News And Notes
Jul 17

One Pan Nan: Grilled Feta and Basil Pizza

one-pan-nan-nan-kelley-feta-basil-pizza

Every week on Top 20 Country Countdown our host Nan Kelley counts down your favorite videos — but when she’s away from the studio, she’s likely to be found in her kitchen, creating healthy, delicious meals. Nan likes to keep it simple, cooking entire meals using only one pan. Her husband, Charlie, lovingly gave her the nickname “One Pan Nan,” and now that’s also the name of her new cookbook [get it HERE!]. We asked Nan to share some of her recipes with us, and this week, it’s a Grilled Feta and Basil Pizza. Check back every other week for a new recipe.

“It’s grilling season! If you’ve never cooked a pizza on the grill, now is the perfect time to try it. Get a pizza stone for the grill, and you’ll have the crispiest crust ever. Thanks to my sweet neighbor Regina, we had the best tasting toppings ever. I had the recipe for this pizza already, but when Regina called me to come pick from her garden, homegrown goodness made all the difference. You can’t go wrong with fresh basil and sweet, purple garden-ripe tomatoes. Pizza on the grill is so good and so easy, plus you’re not heating up your whole house with the heat from the oven. So, light the tiki torches, pour yourself a cold drink, and fire up the grill!”

Grilled Feta and Basil Pizza
nan-kelley-feta-basil-pizza

Ingredients:
1 pizza crust
2 large tomatoes, sliced
1 8 ounce container feta cheese
1/2 cup chopped fresh basil
1 garlic clove, diced
olive oil
1 teaspoon salt
1/2 teaspoon black pepper
a spoonful of cornmeal

Directions:
Place pizza stone on lower rack of grill and turn grill burners to low, allowing stone and grill to preheat for about 10 minutes. While grill and stone preheat, spread sliced tomatoes on a plate and sprinkle olive oil on top. In a small bowl, combine feta cheese, basil, garlic, salt and pepper. Stir to combine. Lay pizza crust on a pizza paddle (or a flat cookie sheet), and top with tomatoes. Spoon cheese and basil mixture evenly on top of tomatoes. Sprinkle a little cornmeal on top of hot pizza stone to prevent sticking, and slide pizza onto stone. Close the lid, and cook for approximately 7-10 minutes, depending on your temperature. Pizza is ready when crust is lightly brown. Use pizza paddle to remove pizza. Allow the stone to cool completely before removing from grill.

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Posted at 1:55 pm, July 17, 2014 | Permalink

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