#marinated mozzarella

[bakerstable]

Homemade Marinated Mozzarella

[sabonhomeblog]

[stewsfoodblog]

Marinated mozzarella. Small mozzarella balls (16 oz), garlic (2 cloves), fresh basil (2 tablespoons), Montreal steak seasoning (dash), Olive oil (dash).

Drain mozzarella, toss with chopped garlic and basil, olive oil and montreal steak seasoning.

[foodfuck]

[pizza-thursdays]

Naan Pizzas

A quick and easy way to use up leftovers and farmer’s market finds.

  This entire summer, we’ve had so, so many vegetables lying around.  Heirloom tomatoes at the peak of juiciness, tiny new potatoes, those long, unidentifiable slightly spicy peppers that everyone seems to be growing in their yard, green beans, beets, butternut squash… we don’t even know how we accumulate all of these things.  The good news, though, is that we always find a way to use them up. This week, we went with what we had: vegetables, cheeses, and some pre-made items from the fridge.  And just because it’s hot out, we grilled everything on top of those naan flatbreads. We used leftovers from a salad from Yotam Ottolenghi’s book Plenty, and those Gwyneth Paltrow slow roasted tomatoes. First up, Nikc’s creation: Toppings:  Marinated buffalo mozzarella and tomato salad, grilled peppers Sauce: None Next, my flatbread: Toppings:  Mascarpone, blue cheese crumbles, slow roasted tomatoes, grilled peppers Sauce: None Technique:

Preheat your grill and clean the grates.  Toss on your peppers and grill them to perfection.  Toss on anything else you have that you think would be better grilled – eggplant, onions, peaches… all good choices.

Assemble your flatbreads and slide them directly onto your grill grates.  Cover and cook until the cheese is melted.

Remove the flatbreads from the grill.  Slice them up, and chomp them down.

Laurynn:  Of the two flatbreads we made, Nikc’s was definitely my favorite.  To quote the Pioneer Woman, “What is it about ___(fill in the blank)___?” – there’s just something about olive oil and garlic on the grill.  This salad was amazing on a pizza – it’s got a little bit of tang from the lemon zest that’s in it, and the fennel seeds also give it a unique flavor.  I liked the flatbread I threw together, as well, but the richness from the mascarpone and blue cheese definitely called for some texture.  A nice bacon-y crunch would have sent it over the top.  I did enjoy the unexpectedly good flavor combo of blue cheese and spicy grilled pepper though, and hope to use that combo again in the future. Nikc: Not surprisingly, I liked Laurynn's pizza way better than my own. The combination of roasted hot peppers and blue cheese is surprisingly good. I would like to see this expanded into a full-size deluxe edition pizza. I enjoyed my pizza, as well, but less because of the ingredients and more because there's always good stuff in our fridge ready to just be thrown on top of some bread and subsequently into the oven.   Do you like to throw leftovers onto your pizzas at home?  If so, what works best?  Leave us a comment, we’d love to hear about it!

[trainspottinglover]

Marinated mozzarella

mozzarella, salt, black pepper, basil, lemon juice

[maadfoodhouse]

[foodfuck]