UPDATE-Tomorrow will post the two winners of the PizzaQue Stone Grill!
For participating in the Chefs Catalog promotion for Foodbuzz, the kind folks there have sent me a PizzaQue Stone Grill to try out. What’s more exciting is there are two of these grills to give away! All you need do is comment on this post and tell me what you would make with this PizzaQue Stone Grill? Each comment is an entry to win your very own grill. Using random.org, two winners will be selected. This contest ends at midnight, July 7, EST, so be sure to get your comments to me on what you would make with this grill or bake pizza stone.
The PizzaQue Stone Grill can be used in the oven without the stainless steel base or with the base on a charcoal or gas grill set up for indirect cooking. For genuine wood smoked flavored pizza or focaccia, use your favorite smoking chips soaked first in water for 30-45 minutes. To ensure a crisp crust, the stone must be placed in a cold oven or grill and allowed to preheat before baking or grilling. I was impressed with the thickness of the stone-thinner stones can crack in the oven or on the grill! The temperature gauge on the stainless steel base allows you to control temperature whether you grill thick, stuffed pizza, focaccia or thin crust pizza or flatbreads.
Focaccia is a cousin to pizza, is much thicker and flavored with olive oil and herbs, then topped with cheese, meats or vegetables. This oven baked focaccia takes advantage of fresh summer produce, zucchini, red onions and red bell peppers brushed with a combination of olive oil and balsamic vinegar, then grilled while the focaccia dough rises. Using a bread machine to prepare the dough simplifies the preparation as the dough can be made ahead and refrigerated for several hours before assembling the focaccia for baking.
Grilled Summer Vegetable Focaccia
For the Bread Machine Dough
2 teaspoons bread machine yeast
3 teaspoons sugar
1 1/3 cups warm water (105°F)
2 tablespoons olive oil
3 cups bread flour
1 1/2 teaspoons dried oregano
1 teaspoon salt
Place yeast, sugar, warm water, flour, olive oil, dried oregano and salt in the pan of the bread machine in the order recommended by manufacturer and process on the dough cycle. When cycle is complete, remove dough from pan. Let rest covered for a few minutes before preparing the focaccia. Can be made ahead-remove to container and refrigerate for several hours or until ready to assemble focaccia.
For the Grilled Vegetables
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 medium zucchini, cut into 1/4-inch slices
1 red bell pepper, seeded and quartered
1 red onion, cut into 1/4-inch slices
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup grated Parmesan cheese
thinly sliced fresh basil, optional
Preheat gas grill on high with grill basket on grate. Combine oil and balsamic vinegar in a small bowl. Brush oil over the zucchini, bell pepper and onion. Sprinkle with salt and pepper. When ready to grill, place vegetables in grill basket and grill for 4-6 minutes. Use a hot pad to remove basket from grill. Cut bell pepper quarters into 1/4-inch strips. Set aside until ready to assemble focaccia.
To Assemble and Bake Focaccia
Place PizzaQue Stone in a cold oven and preheat to 450°F. Generously sprinkle a wooden peel with cornmeal. Hand stretch dough or roll out on oiled waxed paper until desired size. Invert dough onto peel. Arrange grilled vegetables evenly over surface. Sprinkle with Parmesan cheese. Slide dough carefully onto stone in oven. Reduce heat to 425°F. Bake for about 20-25 minutes or until golden. Remove from oven. Transfer to a wooden board. Cool for a few minutes. Cut into desired pieces. Serves 6 generously.
More Focaccia recipes from Cafe Lynnylu.