The Minimalist Cooks Dinner (11 page)

TIME:
40 to 50 minutes

(with premade dough)

• Pizza Dough
  

• Olive oil as needed
  

• 2 large or 4 small green tomatoes
  

• 1 cup freshly grated Parmigiano-Reggiano
  

• ½ cup coarsely chopped or torn basil
  

1. FOR GRILLED PIZZA
   , start a medium-hot charcoal or wood fire, or preheat a gas grill to the maximum. Roll or lightly press each dough ball into a flat round, lightly flouring the work surface and the dough as necessary (do not use more flour than you need to). Let the rounds sit for a few minutes, then roll or pat out the dough, as thinly as you like, turning occasionally and sprinkling the top with flour as necessary.
   

   FOR BAKED PIZZA
   , preheat the oven to 500°F. Oil one or more baking sheets, then press each dough ball into a flat round directly on the oiled sheet(s). Pat out the dough, as thinly as you like, oiling your hands if necessary. If your oven is equipped with a baking stone, roll or pat out the dough as for grilled pizza, above.
   

2. Core and thinly slice the tomatoes. Salt the slices lightly and let them sit for at least 20 minutes, then drain off any accumulated liquid.
   

3. TO GRILL THE PIZZA
   , slide it directly onto the grill. Cook until brown grill marks appear, about 3 to 5 minutes, depending on your grill heat. Turn with a spatula or tongs, then top with the tomatoes, cheese, and basil. Cover the grill and cook until the bottom is crisp and brown and the top hot, 5 to 10 minutes.
   

   TO BAKE THE PIZZA
   , top with the tomatoes and cheese, and slide the baking sheet into the oven (or the pizza itself onto the stone), and bake for about 10 minutes, depending on the oven heat, or until nearly done. Sprinkle with the basil and bake until the pizza is done, a few more minutes.
   

TIME:
30 to 40 minutes

(with premade dough

• Pizza Dough
  

• Olive oil as needed
  

• ½ cup shredded or cubed mozzarella cheese
  

• ½ cup shredded or cubed Fontina or Taleggio cheese
  

• ½ cup freshly grated Pecorino Romano cheese
  

• ½ cup freshly grated Parmigiano-Reggiano cheese
  

• ½ cup coarsely chopped or torn basil
  

1. FOR GRILLED PIZZA
   , start a charcoal or wood fire, or preheat a gas grill to the maximum. Roll or lightly press each dough ball into a flat round, lightly flouring the work surface and the dough as necessary (do not use more flour than you need to). Let the rounds sit for a few minutes, then roll or pat out the dough, as thinly as you like, turning occasionally and sprinkling the top with flour as necessary.
   

   FOR BAKED PIZZA
   , preheat the oven to 500°F. Oil one or more baking sheets, then press each dough ball into a flat round directly on the oiled sheet(s). Pat out the dough, as thinly as you like, oiling your hands if necessary. If your oven is equipped with a baking stone, roll or pat out the dough as for grilled pizza, above.
   

2. TO GRILL THE PIZZA
   , slide it directly onto the grill. Cook until brown grill marks appear, about 3 to 5 minutes, depending on your grill heat. Turn with a spatula or tongs, then top with the cheeses and basil. Cover the grill and cook until the bottom is crisp and brown and the cheeses are melted, 5 to 10 minutes.
   

   TO BAKE THE PIZZA
   , top with the cheeses and slide the baking sheet into the oven (or the pizza itself onto the stone), and bake for about 10 minutes, or until nearly done. Sprinkle with the basil and finish baking, a few more minutes.
   

TIME:
40 to 50 minutes

(with premade dough)

• Pizza Dough
  

• Olive oil as needed
  

• 6 cups loosely packed washed, dried, and shredded arugula
  

• Kernels from 4 ears corn
  

• ½ cup minced bacon
  

• 1
  FOR GRILLED PIZZA
  , start a charcoal or wood fire, or preheat a gas grill to the maximum. Roll or lightly press each dough ball into a flat round, lightly flouring the work surface and the dough as necessary (do not use more flour than you need to). Let the rounds sit for a few minutes, then roll or pat out the dough, as thinly as you like, turning occasionally and sprinkling the top with flour as necessary.
  

• FOR BAKED PIZZA
  , preheat the oven to 500°F. Oil one or more baking sheets, then press each dough ball into a flat round directly on the oiled sheet(s). Pat out the dough, as thinly as you like, oiling your hands if necessary. If your oven is equipped with a baking stone, roll or pat out the dough as for grilled pizza, above.
  

• 2
  TO GRILL THE PIZZA
  , slide it directly onto the grill. Cook until brown grill marks appear, about 3 to 5 minutes, depending on your grill heat. Turn with a spatula or tongs, then top with the arugula, corn, and bacon. Cover the grill and cook until the bottom is crisp and brown and the bacon cooked through.
  

• TO BAKE THE PIZZA
  , top with the arugula, corn, and bacon and slide the baking sheet into the oven (or the pizza itself onto the stone), and bake for about 15 minutes, or until nicely browned.
  

BLACK SKILLET MUSSELS

FENNEL-STEAMED MUSSELS, PROVENCE STYLE

CRABBY CRABCAKES

SOUTHEAST ASIAN SHRIMP AND GRAPEFRUIT SALAD

COLD POACHED SHRIMP WITH MARJORAM “PESTO”

SPANISH-STYLE SHRIMP

SHRIMP COOKED IN LIME JUICE

SHRIMP, ROMAN STYLE

SHRIMP WITH BETTER COCKTAIL SAUCE

SHRIMP IN “BARBECUE” SAUCE

SPICY SHRIMP

SCALLOPS
A LA PLANCHA

CURRIED SCALLOPS WITH TOMATOES

SCALLOPS WITH ALMONDS

TRIPLE SESAME SALAD WITH SCALLOPS

SQUID IN RED WINE SAUCE