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All posts for the month May, 2012

Panko Crusted Chicken with Horseradish Cream Sauce

Published May 31, 2012 by jenmatteson

Horseradish is a different kind of heat.  Even if you love spicy food, horseradish might not be for you.  It’s on the same level as wasabi.  Fortunately for me, I love horseradish and so does Nate.  I had a dish similar to this at a Chamber of Commerce event a few weeks back and have been waiting for the perfect time to try to recreate it ever since.

If I weren’t trying to clean out some close to empty containers in my fridge, I would have simply used flour, butter, and skim milk (which is how I wrote the recipe below).  However, I had about 1/2 heavy cream and 1 tbsp sour cream, so I just threw them in the mix.  Sure, it probably made the sauce it bit thicker and more rich than it would have been, but I definitely would have been satisfied with a simple milk based cream sauce.

The chicken is perfectly crispy without any unnecessary fat, and the cream sauce gives it nice moisture and wonderful flavor.  This is a super easy and quick meal to make for any weekday night.  Trust me, the picture doesn’t really do it justice. There is a lot more flavor than it depicts.  If I had any green onions, chives, cilantro…anything green on hand, I would have used it for a garnish.  But I didn’t, and this chicken was too good for me not to share with you.

Panko Crusted Chicken with Horseradish Cream Sauce

Source: Pigzilla Original
Servings: 2

Ingredients:

Chicken:
2 boneless, skinless chicken breasts
1 egg
1/4 cup milk
1 tsp garlic powder
salt and pepper
1/2 cup all-purpose flour
1 cup panko bread crumbs

Horseradish Cream Sauce:
1 tbsp butter
1 tbsp flour
2 cups milk
1 tsp Dijon mustard
2 cloves garlic, minced
1 tbsp prepared horseradish (adjust to personal taste)

Directions:

1. Pound chicken breast to 1/4 inch thickness.   In a shallow dish, beat egg with milk, and add garlic, salt, and pepper.  Pour flour and panko into separate shallow dishes.  Dredge chicken breasts in flour, shaking off excess, then egg mixture, and finally panko, making sure to completely coat the chicken.

2. Heat a large skillet over medium heat and coat well with cooking spray.  Once hot, add chicken breasts, and cook over medium heat, flipping once, until cooked through, about 4 minutes on each side.

3. While the chicken is cooking, heat butter and flour over low heat in a small sauce pan.  Once combined, slowly add milk, whisking constantly.  Once milk has warmed and flour and butter are incorporated, increase heat to medium high and bring mixture to a boil, whisking occasionally.  Keep a close eye so it doesn’t burn or boil over.  Once sauce has thickened, add Dijon mustard, garlic, and horseradish.  Whisk until incorporated and sauce reached desired thickness.  Salt and pepper to taste.

4. Spoon sauce onto plate and top with panko crusted chicken.  Serve.

Hummus Turkey Burgers

Published May 28, 2012 by jenmatteson

The first time I had this burger, my bestie and I were having a girls night; she was in charge of getting the food, I was bringing the wine.  She found this recipe on Food Network for us to throw together, and it was a big win.  She claims to not be able to cook, but she can.  She even improvised on the cucumber salad and added some red onion.  Great addition my friend!  The hummus really gives the turkey a lot of flavor, and the burgers were moist with a creamy texture.

I made these for Nate and myself with a few small changes to the herbs and toppings.  I actually ran out of hummus, so instead of spreading that on the bun (I used Flat-Outs), I used Greek yogurt.  It really added a touch of tanginess to the rich flavor of the burger. The cucumber salad was a bonus that added a nice crunch to the overall texture.  If you’re trying to change up your boring burgers, give this burger a try.  It’s simple, healthy, and popping with flavor!

Hummus Turkey Burgers

Source: Adapted from Food Network
Servings: 4

Ingredients:

2 tbsp red wine vinegar
2 tbsp olive oil
salt and pepper
1 cucumber, diced
1/2 red onion, diced fine
1/2 cup feta, crumbled (optional – I didn’t use)
1 lb lean ground turkey (I used extra lean)
1 cup hummus (I used homemade roasted red pepper hummus)
1/2 cup cilandro, roughly chopped
4 Flat-Outs, pita pockets, or buns
4 tbsp non-fat Greek yogurt
1 tomato, sliced

Directions:

!. In a small bowl, whisk vinegar and olive oil.  Salt and pepper to taste.  In a medium bowl, mix cucumber, onion, and feta.  Dress with vinaigrette, and refrigerate.

2. In a medium bowl, mix ground turkey, hummus, and cilantro lightly with your fingertips, careful not to overwork.  If you are using extra lean ground turkey, add 1 tbsp olive oil to keep the burgers nice and moist.  Divide mixture into 4 equal sections and work into patties.  Season both sides of the patties with salt and pepper.  Grill over medium heat until cooked through, about 6-8 minutes on each side.

3. Spread Flat-Out, pita, or buns with yogurt on each side.  Add tomatoes and burger, and top with cucumber salad.

Red Velvet Sandwich Cookies

Published May 28, 2012 by jenmatteson

These little devils are a great fix for a red velvet cake craving.  Basically, it is cake made into a cookie, with cream cheese frosting in  the middle of two cookies.  Brilliant!

This is the first (likely the only) time that I made a Paula Deen recipe.  As I’m not a competent baker, I followed the cookie part precisely.  The frosting however, seemed a little too “Paula Deen-y” to me, so I lightened it by omitting two sticks of butter and two cups of sugar.  Seriously, why was that necessary??  Don’t get me wrong, it’s not like the frosting I made was healthy by any means, but I really didn’t think the butter and extra sugar were required.  You definitely won’t be able to tell anything is missing from this frosting.  It made far too much frosting, so for the recipe below, I halved everything.  I’ll have to make another batch of cookies just to use up the rest of this frosting!  I also added some white chocolate chips to the cookies for a little crunch.  The cookies were ridiculously moist!  I couldn’t even stack the cookies on top of each other once they cooled as they would stick together.  As I mentioned before, they basically are cake.

The result was far from disappointing.  The soft cake cookies with the tangy cream cheese frosting in the middle, with an added crunch of white chocolate chips were heaven.  They even look fancy too with the pecans!

Red Velvet Sandwich Cookies

Source: Adapted from Paul Deen (Food Network)
Servings: 18-20 sandwiches

Ingredients:

1 1/3 cups all-purpose flour
2 tbsp cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 cup unsalted butter, room temperature
1 cup sugar
2 eggs
2 tbsp butter milk
2 tsp apple cider vinegar
1 tsp vanilla extract
1 tsp red food coloring

For the frosting:
8 oz cream cheese, softened
1 tsp vanilla extract
2 cups powdered sugar
2 oz pecans, finely chopped

Directions:

1. Preheat oven to 375 degrees.  In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

2. In a stand mixing bowl, cream together butter and sugar until light and fluffy.  Add eggs one at a time, then beat in buttermilk, vinegar, vanilla, and food coloring.  Once combined, add dry ingredients and mix until well combined.

3. On a baking pan lined with parchment paper, drop batter with a large spoon or ice cream scoop in 2-inch rounds.  Keep cookies well spaced out.  I could only fit 6 cookies on a sheet a time so they wouldn’t run together.  Bake 9 minutes, or until just cooked through.  Let the cookies sit on warm baking sheet for another minute, then place on wire rack to cool completely.

4. In a stand mixer, beat cream cheese until smooth.  Add vanilla and powdered sugar one cup at a time.  Mix until well combined and creamy.  Refrigerate for at least 1 hour to firm up the frosting.

5. Spread the cream cheese frosting between two cookies and roll in chopped pecans.

Slow Cooker BBQ Beer Chicken

Published May 23, 2012 by jenmatteson

I sat at a golf course all day long…sponsoring a hole for my company.  It sounds nice, but if you’re not from Minnesota, you don’t know that it wasn’t a beautiful day, and there were torrential downpours on and off.  I suppose I should be thankful for the fact that it wasn’t storming all day long, but still…wasn’t exactly what I had in mind.

The point of the story is that it was a perfect spring day to use my slow cooker.  Not only was I starving by the time I got home, but I was in no mood to make dinner.  Thankfully I thought ahead and started dinner before I left in the morning.  I found this recipe a few weeks back, maybe months, from Jessica at How Sweet it Is.  Anything using chicken breasts in the slow cooker for an entire day…sign me up!

I used a little less chicken, probably 2 pounds, and used frozen chicken breasts so that they could cook a little longer before I got home from work.  The only thing I omitted was onion powder, but not because I don’t like it, but because I didn’t have any on hand.  As Jessica suggested, I used a little more beer because the sauce I was using was a bit thicker.  Plus, I couldn’t use only 8 oz of beer and let the other 4 oz go to waste! The result was a little runny, but really, it was no problem because the chicken was so super moist.  I didn’t add the additional barbecue sauce directly to the slow cooker before serving, instead I added it to my sandwiches directly so it wouldn’t get watered down.  The flavor of the chicken was amazing; I added a little hot sauce to mine to spice it up!  I could definitely see this being a regular in our dinners because it’s so easy, we almost always have the ingredients, oh, and it’s delicious!

Slow Cooker BBQ Beer Chicken

Source: How Sweet It Is
Servings:  8

Ingredients:

2 lbs boneless, skinless chicken breasts
1 tbsp smoked paprika
1 tbsp garlic powder
1 tsp salt
1 tsp fresh ground black pepper
12 oz beer (I used a lager)
32 oz barbecue sauce, divided
hamburger buns

Directions:

1. Season chicken with paprika, garlic powder, salt and pepper.  Place chicken in slow cooker.  Add beer and  24 oz barbecue sauce and cook on low for 8 hours (you can cook for longer if you use frozen chicken breasts, mine cooked for almost 10 hours and probably could have cooked longer).  Shred chicken with two forks.

2. Preheat broiler.  Place sliced hamburger buns sprayed with olive oil under broiler until well toasted, about 2-3 minutes.  Place shredded chicken on top of buns, add remaining barbecue sauce and serve.

Asian Surf and Turf Burgers

Published May 19, 2012 by jenmatteson

I’m always on the lookout for a new burger to try (enter Bobby Flay into my life), and many times I make them into turkey burgers.  I saw a recipe for California Roll Burgers, and I love sushi, though california roll really isn’t a usual order for me, but I thought I’d give it a whirl anyway.  I did use beef, as Bridget said she tried turkey it in the past, but the turkey flavor didn’t stand up to the crab.

I ended up altering the recipe a bit, only because Nate couldn’t find nori at the store, and the avocados were rock hard.  So, seeing as though two ingredients that pretty much epitomizes California rolls were unavailable to me, I had to change the name to surf and turf burgers.

I have never used fish sauce before, and I got a little concerned when I was adding to my beef, as it smelled really strong.  My cats sure were getting excited though!  The end result was really good.  The wasabi soy mayo was a nice kick, but definitely not too over powering.  The beef was seasoned perfectly, and the crab mixture was a perfect finish.  I would have loved to have avocado to add a little creaminess, but it was still lovely without it.  Certainly, this is an outside the box burger, with flavors that almost everyone can appreciate.

Asian Surf and Turf Burgers

Source: The Way the Cookie Crumbles
Servings: 4 large, 6 medium-sized, 8 small burgers

Ingredients:

2 lbs ground beef, no less than 90% lean
1 tbsp fish sauce
1/4 tsp sugar
1 tsp fresh ground black pepper
10 oz shelled king crab (from two legs, or pasteurized lump crab)
1/4 cup mayonnaise, divided
1/4 cup non-fat Greek yogurt
1-2 tbsp wasabi powder
1 tbsp low sodium soy sauce
hamburger buns
1/2 cucumber, sliced thinly
sesame seeds

Directions:

1. In a medium bowl, combine ground beef, fish sauce, sugar, and pepper.  Mix gently with your fingertips, then begin to form into patties.  Set aside.

2. In a small bowl, combine crab meat and 2 tbsp mayonnaise.  In another small bowl, mix together remaining mayonnaise, Greek yogurt, wasabi powder, and soy sauce.  Set both bowls aside.

3. Grill burgers to preferred doneness.  When the burgers are almost done, toast the hamburger buns.

4. Spread wasabi mayonnaise on both sides of the buns, add cucumbers, burger, crab mixture, sprinkle with sesame seeds, and top with bun.

Slow Cooker French Dip Sandwiches

Published May 18, 2012 by jenmatteson

If you’ve followed my blog at all, you’ll notice that my “beef” category is lacking a bit.  It’s not that I don’t like beef, though I do think cows are lovely creatures, but I just don’t cook with it a lot.  I’m thinking I may have to venture out of my comfort zone if I’d like to gain more readers ;)

I do enjoy French dip sandwiches, and I also love using my slow cooker, so I thought this was really a no brainer.  The beef cooks for several hours in juicy broth with onions, and it’s so tender, you can literally peel the meat off with tongs as you build your sandwich.  The onions get super soft and add a little sweetness to the broth and your sandwich, for a perfect combination.  Top with some provolone and horseradish if you wish, and viola!

I used two cans of broth with this recipe, but the first time I made it, I used one can of broth and a beer.  My parents aren’t beer drinkers, and my dad seems to be able to pick out the taste, regardless of what it’s cooked in, so I didn’t want to use a beer this time around.  The alcohol in the beer of course cooks out, but the flavor is intensified making a more flavorful au jus and it seems to tenderize the meat a bit more.  Do what you like and what fits your tastes.

Unfortunately, this was the last meal my slow cooker will be making.  There was a large crack, which leaked much of the juicy goodness onto my counter :(   Guess I’m in the market for a new one.  Any recommendations?

Slow Cooker French Dip Sandwiches

Source: Pigzilla Original
Servings: 12

Ingredients:

olive oil
3-4 lb rump roast
salt and pepper
4 onions, halved and sliced thick
1 package dry onion soup mix
2 10.5 oz cans low sodium beef broth
or 1 10.5 oz can low sodium beef broth and 1 12 oz beer
12 French rolls
12 slices provolone

Directions:

1. In a large skillet, heat olive oil over high heat.  Salt and pepper both sides of the roast.  Sear until browned, about 3 minutes each side.

2. Place 1/2 the onions in the bottom of slow cooker.  Add seared roast.  Sprinkle with onion soup mix.  Add remaining onions.  Pour beef broth (and beer if using) over roast and cook on low for 6-8 hours.  Roast should be very tender and shred easily with a fork/tongs.

3. Preheat broiler.  Spray rolls with olive oil and place under broiler until brown and crusty, 3-5 minutes.  Top rolls with shredded beef, onions and provolone and place under broiler for one minute more, or until cheese is melted.

Two-Tone Potato Salad

Published May 18, 2012 by jenmatteson

I used to love my mom’s potato salad, and it was always a treat when she made it for a party or family gathering.  Since then, my taste buds have transferred their preferences to this amazing potato salad…sorry mom (but I still LOVE your chicken nuggets!).  I made this to go with my slow cooker French dip sammies for Mother’s Day, and I thought it was awesome.  Nate said there was something missing…but what does he know ;)   Kidding.

The blue potatoes were difficult to find; I finally found them at Trader Joe’s, and I had to buy two rainbow bags of potatoes and pick out the blue ones.  Totally worth it visually!  It was colorful and fun, plus it tasted super good.  Of course, if you cannot find blue potatoes, or don’t want to go through the trouble, you could certainly just use another pound of the Yukon Gold potatoes.

This was a Food and Wine recipe, and I generally always trust them.  I was a bit thrown off by cooking the potatoes and then peeling and cutting them.  However, I trusted Food and Wine.  It worked out, but honestly, next time, I’ll peel, cut, then cook the potatoes.  It’s really a pain in the butt to peel cooked potatoes!

But, again, the trouble was worth the reward.  The sweet relish gave the salad a nice flavor, but wasn’t too overpowering.  I could have used more black pepper, but didn’t want to overwhelm any guests, namely, my mother :)

I would definitely make this again for another party, but not just for Nate and myself.  It makes a lot!

Two-Tone Potato Salad

Source: Food and Wine
Servings: 10

Ingredients:

1 pound small blue potatoes, scrubbed
4 pounds medium Yukon Gold potatoes, scrubbed
2 cups mayonnaise
juice of 2 lemons
1/3 cup sweet pickle relish
1-3 oz jar pickled cocktail onions, drained and thinly sliced
2 tsp kosher salt
2 tsp fresh dill
3/4 tsp freshly ground pepper
2 large celery ribs, cut into 1/4-inch dice
1/2 cup minced red onion
1/2 cup minced chives, plus more for garnish
smoked paprika and lemon wedges for serving

Directions:

1. Put the blue potatoes in a medium saucepan and the Yukon Gold potatoes in a large saucepan and cover both with water.  Bring to a boil and simmer the potatoes until just tender, about 15 minutes for the blue, 20 minutes for the Yukon Golds.  Drain the potatoes and let cool at room temperature.  It’s best to spread out potatoes on a baking sheet to cool, otherwise the heat from the potatoes will continue to cook them, making them overcooked and hard to handle.  Once cool enough to handle,  peel potatoes and cut into 1/2-inch dice.

2. In a large bowl, whisk the mayonnaise with the lemon juice, relish, cocktail onions, salt, dill, and pepper.  Fold in the potatoes, celery, red onion and 1/2 cup of the chives.  Refrigerate the potato salad until cold.

3. Spoon the potato salad onto a platter and garnish with chives and paprika.  Serve cold or slightly chilled with lemon wedges.

Toffee

Published May 18, 2012 by jenmatteson

As soon as I saw this recipe, I knew I wanted to make it for my wine exchange in a few weeks.  However, I wanted to give it a go before serving it to my dearest friends, so who better than Nate’s and my parents on Mother’s Day.

The original recipe comes from The Yummy Life; Monica gives a very descriptive instruction on how to make this toffee.  It was actually much simpler than I anticipated, but of course you have to keep a close eye on the toffee so it doesn’t burn.

The result was crisp, but not rock hard, toffee with whole almonds topped with chocolate, chopped pecans and toffee bits.  The sweet and salty combination was just perfect.  It seemed to be a success as my parents and Nate’s requested some to take home.  I can’t wait to make this for my girlfriends in a few weeks.  Maybe this time I’ll change it up and try dark chocolate.  YUM!

Toffee

Source: The Yummy Life
Servings: 25 pieces

Ingredients:

1 cup whole raw almonds
1 cup butter (2 sticks)
1 cup sugar
1/4 tsp salt
1/2 tsp vanilla
12 oz semi-sweet chocolate chips
1/4 cup finely chopped pecans

Directions:

1. Heat a skillet over medium heat and toast almonds.  Once toasted, spread almonds over a foil lined baking sheet.

2. Cut butter into chunks and add to a medium-sized saucepan.  Add sugar, vanilla, and salt.  Over medium-high heat, cook until butter is melted and ingredients begin to come together, stirring occasionally with a flat-bottomed wooden spoon.

3. Once butter is completely melted, continue to cook 7-10 minutes, stirring constantly, until the mixture starts to get foamy and begins to brown (when the toffee is the color of the almond skin, it’s ready).  It will smoke a little bit.

4. You must work quickly at this point.  Remove toffee from heat immediately and pour onto foil lined baking sheet with almonds.  Spread into a thin layer covering all of the almonds.

5. Sprinkle chocolate chips over hot toffee.  Wait one minute, then spread the melted chips over the top of the toffee until smooth.  Top with chopped pecans.

6. Let cool until the chocolate hardens.  This can take up to 2 hours (you can also refrigerate to speed up the process).  Once toffee is cooled, you can begin to break off small pieces for serving.

Homemade Marinara Sauce

Published May 12, 2012 by jenmatteson

I made this sauce for my grilled pizzas, but I have a pretty good feeling that I’ll be making it a lot more in days to come.  It was so super simple and it tasted so delicious, I don’t know if I’ll be buying store-bought marinara anymore.  Not only did I find my recipe for grilled pizzas from Prevention RD, but I also found this mariana sauce recipe as well.  If you’ve never made your own, I urge you to try this one.  It doesn’t have to sit on your stove simmering all day long but it sure tastes like it did!  I didn’t have any fresh herbs on hand, so I used dried and altered a bit from Nicole’s recipe.  Use fresh if you have it, it’ll taste even better!  I also added a bit more wine, because really, how could that hurt?

Marinara Sauce

Source: Prevention RD

Ingredients:

1 tbsp olive oil
1 tbsp garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1 tsp black pepper
1 tsp red pepper flakes (reduce if you are opposed to heat)
28 oz crushed tomatoes
1/4 cup dry red wine
1 tsp sugar

Directions:

1. Heat olive oil in a large sauce pan and add garlic.  Cook for 30 seconds and add herbs.  Cook for another 30 seconds until herbs become aromatic.

2. Add salt, black and red pepper, tomatoes, wine, and sugar.  Bring to a boil.  Reduce heat to a simmer and cook for 20-30 minutes, stirring occasionally, until thickened.

Grilled Pizza

Published May 12, 2012 by jenmatteson

If you’ve read my blog for any amount of time, you know that I am not a cheese eater.  However, I still love me some pizza (sans cheese, of course).  Some people think it’s weird, but hey, I think you people who like cheese are weird!  Anyway, I’ve never made my own pizza crust before, so I was a little apprehensive, given my  history with yeast.

Yeast and I aren’t the best of friends, and I think that is my biggest baking handicap.  But, I followed the  recipe to the T and it turned out super awesome!  The best part of this pizza is that it’s on the grill; a little ambitious for someone who has never even made a pizza crust in the oven before, but hey, if I’m not challenging myself, who’s really winning?

The yeast doubled in the first hour that I let it sit, and per the instructions, I punched it down and let it rise for another hour.  I was a little concerned when the dough didn’t seem to double again (having flashbacks of yeast pointing and laughing at me), and I let it sit for a little longer than an hour, maybe an hour and half, but that was mostly because I was still prepping the ingredients.  More on this in a minute.  When I was ready to start preparing the crusts, I thought the dough would be a little more pliable.  It wasn’t.  I tried to stretch it out to no avail.  I then put it on the countertop and pressed it into a circle.  Once I got to the third crust, the dough seemed a little more user-friendly.  I remember reading that if your pizza dough is not working with you, you need to walk away, let it sit for 5 minutes, and come back to it.  This must have happened while I was fighting with the first two crusts, because the second two were a cinch.  I reconstructed the first two, and finally, all four resembled a pizza crust one might find in a resturaunt…might.

Nate and I got super excited when we realized we could each choose toppings for two pizzas and we didn’t have to share with each other!  My first pizza had a pesto sauce (store-bought :( ), chicken, mushrooms, caramelized onions, and sun dried tomatoes.  My second, homemade marinara, green bell peppers, black olives, onions, mushrooms and jalapenos.  Of course you weird cheese lovers could add cheese to both of these.  For Nate, his first pizza had homemade marinara, chicken, caramelized onions, black olives, jalapenos, mushrooms and mozzarella.  For his second, homemade marinara, pepperoni, black olives, onions, mushrooms, green bell pepper and mozzarella.  He seemed to enjoy his first pizza over his second, but still had no complaints.

We had so much fun putting the dough on the grill, rotating at the approximate times, flipping, and then quickly topping our pizzas with desired ingredients.  The first two we learned we should have cooked the first side of the crust a little longer, but it all turned out  well in the end.  The crusts were super crispy on the outside, but still had a bit of chewy on the inside.  I was impressed by how easy it was to make my own marinara, and how incredibly flavorful it was.  Wow…I thought I’d have to cook it for hours to taste this good, but nope.  I’m quite sure I won’t be purchasing store-bought marinara anymore.

All in all, the end product blew me away.  I feel like this may be a fairly frequent staple dinner in my house for years to come.  Thank you so much to Nicole at Prevention RD for this amazing recipe, including the homemade marinara recipe!  Plus, I get to cross off one of my 30 Before 30 items!!  WOOT WOOT ;)

Grilled Pizza

Source: Prevention RD
Servings: 8 small, 4 large 

Ingredients:

2 1/4 tsp (or one packet) dry active yeast
1 cup warm water (105-110F)
1 pinch sugar
1 1/2 tsp kosher salt
1 tbsp olive oil
3 1/3 cups all-purpose flour
2-3 tbsp fresh herbs (I didn’t have any, so I used dried rosemary, oregano, and basil)
toppings as desired

Directions:

1. In a bowl, dissolve yeast in the warm water, and mix in sugar.  Proof for 10 minutes, or until frothy.  Mix in salt, olive oil and flour until dough begins to pull away from sides of the bowl.  Turn out onto a lightly floured work surface.  Knead in herbs until smooth, about 8 minutes (I only made it 4 minutes until I thought it was overkill).  Place dough in a lightly oiled bowl and cover with a damp towel.  Let dough rise for one hour, or until it doubles in size.  Punch down, and let rise for another hour, or until it doubles in size again (it didn’t double in size for me, but it certainly got bigger).

2. Preheat grill temperature to about 350 degrees.  Punch down dough and divide into four pieces.  Make each piece into 9-10 inch square or circle pizza crust.  If the dough isn’t working with you, leave it sit, walk away, and come back after 5 minutes.  It’ll be more forgiving.

3. Have all sauces (homemade marinara), toppings, and cheese ready and waiting before you put the dough on the grill.  Spray one side of two of the crusts with olive oil, and place one grill.  Once on the grill, spray other side with olive oil.  Turn the crust 1/4 of a turn every 30 seconds or so, until crust beings to brown and bubble, about 2-3 minutes.  Flip crust and immediately top with desired sauce, toppings, and cheese.  Close grill cover and cook for 3-4 minutes, again turning 1/4 turn every 30 seconds.  Every grill is different, so timing will vary.  Be sure to keep an eye on your crust so it doesn’t burn, but don’t flip it too soon – you want it to be cooked through and slightly crisp.  repeat with second two crusts.  Enjoy over and over!

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