Wednesday, July 7, 2010

Lunch Box Chronicles: Day Seventy-One (Grilled Dough with garlic and olive oil)

It has been blazin' hot in Maine and the thought of turning on an oven is just too much.  We really appreciate our grills at times like these. 
Perfect night for grilled veggies and grilled dough, and grilled veggies on dough.

Spelt Right Pizza Dough is so awesome.  This stuff needs to be in more places.  Hey, NYC!!!  We are ready for you!   Please start ordering, you will be so happy you did. (PS - Check out this plug we received from Toni on NY

Ratatouie - thank you Tim for making this.  It was wonderful, but the recipe is too complicated for tonight.
Grilled zucchini stuffed with chevre, finely minced mint, pepper, and minced garlic (thank you Olivia for picking the mint and to Spencer for preparing the Zucchini)
Grilled zucchini with olive oil and garlic
Spelt Right flat breads - grilled

Instructions for the flatbreads:  One Spelt Right Pizza Dough (fully thawed and risen).  Divide into 6-8 balls, shape rounds (not too thin) on cornmeal dusted pizza board.  Brush with EVOO and mashed garlic with salt (we do this with a mortar and pestle).  Also, can use other toppings.  Place on Hot Grill.  Check in about 3 minutes.  You will know when they are done.  Enjoy!

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