Pizza on the grill

COMSTOCK PARK, Mich. (WOOD) - Rachael gets the choice assignment of stepping up to the grill with Chef Robin at DreamMaker Bath & Kitchen to whip up some summer favorites.  Chef Robin,  a busy mother of five, spends lots of time perfecting her culinary craft and sharing her talents and tastes with students in her grilling and cooking classes. Sign up for one on June 22 and try the recipes Rachael got to taste for yourself today!

California Turkey Burgers
8 turkey burgers
Fresh baby arugula
Thick cut bacon strips- cooked crisp
Whole wheat burger buns
Sun-dried tomato aioli:
1 cup mayonnaise
1/4 cup packed sun-dried tomatoes
2 cloves garlic, chopped
Guacamole:
2 ripe avocados
1 clove garlic, chopped
1 tsp smoked paprika or chipotle pepper
1/2 fresh lime, juiced
Salt, to taste
Grill seasoning:
4 Tbsp Kosher salt
2 Tbsp dark brown sugar
2 Tbsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
1 Tbsp dried parsley
2 Tbsp ground black pepper

Cooking Instructions:
To make sun-dried tomato aioli, blend ingredients in a blender or food processor.  Refrigerate until ready to use. For guacamole, simply use a potato masher to smash avocado, garlic, paprika or chipotle & lime juice
together.  Season to taste with salt. Cover tightly with plastic wrap and refrigerate until ready to assemble burgers. For grill seasoning, add all ingredients from salt through black pepper to a pint size canning jar,
screw lid on & shake it up. This is a great all purpose grilling seasoning.  Make a good double or triple batch for summer!  When ready to grill, lay turkey burgers on a platter & sprinkle with grill seasoning, to taste, on both sides. Heat grill to medium high. Grill burgers for about 5-6 minutes per side, or until internal temperature reaches 165-degrees.  Brush the inside of the buns with a little oil and grill them, too.  To assemble burgers, slather bottom buns with aioli, then add burger, slather top bun with guacamole and top burger patty with bacon and arugula. Use frill picks or bamboo forks to pierce the burgers and quarter them to make a fun presentation for your next gathering or meal.

Arugula Pesto & Goat Cheese Pizza
A fun artisan style gourmet pizza from Chef Robin
Ingredients
Pizza Dough:
2 1/2 cup warm water
1Tbsp plus 1/2 tsp dry yeast
1Tbsp plus 1/2 tsp sea salt
1 1/2 tsp sugar
4 1/2 cup all purpose flour
Pesto:
1 cup packed fresh basil
1/2 cup fresh parsley
1 cup fresh baby arugula
1/3 cup toasted pine nuts
4 cloves fresh garlic
1/2 cup olive oil
Salt & pepper to taste
~Additional toppings~
Olives, sun-dried tomatoes, goat cheese & parmesan cheese
Cooking Instructions:
To prepare pizza dough, place warm water, yeast and sugar into the bowl of a standard mixer bowl fitted with a dough hook. Turn mixer on lowest setting and run for about 30 seconds, or until yeast is absorbed into the water. Let stand for five minutes, or until it is foaming. Add flour and salt and run mixer on lowest speed for about two minutes, or until a dough forms. Remove hook and leave dough. In bowl. Cover with plastic wrap. Set on the counter and allow to rise for 30 minutes. After the dough rises, You can grill pizzas, or you can punch dough down, recover with plastic wrap and refrigerate until ready to use(up to seven days!). To prepare pesto: Combine herbs, arugula, pine nuts & garlic in a food processor and run until finely chopped. Add oil while machine is running. Season to taste with salt & pepper. Ready to use for pizza, or refrigerate, tightly covered for up to a month. To prepare pizza: heat grill to medium-high, about 400-degrees. Brush grill with a little canola oil, then shape dough into circles.  The recipe makes about four  twelve inch discs of dough. Place on the hot grill and cook until dough pulls slightly away from grill, about four minutes per side. After both sides are grilled, place pizza crust on a large cookie sheet. Slather it with pesto, then dollop with goat cheese sun-dried tomatoes and olives. Sprinkle with parmesan cheese. Return pizza to grill to warm through for about three to four minutes. Slice & serve!

Taste:
Chef Robin's Grilling Class
June 22, 6:30 p.m.
4658 West River Drive
Comstock Park
Sign up at Rockford Community Education
616-863-6322
www.rpssignmeup.com
DreamMaker Bath & Kitchen
4658 West River Drive
Comstock Park
616-632-BATH
888-588-3625
www.dreammakergr.com