Archive for the ‘Pizza’ category

Summer of Pizza

July 10th, 2011

Breakfast pizza

This summer is shaping up to be the summer of pizza.  I can’t get enough of its cheesy, toasty goodness.  I’ve had it for dinner, lunch, and now, breakfast.  The egg topping was inspired by a re-read of Jamie Oliver’s Jamie At Home and I can’t wait to try it again as it was quite easily the best breakfast (or brunch) I’ve had in ages.

I rolled out the dough, smoothed on a bit of olive oil, laid out tomatoes (with a whole basil leaf underneath each slice), sprinkled on cheese, and then topped it all off with a fresh farm egg.  A few minutes in a very hot oven, and voilà – a breakfast pizza, ready to eat.

Pizza party mosaic

Another Jamie Oliver inspiration was that of hosting a pizza party.  I whipped up some dough using my KitchenAid mixer and my friends brought over the toppings.  We ended up with various mixtures of sliced sweet peppers, Capicola, green olives, mushrooms, fresh spinach and basil leaves.  Mine is the one in bottom right – it spent the most time closest to the lit barbecue burner.

BBQ Chicken Pizza

June 5th, 2011

BBQ Pizza

After a dreary, wet spring, there’s a chance that summer may actually happen.  What better way to celebrate than a barbecued chicken pizza?

3 cups flour (more or less)
1 package active dry yeast
1/2 tsp salt
1 cup warm water
2 tbsp canola oil

barbecue sauce
cooked chicken, cut in chunks
mushrooms, sliced
red onions, thinly sliced
mozzarella cheese, grated

In the bowl of a heavy-duty mixer, stir together 1 1/2 cups of flour, yeast and salt.
Add the warm water and beat for 3 minutes, regularly scraping down the sides of the bowl.
Using a dough hook, stir in the rest of the flour, mixing until the dough becomes smooth and elastic.
Knead the dough by hand on a lightly floured surface for another 5 minutes.
Split the dough into two smaller balls and cover with a light tea towel.  Let rise for 30-60 minutes.

Once the dough has risen, form each ball into a thin pizza crust.
Preheat a side burner of your barbecue for about 5 minutes.  To cook the crust, you want low, slow, indirect heat.
Arrange the dough on the grill, making sure it isn’t directly over the lit burner.  Cook, rotating occasionally, until the bottom is lightly browned.
Flip the pizza dough, top with sauce and toppings, close the barbecue lid and turn the burner down to low.
Grill the pizza until the cheese is melted and the crust is golden brown.

Grilled Pizza

August 16th, 2010

Grilling pizza and tomatoes

That, right there?  My new favourite dinner.  One of the things I wanted to try as soon as I got the barbecue figured out was a grilled pizza.  I’d heard it’s a good way to replicate the flavour of a pizza cooked in a wood-fired oven, and as a bonus, it doesn’t heat the house up during the summer.

Grilled pizza

The method is fairly simple: you roll out the dough to the size you want, toss it on the grill – beside the lit burner, not above it – and then flip it once it starts to get crisp and toasty.  Add the toppings, close the lid, cook until the cheese gets melty, and you’re done.  I topped this baby with a super thin layer of tomato sauce, ham, artichoke hearts, green olive and fresh basil leaves.  I also skewered some cherry tomatoes from the market and let them roast over the flames until they started to burst.  Beautiful stuff.

Simple, Fresh Food

May 11th, 2008

I haven’t been making anything too profound the past few weeks. I’ve made curry, risotto, pasta, pizza… I’ve been eating a lot of fish and fresh veggies (delivered by Home Grown Organic Foods). Nothing really of interest to blog about.

Last night I made a pizza topped with tuna, artichoke hearts and fresh mozzarella. I topped it off with a handful of arugula that came in my weekly vegetable box. It was absolutely perfect, and exactly what I needed.

Stay tuned for later this week, when I attempt to cook octopus…

Mushroom and Genoa Sausage Pizza

June 22nd, 2007

Dear Giada,

I may have to forgive your bobbleheadedness after following your pizza dough recipe from March’s Bon Appetit. Apart from the fact that my dough took twice as long as yours to rise (and I’ll chalk that up to living 3000 feet above sea level, in a place as dry as toast) your method was perfect. I’ll be making a lot more pizzas this summer – I may even try grilling some on the barbecue.

Yours, Paige

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