Clergy Kitchen_ Pizzas on grill with Father Nevitt easy for meatless Fridays

The completed pizzas, from left: Caramelized Onion, Goat Cheese and Fig Jam; Margherita, and Pear, Gorgonzola and Walnut.

Editor’s Notice: In step with the custom of abstinence on Fridays throughout Lent, clergymen of the Diocese of Camden have generously supplied to share their favourite meatless recipes. Right here, Father Joshua Nevitt, the Bishop’s priest-secretary and affiliate director of vocations, shares a favourite pizza meal.

Nothing beats mother’s cooking, and my mother is a good prepare dinner. Rising up, mates could be jealous once I instructed them what was for dinner on an everyday weeknight. My mother can recreate any restaurant meal at dwelling, in all probability higher! She loves researching new and genuine recipes from numerous cultures and cuisines. And, my mother handed down her love of cooking scrumptious meals to me and my siblings.

PHOTO GALLERY: Father Nevitt cooks meatless pizzas

Father Joshua Nevitt, the Bishop’s priest-secretary and affiliate director of vocations, prepares pizzas together with his mom, Sally Fox. (Photographs by Wealthy Hundley III)

Considered one of these easy however scrumptious meals is pizza on the grill. The grill provides the dough a mouthwatering char. We wish to get artistic with the toppings, utilizing contemporary substances. I wish to recreate a few of my favourite pizzas I tasted once I studied in Rome. The method is easy, however the result’s nothing in need of extraordinary.

In honor of many familys’ traditions of ordering takeout pizza on Fridays in Lent, listed here are a few of my household’s favourite meatless toppings for pizza on the grill.


The Dough

Use any pizza dough you want. I take advantage of contemporary pizza dough from ShopRite, however when you can’t discover contemporary, frozen is okay. If you happen to’re feeling bold, attempt making your personal dough, like my mother typically does.

Warmth your grill to 500 levels and preheat your oven to 200 levels to maintain the pizzas heat till able to serve. Roll the dough out on a calmly floured floor to an roughly 12-inch circle. It doesn’t should be excellent.

Place your dough proper onto the grill. Shut the lid, and let the dough prepare dinner for a couple of minutes till the underside begins to char. Take away the crust from the grill and flip it over. Garnish the charred aspect along with your desired toppings. Lastly, put it again on the grill till the underside is charred and the toppings are melted.

Hold your pizza heat within the oven till able to serve.

Father Nevitt checks to see if the pizza dough is charred sufficient to flip and garnish with toppings.



A traditional pizza of inexperienced, white and crimson in honor of the Italian flag. We use Don Pepino’s pizza sauce, made in my hometown of Williamstown. I at all times knew it was time to return to high school once I might odor this sauce being made near my dwelling. Cowl the pizza with mozzarella cheese (the quantity to your desire); I like sliced contemporary mozzarella higher than shredded. For true Margherita inexperienced, high with contemporary basil instantly earlier than serving.

Pear, Gorgonzola and Walnuts

I first had this mix in Rome. Belief me, the sweetness of the pear and the tangy gorgonzola is a match made in heaven. Brush the dough with a combination of olive oil and crushed garlic. Unfold as a lot crumbled gorgonzola and sliced mozzarella cheese as you want. Then add thinly reduce slices of pear; two medium-sized pears needs to be sufficient for one pizza. Chopped walnuts (optionally available) provides a delicious crunch and nutty taste.

Caramelized Onion, Goat Cheese and Fig Jam

All the time the favourite by far. The sweetness of the onions and fig jam, plus the creaminess of the goat cheese merely melts in your mouth. Brush the dough with a combination of olive oil and crushed garlic. Add slices of mozzarella, one massive caramelized onion, crumbles of goat cheese, and dollops of fig jam to style. Place on the grill till every little thing melts collectively and the crust is completely crispy.

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