W IN T E R
is about
to
H E A T
U P !
G rillin g ’s not just for sum m er anym ore!
B e t t e r H o m e s a n d G a r d e n s
loves bringing
fresh-grilled flavor to dishes all year long,
so we’ve partnered with Weber on a six-
month grilling program that culminates
with
B
e t t e r H o m
e s a n d G
a r d e n s ’
and
W eber’s Chill and Grill Festival in
Chicago this May.
T h is cu lin a ry celeb ratio n will feature:
•
Lo cal restaurant tastin g s
•
C e le b rity ch e f and
BH G
ed ito r
d em o n stratio n s
•
A “C h ill Z o n e ” lo ung e area
•
Live m u sic
•
B o ok sig n in g s
•
F a m ily a ctiv itie s and m ore!
Check out our February issue for more
information and a chance to enter our
Grilling Showdown Contest.
SAVE
THE
DATE!
May
2
1
-
2
2
,
2 0 1 1
Lincoln Park, Chicago
Log on to B H G .C O M /G R IL L IN G and
W E B E R .C O M for great ye a r-ro u n d
g rillin g ideas.
FROM
WINTER
GAMES
r e c i p e s
, M
T? Q
R o a s t e d
C h e r r y T o m a t o
P i z z a P o p p e r s
These tasty little p izzas have a crisp texture w hen
g rille d and are ch e w y-crisp w hen baked (see “Oven
M ethod,”
below).
Look for frozen pizza dough
am ong frozen breakfast pastries and baked goods.
p r e p
1 h r.
g r i l l
4 m in .
s t a n d
10 m in .
1
recip e Roasted C h e rry To m ato es,
p a g e 93
2
1
-lb . loaves fro zen p izza dough, thaw ed
V*
cup e xtra v ir g in o live oil
1
tsp. d rie d oregano
1
tsp. d rie d b a sil
12
to 14 oz. d e li-slic e d m o zza re lla o r provolone,
cut into
2
-in c h pieces
S m a ll fre sh b a s il leaves (op tio nal)
1. Prepare Roasted C h e rry Tom atoes.
2. M eanw hile, on a lig h tly floured surface, roll
pizza dough, one lo af at a tim e, into a 1 5 x l2 -in c h
rectangle ( if dough becom es d ifficu lt to ro ll, cover
and let rest o ccasio n ally). C o ver dough loosely and
let rest 10 m inutes. C u t out circles u sin g a 2 - to
2
W in c h round cutter (depending on yo ur g rill
grate, the larger size m ay be easier to w ork w ith).
D iscard trim m in g s. Place dough rounds on lig h tly
greased b aking sheets. C o m b in e the olive o il,
oregano, and b asil in a bow l; brush over both sides
o f dough rounds. P rick rounds all over w ith a fork.
3. For a charcoal or gas g rill, u sing tongs place about
a dozen* dough rounds d ire ctly onto a w ell-o iled
g rill rack d ire ctly over m edium heat. C o ver and g rill
2 m inutes. C a re fu lly flip the rounds and press down
lig h tly to flatten. Top each w ith a piece o f cheese.
C lo se g rill and cook u n til cheese m elts and dough
is cooked through, about 2 m inutes m ore. Remove
rounds, transfer to a b akin g sheet. Repeat w ith
rem ain in g dough rounds and cheese. Keep w arm in
a 2 5 0 °F oven u n til ready to serve. Top each round
w ith a spoonful o f Roasted C h e rry Tom atoes and
b asil leaves. Serve w arm or at room tem perature.
M akes 10 to 12 (4-popper) servings.
O v e n M e th o d Preheat oven to 450°F. Brush dough
rounds w ith olive oil-basil m ixture and bake on
greased baking sheets for 7 m inutes; flip and top w ith
cheese. Return to oven and bake 2 m inutes more. Top
w ith tomatoes and basil as above.
M a k e A h e a d G r ill or bake dough rounds but do
not top w ith cheese. Store up to 3 days at room
tem perature. Just before serving, top w ith cheese
and return to g rill (about
12
at a tim e) over m edium -
low heat for 2 m inutes. O r bake in a 3 5 0 °F oven for
2 m inutes or until cheese melts. Top w ith Roasted
C h e rry Tom atoes and basil.
*So dough rounds do not overcook on the g rill, it’s
best to g rill a dozen or so at a tim e.
e a c h
p o p p e r
64 cal, 2 gfat, 3 m gch o l, 104 m g
sodium , 8 g curb, 0 gfib er, 2 g pro.
9 2
BETTER HOMES AND CARDENS | JANUARY
2011
BHC.COM
