July 20, 2016 by Lindsey | Dolly and Oatmeal

Grilled Summer Pizza w/ Garden Pesto & Caramelized Balsamic Shallots (GF) | dolly and oatmeal

when i was working on my book last year and developing the recipe for this pizza dough, i thought waaaay in the back of my head that perhaps it would hold up as grilled pizza dough, but was too afraid to give it a whirl without my grilling-husband to help me out. late last summer i finally convinced him that we should try grilling our weekly friday night pizza. frank was all, what if it doesn't work!? then what will we eat? to which i replied something like, i don't know we'll figure it out! so with a little research and a lot of coals we grilled our first (gluten-free) pizza! we knew we needed a really hot grill, so we threw a few too many coals in - by the time it was preheated it was basically an inferno. nevertheless, we threw the dough on the hot baking stone and let it par-bake. by the time we checked on it a few minutes later the bottom had scorched. frank tried lowering the coals and moving the stone to the other side, but the grill was too hot, and our crust was basically ruined. we continued with our toppings but ended up with a black-bottomed (possibly carcinogenic) pizza crust that we tried to eat around.

since then, i'm happy to report that we've become much more capable in the grilled pizza department and it's something we do every friday night. we love it so much, that i wanted to share our little journey and this recipe here with you here today :)

as i've mentioned before, our garden is producing crazy amounts of kale and arugula that i planted back in april, and if you follow me over on snapchat (handle: dollyoatmeal), then you've seen a couple snaps of what's going on back there. so, summer garden pesto is always a go-to when summer rolls around because honestly, i can't really keep up with all the growth! i've been throwing together a kale, basil, shiso,, and arugula pesto and really loving the flavor of all of them combined, so that's what makes up the base of this pizza. the caramelized balsamic shallots are another thing i pulled from my book. in it, i make balsamic onions in a chickpea flour spaetzle which is still one of my favorite recipes. and lastly, roasted tomatoes! because it's summer and they're just too good this time of year. they're roasted with a few sprigs of thyme just for that extra summer flavor :) this is one of our household staples, so i hope you enjoy it as much as we do!

love & all the pizza! xo

grilled summer pizza w/ garden pesto & caramelized balsamic shallots | gf

we topped our pizza with a bit of fresh mozzarella, arugula, a few drizzles of olive oil, and a couple pinches of salt, just because we were wanting a heavier pizza (and this babe really wanted some cheese!). but the pizza topped with pesto, roasted tomatoes, and balsamic shallots is just as good - and totally vegan ;)

dough (v)

| makes 2 pizza doughs |

1 1/4 cup filtered warm water (105°-115°F)
1 teaspoon cane sugar
1 packet instant yeast (approximately 2 1/4 teaspoons)
1 cup chickpea flour
1 cup brown rice flour
1/2 cup sorghum flour
1/2 cup arrowroot powder
2 teaspoons psyllium husk powder
1 1/2 teaspoons fine sea salt
2 tablespoons extra virgin olive oil, plus extra for brushing

pesto (V)

1 bunch basil (about 2 cups)
5-7 kale leaves (about 2 cups)
1/2 cup shiso (or basil)
1/2 cup extra virgin olive oil
handful of arugula
1/4 cup toasted pine nuts
1/2 tablespoon fresh lemon juice
1 garlic clove, roughly chopped
1 teaspoon fine sea salt

tomatoes

1 cup cherry or grape tomatoes
2 sprigs fresh thyme
1 tablespoon extra virgin olive oil
fine sea salt & fresh pepper

caramelized balsamic shallots

1/2 tablespoon extra virgin olive oil
2-3 shallots, sliced thin
fine sea salt
1/2 tablespoon balsamic vinegar

additional toppings

cheese of choice
handful of greens
olive oil drizzles
flaky sea salt

method

make the dough. in a bowl, whisk together the water and sugar until it is dissolved. sprinkle in the yeast and let it proof until the surface it foamy, about 10 minutes.
in a large bowl, whisk together the remaining ingredients except the oil. use a wooden spoon to make a well in the center of the flour, then add the yeast mixture and olive oil. stir until dough is mixed. cover the bowl loosely with cling wrap and allow to dough to rise in a warm place (i preheat my oven to warm - about 150°F - and shut it off about 10 minutes before placing the dough inside) until the dough doubles in size, about 30-45 minutes.
line a cookie sheet with parchment, set aside. divide the dough in half and wrap one half in cling wrap, place in the freezer for another time. place the other half of dough onto the prepared baking sheet and dust with more brown rice flour. use your fingers to press the dough out, using more flour if needed to prevent sticking, until you have an 11-12-inch round. cut any parchment hanging over (this helps later on when grilling the pizza.) cover the dough with a clean dishcloth to puff up slightly, about 15-20 minutes.
make the pesto. while the dough is resting, place all the pesto ingredients in a food processor fitted with a metal "s" blade, blend until broken down. taste and adjust, adding more salt or lemon juice if need be. place in a lidded container and refrigerate until ready to use.
make the tomatoes. preheat the oven to 400°F, and line a baking sheet with parchment paper, set aside. toss the tomatoes with the thyme, oil, and salt and pepper to taste. bake for 10-12 minutes until soft and slightly burst. set aside.
make the caramelized balsamic shallots. heat a sauté pan over medium heat. once the pan is hot, add the oil, shallots, and a good pinch of salt. stir every few minutes until the shallots are soft, about 7-9 minutes. turn the heat down to medium-low and add the balsamic. stir and let it all cook down for another 5 minutes. remove frorm heat and set aside.

assemble the pizza

place a pizza stone on the grates of your grill, and preheat to 500°F. brush the surface of the dough with a bit of olive oil. once the grill has come to temperature, slide the dough onto the baking stone. cook until large bubbles have formed on the surface, about 1-2 minutes. using a pizza peel (or, if you threw your pizza peel in the garbage because you became gluten-free and never thought you would make pizza again, you can easily use a cookie sheet like i do) carefully remove the pizza crust from the stone - at this point throw away the parchment paper that was below the dough. top the pizza with the pesto, cheese (if using), then the shallots, and roasted tomatoes.
carefully place the pizza back onto the stone and cook for another 7-8 minutes, until the edges of the crust are golden and any toppings are melted. top with greens, olive oil, and a sprinkle of flaky salt.

enjoy!

similar recipes:

romesco pizza w/ spiced chickpeas & lemony arugula

chickpea flour flatbread w/ new potatoes & fresh basil

summer socca salad w/ burst tomatoes & roasted zucchini

Summer Fridays! Steel Cut Oats w/ Peaches & Cashew Cream / July 15, 2016 by Lindsey | Dolly and Oatmeal

Summer Fridays! Steel Cut Oats w/ Peaches & Cashew Cream | dolly and oatmeal

these breakfast oats are a reminder of my time spent in LA last summer with my brother, his fiancé, and my husband. we stayed in my brother's apartment in downtown near one of cafe gratitude's locations (aka my favorite restaurant on earth). every morning frank and i would head down there for some breakfast. i would either get the granola or their steel cut oats, and frank would try some funky thing that i would never go for (like this savory french toast with tempeh chorizo!). the oats became an instant favorite. they had a creamy yet al dente consistency, they were mixed with stewed peaches, and topped with a mildly sweet cashew cream. when i went back for another visit a couple months ago all i wanted was their oats and those stewed peaches! to my (somewhat) dismay, they were serving the oatmeal with seasonal pears instead of summer peaches. womp, womp.

so, i decided to make my own variation of peachy oats and share it here on this summer friday! i think i far surpassed any expectation i had with this recipe. i thought nothing would come close those LA oats. turns out i was wrong (or maybe it's been too long since i had the original). i've been eating bowls and bowls of this stuff each morning and cannot get enough! it's a really adaptable recipe if you want to include another fruit other than peaches - nectarines, apricots, cherries, etc.! and the cream is way delish. it's sweet, but not overly so, and has bit of a bite thanks to some lemon juice and vinegar.

wishing you a bright & beautiful weekend! xo.

steel cut oats w/ peaches & cashew cream | v & gf

| makes 3-4 servings |

1 cup raw cashews, soaked overnight, rinsed, and drained
1/2-3/4 filtered water, plus more for soaking
2 tablespoons maple syrup
3 teaspoons fresh lemon juice
2 teaspoons pure vanilla extract
1/4 teaspoon apple cider vinegar
fine sea salt
1 cup steel cut oats
1 tablespoon extra virgin coconut oil
1 1/2 tablespoons maple syrup
3 ripe but firm peaches, cut into 1-inch chunks

method

make the cashew cream. place the cashews, 1/2 cup of water, maple syrup, lemon juice, 1 teaspoon vanilla extract , vinegar, and a pinch of salt into a high-speed blender (preferably a vitamix). blend on high for about 1-2 minutes, scraping down the sides of the container and adding more water as needed to get a smooth, fluid consistency. taste and adjust, adding more syrup or salt. place in a lidded jar and set aside.
make the oats. cook the oats according the instructions on the back of your package. (i like adding a pinch or two of salt to the water.)
while the oats are cooking, make the peaches. heat a sauté pan over medium-low heat. once the pan is hot, add the oil and maple syrup and give it a swirl. add the peaches and 1 teaspoon vanilla extract, use a rubber spatula to gently toss everything together. let the peaches cook, stirring every couple of minutes, until they are soft but not falling apart; about 7-10 minutes.
serve with peaches and a good drizzle of cashew cream. leftovers can be stored in a lidded container in the refrigerator for up to 1 week.

enjoy!

similar recipes:

breakfast quinoa flakes w/ stewed blackberries and basil flowers

banana buckwheat waffles w/ maple blue-barb syrup

Grilled Panzanella Salad w/ Peaches & Fennel / July 13, 2016 by Lindsey | Dolly and Oatmeal

Grilled Panzanella Salad w/ Peaches & Fennel | dolly and oatmeal

where do i even begin? peaches, guys. peaches are finally here!

when i think of peaches, i think of my husband; of summer, heat, of dirt roads, and farm stands. frank and i got married (almost 3 years ago!) on a fruit farm that was situated between a bay and a large inlet of water. we stayed on the property the week before our nuptials to prepare for the wedding, and each morning we would take a morning run through the peach orchard, past the bay in the gleaming sunshine. it was late july and it was glorious. as we ran the dirt paths through the orchard the air smelled like a mixture of sweet peaches and salt air, which i have yet to ever smell again. we would head down to their farm stand after our run to pick up fresh fruit for the day. if the peaches weren't ripe yet, the little old lady behind the register would put them in a brown paper bag and sternly instruct us to keep them in there, on the counter, for 1 day. and, if we could wait until the following day, we would have the juiciest stone fruits you could ever dream of.

along with strawberries, all i've been craving since finding out in january that i was pregnant was peaches. summery, fresh peaches. i bought a whole load at the market a little over a week ago and waited (not so patiently - they took longer than to ripen in my brown bag than i had anticipated) for the day they became ripe. i can't even describe how glorious that first fuzzy, sweet and juicy fruit was! from there they were inhaled in every variation i could think of: straight up eaten over the sink hand-to-mouth style, stewed and made as a topping for my morning oats (more on that soon!), chopped up into salads, etc., etc.

but for this salad i wanted a smoky, slightly charred peach flavor for a super flavorful panzanella salad! panzanella salads could be by far my favorite kind of salad. crusty bread, crunchy greens, maybe some fruit, maybe not; but mostly because it oozes summer. it begs for a warm evening full of friends or family, for chats and laughs, for meaningful conversation.

for this rendition i left out what some would consider the essential part of a panzanella salad: tomatoes. i really wanted the grilled bread and peach flavor to come through, and just give it another element of yumminess. there's a bit of peppery arugula (we have a ton in our garden right now) tossed with torn basil, and crunchy shaved fennel for a subtle anise flavor. before we grilled the bread and peaches, frank lined the mid-section of the grates with reynolds wrap, because i don't yet trust our grilling skills that the bread wouldn't fall through and be ruined by hot charcoal, or that our delicate peaches wouldn't stick to the grates. thankfully, because of this, neither happened! seriously, aluminum foil = both an anxiety reducer + life saver!

love + summer grillin'! xo

*this post was created in partnership with reynolds kitchens in celebration of their endless summer table, you can also check out their super awesome endless table on instagram, too! all opinion, as always, are my own. thank you so much for supporting the sponsors that help keep dolly and oatmeal going!

grilled panzanella salad w/ peaches & fennel | gf & v

if you don't have access to a grill, you can just brush the bread with some olive oil and throw it in the oven or under the broiler for a couple of minutes. for the peaches, you could either leave them raw as is, or you could sauté them in a bit of olive oil or even roast them.

| serves 4 |

1 large shallot, sliced thin
2 tablespoons white wine vinegar
1 teaspoon maple syrup (or sweetener of choice)
1/2 teaspoon fine sea salt & fresh pepper
6 tablespoons extra virgin olive oil
1 garlic clove
4 slices hearty bread (i used this gluten-free foccacia)
2 peaches, sliced into wedges
2 cups baby arugula
1 cup torn basil
1 large fennel bulb, sliced thin on a mandolin
reynolds wrap non-stick foil

method

cut a large piece of reynolds wrap non-stick foil and firmly fit it over the grill grate. heat the grill to medium heat.
while the grill is heating, make the dressing. to a shallow bowl, add the shallot, vinegar, maple syrup, and a couple pinches of salt, and pepper to taste. let the mixture sit until the shallots are tender, about 10 minutes. add 4 tablespoons of the oil and whisk with a fork until the dressing is mixed and blended. set aside.
cut the garlic clove in half. using the cut side of the garlic, gently rub each side of bread. using 1 tablespoon of oil, lightly brush each side of bread.
place the bread on the hot grill and cook until toasted and firm, about 7-10 minutes. remove the bread and let cool.
brush the peached with the remaining tablespoon of oil and sprinkle with a couple pinches of salt. place the peaches on the foil-covered grill and cook until lightly browned but firm, about 4-5 minutes. remove from heat and set aside.
in a large serving bowl, toss together the arugula and basil. tear the bread into large chunks and add to the bowl. add the peaches and fennel, mix in the dressing and everything a thorough toss.

enjoy!