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Featured Recipe
24-6 Winter Issue
Recipes
No sushi experience would be complete without a piping hot bowl of miso soup. A Japanese staple, it’s actually one of the easiest dishes you can make. It has only a few ingredients, but according to Toro Fusion Sushi Bar and Grill, timing is everything. Here’s something you might not know: miso is produced by fermenting rice, barley, and/or soybeans, with salt and mold. Typically, miso is made with soy and is a thick paste used for sauces and dressings. It’s also used with stock or water to make soup.
However, Toro puts a bit of a twist on their soup to give it extra kick and Philip Chang, owner, is glad to share it with Bakersfield Magazine readers.
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Food & Wine Recipes Main Course Backyard BBQ Pizza
Backyard BBQ Pizza
Description
24-1 Spring Issue
Recipes
While Kevin Burton loves to prepare sushi for his family and friends and recently made a variety of 140 rolls for a neighbor’s party, his piece de resistance is BBQ Pizza. That’s right … pizza that he cooks on the barbecue. You’ve probably never had pizza like this. So, Burton is sharing his recipe with other wanna-be Dudes Who Cook just in time for grilling season.
Ingredients
- 3 packages of Trader Joe’s Ready Made Pizza Dough
- Your choice of marinara sauce
- Fresh, white mushrooms
- Two packages of grated three-cheese mixture
- Pinch of parsley, oregano, rosemary, marjoram and bay leaf.
- 2 tablespoons garlic paste
Methods/steps
- Prepare the dough by letting it set out at room temperature. If you have a barbecue with four burners, set the first two burners on medium, and the other two on low.
- Take a cookie sheet and oil it with olive oil. Take one package of dough and place it on the cookie sheet. Spread it out using both hands. The dough won’t be in the perfect circle like you see on TV, but who cares — it’s BBQ pizza!
- Put the marinara sauce in a food processor to blend up the tomatoes.
- While blending, add 2 tablespoons of paste garlic.
- Add a pinch of parsley, oregano, bay leaf, rosemary and marjoram.
- Cut the stems off the mushrooms, wash and slice into 1/4 inch pieces.
- Place a little olive oil in a bowl and bring a brush for basting the pizza dough. Take the cookie sheet with the dough, along with tongs, fork, spatula, cutting board and pizza cutter outside to the barbecue.
- Slide the dough off the cookie sheet and place the oiled side down on the medium heat side of the grill for 1 minute. Use the fork to pop the bubbles that rise in the dough.
- After one minute, use the tongs and spatula to slide the pizza to the low side of the BBQ for 6 minutes. Close the lid and let it cook.
- After 6 minutes, take the olive oil and brush some on the uncooked side of the dough. Place the tongs and spatula underneath the pizza and flip it over to the medium burning side of the grill.
- Cook for 1 minute. Now place your new-and-improved marinara sauce on the pizza. Sprinkle some cheese, along with the sliced mushrooms and pepperoni on the pizza.
- Cook about 1 more minute. Take the spatula and tongs and slide the pizza over to the low side of the grill. Close the lid and let cook for 6 minutes.
- After the 6 minutes is up, take the pizza with your tongs and spatula and gently place it on the cutting board. Your pizza is ready to cut and serve.
“My in-laws came over and we had three or four pizzas, one a vegetarian with mozzarella and feta cheese with tomatoes, artichoke hearts, olives, onions and bell peppers and another was pepperoni with olives and mushrooms,” Burton says. “We ate every bit of them.”