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C.K.’s Wood Grilled Pizza

The Millennian Grilled Pizza

1      6 oz. Ball of C.K.’s Grill Dough

2      oz. C.K.’s Grill Oil

1      oz. Wisconsin Parmesan Cheese

4      oz. Wisconsin Mozzarella Cheese, shredded

4      oz. Wisconsin Fontina Cheese

2      oz. Wisconsin Feta Cheese, crumbled

3      oz. C.K.’s Tomato Basil Sauce

2      oz. C.K.’s Fresh Basil Pecan Pesto

2      each Garlic Cloves , sliced thin

2      oz. Red Onion, sliced thin

7      each Large Kalamata Greek Olives, pitted and halved

6      oz. Good Quality Greek Gyro Meat, sliced thin and browned, drained.

1      Tblsp. Fresh Parsley, chopped

Sundried Tomato Pesto

½	cup Sundried tomatoes, cut in pieces
1	each garlic clove
1	oz. Onion, chopped
½	piece, anchovy filet ( very small amount )
1	cup water
1	Tblsp. Wisconsin Parmesan Cheese
1	Tblsp. Extra Virgin Olive Oil
¼	tsp black pepper
1	pinch salt

Method:

In a small sauce pan place the first 5 ingredients and bring to a boil. Simmer until the dried tomatoes are soft and almost all the liquid is reduced. Remove from heat. Place this mixture in a blender or processor and add the rest of the ingredients. Blend this until smooth.

Method:

Prepare Grilled Pizza crust according to C.K.’s Grilled Pizza Grilling Instructions.

Brush the crust with the Grill Oil and dust with Parmesan Cheese. Toss the fresh Tomato Basil sauce on the crust in small mounds, do not spread it on evenly. Toss over this the Mozzarella and Fontina Cheeses. Then toss on in small mounds the Basil Pecan Pesto, and the Sundried Tomato Pesto. The Onions, Garlic slices, Kalamata Olives, Feta, and Gyro Meat may be tossed on now. Finish grilling the pizza according to the Grilling Instructions. Then brown the toppings a little in a broiler . Moisten edges with the grill oil, dust with Parmesan cheese , sprinkle with Parsley and cut in diamonds.

C.K.’s Wood Grilled Pizza

The Arctic Hawaiian Pizza
yield: one 12 inch pizza

1      6 oz. Ball of C.K.’s Grill Dough

2      oz. C.K.’s Grill Oil

1      oz. Wisconsin Parmesan Cheese, grated

4      oz. Wisconsin Fontina Cheese , shredded

4      oz. Wisconsin Mozzarella Cheese, shredded

2      oz. C.K.’s Grilled Pizza Tomato Basil Sauce (recipe enclosed)

Glazed Pineapple

2	oz. Pineapple preserves
1	teaspoon spicy Dijon Mustard
2	oz. Water
1	Tablespoon fresh Lemon juice
1/8	teaspoon minced fresh Ginger
1	cup Fresh Pineapple chunks

Method:

To make Glazed Pineapple, in a small sauce pan, combine preserves, mustard, water, lemon juice, and ginger. Reduce over low heat until slightly thick and sticky.

Add the fresh pineapple and toss it to coat completely. Remove from heat. Set aside.

6	oz. Alaskan Cold Smoked Salmon ,sliced thin.
1	oz. Red Onion, sliced thin
½	teaspoon small capers
1	Tablespoon scallions, chopped
1	Pinch fresh Parsley, chopped

Method:

Follow pizza grilling instructions to prepare pizza for toppings. Brush the grilled crust with the grill oil. Sprinkle on the Wisconsin Parmesan cheese. Start topping the pizza with the shredded Wisconsin Mozzarella and Fontina cheeses. Toss on the C.K.’s Tomato Basil Sauce in small mounds across the pizza, it does not get spread out evenly. Toss on the Glazed Pineapple Chunks, follow with the Red onion sliced thin and the capers. Tear the Smoked Salmon in pieces and lay that on the pizza. Finish the grilling according to the Grilling instructions.

After slightly browning the top of the pizza, sprinkle on the chopped scallions and the parsley. Touch up the edges with a little grill oil and a sprinkle of Parmesan cheese. Cut into diamond shapes and enjoy!

C.K.’s Wood Grilled Pizza

THE KAI PHENAN GRILLED PIZZA
( THAI CHICKEN PEANUT )

Yield one 12 inch pizza

1	6 oz. C.K.’s Dough ball
8	oz. Wisconsin Mozzarella cheese shredded
1	oz. Wisconsin Parmesan cheese grated
2	oz. C.K’s Grill Oil
3	oz. C.K.’s Grilled Pizza Tomato Basil Sauce
4	oz. Grilled boneless , skinless, chicken breast, sliced thin
1	oz. Red onion, sliced thin
2	oz. Red Bell pepper, sliced in thin 1 inch pieces
2 to 4	oz. Fresh bean sprouts
1	Tblsp. Green onion, sliced on bias
1	Tblsp. Roasted Peanuts, chopped
1	Tblsp. Fresh Cilantro, chopped

Curry Glaze:

1      oz. Honey

1      tsp. Curry powder

1      tsp. Dijon mustard

1      pinch red pepper flakes

1      pinch salt

1 or 2      tsp. Water

Method:

To make curry glaze , mix the 6 ingredients together.

Thai Peanut Sauce:

2      oz. Smooth Peanut Butter

½      tsp. Fresh Ginger, finely minced

¼      tsp. Fresh Chili Paste

2      Tblsp. Japanese Soy Sauce (Kikkomans)

1 or 2      tsp. Water

Method:

To make Thai Peanut Sauce, mix the 5 ingredients together.

Method:

Prepare grilled pizza crust according to Grilling Instructions. Brush the crust with C.K.’s Grill Oil, and sprinkle with the Wisconsin Parmesan cheese. Toss the C.K.’s Tomato Basil Sauce over the crust in small mounds. Don’t spread it on evenly. Top this with the Wisconsin Mozzarella cheese. Top with the chicken and red onion. Drizzle the Curry Glaze over the pizza. Finish grilling the pizza according to the Grilling Instructions. Brown the top of the pizza slightly in a broiler. Then top the pizza with the Fresh Bean Sprouts, the Red Bell Pepper strips, the Green Onion, the cilantro, and the Chopped Peanuts. Using a squirt type bottle, found in pastry shops or a ketchup type bottle, drizzle on the Thai Peanut Sauce over everything. Moisten the edges with a little grill oil and sprinkle with Parmesan cheese, cut into diamonds and ENJOY!!!