Foodie Friday! ~ Dough!

Jacob had a hankering

for Cheese Ravioli

and I wanted

Grilled Pizza.

So we said

What the Heck!

Let's go for broke

and make both of them!

We started with the ricotta cheese filling.

We added grated parm, shredded mozzarella,

fresh basil & italian parsley.

Mmmm! Mmmm! Mmmm!

Place the filling in the fridge,

until you are ready to use it!

The pasta is a cinch!

It's just 2 cups of flour & 3 eggs.

I put the flour in my largest bowl

and make a well in the center.

Add the three eggs

and mix it until it

comes together to form a ball.

Then knead & knead for about 10 minutes.

Roll it through the pasta roller.

Start at the widest setting - number 7.

We stopped at number 4.

I have this nifty ravioli mold I should have

photographed - Doh!

It has an indentation for the filling and a

zigzag ridge to help form the ravioli squares.

I just spoon one teaspoon of filling per square.

Put a bit of water

around each square

to seal the deal,

place another pasta sheet over all

and run over it with the rolling pin.

Fresh pasta only takes a few minutes....

The leftover scrapes made for a tasty plate, too.

Served with Fire roasted tomatoes, garlic,

and red peppers.

Now, onto the Pizza D' Resistance!

I grilled sweet red peppers and onions.

Hot Italian Sausage Links.

Grape Tomatoes.

The pizza dough is pretty simple,

and only takes 30 minutes to rise.

4 cups of flour, 2 packets of rapid rise yeast,

1 tablespoon of honey,

and 1 tablespoon of olive oil,

a palmful of italian seasoning and minced garlic,

1 and 1/4 cups of lukewarm water.

Mix all at once in your Kitchen-aid mixer

for about 10 minutes.

Place into a well-oiled bowl

and place in a warm, draft-free area to rise

to about double in size.

Rub your hands with olive oil,

grab a fistful of dough,

Spread it out quickly and carefully

onto a preheated tile (450+ degrees).

It only takes a few minutes to bake.

Remove to a plate...

Turn the dough over

(the bottom is now the top)

and put on your fav ingredients.

Mine are caramelized onions,

pepperoni, italian sausage,

roasted red peppers,

mozzarella cheese.

Sometimes, I grill olives,

asparagus, and chicken breasts, too.

The skies are the limit.

Jacob likes pizza sauce,

italian sausage,

pepperoni and mozzarella cheese.

I place the pizza

back on the grill's top rack

for about 2-3 minutes -

until the cheese is melty and brown.

There's nothing like

the grilled roasted-in flavor!

The dough makes about 6

8-10 inch pizzas.

I suppose you could

pre-roll out the crusts

and refrigerate them until party time,

but I think it is more fun this way!

Sometimes,

there is a little bit of leftovers....

which makes for a great snack later....

(or for breakfast the next day)

While you read through all of the other

Foodie Friday recipes.

Visit Gollum for the list.

Robyn