Grilled Thin Crust Pizza With Fresh Fava Bean Pesto & Arugula Salad With Gremolata Vinaigrette

Posted by Al Pryzbylski on May 10, 2012 3 Comments

 

 
 
 

Behold the bounty of spring, married with exquisite extra virgin olive oil. The possibilities are limitless and without much fuss, the results can be spectacular.


Fresh Fava Bean & Goat Cheese Pesto
3 pounds fresh Fava bean pods
2 large garlic clove, crushed
1/2 teaspoon fine sea salt
1 tablespoon fresh squeezed lemon juice
1/2 cup Bella Gusta Favolosa Extra Virgin Olive Oil
1/3 cup fresh goat cheese
1/4 cup really good quality Pecorino Romano

Have a medium bowl of ice water prepared.  Bring a medium pot of lightly salted water to boil.  Shell the fava beans and add to the salted water.  Blanch the fava beans for 2 minutes and then add to the bowl of ice water.  Allow to cool.  Slip the peel off each bean and place in to a food processor with all the other ingredients.  Pulse until pureed and creamy.  Adjust seasoning to taste and reserve.  This pesto sauce can also be used over pasta, on bruschetta, or as a dip for veggies.    

Thin Crust Favolosa Extra Virgin Olive Oil Pizza Dough
4 1/2 cups All Purpose Flour
2 cups warm 110 degree spring or filtered water
1/3 cup Bella Gusta Favolosa Extra Virgin Olive Oil
1 tablespoon fine sea salt
1 tablespoon raw sugar
2 1/2 teaspoons active dry yeast

If using a bread machine follow the instructions for adding ingredients to the machine.  If mixing in a mixer or by hand, combine the sugar and water and yeast in a large bowl or mixer bowl.  Allow to sit for five minutes.    Add the olive oil and salt.  Begin mixing in the flour.  It will be fairly wet but avoid the temptation to add more flour.  Knead for approximately 3 minutes until the dough is relatively smooth and cohesive.  Allow to rise for 1 hour covered in a warm place.  Divide and shape or roll the dough into two large thin crust pizzas or three medium thin crust pizzas.  

makes enough dough for 2 large or three medium thin crust pizzas

Simple Arugula Salad with Gremolata Vinaigrette
5 cups baby arugula, washed and dried
2 -1/2 tablespoons fresh squeezed lemon juice
1/3 cup Bella Gusta Garlic Olive Oil
A good pinch of fresh Parsley
1/2 teaspoon fine sea salt
Fresh cracked pepper to taste

Just before the pizza is ready to be taken off the grill, combine the lemon juice with the sea salt.  Whisk in the olive oil and season with parsley and  pepper.  Adjust seasoning and gently toss the arugula with the vinaigrette. 

Grilled Thin Crust Pizza With Fava Bean Pesto & Arugula Salad With Gremolata Vinaigrette
Prepared pizza dough above
Fava Bean Pesto
1 pound fresh buffalo mozzarella fresca, thinly sliced
Simple Arugula Salad with Gremolata Vinaigrette

Add approximately 1/3 cup of pesto to each medium pizza or 1/2 cup to each large pizza.  Add a layer of mozzarella, season with a little sea salt and fresh cracked pepper.  Grill or bake at a minimum of 500 degrees, preferably on a preheated pizza stone, or on a large, inverted, preheated cast iron skillet.  Depending on how hot you can get your oven or grill, the cooking time will be anywhere between 5-10 minutes.  You are looking for golden brown crust and bubbling cheese.   

Remove from the oven and top with the prepared Simple Arugula Salad and serve immediately.

Serves 6-8

Comments (3 Comments)

We are using lard that has previously been reneredd, so it’s clean’(as it would be if you used store bought lard,which I don’t necessarily recommend .if you want some lard, hit me up .I can make sure you get some) We put it in the smoker frozen and over the course of a couple of hours, it melts as the smoker is running even on low temp. Once finished, we strain it again and refrigerate. It’s ready to go. I gotta tell you, making a vinaigrette with this stuff is AMAZING. There is no better topping for fresh asparagus.

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Posted by Aykut on April 09, 2015

Looks tasty. I have never thought about clneentimes in salad, but let me tell you I am now going to try it. My family loves mixing grapes in their salads. All of that looks so delicious.

Posted by Angeles on April 07, 2015

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