Archive for category Pizza
If you were to ask Kyle what his favourite pizza is, I would bet that hands down he would say BBQ Chicken Pizza. For nearly as long as I have known him, this is the pizza that Kyle gravitates towards on any menu, regardless of whether it’s a place that primarily serves pizza or not. He’s tried this pizza nearly everywhere he can. However, on our recent trip to Hawaii, we all went to dinner to California Pizza Kitchen and Kyle did not order the BBQ Chicken Pizza here…where it was invented (or so it says on their menu). This was not an easy decision for Kyle. He was swayed by the Habanero Carnitas pizza when his eyes gravitated to the words “pulled pork” – another weakness of his. He hummed & hawed for quite some time. I swore I could see the sweat beads starting on his forehead when the stress of making a decision almost became too much…until the last minute when I quickly said: “I’ll make you a BBQ chicken pizza when we get home.”
So, the first weekend since we’ve returned from our vacation, I kept my promise to my husband. I turned up the oven and got to some pizza making. I made some No Knead Pizza Dough a la Jim Lahey (the method in his book, not the 12-24 hour version that is out on the internet & in Bon Appetit mag – although this one is tasty as well); I fried up some applewood smoked bacon (since there was a version at California Pizza Kitchen with bacon on it); and I used the leftovers from our recent Buffalo Chicken Wraps to add some heat to our pie. While this wouldn’t be a necessary way to cook your chicken for this pizza, if you love the flavour of hot sauce as much as we do, then I’m sure you’d be just as delighted to taste it here as well. Go ahead and make this pizza without it, but I hereby take zero responsibility for your sub-par pizza.
BBQ Chicken Pizza
pizza dough for 1 12″ pizza
1/3 cup BBQ sauce (your favourite. We used a Guinness BBQ Sauce)
1/3 cup cooked buffalo chicken breast, cut into small, bite-sized pieces
3 sliced bacon, cooked and crumbled
150g mozzarella, shredded
4 green onions, sliced – the white & green parts separated
1 Tbsp cilantro, chopped
Preheat oven to 425ºF (500ºF if you’re using the No Knead Bread).
Lightly coat a 12″ round pizza pan with olive oil. Spread your dough onto the pan and top with the BBQ sauce, mozzarella, chicken, bacon, and the white parts of the green onion. Bake for about 15-20 minutes or until your crust has started to turn golden, the cheese is melted, and the toppings have some colour to them.
Top with the green parts of the green onion and the cilantro. Slice into 8 pieces and serve.
Happy Holiday Season to everyone!! We’ve been MIA for a while. We’ve been busy Christmas decorating, celebrating, and shopping. Yes, I said celebrating – we kicked off the most fantastic, incredible, joyful season of the year with a Christmas Dinner & Celebration this past weekend. Kyle and I are heading to Edmonton this year for Christmas, and his mom happens to be in town from BC. So we took the opportunity to celebrate Christmas with our families here in the North. It was tons of fun, and a great way to get into the holiday spirit!
This post, however, has little to do with Christmas. It’s more about brunch. Well, I suppose you could make this for your Christmas morning meal – it’s fairly simple, especially if you prepare your ingredients the night before. But I still prefer a good ‘ol breakfast casserole or monkey bread (!) that’s premade the night before and popped into the oven with practically zero effort on Christmas morning. Although… I’ve never had to make Christmas morning brunch before, so I don’t really know why I say I prefer this. I suppose I prefer the idea of it. Well, I also enjoy eating these dishes on Christmas morning lovingly prepared by moms. Thank you moms!!
A few weeks ago my mom brought back my copy of the Club Club Community Cookbook, for which I contributed this exact recipe. One of Club Club’s members is my extremely talented, creative, awesome, food blogging cousin Erin who asked everyone she knows to contribute recipes. Plural. I heard recipEE. Singular. Doh! Oh well, it’s an easy recipe that reminds me of something you’d find in most community cookbooks. From what I heard and read (<– Yes, that’s an article on FoodNetwork.ca about the wonderful Club Club!), the girls had a great time working on the book. I’ve enjoyed peeling through the pages finding recipes from all my family members – My one-and-only New Years Resolution will be to make them all!
Back to this recipe. As stated, it’s easy, peasy, and and a great addition to a big brunch spread. Depending on what you’re serving with brunch (muffins, scones, fruit, pancakes – think epic brunch) and the amount of people you’re having, you may only need one pizza. But if you’re skimping on the breakfasty offerings, and you’ve got more than 3-4 people, you’re going to need more than one of these pizzas. The slices fly off the cutting board.
As with so many recipes, this is just a base to get your creative juices flowing. Substitute Applewood Smoked or Canadian Bacon for the sausage – or add all three! Switch up the cheese, omit the hashbrowns if you’re not a fan of frozen ones. Top with tomatoes, peppers, or whatever you’re little heart desires. It’s the croissant base and eggy “topping” that makes this a meal fit for brunch. To speed up your morning prep, cook your sausage (or bacon, etc.) and shred the cheese the night before, storing in airtight containers in the fridge. And don’t forget to thaw the hash browns overnight!!
1 cup frozen shoestring hash browns, thawed
1 lb turkey breakfast sausage, casings removed
1 cup cheddar cheese, shredded
1 cup egg (either liquid or whole egg/egg whites – anything to get you to 1 cup)
1/4 cup milk
salt and pepper, to taste
1 package jumbo prepared crescent dough (such as Pillsbury)
1/2 tsp smoked paprika
3-4 green onions, sliced
Preheat oven to 350°F.
Crumble and brown the sausage, set aside to cool. Combine the egg, milk, salt & pepper in a measuring cup (this way it’s easier to poor later).
Open crescent dough package and unwrap the pieces – place them onto a 12″ pizza pan. Press the pieces together and push up the edges along the pan to form a pizza crust.
Spread the hash browns, sausage, and cheese on top of the crust. Pour the egg mixture over the pizza and sprinkle with the paprika. Bake the pizza for 20-25 minutes, until the crust is golden and the eggs are set.
Top the finished pizza with the green onions. Slice into 8 pieces.
Hello Hello. It’s been a little while. This time I don’t have the excuse that I am spending time with my husband before he leaves on a 3-week trip for work (1 more week left to go!). No, I can only blame it on the weather. It’s been too nice out to sit in front of a computer. I’m enjoying soaking up the sun on my balcony, on my bike, and outdoors with family and friends. Summer has finally arrived for good! The herbs in the pots on my balcony are happy. They’ve been liking the long sunny days as well. The mint is looking a little scraggly though – it may have been raided last night for strawberry mojitos! Good thing I always grow multiple pots of the gloriously versatile herb in the summer.
I also haven’t wanted to cook much due to the heat. Who wants to turn on the stove or stand in front of a hot barbeque when the mercury is rising? All I care to do is open up the fridge, chop up some lettuce, cucumbers, tomatoes & mint and drizzle over lemon juice and olive oil. Then lazily sit outside and eat. But this isn’t much of an excuse either. Because I have lots of recipes saved up to share with you. So I’m taking advantage of the smoke from a nearby forest fire diffusing the light from the sun to sit outside and type.
For those of you dying for homemade pizza, but refusing to turn on the oven, here’s a gem for you. If you haven’t tried barbequing pizza, DO IT NOW. Make some dough yourself. Go buy some pre-made dough. Or hell, buy a pizza shell. Just start grilling your pies. I’m sharing our favourite pizza with you today, but try this method with the toppings you like best if you prefer. I’m sure you’ll be making this again and again, so you’ll get to our pizza soon enough. We BBQ’d this the first time because we were craving pizza, but it was hot outside. And now, when it’s 40 below out, I’ll be wrestling with the cold and the BBQ to keep cooking pizzas like this. The char on the pizza was the closest thing I’ve made that resembles those cooked in traditional wood ovens. It was magnificent.
I definitely recommend making this with raw pizza dough; however, the last time Kyle’s mom was in town she BBQ’d a pizza using a pre-made shell and it still tasted great. But to get that traditional wood-fired taste go with raw dough. The first time we tried this, we grilled one side of the dough, then took the pie off the grill. I put the toppings on the grilled side, then placed the pizza back on the BBQ to grill the raw side. I was curious if it was worth the extra step to grill both sides. So the other day I performed an experiment: I split the dough in half and made 2 8″ pizzas instead of one 12″. One pizza was topped and placed on the BBQ – so only one side got grilled. The other was BBQ’d the way I had the first time. The result: the toppings on the pizza placed directly on the grill were a bit more cooked, but the pizza was soggy. The other pizza was crispy and perfect – even if the toppings didn’t get as much time to cook. I will continue to use the double-sided grilling method.
By-the-way, the pizza that I had made the other day during the “experiment” won’t be shared. I made a ricotta based pizza topped with zucchini and asparagus. Seemed like a good idea, but it was bland. I think drizzling it with balsamic would have helped….maybe even more salt. And definitely covering the asparagus with cheese so the buggers didn’t roll off the pie would have been a good idea. It was edible, but it wasn’t great. So I apologize, but you won’t be seeing it on here.
Now go forth: get your dough rising and fire up your grill. And Happy Father’s Day to all the incredible Dad’s out there!
Proscuitto, Artichoke, & Tomato Pizza – Barbequed
The steps may seem long here. Skips steps if you like – trust your instincts and grill the way you want to. But this is how I made my pizza, and the method is here for you in order to get the same result. Don’t be intimidated – it’s really just a lot of chatter, not a lot of work.
dough for 12″ pizza (your own or store-bought)*
1/4 cup pesto
5-6 slices prosciutto salami or regular salami
2-3 slices prosciutto, cut into strips
2-3 canned artichokes, thinly sliced (because I’m not messing with raw ones for pizza)
1/4 small red onion, thinly sliced
1/2 cup mozzarella, shredded
1 small tomato, thinly sliced
Prepare BBQ. You’re going to do some semi-indirect grilling here. One side will be on med-high to keep the temperature inside the grill with the lid down hot. But you’re going to want the side you put the pizza on to be on low to med-low (depending on how hot your grill gets). If it’s too hot, your dough will burn before it’s cooked through. Don’t be afraid. Pizza dough is cheap if you mess this up. But you won’t. Plus a Pizza Place is just a phone call away.
Roll out your dough to 12″ (I use a mat that someone gave me as a gift for this…because if I don’t, then my crust ends up at a massive 16″ and I wonder why it won’t fit on my pizza stone). Sprinkle corn meal on a pizza peel or rimless baking sheet. With a fork, poke holes all over the dough – this will prevent your crust from bubbling up too much when you grill the first side. Now brush olive oil all over the top side. Place the oiled side down on the pizza peel/baking sheet. Oil the top side (and maybe poke a few more holes…to be on the safe side).
Slide the pizza onto the cooler side of the BBQ, and close the lid. Grill the first side for approximately 3-5 minutes – until the pizza is puffing up and you can easily lift it up and see that there are grill marks on the bottom. If your pizza is stuck on – leave it on for a minute or two longer. **While the pizza is grilling on the first side, sprinkle your pizza peel/baking sheet with more cornmeal** With tongs or a flipper, place the uncooked side of the crust down on the pizza peel/baking sheet. Top the pizza with the toppings – your favourite, or the ones in the recipe in the order listed. Place the pizza back on the BBQ and close the lid. Grill for 6-10 minutes more until the bottom is getting slightly charred and the cheese is melted.
Let your pizza rest for a few minutes so the cheese can set (otherwise you’ll lose all your toppings to the middle of the pizza…or worse, to the cutting board). Slice the pizza as you wish: 8 slices, 6, 4, 2…
Serves ? How can I say how many this serves? I don’t know how much pizza you like or what you’re going to eat it with. How about: serves 4 people if they eat salad with it. But trust me – Kyle & I could have polished this one off all on our own.
* You can find pizza dough in the freezer section of your grocery. If using a Pre-made Pizza Shell, you will only need to grill one side. So put your toppings on, place the pizza on the cooler side of the BBQ and grill for approximately 10-15 minutes.