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Easy Summer Grilled Pizza
If you're going to have a common recipe theme, easy v. complicated could be a good one. This almost comes out like a grilled, Italian Lavosh. The trick to getting these pizzas successfully onto the grill is to press them out on an oiled piece of parchment (or waxed paper or foil), and then invert the dough+parchment directly onto the grill grates, and peel off the parchment before it catches fire. Obviously, you can top with more common tomato sauce (sparingly!) instead of the ricotta mixture, and use whatever toppings strike your fancy. Remember that mozzarella is that last thing to go on before you close the grill cover.

1 portion pizza dough
olive oil

White pizza "sauce"
2/3 c ricotta
1 T chives, chopped fine
1/2 T parsley, chopped fine

1/2 c sun dried tomatoes, julienned
Assorted toppings of your choice

Blend ricotta with chives, parsley, 1 T fruity extra virgin olive oil and salt and pepper to taste. Set aside.

Divide pizza dough into two portions and press out with your fingertips, using more oil on top, less than 1/8" thick on a well oiled piece of parchment placed in a cookie sheet - trying to push/press the dough out to fill as much of the cookie sheet as possible but without tearing any holes. In another cookie sheet, press out the other dough. Olive oil is your friend, but not your clothes' friend.

On pre-heated brushed and oiled clean grill over medium-high heat, transfer one pizza dough, parchment and all, dough side down, to the center of the grill. Immediately peel off the parchment. If the parchment does not peel off of the dough, you did not use enough oil. As soon as dough just begins to toughen and hold shape, brush lightly with extra virgin olive oil. When bottom of dough is crisp and begins to toast in several places, carefully flip entire dough over on grill. Then working quickly, spread, thinly using the back of a large spoon, one-half of ricotta mixture all over crisp dough. Sprinkle half of the thin sliced sun dried tomatoes over ricotta. Optionally sprinkle with another cheese for more chewy meltability - like 1/3 cup of grated low moisture mozzarella.

Close grill cover and let cook covered until bottom of pizza is very toasted.

It's OK if the bottom begins to slightly burn in some spots - you want the ricotta to begin to melt. Remove pizza from grill to a large cutting board. Slice into wedges and serve immediately with chilled Pinot Grigio or a shandy in your backyard on a summer evening as the sky turns dusty rose.

You can easily also use any American style pizza combination beginning with a tomato sauce base and adding on to that. Remember that less is more when using tomato sauce on pizza - spread it out as thinly as possible. You'll still get deep & intense flavor, but too much sauce makes a gooey, wet mass/mess.

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Dinner Menus by Samsunshine Levy


Fantastic NET Caesar Salad
Orange-Ginger Shrimp Ceviche
Salt Cod Brandade (Baccala/Bacalao)

Main Dishes
Chipotle Pork Posole Stew
Dover Sole (or Tilapia) "Meuniere"
Tenderloin Filet Au Poivre
Easy Summer Grilled Pizza
Aglio, Olio e Peperoncino con Gamberoni, Zest and Body!

Soup & Sides
Famous NET MAN Steamed Broccoli
Perfect & Easy Tuscan White Bean Soup
Bacon Mustard Brussel Sprouts
Creamy Polenta
Crunchy Vegetarian Quinoa Tabouli

Dark and Stormy cocktail
Homemade Santa Fe Hot Cocoa Mix now with the power of chipotle
Dark Rum Egg Nog

Apple Scone Cobbler
Nina's Birthday Cardamom Peach Cobbler
Italian Semifreddo Cassata
Rich & Dark Pecan Pie
Easy No-Bake Chocolate Pots de Creme
Moistest German Chocolate Cake
Christmas Morning Bacon Doughnuts
Paste di Meliga (Italian Cornmeal Cookies)
Even More Foolproof Vodka Pie Crust
Ginger Pecan Pie