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Bible herbs that honor Dad and Grilled Pizza

Father’s Day is a time to honor all fathers, both biological and otherwise.  There are some Bible herbs and foods that have  significance especially for Dads.

 

Oregano (Hyssop)  Exodus Scholars believe hyssop to be a kind of oregano/marjoram.  Oregano is a very strong tasting herb, one that holds up during long and hot cooking times. I equate that with good fathers who, as head of the family, are secure and strong enough to hold a family together during stressful times.

Rosemary Nearly everyone had a “garden of herbs” and a wild type of rosemary is one of the herbs associated with those times. Rosemary reminds me of dads who are consistent in their faith no matter how challenging the situation. Rosemary is an herb that offers protection as an antioxidant, just like our Dads protect us.

 

Thyme It adapted itself well regardless of the conditions under which it was growing.  A good Dad will nurture his family to adapt and actually grow strong in difficult situations.

Garlic  Garlic is not a timid herb, just as an effective Dad is not timid when it comes to living his faith on a daily basis as a good example for his family.

 

Onions Onions are often the ingredient that brings the components of a dish together with a unique flavor. Dads do that in families – with humor and help from the Holy Spirit they are instrumental in bringing together the strengths of different personalities and melding them into a faith-filled family unit.

 

PIZZA ON THE GRILL

The topping can be as simple as a  jarred pasta or pizza sauce with a good amount of Mozzarella and a sprinkling of Italian seasoning, or layers of fresh tomatoes, mozzarella and basil leaves. If necessary, grill/cook your toppings ahead. The dough isn’t on the grill long enough to cook toppings, but to simply reheat them.   By the time the cheese melts, the prepared toppings should be hot.

 

MASTER RECIPE FOR GRILLED PIZZA DOUGH

For added texture, add a tablespoon of cornmeal to the flour mixture.

1 pouch dry yeast

1/2 teaspoon sugar

2/3 cup warm water

2 cups all purpose flour in all

3/4 teaspoon salt

3/4 teaspoon garlic powder (opt but good)

2 tablespoons olive oil plus more for brushing on crust

 

Combine yeast, sugar and water. Let sit 5 minutes or until foamy.  Add 1-3/4 cups flour, salt, garlic powder and 2 tablespoons oil.  Mix either by hand, with mixer or food processor.  Knead a minute or two, using more flour if necessary to make a soft dough.  Place in oiled bowl, cover, and let rise until doubled, 45 minutes to an hour or so.  Punch down and let rest a couple of minutes. Divide into 4 balls and roll out.

 

Secrets to great grilled dough:  Stretch!! Pizza for the grill should be rolled or stretched very thin so that it grills evenly.  Don’t look for a perfect shape.  Craggy, uneven edges are what give it character.   Brush!!  Brush a bit of olive oil on crust during grilling to keep it tender with better flavor.

 

To grill dough: Quickly grill one side only on hot grill, enough to make “markings” on the bottom side, before putting on toppings.  Put toppings on grilled side, then cover grill and cook pizzas until toppings are hot and bottom has nice grill marks. If grilling for a crowd, grill one side ahead.

 

 

Cut as desired and brush with olive oil and grill over high heat just until tender, but not mushy.  Eggplant (small Japanese), zucchini, peppers, asparagus, red onions, plum tomatoes (cut in half with juice & seeds squeezed out), cherry tomatoes (left whole), mushrooms are all good choices.

Note: After I grill vegetables, I usually toss them with a bit of minced garlic, salt and pepper and perhaps a sprinkling of Balsamic vinegar.  I’ll sometimes add some minced herbs to them, such as fresh rosemary, basil, parsley, thyme, etc.

PIZZA TOPPINGS 

1)

Prosciutto, Mozzarella, Romano. Grill with the toppings.

After grilling, top with mixed greens tossed with the following vinaigrette:

Whisk together:

¼ cup red wine vinegar

4 tablespoons Balsamic vinegar

3/4 cup olive oil

2 teaspoons garlic, pressed

1 teaspoon dry basil or 1 tablespoon fresh

Salt and pepper to taste

 

2)

Italian sausage, cooked

Grilled bell red, green or yellow peppers, julienned or chopped coarsely

Grilled sweet or red onions, chopped coarsely

Grilled Portabella or other mushrooms, sliced thinly on diagonal and coarsely chopped, if desired

Grilled Zucchini, sliced

Feta or goat cheese

 

 

3)

Italian sausage, cooked

Grilled bell peppers

Grilled red onions

Chopped tomatoes and green onions mixed with a bit of garlic and salt

Mozzarella & ,Parmesan

 

 

4)

Gorgonzola cheese

Grilled red onions

Walnuts

Drizzle of olive oil

 

 

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