A slice of summer

OCC_001 Margherita on Coals CMYKPizza may not be the first thing you think of when someone suggests you fire up the barbecue, but why not? Put out a table full of homemade sauces and ingredients, chill the beer, pour the wine and invite your family and friends over for a backyard pizza making get-together. Have some fun in the sun, Italian style.

Pizza wine defined
While there is an argument to be made for the yeasty character of fine sparkling wine with pizza, most people agree the best pizza wines are light to medium-bodied tangy reds.

Occasions Recommends
Ruffino Chianti, Italy, $16.99
Louis Bernard Cotes du Rhone, France, $15.50
Trapiche Las Palmas Malbec, Argentina, $19.99

Crust of the matter: Beer and pizza pairings explained

While there is an undeniable affi nity between wine and pizza, there’s an equally compelling argument to drink beer with your next slice. The yeasty elements of many beers find a flavour bridge with pizza’s crust. If you don’t believe us, ask an Italian. While pizza originates in Italy, many Italians prefer to drink a cold lager with pizza instead of wine.

Occasions Recommends
Goose Island IPA, 6×341 ml, $13.99
Dos Equis XX Lager, 6×355 ml, $14.95
Bud Light, 6×341 ml, $12.99
Propeller Pilsner, 6×341 ml, $13.49

OCC_019 Sauce Spoons CMYKSimple Pizza Sauces

Pesto
Place 2 cups loosely packed fresh basil leaves, 1/4 cup pine nuts, 2 cloves minced garlic and 1 cup Parmesan in a blender; purée. Slowly add 2/3 cup olive oil in a stream and continue to purée. Add 2 teaspoons lemon juice. Taste and add more lemon juice, a teaspoon at a time, until desired flavour profile is achieved.

White Sauce
Place a heavy bottomed pot over medium-low heat. Melt 1/4 cup butter. Add ¼ cup flour and cook, stirring constantly, until a thick paste forms. You do not want to let the paste brown. Add 2 1/2 cups warm milk and raise heat to high. Bring to a boil. When it comes to a boil, immediately reduce heat to low and let cook for a further 2 to 3 minutes.
Remove from heat and season with salt and pepper to taste.

Simple Tomato Sauce
Add 2 tablespoons of olive oil to a pot or large sauté pan. Place over medium-low heat. Add 1 finely chopped onion and gently sauté until soft and translucent. Add a big splash of milk and cook until it has mostly evaporated. Add 1 large can of San Marzano tomatoes and half a jar of strained tomatoes. Bring to a simmer and then reduce heat to medium-low. Season the sauce with salt. Let the sauce cook for 2 hours. Do not serve immediately. Let the sauce rest for at least few hours, or overnight, before using.

A slice of pizza’s past

997 – First references to flatbread made in and around Rome.
1500s – Pizza popularity abounds. Flatbreads are cooked in outdoor ovens and topped with anchovies, garlic, cheese and tomatoes. The latter was, at the time, an exotic ingredient brought to Italy by New World explorers.
1600s – Pizza goes from being a peasant food to a royal dish. King Fernando IV of Naples orders a pizza oven built for his palace.
1889 – Naples pizza maker Raffaele Espisito creates a pizza combining tomato sauce, Mozzarella cheese and basil in honour of the Queen of Italy, Margherita of Savoy.
1943 – Ike Sewell and Ric Riccardo open Pizzeria Uno in Chicago’s Near North Side neighbourhood, where they serve up pizza with a thicker than normal crust. Deep dish pizza is born.
1984 – The AVPN (Associazone Verace Pizza Napoletana) is set up to promote authentic Neapolitan style pizza.
2009 – Neapolitan style thin crust pizza is protected in the European Union as a Traditional Speciality Guaranteed dish.

Basic Grilled Pizza Dough
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Servings Prep Time
212 to 14-inch pizzas 3-hours
Servings Prep Time
212 to 14-inch pizzas 3-hours
Basic Grilled Pizza Dough
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Servings Prep Time
212 to 14-inch pizzas 3-hours
Servings Prep Time
212 to 14-inch pizzas 3-hours
Ingredients
Servings: 12 to 14-inch pizzas
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Instructions
  1. Sift the sugar, yeast, flour and salt in the bowl of a stand mixer. With the mixer running slowly, add the water and olive oil. Continue to mix until the dough forms. Scrape down sides of bowl periodically to ensure everything is well-mixed. If dough is too dry, add more water.
  2. Lightly grease a bowl with oil. Add the dough and cover with plastic wrap. Let rise for an hour. The dough should double in size.
  3. After an hour, divide the pizza in half. Roll into balls. Cover each with a towel and let rest for 30 to 45 minutes. Lightly flour a work surface. Using a rolling pin, flatten and roll pizza dough into a 12 to 14-inch round shape. Stretch and turn pizza by hand as you go to assist in forming circular shape. Repeat with other dough.
  4. Transfer the dough to a pizza peel (paddle) or wooden cutting board before grilling. Grease the grill of your barbecue with oil. Preheat barbecue to medium.
  5. Brush the dough with olive oil and then gently flip pizza onto the grill. Grill for approximately 2 minutes, turning the pizza a couple times to help it cook evenly.
  6. While the pizza is grilling, brush the other side with another olive oil and immediately flip pizza.
  7. Remove pizza from grill. Add your sauce, toppings and cheese. Return to grill and cook for 1-2 more minutes.
  8. Let rest, then slice and serve.
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Grilled Margherita Pizza
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Servings Prep Time
2-4servings 30-minutes
Servings Prep Time
2-4servings 30-minutes
Grilled Margherita Pizza
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Servings Prep Time
2-4servings 30-minutes
Servings Prep Time
2-4servings 30-minutes
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Servings: servings
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Instructions
  1. Follow our Basic Grilled Pizza recipe (pg 56) up to the stage of adding the toppings.
  2. Then spread tomato sauce over pizza and top with Mozzarella, Parmesan and basil. Close lid. Cook for 1-2 minutes.
  3. Remove the pizza from grill with a pizza peel (paddle). Spread tomato sauce over pizza and top with Mozzarella, Parmesan and basil. Return pizza to grill. Close lid.
  4. Cook for 1-2 minutes. Remove the pizza from grill using pizza peel. Let rest and then slice and serve.
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Sausage Lovers
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That’s The Chicago Way Elliot Ness would be proud of this pizza made “the Chicago Way.” Serve up our Sausage Lovers Pizza deep dish style. Grease a cast iron pan with oil. Spread pizza dough so it comes 1-inch up the sides of the pan. Add pizza sauce, roasted red pepper slices, crumbled Italian sausage and top with shredded Mozzarella. Place pan on grill. Close lid and roast for 10-12 minutes. Carefully remove hot pan from grill. Using a spatula, carefully remove pizza from pan. Let rest five minutes and then slice and serve.
Servings Prep Time
2-4servings 30-minutes
Servings Prep Time
2-4servings 30-minutes
Sausage Lovers
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That’s The Chicago Way Elliot Ness would be proud of this pizza made “the Chicago Way.” Serve up our Sausage Lovers Pizza deep dish style. Grease a cast iron pan with oil. Spread pizza dough so it comes 1-inch up the sides of the pan. Add pizza sauce, roasted red pepper slices, crumbled Italian sausage and top with shredded Mozzarella. Place pan on grill. Close lid and roast for 10-12 minutes. Carefully remove hot pan from grill. Using a spatula, carefully remove pizza from pan. Let rest five minutes and then slice and serve.
Servings Prep Time
2-4servings 30-minutes
Servings Prep Time
2-4servings 30-minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Sauté the sausages over a medium-low heat. As the sausages are cooking, break them apart with a wooden spoon.
  2. When the sausage pieces are fully cooked, transfer to a paper towel-lined plate to drain any excess fat.
  3. Follow our Basic Grilled Pizza recipe up to the stage of adding the toppings.
  4. Then top pizza with tomato sauce, thyme, sausages and Mozzarella. Return pizza to grill. Close lid. Cook for 1-2 minutes.
  5. Remove the pizza from grill using pizza peel. Top with sauce, sausage, red pepper and Mozzarella. Let rest and then slice and serve.
Recipe Notes

That’s The Chicago Way

Elliot Ness would be proud of this pizza made “the Chicago Way.” Serve up our Sausage Lovers Pizza deep dish style. Grease a cast iron pan with oil. Spread pizza dough so it comes 1-inch up the sides of the pan. Add pizza sauce, roasted red pepper slices, crumbled Italian sausage and top with shredded Mozzarella. Place pan on grill. Close lid and roast for 10-12 minutes. Carefully remove hot pan from grill. Using a spatula, carefully remove pizza from pan. Let rest five minutes and then slice and serve.

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Grilled Potato and Rosemary Pizza
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Eyes Wide Open Who doesn’t love a slice of pizza for breakfast? Our Grilled Potato and Rosemary Pizza has all the classic elements of breakfast, less the eggs. Why not reheat slices of pizza and top each with a fried egg? Add a cup a coffee and breakfast is served.
Servings Prep Time
2-4servings 30-minutes
Servings Prep Time
2-4servings 30-minutes
Grilled Potato and Rosemary Pizza
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Eyes Wide Open Who doesn’t love a slice of pizza for breakfast? Our Grilled Potato and Rosemary Pizza has all the classic elements of breakfast, less the eggs. Why not reheat slices of pizza and top each with a fried egg? Add a cup a coffee and breakfast is served.
Servings Prep Time
2-4servings 30-minutes
Servings Prep Time
2-4servings 30-minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Follow our Basic Grilled Pizza recipe up to the stage of adding the toppings.
  2. Then top pizza with béchamel sauce. Spread evenly over pizza.
  3. Fan potato slices around the pizza. Top with caramelized onions, pancetta, rosemary, shredded Mozzarella and grated Parmesan. Return pizza to grill. Close lid. Cook for 1-2 minutes.
  4. Remove the pizza from grill using pizza peel. Let rest and then slice.
Recipe Notes

Eyes Wide Open

Who doesn’t love a slice of pizza for breakfast? Our Grilled Potato and Rosemary Pizza  has all the classic elements of breakfast, less the eggs. Why not reheat slices of pizza and top each with a fried egg? Add a cup a coffee and breakfast is served.

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Peach and Prosciutto Pizza with Maple Rosemary Aioli
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Recipe courtesy of Morris East Wine Bar & Restaurant
Servings Prep Time
2-4servings 30-minutes
Servings Prep Time
2-4servings 30-minutes
Peach and Prosciutto Pizza with Maple Rosemary Aioli
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Recipe courtesy of Morris East Wine Bar & Restaurant
Servings Prep Time
2-4servings 30-minutes
Servings Prep Time
2-4servings 30-minutes
Ingredients
Pizza
Servings: servings
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Instructions
  1. Make the Maple Rosemary Aioli by whisking together the egg yolk, maple syrup and rosemary in a glass bowl.
  2. Slowly add oil to emulsify while whisking. Add lemon juice and zest. Season the aioli with salt and pepper to taste.
  3. Add up to a tablespoon of water if the aioli becomes too thick. Follow our Basic Grilled Pizza recipe up to the stage of adding the toppings. Then top pizza with spoonful of Maple Rosemary Aioli.
  4. Neatly place peaches and goat cheese on the pizza. Add fresh rosemary. Return pizza to grill. Close lid. Cook for 1-2 minutes.
  5. Remove the pizza from grill with a pizza peel. Top with prosciutto and micro greens. Let rest and then slice.
Recipe Notes

Recipe courtesy of Morris East Wine Bar & Restaurant

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