Editor’s Note: In keeping with the tradition of abstinence on Fridays during Lent, priests of the Diocese of Camden have generously offered to share their favorite meatless recipes. Here, Father Joshua Nevitt, the Bishop’s priest-secretary and associate director of vocations, shares a favorite pizza meal.
Nothing beats mom’s cooking, and my mom is a great cook. Growing up, friends would be jealous when I told them what was for dinner on a regular weeknight. My mom can recreate any restaurant meal at home, probably better! She loves researching new and authentic recipes from various cultures and cuisines. And, my mom passed down her love of cooking delicious food to me and my siblings.
PHOTO GALLERY: Father Nevitt cooks meatless pizzas
One of these simple but delicious meals is pizza on the grill. The grill gives the dough a mouthwatering char. We like to get creative with the toppings, using fresh ingredients. I like to recreate some of my favorite pizzas I tasted when I studied in Rome. The process is simple, but the result is nothing short of extraordinary.
In honor of many familys’ traditions of ordering takeout pizza on Fridays in Lent, here are some of my family’s favorite meatless toppings for pizza on the grill.
Directions
The Dough
Use any pizza dough you like. I use fresh pizza dough from ShopRite, but if you can’t find fresh, frozen is fine. If you’re feeling ambitious, try making your own dough, like my mom sometimes does.
Heat your grill to 500 degrees and preheat your oven to 200 degrees to keep the pizzas warm until ready to serve. Roll the dough out on a lightly floured surface to an approximately 12-inch circle. It doesn’t have to be perfect.
Place your dough right onto the grill. Close the lid, and let the dough cook for a few minutes until the bottom starts to char. Remove the crust from the grill and flip it over. Garnish the charred side with your desired toppings. Finally, put it back on the grill until the bottom is charred and the toppings are melted.
Keep your pizza warm in the oven until ready to serve.
Ingredients
Margherita
A classic pizza of green, white and red in honor of the Italian flag. We use Don Pepino’s pizza sauce, made in my hometown of Williamstown. I always knew it was time to go back to school when I could smell this sauce being made close to my home. Cover the pizza with mozzarella cheese (the amount to your preference); I like sliced fresh mozzarella better than shredded. For true Margherita green, top with fresh basil immediately before serving.
Pear, Gorgonzola and Walnuts
I first had this combination in Rome. Trust me, the sweetness of the pear and the tangy gorgonzola is a match made in heaven. Brush the dough with a mixture of olive oil and crushed garlic. Spread as much crumbled gorgonzola and sliced mozzarella cheese as you like. Then add thinly cut slices of pear; two medium-sized pears should be enough for one pizza. Chopped walnuts (optional) adds a scrumptious crunch and nutty flavor.
Caramelized Onion, Goat Cheese and Fig Jam
Always the favorite by far. The sweetness of the onions and fig jam, plus the creaminess of the goat cheese simply melts in your mouth. Brush the dough with a mixture of olive oil and crushed garlic. Add slices of mozzarella, one large caramelized onion, crumbles of goat cheese, and dollops of fig jam to taste. Place on the grill until everything melts together and the crust is perfectly crispy.
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