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How do you make healthy recipes even healthier? Its easier than you think. Join Niki Boileau as she takes us on recipe re-adventures in her column Tweak & Eat.
From Pizza on the Grill, by Fine Cooking
With the summer months now a memory your help with the cooking might be waning a bit. To entice your partner to get back on the grill and help you with Friday night dinner - try BBQing your pizza! Although Italians might scoff at the use of non‐traditional toppings, hopefully they’ll applaud our efforts in finding an alternative to their outdoor, wood burning pizza oven.
To health it up a bit, we’ve included instructions to make your own Hoisin Sauce. This way you can avoid some of the nasty things that you get in the bottled version. Not only is the first ingredient in commercial hoisin sugar, it also contains wheat (won’t work for our gluten free friends), artificial colouring and other mysterious ingredients. This will take you just a few extra minutes and the end result is a pretty satisfying imitation.
Makes 1 small/medium pizza
Ingredients
*The package of Bob’s GF Pizza Crust Mix will make enough dough for 2 pizzas, so either use half the package, or plan out your toppings for the second pizza ahead of time!
Directions
1. In a small bowl, stir together the ingredients for the homemade hoisin and set aside at room temperature.
2. Preheat your grill (outdoor BBQ is preferable), and roll out your dough while it heats up. (Make sure your dough has been prepared in advance and you’ve allowed enough time for it to rise.)
2. To roll out your dough: sprinkle your work surface with the corn grits and press it out into the size and shape of your liking. Drizzle both sides of your dough with olive oil and lay it flat on the grill. Aim to position the dough evenly over the burners. Close the lid and let bake for 3 to 4 minutes. If the crust has nice grill marks and holds together after a few minutes, lift it off the grill and transfer to a plate for topping.
3. Spread the hoisin sauce on surface of the grilled side of the crust. Next, sprinkle the red pepper flakes evenly, followed by the chicken, scallions, cashews and pepper slices. Top everything with the grated cheese and pop the whole thing back on the grill and close the lid (you will now have the “raw” side of the crust against the grill). Bake the pizza for another 7 to 10 minutes, allowing the cheese to melt and the underside of the pizza crust is nicely browned.
4. Remove your pizza from the grill and sprinkle with cilantro and black pepper. Drizzle with sesame oil, slice and serve.
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Niki Boileau is a Vancouver-based RHN who loves spending time outdoors and dreaming up as many healthy porridge recipes as possible. Get in touch with her to talk all things food and health.
