TJ and I have been enjoying our weekly trips to the Farmers Market to not only guarantee we are eating healthy, but stay in our meager grocery budget challenge as we pay down debt. Although we spend very little on food, I am finding out how to be more creative because of it and to be honest, we are eating more gourmet than we ever have!
I wish I could say that I thought of this recipe myself since I normally cook from my head, but Emeril should take the credit for this wonderfulness I made last night for dinner that neither TJ or I can get out of our heads 24 hours after the fact.
Do yourself a favor and put this beautiful creation in your mouth sometime. Trust me…you won’t be wishing for any pepperoni when you’ve had this instead:
Emeril’s Grilled Pizza with Cheese and Honey
Personal Note: I used my own whole wheat dough from scratch instead of the linked dough recipe. Also, look for quality, fresh, organic ingredients because it will make all the difference in fresh flavor!
1 premade pizza dough, cut in half and rolled out to ½ inch thickness
1 head roasted garlic, cloves removed
4 squash blossoms, leaves torn
1 cup fresh ricotta
½ cup toasted walnuts
2 cups baby spinach leaves
½ cup blue cheese, crumbled
3 tablespoons honey
3 tablespoons extra virgin olive oil
Preheat a grill to medium high heat. Place the pizza dough on the grill and cook for 3 minutes, or until the dough is well marked and begins to brown. Flip the dough and continue cooking an additional 3 minutes. Remove the dough to a work surface. Repeat with grill process with the remaining pizza dough.
When ready to top the pizzas, begin by making a paste of the garlic cloves. In a small bowl, mash the cloves with a fork and spread on each pizza dough. Next, sprinkle each dough with some of the squash blossom leaves. Divide the ricotta, walnuts, spinach leaves, and blue cheese amongst the two pizzas. Drizzle each with honey and olive oil.
Reduce the grill to medium low and place the now topped pizzas on the grill. Cover with
a sheet pan or the grill cover and cook for 3 minutes, or until the cheese begins to melt. Serve immediately.
Yield: 6 dinner servings