Pesto sauce, Parmesan cheese, basil, roasted sweet peppers, Tomatoes, Provolone cheese and Bread dough or Pizza dough- simple and easy. Include or serve Boiled Egg, fried egg or scrambled egg! Our Breakfast Pizza Pretzel a healthy breakfast pizza recipe with a Pretzel twist on the gas grill or charcoal grill with Mediterranean Flavors!
We’ve all heard the reasons why breakfast is so important – it boosts your metabolism for the day, helps curb cravings that could lead to poor food choices, helps improve memory and concentration, and can set your mood for the day. Let’s face it. Not all breakfast items make you leap to the table.
I’m going to give you a ready-to-take-on-the-day breakfast recipe that is cooked on the grill. The name alone is likely to bring your kids to the table easily too. Combine the versatility of a pizza with the shape, texture, and saltiness of a pretzel, I’m making my version of a breakfast pizza pretzel featuring Mediterranean flavors you’re going to love.
This is one of those fun recipes where you really can’t go wrong with the ingredients you select. Just keep in mind, that raw egg won’t necessarily be the best choice since we don’t have the same amount of dough surface to hold the raw egg until cooked. If you want to incorporate egg, do a boiled, fried, or scrambled egg. For my Mediterranean feature, gather the following ingredients:
½ cup of basil pesto sauce (homemade or store-bought)
¼ cup freshly grated Parmesan
3 roasted sweet peppers, sliced (I prefer to wood fire the peppers first)
2 medium tomatoes sliced, with the slices cut in 1/2
6 large eggs, steamed for 13 minutes
5 slices of provolone cheese, cut into quarters
20 basil leaves
1lb. store-bought frozen bread or pizza dough, thawed and left to rise according to package directions
fresh ground pepper
coarse salt for the top of the pretzel
1 egg and 1 teaspoon water for the egg wash
flour for rolling the dough
First step is to let your dough rise so make sure you either do this step a few hours before making the recipe or let the dough rise the night before. Follow the directions on the dough packaging.
If you want to include egg in your recipe, you’ll need to steam the 6 large eggs. I use a deep pot with a steamer insert, placing about two inches of water in the pot. Place the eggs in the steamer basket, put the lid on the pot, put the heat to high, and set a timer for 13 minutes. Prepare a bowl of ice water to immerse the eggs in once the timer goes off, which will halt the cooking process. When cool, peel the eggs and slice.
After the dough has risen, you’ll need to get a couple of items ready before starting the recipe. First, decide what type of grill you’re going to use for cooking. A gas grill will not take as much set up time as a charcoal unit. Either grill, you want to do a two-zone setup. For the gas grill, that means turning on only the burners on one half of the grill. Those lit burners will also hold the wood chunks for adding the wood flavor. For the charcoal grill, get a chimney starter of charcoal going. Once the embers are hot, pour into one half of the charcoal area and add a few wood chunks directly on the hot coals. I recommend starting the grill just before you assemble the pretzel.
A Tasty Trough
With our grill heating, our dough has risen, and our ingredients at the ready, it’s time to assemble the breakfast pizza and form into our pretzel. First, roll the dough into a 30-inch long rope. Roll the width to where the rolling pin can sit in the center of the dough and still have an inch of dough on each side of the pin. Taking the rolling pin, press it down the center of the dough forming a trough. Starting with the pesto, spread a thin layer down the dough trough. Sprinkle Parmesan cheese over the pesto, then layer the quartered tomato. The wood-fired pepper slices are next, followed by the basil leaves, egg slices, and provolone cheese quarters. Put a final sprinkle of Parmesan cheese to the inside and then we will seal the filling inside the dough.
Here comes the messy part! Carefully, bring the two sides of the dough together pinching off where the dough meets. Continue to seal the mixture contents all the way down the dough. At this stage, I like to move the filled dough to my parchment lined sheet pan or pizza stone to make shaping into the pretzel shape easier. Make your pretzel shape – make an upside down “U”; twist the ends over each other, then twist again and bring the ends up to center, pushing the holes open while you press the ends into the dough. Once shaped, brush the surface of the dough with egg wash and then sprinkle coarse salt and Parmesan cheese over the top. Note: you can make pretzel rods versus a traditional pretzel shape by rolling out 3-4 dough sections into 10-inch lengths, following the same directions as above on assembling.
With the pretzel on a parchment lined sheet pan or placed on a pizza stone, place on the unlit side of the grill, with a temperature of about 300°F. Close the lid and allow to cook for 15 minutes before checking. If you notice the side closest to the heat turning brown faster than the other side, simply rotate your sheet pan or stone. Total cooking time will be about 25 minutes until golden brown. Keep in mind, pretzel rods will likely cook a bit faster.
A Breakfast to Savor
Once cooked through, remove from the grill and allow the pizza pretzel to rest for 5 minutes. Cut pretzel rods on the diagonal and the twisted pretzel like you would a bundt cake; into slices. With the freshness of the pesto and basil, the sweetness of the tomato, and salty cheese, this is a substantial breakfast that will get you full of energy for the day.
Our wood-fired clams casino on the offset grill with brick and the finished product
THE ULTIMATE WOOD-FIRED CLAMS CASINO
Wood fired cooking on a charcoal grill is fun with clams! You have tasted steamers, top neck clams, clams casino now try wood-fired clams casino! These wood roasted clams casino in our grilled clams casino recipe is a must try anytime you grill! This two-zone cooking method is easy with a foil-covered brick!
Have you ever noticed how many ingredients go with clams? This low fat, high protein seafood also has many beneficial minerals. They are also one of the most sustainable seafood resources.
I thought I would provide an easy wood-fired cooking method that can be done on your charcoal grill (you certainly can modify a few setup items and do this on the gas grill as well using wood) and produce the most flavorful clams casino out there.
Go find some similarly sized clams, fire up the grill, and get ready for this recipe and technique to become your favorite.
Hot Coal Grilling
Our recipe is quite simple: gather together
1 tablespoon olive oil
2 oz. sliced pancetta or bacon, finely chopped
1 cup finely diced red bell pepper
1/3 cup chopped shallots
2 large garlic cloves, minced (you can use pre-minced garlic)
¼ teaspoon dried parsley
1/3 cup dry white wine
4 tablespoons freshly grated Parmesan
2 tablespoons panko breadcrumbs
salt & fresh ground pepper
18 medium clams, shucked, bottom shells reserved
Before starting on the casino filling, it’s important that you get the grill ready. First, you’ll want to get a chimney starter of charcoal going. I’m using SmokinLicious® charwood in place of traditional charcoal as this is a partially charred product that will also provide for some hardwood flavor infusion. Once lit, the chimney starter needs to burn down the charwood to hot coals – no flame should be visible when you dump this into the grill.
For my charcoal grill, I’ve set a mesh screen at the base of my kettle grill to allow me to retain as many hot coals as possible. The screen helps to prevent small coals from falling through the charcoal area. I’ve also covered brick with heavy-duty foil to act as a heat conductor and radiator. This will help to keep a constant temperature during the actual cooking process. The brick will also separate the cooking area from the fuel area. A bit of unlit charwood is also added to the charcoal half of the grill so these bits can ignite from the hot coals and sustain the heat level more evenly.
With the charwood burning in the chimney starter, I can now start on the casino filling. After adding a tablespoon of oil and cooking the pancetta or bacon in a skillet, I’ve put that aside on a paper towel lined dish and added the diced red pepper to the fat drippings in my pan. After cooking a few minutes, I had the shallots, garlic, and parsley to the same skillet and sauté until the shallots are tender and translucent, which is about 5 minutes. Add the white wine and simmer until it is almost evaporated. Remove the skillet from the heat and cool completely.
Assembling the Casinos
While the casino mixture is cooling, I prepare my clams. Here you have a couple of options depending on your skill level and time management. You can shuck the clams as normal and reserve the bottom shell with the clam, or you can steam the clams until just open, separate the top from the bottom shell, reserving the bottom shell. I loosen the clam from the shell so it’s easier to consume with the casino mixture. After the clams are readied, I take the cooled casino mixture and add the previously cooked pancetta or bacon, 2 tablespoons of grated Parmesan, and fresh pepper mixing well. I then take a tablespoon of the mixture and mound it over the clam in the shell. The finished clams are placed in a grill-proof pan.
Wood Firing Brings Depth of Flavor
With all my top neck clams stuffed with casino filling, I sprinkle the remaining Parmesan and the 2 tablespoons of panko bread crumbs over each clam. I am now ready to place the tray on the grill. Since I’m using a two-zone cooking method, I can safely put the lid on the grill without concern for charring these clams too far. With a steady temperature of about 300°F, these will take between 15-20 minutes. You can rotate the tray if you feel the heat level in your grill is not even or steady. For those that like a crunchy outside to the clam feel free to place these under the broiler for a few minutes. The clams pick up the wood flavor in a very balanced way, giving just hints of charry goodness with each bit. Super easy, super flavorful, and super fun to make. Take your clams to the wood fire for your next event.
Snapper Gets Wrapped in Corn Husk and is now ready to rest on our bed of coals to get roasted!
SNAPPER GETS WRAPPED IN CORN HUSK & COAL FIRED
Snapper fish, Northern red snapper, Tilapia, Branzino or fish filets all can be corn husk wrapped! While we did natural fire cooking of fish, the charcoal grill or Kettle grill work for wrapped in corn husk grilling! Snapper gets wrapped in corn husk using a foil covered brick as heat conductor- two-zone cooking method.
When fresh fish comes in season, whether you catch it yourself or find your perfect catch at the seafood market or store, there is no better way to release the flavor than on the charcoal grill. I found some splendid snapper fillets that I plan to marinate, wrap in a corn husk, and cook on the coals of my charcoal grill. Let’s get started!
The Perfect Marinade
Fish does not require a lot of marination time so know in the time it takes the fish to absorb the marinade’s great flavors, you can set up the charcoal grill. I like to lite the chimney starters while I make the marinade. For that, you’ll need:
6 white fish fillets (tilapia, branzino, snapper)
½ cup finely chopped scallion
10 garlic cloves, minced
1 cup oil
¼ cup lime juice
1 teaspoon paprika
1 teaspoon curry powder
Salt – 1 teaspoon
½ teaspoon black pepper
12 pieces of soaked corn husks
Mix together the scallion, minced garlic, oil, lime juice, paprika, curry powder, salt and black pepper. Place the fish in a baking dish or in a sealable storage bag and top with the marinade mixture. Marinate the fish in the refrigerator for a minimum of 1 hour.
Wrapping the Snapper
It’s time to take our marinated fish and encase it in the corn husk. If you have fish fillets that will fit in a single corn husk, then one will do. However, if you are doing larger pieces of fish, usually over a few ounces in weight, you will need to place 2 corn husks on a work surface overlapping the husks. Place one piece of fish on a pre-soaked corn husk wrapping the husk around the fish. Tie the ends of the husk with meat twine noting that most of the fish is enclosed in the corn husk. Repeat with the remaining pieces of fish. You’ll see that what has been made is a steam packet for the fish. The corn husk is strong enough to allow the extra marinade to stay within the husk and simply tenderize the fish.
I’m using a kettle grill with a wire mesh placed in the charcoal area to retain more of my hot coals. Since I started the chimney starters while preparing the marinade, I pour these into the charcoal area that also holds some unlit charcoal. On top of the hot coals, I place a couple of wood chunks which will add great flavor. I’ve also included a foil-covered brick to act as a heat conductor and retention device. This is a two-zone setup. I’ll keep the hot coals and wood going on one side of the brick and place my corn husked fish on the other side of the brick. In less than 20 minutes, these will be ready to go, fully cooked, and full of moisture.
Coal Fired to Perfection
Know that when you coal or ember cook foods, the temperature even from these small embers is high. The grill will average between 300-350° F for the cooking. There is no need to turn the corn husks, just simply monitor to ensure they don’t catch fire. A spray bottle of water on hand is helpful at this stage. In the end, the char flavor will penetrate the husk and produce the most fantastic flavor to the fish. Simply cut the ties from the corn husk ends and enjoy the fish with your favorite sides. There is nothing like natural fire cooking for fish.
Our fire Roasted Pepper make the perfect Salad with these white beans!
FIRE ROASTED PEPPER MAKE THE PERFECT SALAD
Fire roasted peppers by ember cooking on hot coals in our open pit or charring peppers on the grill for this roasted peppers salad. Fire roasted pepper make the perfect salad blog and should be in you roasted peppers salad recipes under healthy foods! The fresh parsley, arugula, added to the white beans are refreshing! You must try this!
1 cup packed spicy baby greens like arugula or watercress
In addition to the ingredients, you’ll need salt, pepper, a bowl, and whisk.
Vinaigrette Is Key
You’ll want to get any larger pepper slices cut down into thinner slices. Once the peppers are evenly sized, it’s time to season them with salt and fresh ground pepper. Do this by laying them out on a platter. Taking a small bowl, it’s time to make the vinaigrette. Start putting the anchovies, garlic, vinegar, oil, and parsley in the bowl and whisk together. Add the beans and toss to coat with the vinaigrette. Season the mixture with salt and fresh ground pepper. You can taste and adjust the vinegar and seasonings until it fits your taste. Now prepare the serving dish to assemble the salad.
Simple Layers of Flavor
With the peppers charred and vinaigrette made, it’s time to assemble the salad. Start by laying out the peppers on a platter or serving dish. Spoon the bean mixture over the top of the peppers and top with spicy greens like baby arugula or watercress. Sprinkle with Parmesan cheese. That’s it!
This is a perfect side with a great steak, ribs, chicken or fish. It’s hearty enough to use as a main entrée as well for those looking for a healthier meal. It’s especially refreshing during the warmer seasons. Remember, char extra peppers and freeze them so you can pull them out for this fabulous recipe any time of the year.