Chef Chelsea’s Grilled Pizza with Fried Green Tomatoes

Chef Chelsea’s Grilled Pizza with Fried Green Tomatoes

2016-08-04 15:31:31

Yields 4

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Dough

1. 1 3/4 c water
2. 2 1/2 t active dry yeast
3. 2 1/2 T extra virgin olive oil
4. 1 3/4 t salt
5. 4 1/4 c flour

Tomatoes

1. 4 small green tomatoes
2. 2 c panko
3. 1 egg
4. 1/4 c milk
5. Vegetable oil for frying

Flour Mixture

1. 1/2 c flour
2. 1/2 t smoked paprika
3. 1/2 t sea salt
4. 1/4 t black pepper
5. 1/4 t ginger
6. 1/4 t garlic powder
7. 1/8 t ground cumin

Remoulade Sauce

1. 1/2 c mayonnaise
2. 1/8 c Dijon mustard
3. 1 t smoked paprika
4. 1 t Sriracha
5. 1 clove garlic, crushed
6. 1 T shallot, finely chopped
7. 1/8 c capers, drained & chopped
8. 1/2 t black pepper
9. 1 t sea salt
10. 1 t Worcestershire sauce

Toppings

1. 8 oz. Laura Chenel Pimiento Goat Cheese
2. 1 oz. basil micro greens

Dough

1. In a small bowl, gently stir yeast into 3/4 c water. Let rest about 5 minutes or until it begins to bubble. Meanwhile combine 1 cup water, the olive oil, salt and flour in the bowl of an electric mixer. Mix with a dough hook on medium speed until a dough ball forms. Place dough on a lightly floured surface and knead until smooth. Place in a lightly oiled bowl and cover with a damp towel. Allow to rise until doubled (about 45 minutes to 1 hour). Gently punch down, cover, and let rest for another 20-30 minutes.

Green Tomatoes

1. Cut tomatoes 1/4 inch thick and blot with a paper towel. Combine the flour mixture in a small bowl. Toss the tomato slices in the flour mixture and tap off any excess. In another bowl, whisk together the egg and milk. Dip tomato slices in the egg mixture and then into Panko to coat. Cover the bottom of a medium saute pan with oil and heat to medium high. Cook tomatoes in hot oil about 3-4 minutes per side or until golden brown.

Remoulade

1. Combine ingredients and refrigerate for 30 minutes to let flavors meld.

Grill

1. Heat grill to 500 degrees, making sure grates are clean and well oiled. Divide dough into four portions, roll out and brush one side with oil. Lay oiled side down on grill and cook for 4-5 minutes. Brush top with oil and flip. Using a spatula, spread goat cheese over the crust. Add the tomatoes. Cover and grill for 3-4 minutes or until bottom is done. Top with Remoulade Sauce and micro-greens. Enjoy!

By Chef Chelsea Bruce

Newcastle Produce https://newcastleproduce.com/