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Friday, July 5, 2013

Grilled Turnip and Pesto Pizza

Now, I know you think I am crazy. Turnips on pizza ? Well, I have never been a fan of these little buggers, but we got them in our CSA box, so I had to find a way to use them that we would enjoy. They looked and tasted a little like my golden beets that I love so much, so why not grill them and toss them on pizza ?

So, to make the rest of this come together was simple. We still had some leftover arugula pesto from last week's haul, goat cheese, because we always have that, and HELLO! One of the best grilled pizzas I have ever made ! 

Grilled Turnip and Pesto Pizza

For the crust: 
3/4 cup lukewarm water
1/2 teaspoon yeast
2 cups flour
1/2 teaspoon salt
**This makes two thin crusts. Sprinkle yeast over the water, and let it rest for 5 minutes. In a large bowl, combine flour and salt. Slowly add yeast mixture, and work together until it forms a ball. Turn onto a floured surface and gently knead for 5 minutes. Separate into 2 pieces. If grilling, spray a piece of foil with non-stick spray and roll out crust to approximately 1/4 inch. If baking,  roll out on parchment paper. 

Preheat grill on high, or oven to 500. 

For the pizza:
3-4 small turnips, greens cut off
2 tablespoons olive oil
1/2 cup pesto
1/2 cup parmesan cheese
5 ounces goat cheese, crumbled
Balsamic vinegar, to taste
Salt and pepper, to taste
Toss turnips with olive oil, salt and pepper. Preheat grill to high, and place directly on grates. Grill, turning frequently,  until evenly charred on all sides. Remove from grill and let cool enough to handle. Remove charred outside and thinly slice. Spread pesto over top of crust. Top with parmesan cheese, and then turnip slices. Distribute goat cheese crumbles evenly over everything.  Place pizza on the grill or in the oven. Bake or grill 10-15 minutes until golden brown and cheese is melted.  Top with balsamic vinegar,  salt and pepper,  to taste. 

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