ones. When we made this in class, we blew-up our eggplant so we had to use roasted red peppers in its place.(If you are roasting in a brick oven, PIERCE the eggplant before roasting to prevent the explosion and HUGE mess.) It was VERY good, so if you don't have any eggplant but do have some peppers USE THEM....just roast them first. Drizzle the finished pizza with some Basil Oil for a REAL treat.

    Recipe #182611

    I was afraid we were not going to have enough of these to make the piadinas, because I kept eating them off of the baking sheet!! They are perfect, and cherry tomatoes will work for this also. The yield is a guess. **NOTE: I have made these with cherry tomatoes here at home and found that the temp of the oven should be 275º-300ºF. At 350ºF they will burn because they are so much smaller.

    Recipe #182622

    This is the FIRST brined anything I have made. Boy, was I surprised with the results. It was the juiciest chicken ever! I was quite impressed and can't wait to start brining other things! If you don't like or want the skin, discard it AFTER the cooking. The skins adds flavor and moisture to the chicken.

    Recipe #182625

    This focaccia is made by placing the baking sheet on a grill or in a wood fired oven - if you are lucky enough to have one. This was a pretty easy dough to work with and can be held overnight in the refrigerator to retard the rise, then brought to room temperature before forming and baking. Focaccia is best eaten the day it is baked! We topped it with grilled onions and gorgonzola cheese, but you can use your favorite toppings, or just some freshly grated parmesan cheese.

    Recipe #182653

    This is one gooooood sandwich!! Because the class I received this recipe in was named "Breads from the Grill", this recipe is written to be prepared on a "grill". If you have a panini press or grill pan, you can use them also. You will need a "weight" if making this on a grill or grill pan, such as a cast iron skillet or a foil wrapped fire brick.

    Recipe #182688

    Basically a piadina is a pizza folded in half. This one is made on a grill and is more of a technique than a recipe. This was the one I made in class, and is the one dish we didn't get a written recipe for. Fill it with anything you like, although this one is really good. The amounts are a guess, just don't over fill it. If using a can of dough (like Pillsbury), cut the dough in half and make two piadinas.

    Recipe #182933

    This is the dough that will be used throughout this cookbook and in my house for grilled pizza. It is a wonderful dough! Easy to make and handle. Freezes well for future use, and tastes so good!! The nature of the dough is critical to success. It must be tacky, though not sticky. And for the best flavor, you MUST coat the dough balls with olive oil.

    Recipe #182309


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