Back there! With freshly baked pizza style sandwiches
The children's town project Pänzhausen in August was a great success for everyone involved and, above all, we had terrific weather. I was very happy to lead the small bakers and the children were very motivated, inquisitive and above all enthusiastic.
After the children's town was my (well earned) annual leave. It went again for almost 3 weeks to the west coast of the USA. And there I discovered the pizza style sandwiches ...
Start and finish was like 2009 (after that I started baking cupcakes, by the way) and 2010 (after this visit I have my blog here with american recipes started, just look in the archive in January 2011) San Francisco. I love this city and especially the surrounding area, the Bay Area.
This time we planned a city tour that took us via Las Vegas to San Diego and from there via LA and Monterey back to San Francisco .
It was as always just great and overwhelming and also in culinary terms an absolute experience!
I will write a culinary travelogue, but I still need a bit, because I am both jetlaggeplagt as well professionally in the middle of the preparations for the forthcoming Frankfurt Book Fair.
But to give at least a small sign of life from me, I have today cooked a holiday dish, of which I am more than enthusiastic San Francisco-based sister took us to Waypoint Pizza in tranquil Tiburon - a posh suburb in the Bay Area - because she's so excited about the "Between the Sheets" pizzas there. So, having eaten our way through "Walk the Flank" and "Shamrock", I can absolutely share their enthusiasm for Pizza Style sandwiches.
These are the so-called "Pizza Style Sandwiches" - based on a pizza dough prebaked and then filled with salad and other fresh ingredients. Such a kind of open Calzone or Taco.
I liked it so much that I had to imitate this immediately at home - and I came directly to the preparation of my contact grill in mind. It certainly works on a kettle grill and if you do not have both, you can probably cook it like my pan pizza or simply on a baking tray in the oven. Let's start with the Pizza Style sandwiches!
Unfortunately, autumn has arrived in the meantime - the daylight is no longer sufficient for taking pictures in the evening, as you can see. I have to unpack my daylight lamp again and use it to photograph my dinner.
Of course there are no limits to the preparation and filling and I have decided on the following variant, which is even juicier and tastier than the original:
Pizza Style sandwiches with pesto, chicken breast, caramelized shallots and garlic sauce
for 4 large pizza style sandwiches (enough for 4-6 people)
For the garlic sauce:
2 tbsp white wine vinegar
2-3 crushed, peeled garlic cloves
1 fresh organic egg yolk
1 tbsp icing sugar
I used my Moulinette, it worked wonderfully.
Add the oil and mix everything until it turns into a creamy, white sauce. Season with salt and pepper.
Put in the refrigerator for at least 1-2 hours and stir thoroughly before use, the sauce will continue to thicken in the refrigerator.
Also tastes great as a salad dressing or potato salad.
For the pizza dough:
550 g wheat flour 405
150 g durum wheat semolina
2 tl fine sea salt
1/2 cube fresh yeast
1 tbsp sugar
2 tbsp olive oil
ca. 400 ml of lukewarm water
Roll out flour
Mix flour, semolina and salt in a large bowl.
Add the yeast piece by piece to the flour mixture with your fingertips.
Sugar, olive oil and Add water and knead with the dough hooks of the hand mixer or with the help of the food processor to an elastic dough.
If the dough is too dry add a little more water if it is too soft, add more flour.
The bowl with a tea towel Cover the dough for about 1 hour at room temperature.
Then divide the dough into four parts, make each part into a ball, dust well with flour and place on a floured worktop. Cover again and let it rest for another 30 minutes.
For the caramelized shallots:
1 tbsp olive oil and 3-4 shallots 1-2 tablespoons powdered sugar
1-2 tablespoons white wine vinegar
Heat olive oil in a non-stick frying pan.
Peel the shallots and cut into thin rings.
Roast the shallots rings well, then the temperature Reduce significantly and fry the onions until translucent.
Sprinkle the powdered sugar over it and wait until it caramelizes. Mix well with the vinegar and continue to simmer the onions until the liquid has evaporated.
For the pesto:
2 tablespoons of pine nuts
2 tablespoons of freshly grated Grana Padano or Parmesan cheese
1-2 peeled garlic cloves
1 bunch of basil, washed and the leaves peeled off approx. 50 ml of olive oil
freshly ground sea salt, freshly ground pepper
Mix everything together in a multi-size chopper or with a blender until a homogeneous mixture is obtained. The pesto should be slightly smoother than traditional pesto, so stir in a bit more oil if needed.
For the toppings:
2 chicken breast fillets
2 Romana salads
3-4 small, aromatic tomatoes
3 scoops Mozzarella
freshly ground sea salt, freshly ground pepper
Preheat the contact grill to the highest setting.
(Alternative prepare the appropriate pan, light the grill or preheat the oven.)
Wash the chicken breast fillets, pat dry and salt and pepper from both sides.
On the hot grill, fry for 5-7 minutes, depending on the thickness, until the meat is even. Then put on a plate and set aside. Once the meat is a little chilled, cut into strips.
Do not chop the salads too finely, wash and spin dry and place in a bowl.
Wash the tomatoes, remove the stalk and slice. Also in a bowl.
Cut the mozzarella balls in half and cut into slices.
The Pizza Style sandwiches can be put together well at the table, then simply salad, garlic sauce, tomato, chicken breast fillet and caramelized shallots provide .
Roll out each of the four dough balls into round patties of the desired pizza size and thickness.
Place the first dough patty on the grill, close the lid completely and bake the soil for about 1-2 minutes until it is dry slightly browned and crispy on both sides. Turn the bottom over so that the side with grilled strips is at the bottom, brush with 1/4 of the pesto and cover with 1/4 of the mozzarella slices.