20
21
Yield: Three 10" pizzas
Time: 45 minutes (prep and cooking)
Ingredients
1
Pre-made Pizza Dough, large
Extra Virgin Olive Oil to rub onto crust prior to
cooking
Salt and Pepper
2
Tablespoons Cornmeal
2
Links Italian Sausage
1 ½ Tablespoons Extra Virgin Olive Oil
½
Medium Red Onion, sliced
2
Cups Cremini Mushrooms, quartered
¾
Cup Marinara Sauce
¾
Cup Mozzarella, grated
½
Cup Parmesan, grated
Instructions
Preheat grill to 400oF.
Divide dough into three even pieces. Roll out to roughly
10". Rub small amount of olive oil on both sides of each
piece of dough. Sprinkle a pinch of salt, pepper and corn-
meal on each pizza. Set aside.
In a sauce pan, sauté sausage until half way done. Add
olive oil, onion, mushrooms and a pinch of salt and pep-
per. Cook until sausage has browned and mushrooms
and onions are caramelized.
Clean grill and turn heat down to medium. Place pizza
dough on grill. Poke bubbles down with fork or knife as
they appear. Rotate each piece of dough every minute or
so until golden brown. Remove from heat.
On cooked side of each piece of dough, evenly spread
¼ cup Marinara, ¼ cup Mozzarella and some Parmesan.
Scoop a third of the sautéed mixture onto each piece of
crust and spread evenly. Place each pizza back in the grill
and cook until bottom is golden brown. Remove from
grill and let sit for one minute. Slice and bon appetite!
Pear, Gorgonzola, and
Walnut Grilled Pizza
Yield: Three 10" pizzas
Time: 45 minutes (prep and cooking)
Ingredients
1
Pre-made Pizza Dough, large
Extra Virgin Olive Oil (to rub onto crust prior
to cooking)
Salt and Pepper
2
Tablespoons Cornmeal
2
Medium Bosc or Taylor Pears, halved, seeded
and sliced
¾
Cup Gorgonzola, crumbled
¾
Cup Walnuts, roughly chopped
Fresh Thyme, roughly chopped for garnish
Instructions
Pre-Heat grill to 400oF.
Divide dough into three even pieces. Roll out to roughly
10". Rub small amount of olive oil on both sides of each
piece of dough. Sprinkle a pinch of salt, pepper and corn-
meal on each pizza. Set aside.
Clean grill and turn heat down to medium. Place each
piece of pizza dough on grill. As they appear, poke down
bubbles with a fork or knife. Rotate each piece of dough
every minute or so until golden brown. Remove from
heat.
On cooked side, evenly layer 1/3 of sliced pears around
the outer portion of each crust. Sprinkle gorgonzola and
walnuts over pears. Place each pizza back in grill and cook
until bottom is golden brown. Remove from grill and let
sit for one minute. Garnish with thyme, slice, and bon
appetite!
Grilled Pizza Rustica
41
Sparks will
O PA S 2 0 1 3 - 2 0 1 4
fly
OPAS brings people together. From families to first dates, from co-workers to lifelong friends,
from students to Presidents, patrons spanning generations have shared the enjoyment of
live performance with us for four decades. Like the 40 seasons that came before, there's
something for everyone on OPAS Season 41. We hope to see you in Rudder very soon.
All OPAS Main Stage events will be performed in Rudder Auditorium at
Texas A&M University. See the full OPAS season at www.MSCOPAS.org.
Season and single tickets are on sale now!
MSC Box Office
·
979-845-1234
·
MSCOPAS.org
1109 Rock Prairie Rd., Suite 300 · College Station, TX 77845
Satellite location: 1704 S. Blue Bell Road, Brenham, TX 77833
979.694.5200 · www.brazosvalleysmiles.com
Dental care for Infants, Children,
Teenagers and Kids with special needs
Insurance accepted · No referrals needed
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experience..."
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and informative."
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"...Loved it!"
"As we were leaving, my
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dentist; they both loved it!"
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"Great friendly
service..."
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always on time! Kids never
argue about going."
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Dr. Ketan Sukkawala
Specialist in Pediatric Dentistry
Diplomate, American Board
of Pediatric Dentistry
Dr. Larry Kalke
Specialist in Pediatric Dentistry
Diplomate, American Board
of Pediatric Dentistry
Look for
our New Building
in 2013!