+ SUMMER MENU-A-DAY FOR JULY +
Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.
Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.
Today is a beautiful day on Cape Cod - perfect for grilling pizzas after a day on the water. Prep everything ahead of time so all you have to do is come home, fire up the grill and assemble!
#7 - Grilled Pizzas (pick one or make a variety!)
Grilled Margherita Pizza
1 bag Wildtree So Quick & Easy Pizza Dough
1 tablespoon Wildtree Natural Grapeseed Oil
½ cup warm water
4 ounces fresh mozzarella, thinly sliced
2 tomatoes, sliced
2 tablespoons Wildtree European Dipping Oil: Mediterranean Balsamic
2 tablespoons fresh chopped basil
In a mixing bowl combine the Pizza Dough, Grapeseed Oil, and warm water. Prepare the dough according to the package directions. Preheat grill to high. Roll out your pizza dough to desired size. Grease the grill and add your dough. Close lid and grill for 2 minutes. Pop any large bubbles; flip the pizza. Top with mozzarella and tomato slices. Reduce heat to medium, close grill, and cook until crust is crisp. Remove pizza from grill; brush with Mediterranean Balsamic and garnish with basil.
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Grilled Chicken and Mushroom Alfredo Pizza
1 bag Wildtree So Quick & Easy Pizza Dough
1 tablespoon plus 1 teaspoon Wildtree Natural Grapeseed Oil, divided
½ cup warm water
½ pound chicken breast salt and pepper to taste
4 ounces mushrooms, sliced
¼ cup low fat milk
2 tablespoons unsalted butter
¼ cup Wildtree Alfredo Extraordinaire
¼ cup shredded mozzarella cheese
In a mixing bowl combine the Pizza Dough, 1 tablespoon Grapeseed Oil, and warm water. Prepare the dough according to the package directions. While dough is resting preheat grill to medium high. Grill the chicken breast on both sides until completely cooked through (season with salt and pepper if desired). Transfer to a cutting board. After resting for a few minutes cut the chicken breast into slices or cubes; set aside. Heat the remaining 1 teaspoon of Grapeseed Oil in a small nonstick skillet. Add the mushrooms and cook until tender. In a small saucepan heat the milk and butter over medium heat. Whisk in the Alfredo; remove from heat. Increase grill heat to high. Roll out your pizza dough to desired size. Grease the grill and add your dough. Close lid and grill for 2 minutes. Pop any large bubbles; flip the pizza. Spread the Alfredo sauce over the entire pizza. Top with sautéed mushrooms, grilled chicken, and mozzarella cheese. Reduce heat to medium, close grill, and cook until crust is crisp.
1 bag Wildtree So Quick & Easy Pizza Dough
1 tablespoon plus 1 teaspoon Wildtree Natural Grapeseed Oil, divided
½ cup warm water
½ pound chicken breast salt and pepper to taste
4 ounces mushrooms, sliced
¼ cup low fat milk
2 tablespoons unsalted butter
¼ cup Wildtree Alfredo Extraordinaire
¼ cup shredded mozzarella cheese
In a mixing bowl combine the Pizza Dough, 1 tablespoon Grapeseed Oil, and warm water. Prepare the dough according to the package directions. While dough is resting preheat grill to medium high. Grill the chicken breast on both sides until completely cooked through (season with salt and pepper if desired). Transfer to a cutting board. After resting for a few minutes cut the chicken breast into slices or cubes; set aside. Heat the remaining 1 teaspoon of Grapeseed Oil in a small nonstick skillet. Add the mushrooms and cook until tender. In a small saucepan heat the milk and butter over medium heat. Whisk in the Alfredo; remove from heat. Increase grill heat to high. Roll out your pizza dough to desired size. Grease the grill and add your dough. Close lid and grill for 2 minutes. Pop any large bubbles; flip the pizza. Spread the Alfredo sauce over the entire pizza. Top with sautéed mushrooms, grilled chicken, and mozzarella cheese. Reduce heat to medium, close grill, and cook until crust is crisp.
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Grilled Pesto Pizza with Roasted Eggplant and Pepper
1 bag Wildtree So Quick & Easy Pizza Dough
3 tablespoons Wildtree Natural Grapeseed Oil, divided
½ cup plus 2 tablespoons warm water, divided
¼ cup Wildtree Basil Pesto
½ cup canned crushed tomatoes
1 teaspoon Wildtree Perfect Pizza Seasoning
½ red bell pepper, sliced
½ small eggplant, sliced
½ cup shredded mozzarella cheese
In a mixing bowl combine the Pizza Dough, 1 tablespoon Grapeseed Oil, and ½ cup warm water. Prepare the dough according to the package directions. While the dough is resting, hydrate the Pesto blend with remaining 2 tablespoons warm water in a small bowl. Stir in 1 tablespoon of the Grapeseed Oil until combined; set aside. In a separate bowl combine the crushed tomato and Pizza Seasoning; set aside. Brush the bell pepper and eggplant with remaining tablespoon of Grapeseed Oil. Grill vegetables over medium heat until tender. Increase heat on grill to high. Roll out your pizza dough to desired size. Grease the grill and add your dough. Close lid and grill for 2 minutes. Pop any large bubbles; flip the pizza. Spread the crush tomatoes over the entire pizza. Top with grilled vegetables, and mozzarella cheese. Reduce heat to medium, cover and cook until cheese is melted and crust is crisp. Remove pizza from grill and dollop with prepared Pesto.
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