Did you catch all that in the title? Yeah, it’s a lot of stuff, but the recipes for these are so easy, you don’t even need a recipe. Don’t be scared off by the post title, the name of the dish is all you really need! Grilled Pizza, Sriracha Pineapple, & Honeyed Peaches are as simple as they come. Now let’s move on.
I was lucky enough to visit NYC this summer to work on a Food Network pilot and to catch up with old college friends. My friends are such social butterflies that we could only get together for a short time on Sunday evening. Instead of going out or ordering in, we decided to spend some quality time together and grill on Daniella’s swanky Brooklyn rooftop for an early sunset dinner.
When I’m pressed for time and cooking with friends, I just want to hang out and have a good time. We literally threw this dinner together in 20 minutes. Flying by the seat of our pants, we made do with the four dinner plates and baking sheets. This was not a heavily styled shoot by any means! Nothing fancy or complicated; just easy and crowd pleasing items. We settled on Grilled Pizza, Sriracha Pineapple, & Honeyed Peaches. We made two cheesy and meaty grilled flatbreads, Caprese salad, and grilled pineapple and peaches for dessert. I don’t grill with set recipes in mind; it’s more like whatever we feel like eating or what we have on hand.
I had gotten my hands on some beautiful (and free!) heirloom tomatoes and fresh mozzarella so we put together a quick and rustic (messy) Caprese salad. By layering the tomato and mozzarella and sprinkling the basil on top, everyone gets the right amount ratio of tomato to cheese. We finished it off with some sea salt, black pepper, and extra virgin olive oil. You can also throw on some rich and tangy balsamic vinegar, but be careful not to drown the salad. If you’re in NYC and like trying different balsamic vinegars and olive oils, stop by The Filling Station in Chelsea Market. They have so many wonderfully quirky flavors of both items. We sampled a bunch and my standout all star was the Fig Balsamic Vinegar. Pomegranate Balsamic and the Orange Olive Oil came in pretty close too!
The zucchini and broccoli we simply tossed in olive oil, salt, pepper, and fresh thyme. Grill until they soften and are nice and charred. You can pretty much grill any veggie you want, so go crazy! One of my favorite and underrated veggies to grill are green onions. It’s something that we always had with burritos from our local Mexican place. The green onions get soft and buttery and are so delicious with other grilled items or just by themselves. The Spaniards are pretty hardcore when it comes to grilling them and make a meal out of green onions dipped in romesco sauce and red wine! Yum.
When it came to the grilled pizza, I went a little crazy, planning three different ones and wanting to buy every cheese imaginable at the store. Daniella talked me off the ledge and we decided on just two, *sigh*. We grilled pear, gorgonzola, prosciutto & arugula flatbreads as well as a chorizo, mozzarella & onion. Michael, our grillmaster, watched our pizza to ensure they were perfectly crispy and the cheese was nice and melty. Everything on the pizzas is ready to eat, you just need to melt the cheese, char the bread, and heat everything else through, so don’t be too concerned about how long they need to be on the grill.
Start by drizzling a little olive oil on both sides of the flatbread and then layer on the toppings. I like to sprinkle some cheese on the bread as a glue or base for the rest of the toppings. Don’t worry, more cheese goes on top! Slice the pears a little thicker, so they don’t disintegrate, pile on the prosciutto, and throw on on red onions. Slide the flatbreads onto the grill and close the lid to keep in the heat and melt the cheese on top. Reserve the arugula or any delicate herbs until the bread comes off the grill.
For our chorizo grilled pizza, we cooked our sausages separately so we didn’t have to worry about it cooking through on the bread. Layer minced garlic, mozzarella, and sliced chorizo onto the flatbread and grill until melty. The bread does a good job of soaking up any yummy excess chorizo sauce so feel free to top heavily. Once they are off the grill, finish with basil and shaved parmesan.
Grilled Honeyed Peaches & Sriracha Pineapple
For dessert, I wanted to grill a fruit galette, but Daniella, in her wisdom, talked me into grilled peaches with honey and pineapples drizzled with Sriracha. If you’ve never grilled fruit before, you’re really missing out. When looking for fruit to grill, choose slightly firmer ones than you would eat fresh. The heat from the grill will make the fruit soft and you don’t want them to crumble when you try to take them off the grill. Then you’ll be sad your fruit is gone and have a sticky mess to clean up.
Split the peaches in half and lightly oil them before placing them pit side down on the grill. Once you can see the dark grill marks on the peach flesh, take them off and generously drizzle honey on them. Top with basil and enjoy! If you want to make this even better, conjure up some fresh whipped cream or some creamy ricotta cheese. Vanilla ice cream is also acceptable. If you are picky when it comes to eating peach skins, simply score an X on the bottom of the peach and let them sit in boiling water for 30 seconds. The skin will slip right off. I leave the skin on the peaches because I love the color and out of sheer laziness.
I cut our perfectly ripe pineapple into thick, half-inch medallions. If you are unsure how to best peel the skin off a pineapple, take a look at this method. You’ll waste less pineapple while still getting all those pesky eyes out. I opted to leave in the pineapple core since some time on the grill would make it soft enough to eat, but you can remove it if you want. Slap the pineapple medallions on the grill and let them sit until they start to caramelize. Drizzle with Sriracha sauce and enjoy the sour, sweet, and spicy treat! Don’t be wary of this combo. It is probably the best way to eat pineapple!
Grilling is fun and so are friends, so mix the two together and squeeze in a last minute summer BBQ!