Category Archives: New Jersey

Three Cheese Grilled Pizza

I have two favorite things about living in New Jersey.  First is having the luxury of living in the secluded countryside while only being a short train ride away from one of the world’s biggest and greatest cities.  And second, is pizza.  Good classic Italian pizza (and all other Italian deliciousness you find everywhere).

I rarely make pizza at home because we are surrounded by so many wonderful restaurants with those blazing brick ovens.  The ones that cook your pizza to a crispy, flavorful perfection within seconds.  But sometimes in the summer, when grilling season is upon us, I love to put on my sweats, grab a glass of wine and put a cheesy pizza over the coals.  It’s the next best thing to the brick oven kind. 

And if you’re like me, you’ll seek out your favorite pizza shop and buy the dough already made for only a couple of dollars.  More time to sit back, relax and soak up these sweet summer nights.

Three Cheese Grilled Pizza

This is more of the method opposed to a recipe.  Use whatever toppings you like.  For the three cheese pizza I used Shredded Provolone, Fresh Mozzarella and Shaved Parm, and it was superb.

  • Prepared pizza dough
  • Tomato sauce, recipe below
  • Olive oil
  • Toppings (I used shredded provolone, fresh mozzarella and topped with parmesan and basil, but you can use whatever you’d like!)

Tomato Sauce

(This recipe makes a lot of sauce, so if you’re only making one pizza, freeze the rest of it in individual ziplock bags to reuse in the future.)

  • 3 garlic cloves, minced
  • 3 tbsp olive oil
  • kosher salt
  • 1 tsp red pepper flakes
  • 1 tbsp tomato paste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 (28oz) can crushed tomatoes

Heat a saucepan to medium and add garlic, oil, red pepper and salt. Continue to saute for just about a minute. Add tomato paste, oregano and basil and cook for a minute longer. Add tomatoes, bring to a boil and then reduce to a simmer.  Simmer for about 5 minutes and then adjust seasonings according to taste.

For the Grilled Pizza

Roll out dough on floured surface.  I like a thin crust, but don’t roll it out too thin or else it will burn quickly on the grill. Once your dough is rolled out heat the grill to med/high and have your sauce and toppings ready to go. 

Place the floured dough on a pizza peel (or back of a cookie sheet) and slide the dough onto the grill.  It should only take a few minutes, but check frequently to ensure it doesn’t burn.  You want it to have a nice browned bottom.  Once the bottom is browned remove from the grill with a spatula and pizza peel.

With the grilled side up, brush with olive oil and then add your sauce (a very thin layer of sauce is all you need).  Add the rest of your toppings beginning with the cheese.  Place the pizza back on the grill and cook covered until the bottom begins to brown and the cheese melts. 

Finish with fresh basil if desired.

UPDATE: If you are using the back of a cookie sheet or other surface, instead of a pizza peel which is made specifically for handling pizza dough, make sure you dust it with plenty of flour to ensure your dough does not stick to the surface when trying to transfer.  Or, it may just have to be a two person job!

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Filed under All Posts, Appetizers and the likes, Great for a barbeque, Happy hour anyone?, Holidays - 4th of July, New Jersey, Pizza, Recipes, Seasonal - Summer

Well, it’s official…

…I’m in business! 

My good friend and amazing photographer, Annie and I have been hard at work creating my new website…and I’m stoked to be able to share it with you all!

Check it out…Chef Natalie Lewis

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Filed under All Posts, New Jersey, Personal, Uncategorized

A Culinary Cornucopia

The combination of living in New Jersey and residing 20 miles outside of The Big Apple, has expectedly resulted in an overwhelmingly large restaurant wish list.  One place specifically that has long been on my mind (ever since the talented Anne Constance snapped our engagement photos) is Ninety Acres.  Ninety Acres is a new restaurant that has opened in the 491-acre Natirar estate, which was once home to the King of Morocco.       

Photo by Anne Constance: http://anneconstance.com/

     

Set against rolling acres the King’s old mansion sits high in the center of one of the most serene and peaceful places in New Jersey.  The moment your feet hit the entrance, you begin to feel alive as earth’s unparalleled nature consumes you with plush greenery and innate beauty.   A perfect reminder of the true meaning of beauty.  

    

Adjacent to the house (which will soon be a spa and fitness club) is the restored carriage house and garage which is where Ninety Acres lives.  Complete with a restaurant, bar and cooking school, the culinary center also supplies their own fresh and local products from the surrounding  farm land.  Boy does this make me giddy!  Gardens and greenhouses are out the window to your left. Barns and stables are down the road to your right.  Just as they say — farm to table is one thing, but this is a table at the farm.   

Our first experience at the culinary cornucopia was for an ideal morning brunch.     

    

A Homemade Terrine and Pate, Fresh Picked Berries and Yogurt, Natirar Poached Eggs with Chicken Hash and Chocolate Bread French Toast with Corn Flake Crust and Bourbon Maple Syrup.  So rich with freshness, exquisitely pure in taste and the most dreamy Chocolate French Toast my stomach’s ever laid eyes on.  Good thing the cute guy sitting across the table proposed first!   

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Filed under All Posts, New Jersey, Personal, Restaurants, Uncategorized