Grilled Summer Pizza w/ Garden Pesto & Caramelized Balsamic Shallots (GF/V) by Lindsey | 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


  • 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


  1. 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.  
  2. 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.  
  3. 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.  
  4. 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.
  5.  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.
  6. 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

  1. 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.
  2. 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.


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Hickory Smoked Salmon Skewers by Lindsey | Dolly and Oatmeal

everyone always says: it's never the right time.  but as my due date approaches all i can think about is how much this little guy is going to shift and change so many things, for like, the rest of our lives.  frank and i keep trying to put it into some form of perspective by naively comparing this life-altering baby to our dog, quint.  we can't imagine life without him, and certainly cannot remember what our daily life without quint was like.  i know that feeling will be the same with our baby (magnified by at least 1 million percent, i imagine!), but there's a part of me that is scared stupid that these life moments will pass too quickly.  i panic sometimes and say to frank that we need to remember these 9 nine months of pregnancy, that we'll never get them back.  but in doing so, and probably getting too anxious, i feel like i lose sight of what's in front of me.  i'm trying to be mindful that these moments are what we make them, how we see them is how they are defined. and so i'm hoping i can keep that notion in mind for as long as it serves me.

and what's serving me in terms of diet these days is a craving for more protein.  i'd be lying if i didn't say that i'm a little apprehensive about sharing a recipe that's not plant-based here.  while my eating habits are not centered around a vegan lifestyle by any means, i don't actually cook any kind of meat.  i leave that to my husband!  and this recipe was actually inspired by him and where he grew up.  my man's informed that there's a huge difference between eastern and western north carolina style bbq, and south carolina bbq, so the marinade for the salmon is  a riff on carolina bbq flavors in general.  combining the vinegar-based bbq from the east, and the mustard-based bbq from south carolina, gave this dish a bit of every sauce that makes up what my husband loves about those hometown-y flavors.  we smoked out the grill with hickory chips just to give the skewers that authentic bbq flavor (which i'm sure our neighbors loved - wink-wink), and cooked them with a bit of oil and used reynolds foil so as to have them stick to the grill grates - which is a total life-saver when it comes to cooking fragile things like fish on the grill!  and if you're not into salmon, or fish in any capacity, i'm sure this marinade would be awesome with veggies as well! :)

lastly, a quick note!  the saveur blog awards are in full swing for the 2016 calendar!  every year i'm so incredibly excited about the inspiration and talent that's out there in the blog world, it's both a thrill to be real life friends and acquaintances with some of these fine peeps, and also be super-fans of their work!  this blog has been fortunate enough to be nominated a couple of times, so i know how special being recognized can be.  you can vote here, and if you feel so inclined to vote for dolly and oatmeal, i think it fits best into the food obsessive category because of the blog's focus on a gluten-free lifestyle.  however, feel free to nominate it for whatever category you think fits :)  and be sure to vote as many times for all your favorite blogs, voices, recipes, videos - all of it! thank you so very much, and much gratitude! xo's!

*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! 

hickory smoked salmon skewers 

i served these skewers with a simple summer salad of garden arugula, and nasturtium leaves and flowers with a spritz of fresh lemon juice, a drizzle of evoo, and some salt and pepper.  you could just as easily serve this with a grain salad, or maybe some leftover veg. (i have a few recipes below in case you're in need of some inspiration). limitless options! 

| serves 4-6 |

  • 1 pound salmon, skinned and deboned
  • 2 lemons, sliced into thin coins
  • 6-8 wooden skewers, soaked 
  • 1/4 cup dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon hot sauce (i like tabasco or sriracha)
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon fresh pepper
  • 1 tablespoon extra virgin olive oil
  • handful chopped parsley
  • reynolds wrap non-stick foil


  1. cut the salmon into 2-inch chunks.  fold the lemon coins in hlaf and thread the salmon and lemon on the soaked skewers, alternating between the them.  place the salmon skewers in a shallow dish and set aside.
  2. in a large bowl, whisk together the mustard, vinegar, honey, worcestershire sauce, hot sauce, salt, and pepper to taste.  pour marinade over the skewers, turning to coat, and marinate for 15 to 30 minutes.
  3. while the skewers are marinating, prepare your grill.  cut a large piece of reynolds wrap non-stick foil and firmly fir it over the grill grate.  preheat the grill to medium heat.  for a charcoal grill, place 4-5 hickory chunks on top of hot coals and close the grill cover to let the smoke accumulate.  for a gas grill, place the chunks in a smoker box or in a large piece of foil; fold up the sides to make a packet.  poke holes with a fork and place on the grill.  close the cover to let smoke accumulate.
  4. open the grill and lightly oil the foil.
  5. cook the salmon skewers for 4 to 5 minutes per side, until fish is opaque in color.  plate the salmon skewers and sprinkle with parsley. serve hot. 


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beet tacos w/ beet green salsa verde + spicy pickled onions (v + gf) by Lindsey | Dolly and Oatmeal

now that it's july, my brain can officially register that it's summer.  and since it's summer that means vacation and perhaps some relaxation.  we're leaving the pup behind (sad face) with my parents and heading to LA; we've got a (non) list of things to hit up including a trip out to the desert for a hike through joshua tree, an early morning surf lesson, popping in to some of the million restaurants i have bookmarked, spending time with two people we love more than what's probably conceived to be normal, and meeting our four-legged niece + nephew: charlie, and her brother henry.  to say that i'm excited is an understatement.  i would love any other suggestions you all may have!

speaking of cali, they have the BEST tacos! i am wholly looking forward to consuming them all for breakfast, lunch + dinner...on repeat.  so, today it's a bit of a taco celebration in honor of the upcoming 4th of july. what's better than a super fresh, vibrant taco on a day of celebration - i say, not much!  

i was totally inspired by an awesome mexican restaurant near us in park slope that we eat at often.  usually i order various menu items here and there to make the kind of meal i like to eat.  most times, i get a citrusy avo + beet salad, a side of mini corn tortillas, some of their insanely spicy (and delicious) hot sauce, and make my own little meal of spicy beet tacos - so yum!  so, these tacos are definitely a riff on what i'm ordering when i'm mex-ing it up.  but my beet greens were so lovely, and my cilantro growing outside was so fragrant, that i wanted to make a salsa verde to go along with it all.  add some super spicy, crunchy, quick-pickled onions and you're set!  happy fourth, y'all! xo

roasted beet tacos w/ beet green salsa verde + spicy, quick-pickled onions (v + gf)

| makes about 8 tacos |


beet filling

  • corn tortillas
  • 1 lb. beets, washed and trimmed (reserve beet greens for salsa verde)
  • 2 ripe avocados, pitted and cut into thin slices
  • zest + juice from 1 lime
  • cilantro for garnish
  • fine grain sea salt + fresh ground pepper
  • olive oil for roasting

beet green salsa verde

  • 3/4 cup beet greens, roughly chopped
  • 1/4 fresh cilantro
  • 1/4 jalapeño pepper, seeded or not
  • 1 teaspoon red wine vinegar
  • 4-5 tablespoons extra virgin olive oil
  • 1 garlic clove, roughly chopped
  • large grain sea salt

spicy pickled onions

  • 1 large red onion
  • 1 jalapeño pepper, cut into quarters (i chose to keep the seeds in for more heat, but if you like less heat, remove the seeds)
  • 1/2 cup apple cider vinegar
  • 1 cup water
  • big pinch of large grain sea salt


to roast the beets

  • preheat oven to 400° and place beets in a large piece of foil.  drizzle oil evenly over beets, and sprinkle with salt + pepper; wrap the foil tightly and place in a baking dish, bake for roughly 1 hour - until beets can be easily pierced with a fork or sharp knife.  remove beets from oven and allow to cool.  once cool, slip skins off and discard; rinse beets and pat dry
  • slice beets into small chunks and place in a mixing bowl.  add lime juice, zest and salt + pepper, taste and adjust seasoning.  set beet mixture aside

salsa verde

  • place all the salsa verde ingredients in a food processor and pulse, scraping down the sides until roughly chopped.  taste for seasoning and adjust accordingly.  set aside

spicy, quick-pickled onions

  • place onions, pepper, vinegar, water and salt in a medium saucepan; stir, and bring contents to a boil.  turn off heat and allow to cool.  when cool, discard the pepper pieces, and transfer onions and some of the juice to a lidded jar.  refrigerate until ready to use

assemble tacos

  • heat tortillas over a low flame on a gas stove, grill, or in an oven.  stuff the tacos with sliced avo, beets, spicy pickled onions, and salsa verde.  garnish with extra cilantro and serve warm