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Get ready for summer grilling!

It's almost summer so let's get a head start on our summer grilling line up. This recipe allows you to step out of that grilling rut that we all get ourselves into and use all of those farmer's market goodies calling our names.


Herbed Chicken Piadine

 
One recipe for grilled pizza dough prepared


Grilled chicken

2 large boneless skinless chicken breast

Juice of 1 lime

1/3 cup olive oil

1 garlic clove minced

½ teaspoon each oregano, rosemary, thyme


Mix lime juice, garlic, olive oil and herbs and marinate chicken for at least one hour. Grill on medium heat and slice thinly diagonally.

Baby greens with Citrus Dressing

4 Cups baby greens or baby spinach

1 cup cherry tomatoes

1 cup diced fresh mozzarella cheese

1 cup shaved parmesan cheese

1 orange juiced

1 lemon juiced

1 shallot minced

1 cup olive oil

Salt and pepper to taste

Mix orange and lemon juice with olive oil, minced shallot, and salt and pepper. Toss cherry tomatoes, cheeses, and baby greens and dress just prior to assembling the Piadine.


Grill piadine dough the top with slices of grilled chicken and dresses baby greens. Fold piadine in half like a sandwich and enjoy!


Serves 6

Pizza Dough for Grilled Pizza 

1 envelope active dry yeast
1/2 cup lukewarm water
About 4 cups all-purpose flour, plus more for dusting work surface
1 cup cool water
2 tablespoons extra virgin olive oil
2 teaspoons salt

Whisk together the yeast, lukewarm water, and 1/2 cup of the flour in the bowl of a stand mixer. Dust the top lightly with flour, cover the bowl with a tea towel, and leave the sponge to rise until the flour dusting "cracks," showing the yeast is alive and well, about 20 minutes.  

Add 3 cups of the flour, the 1 cup cool water, the olive oil, and the salt. Start kneading at low speed, then increase the speed to medium as the flour is incorporated. Add the remaining 1/2 cup flour as needed to produce a slightly moist and soft dough. Knead with the dough hook attachment until smooth and silky and the dough adheres to the hook.  

Dust the dough lightly with flour and, using a pastry scraper, scrape it out of the bowl onto a lightly floured surface. Knead lightly, folding the dough over on itself. Shape into a ball, flatten slightly, dust lightly with flour, cover with a towel, and leave to rise on a floured surface (or in a bowl) until doubled in bulk, about 1 hour.  

Punch the dough down, wrap, and freeze for up to 1 month if not using immediately. Defrost and let rise in a large bowl in the refrigerator.  

When ready, continue with chosen recipe.
Makes 6-8  Piadine

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