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Sunday, July 04, 2010

Grilled Summer Vegetable Focaccia and a PizzaQue Stone Grill Giveaway

Print Friendly and PDF UPDATE-Tomorrow will post the two winners of the PizzaQue Stone Grill!

For participating in the Chefs Catalog promotion for Foodbuzz, the kind folks there have sent me a PizzaQue Stone Grill to try out. What's more exciting is there are two of these grills to give away! All you need do is comment on this post and tell me what you would make with this PizzaQue Stone Grill? Each comment is an entry to win your very own grill. Using random.org, two winners will be selected. This contest ends at midnight, July 7, EST, so be sure to get your comments to me on what you would make with this grill or bake pizza stone.

The PizzaQue Stone Grill can be used in the oven without the stainless steel base or with the base on a charcoal or gas grill set up for indirect cooking. For  genuine wood smoked flavored pizza or focaccia, use your favorite smoking chips soaked first in water for 30-45 minutes. To ensure a crisp crust, the stone must be placed in a cold oven or grill and allowed to preheat before baking or grilling. I was impressed with the thickness of the stone-thinner stones can crack in the oven or on the grill! The temperature gauge on the stainless steel base allows you to control temperature whether you grill thick, stuffed pizza, focaccia or thin crust pizza or flatbreads.

Focaccia is a cousin to pizza, is much thicker and flavored with olive oil and herbs, then topped with cheese, meats or vegetables. This oven baked focaccia takes advantage of fresh summer produce, zucchini, red onions and red bell peppers brushed with a combination of olive oil and balsamic vinegar, then grilled while the focaccia dough rises. Using a bread machine to prepare the dough simplifies the preparation as the dough can be made ahead and refrigerated for several hours before assembling the focaccia for baking.

Grilled Summer Vegetable Focaccia


For the Bread Machine Dough


2 teaspoons bread machine yeast
3 teaspoons sugar
1 1/3 cups warm water (105°F)
2 tablespoons olive oil
3 cups bread flour
1 1/2 teaspoons dried oregano
1 teaspoon salt

Place yeast, sugar, warm water, flour, olive oil, dried oregano and salt in the pan of the bread machine in the order recommended by manufacturer and process on the dough cycle. When cycle is complete, remove dough from pan. Let rest covered for a few minutes before preparing the focaccia. Can be made ahead-remove to container and refrigerate for several hours or until ready to assemble focaccia.

For the Grilled Vegetables


2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 medium zucchini, cut into 1/4-inch slices
1 red bell pepper, seeded and quartered
1 red onion, cut into 1/4-inch slices
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup grated Parmesan cheese
thinly sliced fresh basil, optional

Preheat gas grill on high with grill basket on grate. Combine oil and balsamic vinegar in a small bowl. Brush oil over the zucchini, bell pepper and onion. Sprinkle with salt and pepper. When ready to grill, place vegetables in grill basket and grill for 4-6 minutes. Use a hot pad to remove basket from grill.  Cut bell pepper quarters into 1/4-inch strips. Set aside until ready to assemble focaccia.

To Assemble and Bake Focaccia


Place PizzaQue Stone in a cold oven and preheat to 450°F. Generously sprinkle a wooden peel with cornmeal. Hand stretch dough or roll out on oiled waxed paper until desired size. Invert dough onto peel.  Arrange grilled vegetables evenly over surface. Sprinkle with Parmesan cheese. Slide dough carefully onto stone in oven. Reduce heat to 425°F. Bake for about 20-25 minutes or until golden. Remove from oven. Transfer to a wooden board. Cool for a few minutes. Cut into desired pieces. Serves 6 generously.


More Focaccia recipes from Cafe Lynnylu.

Black Olive Pesto Focaccia.

Three Color Focaccia.

Schiacciata con l'uva-Grape Schiacciata.

10 comments:

Niveditha said...

wow, I love this amazing stone grill and thank you for the giveaway...I will try to make perfect vegan pizzas using this stone if i had one!!!

ramvinayak_81@rediffmail.com

Steve said...

Lynn,
Beautiful focaccia, perfectly grilled. I'm inspired to build one with barbecue chicken, red onion, and Monterrey Jack cheese for a southwestern flavor. Thanks for this.
Steve
http://www.myfavoriteflavours.com

Lynnylu said...

Thanks, Niveditha and Steve-Great inspiration for future pizzas on the PizzaQue.

Elaine said...

I would love to make homemade pizza - thin crust with fresh tomatoes! And attempt a gluten free vegan crust!

Rosa's Yummy Yums said...

What a fabulous focaccia! Mouthwatering.

Cheers,

Rosa

PreeOccupied said...

Those vegetables look heavenly. And I love stone grill. So earthy.

Luvdaylilies said...

Fantastic Yummy and inspiring giveaway~I would love to make a Spinach/Artichoke pizza!
Thanks for a chance=)
Lethea
Luvdaylilies at bellsouth dot net

missreneer said...

My husband makes the most delicious barbeque chicken pizza. I can't imagine what it would taste like on the grill. We use chopped chicken, chopped bacon, diced onion, diced green, red, and yellow peppers, thinly sliced tomato, bbq sauce and cheddar cheese. So yummy and I can't wait to try it on the grill.
Thanks for the amazing giveaway and Good Luck Everyone :)


mrsjohnson1982 at yahoo dot com

Lynnylu said...

Elaine-if you see this comment, please contact me as you are one of the winners of the PizzaQue Stone Grill?

The Bella Life said...

I was on vacation all week last week and I PIGGED out. This week I am on a liquid, fruit, veggie and nut diet. After seeing this recipe, I'm thoroughly tempted to go eat carbs. Sigh.

My family has been on a huge focaccia kick lately. We love to purchase focaccia from Sprouts. Once my diet is over, I'm going to whip out this recipe and impress them.


Thanks for sharing!

Camberley

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