I recently read the owner's manual and the cooking suggestions that came with the stove, and I found a recipe for stuffed pizzas, which are sort of like calzones except that they are cooked on the grill cooktop rather than baked in the oven. I have, of course, adapted the recipe quite a bit, and here is how I made it last night:
- 4 garlic cloves, minced (I used fresh garlic cloves from my mother-in-law's garden and now I'm afraid I will never want to use store-bought cloves again)
- 1/4 cup olive oil
- 1 package (10 oz) frozen spinach, thawed and squeezed dry
- 1/4 tsp kosher salt
- 1/2 tsp fresh coarse ground black pepper
- 1 package (10 oz) prepared pizza dough (must start making the dough from scratch)
- 4 button mushrooms, sliced thinly
- 1/4 red onion, sliced thinly
- 6 oz crumbled goat cheese
- 1/4 cu marinated sun-dried tomatoes
- 2 Tbs mix of chopped fresh basil & parsley
- 1/2 tsp red pepper flakes
- In a small bowl, combine garlic and olive oil.
- In a separate bowl, season spinach with salt & pepper.
- On lightly floured surface, roll out dough to 1/4-inch thickness, forming a 12x16 inch rectangle. Cut dough in half, forming two 12x8 inch rectangles.
- Brush dough with garlic oil, leaving a 1/4 inch border all around.
- Divide spinach, cheese, tomatoes, mushrooms, onion, basil & parsley, and red pepper, and sprinkle on half of each rectangle.
- Stretch the uncovered portions of dough over fillings and press to close, pressing out excess air. Crimp edges with a fork to seal.
- Turn the pizzas, crimp again, and brush the tops (both sides) with garlic oil.
- Season grill grates and preheat on high for 5 minutes.
- Place pizzas on grill and cook for 10-15 minutes on low, turning and rotating.
I served these with a small amount of marinara sauce for dipping.