Favorite Recipes of Maverick Swaniel Harrienger











8 ounces refrigerated fresh pizza dough
Cooking spray
1 divided tablespoon extra virgin olive oil
2 cups thinly vertically sliced onion
2 cups sliced asparagus
1 tablespoon thinly sliced ready to use sun dried tomatoes
.125 teaspoon salt
.75 cup shredded fontina cheese
1.5 teaspoons fresh oregano leaves
.25 teaspoon freshly ground black pepper

Preheat grill to medium high heat.
Place dough in bowl coated with cooking spray.  Let dough stand, covered, 30 m.
Heat 2 teaspoons oil in large nonstick skillet over medium high heat.  Add onion to pan; sauté 5 m.  Reduce heat to medium low; cook 5 m.  Add asparagus to pan; cook 5 m.  Stir in tomatoes and salt.
Roll dough into 12″ circle on lightly floured surface; brush each side of dough with .5 teaspoon oil.
Place dough on grill rack; grill 1.5 m.  Reduce heat to low; turn dough over. Sprinkle cheese over crust; arrange onion mix over cheese.  Cover and grill over low heat 3.5 m; remove pizza from grill.  Sprinkle with oregano and black pepper.  Cut pizza into 8 wedges.  Serves 8.

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1 pound refrigerated fresh pizza dough
Cooking spray
4 sliced plum tomatoes
2.5 divided tablespoons olive oil
2 minced garlic cloves
1 tablespoon yellow cornmeal
3 ounces feta cheese
.33 cup pitted and halved kalamata olives
.25 cup basil leaves

Place dough in bowl coated with cooking spray.  Let dough stand, covered, 30 m.
Arrange tomato slices on jelly-roll pan lined with paper towels.  Let stand 30 m.
Position oven rack in lowest setting.  Place pizza stone or heavy baking sheet on bottom rack in oven.  Preheat oven to 500°F; preheat stone or sheet 30 m before baking pizza.
Combine tomatoes, 2 tablespoons oil, & garlic.  Sprinkle cornmeal on lightly floured baking sheet without raised edges.  Roll dough into 14″ circle on prepared baking sheet.  Pierce dough liberally with fork.  Arrange tomato mix over dough.  Crumble cheese; sprinkle over pizza.  Slide pizza onto preheated stone or sheet, guiding it with a spatula.  Bake at 500°F 19 m.  Remove from oven; top with olives and basil.  Brush edges of crust with 1.5 teaspoons oil.  Cut pizza into 6 wedges.  Serves 6.



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