Sticky Orange Brown Sugar Ribs

These are sticky, slightly spicy and sweet. I cook them on the rotisserie of my outdoor grill for most of the way and then finished them in the oven to create a nice sticky lacquer of goodness on the top. If you like ribs you will love these.

You will need:

• 2 racks of baby back ribs – silver skin on the back removed
• 2 cloves garlic
• 1/2 a jalapeno pepper chopped fine (you can add the whole thing if you want it hotter)
• 1/2 tsp granulated garlic
• 1/2 tsp ground ginger
• 1/2 tsp chili flakes
• 1/2 tsp course salt – like pink Hawaiian Alaea
• 1/2 cup orange juice
• 2 whole star anise
• 3/4 cup brown sugar
• 1/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 2 cloves garlic
• 1 tsp sesame oil
• 1/4 cup soy sauce
• 1 tbsp olive oil
• cracked pepper and salt 1/2 tsp of each

Step 1: I always wash and dry the ribs to make sure there are no bits of bone on them and then I remove the silver skin on the back of the ribs. This is a membrane that I simply poke a knife under  then rip the membrane off. If it is too slippery then use a paper towel to grip it. Gross I know!

Step 2: with a knife or a mini processor. Finely mince garlic, a half to a whole fresh jalapeno pepper (depending on how hot you like it) add granulated garlic, ground ginger, chili flakes and salt (I used a course Hawaiian Alaea salt but, you can use whatever you have.)

Step 3: rub the paste over the ribs. Add a sprinkle of your favourite bar-b-q spice rub and let it sit overnight or at least an hour.

Step 4: put on the rotisserie on low for 2 – 2 1/2 hours.  They will baste themselves.

Step 5: place orange juice, star anise, brown sugar, cinnamon, ginger, garlic, sesame oil, soy sauce, olive oil, salt and pepper in a small pan and cook on low heat until it is reduced and thicker and stickier. This may take 30 minutes.

Remove ribs from rotisserie and slice in one or two rib sections. Brush with glaze every 20 minutes and bake at 325 degrees F for another 1 to 1 1/2 hours until sticky and well cooked. Save a bit of glaze for serving.

serve with additional sticky glaze. You will love them and you will need a bath after!

Mushroom, Carmelized Leek and Camembert Pizza

 

 

I love pizza! Big Pete loves pizza even more. I didn’t expect him to like this pizza since he is more of a carnivore but, I was wrong. He thought this pie was  full of mushroom flavour which complimented the creamy Camembert cheese nicely and he was quite happy to eat it. I will say it does have lots of little steps and is more work  than your average pepperoni and mushroom but, it is well worth it.

 

You will need:

 

Dough

• 1 1/2 cups warm water
• 1 1/2 tsp dry yeast
• 1 tbsp honey
• 3 cups flour (00 if possible or all-purpose flour)
• 1/2 tsp salt
• olive oil to coat bowl (2 tbsp)

• 1 onion sliced into thin half moon slices
• 3-4 sprigs of fresh thyme (removed from stalks)
• 1 tbsp chopped fresh rosemary
• 2 leeks – washed and sliced thin
• 1 tbsp butter plus 1 tbsp olive oil
• 1 tsp herbes de provence
• 2 ounces of Camembert cheese – rind removed and cut into small pieces
• 1 1/2 cups sliced porcini mushrooms (brown)
• 1 tbsp butter plus 2 tbsp olive oil
• 2 cloves garlic – crushed
• salt and pepper to taste

• 1/4 cup your favourite pesto (can be store bought or make your own)
• 1/2 cup your favourite pizza sauce (can be store bought or make your own)
• grated mozzarella cheese
• few torn leaves of fresh basil

 

Step 1: in a small saute pan fry onions in olive oil, thyme and rosemary. Cook 10 minutes on medium heat until just starting to brown. Set aside in a small bowl.

 

 

 

 

Step 2: clean and slice leeks. In the same pan saute leeks with butter, olive oil and herbes de province. Set aside in a small bowl.

 

 

Step 3: in the same pan saute sliced mushrooms, butter, olive oil, garlic, salt and pepper. Cook on medium heat until most of the water has evaporated and the mushrooms start to brown.

 

 

Step 4: take out dough and let come to room temperature.  Divide dough into 2 balls (makes 2 pizzas – you can also freeze one in a plastic bag if you don’t want to cook both ) On a sheet of parchment paper with a bit of flour roll out or press out pizza. I like mine thin so I use a rolling pin. Place a layer of peso on the dough, then a thin layer of pizza sauce. I take crushed tomatoes and add some crushed garlic, salt, pepper, olive oil , Italian seasonings and fresh basil to make mine.

 

 

Step 5: add a layer of mozzarella cheese, then your leeks, mushroom, onions and slices of Camembert. Slide the parchment sheet directly on a pizza stone that has been heated for at least 30 minutes in a 475 degree F oven. I cook my pizza for approx 8 minutes or until the crust has a good bit of browned edge on it and the top of the entire pizza is browned. I like a crunchy, thin crust with a chewy interior.

 

 

Let pizza cool for a few minutes then slice and serve.

 

 

YUM.

 

 

 

 

 

 

 

 

Mini Sausage and Cheese Calzones

These were really great. A little pocket filled with some cooked apple sausage and a mixture of ricotta and mozzarella cheese. Baked and served with a bright marinara sauce. Big Pete could not stop eating them. I think leaving the ingredients inside fairly dry contains the mini calzone while baking and then you can add as much sauce as you like one you are eating it. I just pour in inside but, you could also smother the top of them .

 

 

You will need:

 

• 1 cup warm water
• 1 tsp regular yeast
• 3 cups flour (00 if you can get it)
• 1/2 tsp sea salt

Filling

• 2 fresh sausages- I have used a gorgeous apple pork sausage but Italian would be great too
• 1/2 onion- minced fine
• 2 cloves garlic – chopped fine
• 1 tsp Italian seasonings
• 1/4 – 1/2 tsp chili flakes
• 1 tsp parsley
• 3-4 fresh basil leaves
• 1/2 cup ricotta cheese
• 1 cup grated mozzarella
• salt and pepper to taste

Marinara Sauce

• 1 14oz. can of tomatoes
• 2 cloves garlic
• 1/4 tsp chili flakes
• a few basil leaves
• 1 tbsp fresh parsley
• 3 tbsp olive oil – I used a beautiful Italian Titone
• salt and pepper to taste

 

 

Step 1: just like making any other pizza start with warm water in a large bowl and add yeast and honey.  Stir and leave 5 minutes to activate the yeast. Add flour and mix in the bowl until it becomes too stiff to stir, then pour every bit on to the counter and continue kneading until your dough is no longer sticky. Add some oil to the bowl, roll the dough to coat in oil and cover with plastic wrap. I leave the dough in the fridge at least 24 hours but, it is good to use after 1-2 hours if you don’t want to wait.

 

 

Step 2:  remove casings  from 2 good quality sausages. I have used an apple pork sausage but, a great Italian sausage would be perfect here. In a small pan add sausage and cook while breaking up the meat. Set aside to cool.

 

 

Step 3: in the same pan add onions, garlic, Italian seasonings and chili flakes. Cook until softened. Set aside to cool.

 

 

Step 4: take cooled sausage and onion mix and place in a food processor. Add fresh parsley and basil and pulse until pureed.

 

 

Step 5: add meat mix to a large bowl and add ricotta, mozzarella, salt and pepper. Mix and set aside. I really like this ricotta I just found which is a combination of cow and goat’s milk.

 

 

Step 6: in a blender add a small can of diced tomatoes, garlic, chili flakes, fresh basil and parsley. Blend for 1 minute.

 

 

Step 7: Place sauce in a small saucepan and cook 5 minutes. Taste and adjust salt and pepper or more chili flakes. Turn off heat and add good olive oil. I used a beautiful Italian oil called Titone.

 

 

Step 8: I always remove my dough from the fridge at least an hour before rolling it to get it to room temperature. Then I turn out dough onto a floured surface and divide dough in half and half again until I get the sized balls I want for my calzones. I like them small because they don’t tend to break as much and they are nice and easy to hold while eating.

 

 

Step 9: roll out dough but, not too thin or your baked calzone with break open while baking. If you have any leftover dough you can always throw it in a ziploc bag (with room to expand) and make a pizza the next day or just put it in the freezer for another time, then just thaw and use when you are ready.

 

 

Step 10: Place some filling on the dough. I like to flatten it out. Fold over and pinch closed. You can seal with a fork pressed along the edge or I have just pinched every few Cm to create a decorative edge. I personally do not like a calzone to have too much of a doughy edge so I don’t have too much excess dough on mine.

 

 

Step 11: place on a parchment lined baking pan (makes for easy clean up) brush with egg wash (optional) and bake in a 400 degree oven for approx 15 minutes or until browned. Your filling is cooked so just are just baking the pizza dough.

 

 

 

 

Serve with hot marinara sauce and just try to eat only one!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lemon Chicken, Feta and Spinach Pizza

 

This pizza has all the great flavours you love in a Greek souvlaki dinner. Chicken, lemon, spinach, olives and feta finished with some spring onions and a drizzle of exceptional olive oil. All this on a delicious whole wheat crust.

Ela! you know you want to cook that!

 

You will need:

Dough

• 1 1/2 cups warm water
• 1 1/2 tsp regular dry yeast (not instant)
• 2 tbsp honey
• 1 cup whole wheat flour
• 2 cups OO flour if you can get it or all-purpose flour
• 1/2 tsp salt

* makes 2 pizzas

 

Toppings

• 1 chicken breast (you can double toppings for both pizzas the same or create something different for the second pizza)
• 1 tsp dry oregano
• salt/pepper
• 2 tbsp olive oil – I used Lucero Anthony’s Blend
• 1 tbsp lemon zest
• 1/2 lemon juiced
• 1/2 cup crumbled feta cheese
• 1/2 cup cooked spinach
• 10 olives roughly chopped
• olive oil
• mozzarella cheese (I find when I grate 1 ball it is the perfect amount for 2 pizzas)
• 1 tsp dry oregano
• 1 tbsp chopped spring onion = 1 onion

Sauce

• 3 tbsp olive oil – I used Lucero Anthony’s Blend
• 4 cloves garlic – chopped
• 1 tbsp flour
• salt/pepper
• 1 tbsp fresh chopped herbs – parsley, chives, dill
• 1 tsp lemon zested finely
• 1/3 cup water
• 1/3 cup milk or non-dairy substitute

 

Step 1: make dough. In a large bowl add water, yeast and honey. Stir to dissolve and wait 5 minutes for yeast to activate. Add flours and finally salt and mix with a wooden spoon until it is too difficult to continue in the bowl. Pour contents on counter and knead dough until smooth and it is no longer  sticky. Place in an oiled bowl (with olive oil of course!) and cover with plastic wrap. Place in fridge for 24 -48 hours if possible. This will develop a nice chew on the crust. If you are in a rush leave it on the counter for an hour or two.

 

 

Step 2: In a  hot saute pan add some olive oil and chicken breasts to cook. Sprinkle on oregano, salt and pepper and cook briefly on both sides for a few minutes. You can continue to cook on the stove or place in a 350 degree oven for 10 minutes to cook. It doesn’t need to be fully cooked since you are going to bake it on the pizza but you don’t want it raw.

 

 

Step 3: remove the chicken from the pan and slice thin. Add chicken to a bowl and add lemon zest and lemon juice, salt and pepper. Set aside.

 

 

Step 4: in same pan make sauce. Add garlic and olive oil. Cook 1 minute.

 

 

Step 5:  add flour and whisk to combine.  It will get thick. Add water and whisk to smooth out. Add milk and stir to incorporate well. Let cook for a couple of minutes. If it is too thick you can think out with a bit more water or milk. Finally add herbs, salt and pepper. Remove from heat and set aside.

 

 

Step 6: in a pot or pan quickly cook spinach to wilt. This will take 2 minutes and you don’t need any additional water. Just stir it once it gets going and the water from the spinach will be enough moisture. Set aside. You will also want to squeeze it to remove some of the water once it is cool enough to handle.

 

 

Step 7: assemble. Divide dough into two balls and roll out with a bit of flour on a sheet of parchment paper. Add some olive oil to the edges of the crust and smooth on your garlic sauce. Don’t forget to pour yourself a glass of wine while you work!

 

 

Step 8: add your cheese, then the chicken, some spinach, sprinkle olives, sprinkle feta cheese and finally sprinkle on some dry oregano

 

Step 9: bake in a 475 oven with the parchment paper directly on the pizza stone (a $10 investment that will make a huge difference to the quality of your pizza!)  I bake it until it is browned and the crust is crunchy. Approximately 8 minutes.

 

 

Sprinkle with your spring onions and a drizzle of olive oil and enjoy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Carmelized Fennel and Onion Pizza

 

I am always willing to try something new on a pizza. This one has a base of Boursin which is a French type of cream cheese and carmelized fennel and onions. It is finished with some fennel fronds and a good drizzle of gorgeous exceptional extra virgin olive oil. I once again turned to my favorite Mandranova Nocellara and was not disappointed.

 

You will need:

Dough

• 1 1/2 cups warm water
• 1 1/2 tsp dry yeast
• 1 tbsp honey
• 3 cups “00″ flour (if possible) if not use all-purpose flour
• 1 tsp salt
• olive oil to coat bowl while dough rises

 

• 1 fennel bulb – sliced thin
• 2 tbsp extra virgin olive oil – Mandranova Nocellara
• salt/pepper
• 1 tbsp honey
• 1 tbsp balsamic vinegar

 

• 1 onion – sliced thin
• 2 tbsp olive oil – Mandranova Nocellara
• 1 tbsp balsamic vinegar
• salt/pepper

 

• 1/3 pkg Boursin cheese per pizza
• mozzarella cheese – grated
• Maldon – flaked sea salt
•  a few tbsp fennel fronds
• Mandranova  Nocellara extra virgin olive oil

 

Step 1: prepare dough. In a large bowl add water, yeast and honey. Stir and wait 5 minutes to activate yeast. Add flour and salt and mix in bowl until it becomes too stiff, then turn out all ingredients on to counter and knead 5 minutes until a nice smooth dough is formed. Add olive oil to the bowl and coat oil around dough and bowl. Cover and leave in fridge for 24 – 48 hours if possible or 2 hours on a counter. The longer rise gives the dough a nice chew and texture like good pizzaria pizza does.

 

 

Step 2: remove bottom of fennel and core. Slice fine.

 

Step 3: clean onion and slice finely.

 

 

Step 4: in a saute pan with some olive oil, salt and pepper and balsamic vinegar cook onions until carmelized. I start on high heat for 5 minutes, then turn to low for 5 minutes and then turn up again. You don’t want to cook them too hot or they will burn.

 

Step 5:  cook the fennel the same way by adding the olive oil, salt, pepper, honey and balsamic vinegar.

 

 

Place both on a plate to cool.

 

 

Step 6: divide your dough into 2 balls. On a sheet of parchment paper add a sprinkle of flour and roll out one of your pizzas until thin. Spread Boursin cheese on dough. (you can add a bit of milk or water to make it easier but, I just squish it on with my hands.

 

 

 

Step 7: add a layer of shredded mozzarella cheese, then your fennel and onions.

 

 

Bake for 7-10 minutes on a pizza stone that has been heating in a 475 degree F oven for at least 20 minutes.

 

Finish with a nice drizzle of Mandranova Nocellara extra virgin olive oil, a sprinkle of sea salt and a few fennel fronds. You might just be pleasantly surprised by this lovely combinations of vegetables.

 

 

 

 

 

 

 

 

 

 

Pizza Al Olio

Topped without mozzarella cheese just Parmesano Reggiano

Topped with some fresh mozzarella

Added some artichoke olive spread to this one!

Is it a pizza, is it a focaccia, is it the best garlic bread?!! who cares… It is seriously good eats!!

This was right up there with my very favorite pizzas EVER!!! It is simple and bursting with awesome flavor. My favorite pasta dish is Spaghetti Aglio e Olio (which just means garlic and oil in Italian) so I thought why not try to make the same ingredients into a pizza and I am telling you this is a winner! Garlic, fantastic olive oil, chili flakes, fresh Parmesano Reggiano and a glass of vino!!

If you want to get crazy add some artichoke olive spread!! we could not stop eating it!

You will need:

Dough

• 1 1/2 cups warm water
• 1 1/2 tsp dry yeast
• 1 tbsp honey
• 3 cups “00” flour (if possible) if not use all-purpose flour
• 1 tsp salt
• olive oil to coat bowl while dough rises

Topping

• lots of the best quality robust extra virgin olive oil you have- I used Foxy-Wild Groves (California)
• 4 cloves garlic – sliced thin
• 1/2 tsp chili flakes (or more if you like)
• flaked sea salt – like Maldon – use a sprinkling over crust
• 1/2 tsp dry oregano
• fresh grated/shaved Parmesano Reggiano
• fresh mozzarella pieces
• fresh basil leaves

Optional buy this and take it up to another level:  Artichoke Olive Spread – WildGroves

Note: if you want awesome pizza made at home invest in a pizza stone – it will change your life! Heat pizza stone for at least 30 minutes at 500 degrees F before baking pizzas.

Step 1: You can do this all in a stand mixer which is the fastest method or slow it down  and place water, yeast and honey in a bowl. Stir and allow yeast to bloom 5 minutes.

If using a stand mixer add water, then honey, yeast and flour and mix and then add the salt last.

Step 2: add flour and salt and stir with a wooden spoon in the bowl until it becomes too stiff. Pour everything out on to the counter and gather flour and knead dough until it is no longer sticky to the touch. Knead dough for a few minutes. Drizzle olive oil in the bowl and coat dough and bowl. Cover with plastic wrap and place in fridge for 24-48 hours for best results. 

But, if you do not want to wait that long leave on counter at least 1-2 hours to double in size.  I promise even the quick method makes a great chewy pizza.

Makes 2-3 pizzas.

Step 3: divide the dough into 2 or 3  pieces and press or roll out a thin pizza on a piece of parchment paper. I use a pizza stone to bake my pizza. I like the parchment to keep the stone clean and for easy removal. Pour a decent amount of a great olive oil on your dough. This is an ingredient not just a fat so use the best you have.  I also added more once I removed it from the oven for that fresh olive oil taste)  I spread it over the entire dough with my hands or you can use a brush.

Step 4: add sliced garlic, chili flakes, dry oregano, flakes of sea salt (this is very important do not omit this!) and a generous shaving of Parmesano Reggiano. I add more Parmesan after the pizza comes out of the oven so do not put too much on at this stage.

Step 5: Bake for 5 – 8 minutes or until it is browned and bubbly and has a nice crunchy bottom. Top with another shaving of Parmesan and another drizzle or fantastic olive oil.

I also added more olive oil and some chopped fresh basil leaves after the pizza was out of the oven.

This pizza is better than any garlic bread you have ever eaten!

 

 

 

 

 

 

 

 

 

 

 

 

Breakfast Pizza

Pizza for breakfast? why not!

This is made with an instant pizza yeast and some simple things found in your fridge right now! I made this one morning thinking of using up some ham and asparagus. Crack a few eggs and there you go breakfast made in about 30 minutes. The time it takes to heat up the oven and you could make a breakfast to feed a crowd. Use the things you like to make this your breakfast pie. Big Pete was in heaven as he would eat a pizza anytime of the day.

You will need:

for one 12 inch pizza

• 2/3 cup warm water
• 2 tsp pizza or instant yeast
• 2 tbsp olive oil
• 1/4 tsp salt
• 1 cup flour plus 1/3 cup for rolling out
• 1 tomato – seeds removed and grated
• 1 tbsp tomato paste
• salt/pepper
• 1 cup mozzarella (more if you like)
• 4 spears asparagus
• 1 cup ham- chopped fine in a food processor
• 3 sundried tomatoes- sliced fine into strips
• 2 eggs beaten
• hot sauce -optional

Step 1: turn on oven to 425 degrees F. In a bowl add warm water, olive oil and yeast. Stir and leave 1 minute. I typically don’t use instant yeast for pizza dough because I like the chewy texture you get in a crust that takes 24-48 hours to create however, this is perfect for a quick breakfast pizza. If you have instant yeast you can use that as well.

Step 2:  add 1 cup of flour and salt. Add 1/3 cup additional flour to counter and turn out your dough to knead until the flour has been absorbed and you have a nice soft dough. Knead 2-3 minutes. You do not need to let this dough rise however, if you prepare the complete pizza and let it rest for 5-10 minutes before baking it will puff slightly.

Step 3: to make an instant sauce. I take 1 tomato and cut in half. I remove most of the wet seeds and then on a grater grate the pulp of the tomato until you have just the skin left. (discard the skin) Add a bit of tomato paste to thicken and season with salt and pepper. Done!

Step 4: top with the things you love. I have used the ham, cheese, asparagus, sun-dried tomatoes and then I have whisked 2 eggs and drizzled over the top. If you have a pizza stone then create your pizza on a piece of parchment paper and slide directly onto stone for a nice crispy pizza. If you don’t then, create the pizza on a pan greased with olive oil so it doesn’t stick. If you like a thicker crust then make it and if you like more eggs just create an edge so that the fillings do not run out. You can also add some hot sauce to the pizza before or after baking.

Bake about 10-12 minutes and then enjoy hot!

Balsamic Chicken & Carmelized Onion Pizza

This pizza has a whole wheat crust, chicken cooked in balsamic vinegar and layered with carmelized onions and roasted garlic and drizzled with great quality balsamic to finish.

You will need:

• 1 1/2 tsp regular dry yeast (not instant)
• 1 1/2 cups warm water
• 2 tbsp honey
• 1 cup whole wheat flour
• 2 cup all purpose flour
• 1 tsp salt
• time- you need to leave the dough in the fridge 24 hours before baking.It’s worth it. If you can’t wait you will still have a good pie crust it’s just better if you allow it the extra time to develop.

• 1 chicken breast
• 2 tbsp balsamic vinegar to marinate and 2 tbsp to toss over chicken once cooked
• 1 clove garlic – chopped fine
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• 1 tbsp olive oil
• salt and pepper
• 1 head of garlic- roasted
• 1 large onion- chopped and cooked slowly in butter until carmelized
• 3-4 tbsp Boursin- french garlic/herb cream cheese
• best quality balsamic vinegar or balsamic glaze to finish (this is a thick reduced balsamic vinegar that you can buy or make

A pizza stone is the best investment you can make for exceptional pizza at home. They cost $10 and all you need to know is to heat them up for at least 30 minutes before using!

Step 1: make dough. In a large bowl add warm water, yeast and honey. Stir and wait 5 minutes to make sure that your yeast is activating (the yeast will float to the top and bubble) Then add flours and salt mixing in the bowl with a wooden spoon until it gets too stiff. Then remove all the contents of the bowl onto the counter. Knead the dough to incorporate all the flour and even adding more flour if the dough is still sticky and requires more. I like to knead the dough for approximately 5 minutes to make sure the dough is no longer sticky and it turns into a smooth dough. Place the dough in a greased bowl (I use olive oil) and cover with plastic wrap. Leave the dough in the fridge up to 24 hours to get best results.

Step 2: slice onion and fry in some olive oil and a sprinkle of salt. Fry on medium/low heat for 20-30 minutes until it slowly carmelizes and gets sticky. Set aside.

Step 3: take a head of garlic and slice in half, sprinkle with some olive oil and roast in oven wrapped in foil for 30 minutes at 350 until soft. Once cooled removed heads from paper and squish with a fork.

Step 4: place the chicken breast in a container and add 2 tbsp balsamic vinegar. Leave to marinate for 30 minutes.

Step 5: grill or pan fry or even roast the chicken breast in the oven. You are looking to cook the chicken before topping the pizza.

Step 6: once cooked, chop chicken and add additional balsamic vinegar, garlic, honey, Dijon mustard, lemon juice, olive oil and salt and pepper. Set aside.

You can do everything up to this point the day before making your pizza.

Remove dough from fridge and divide into 3 balls. Let come to room temperature.

Step 7:  Roll out pizza with a bit of flour on to parchment paper. I like my crust very thin. Add a layer of Boursin cheese,  then a layer of roasted garlic or you can blend them together and add a bit of milk to make the mixture more spreadable. Use this as your base sauce.

Step 8: add layer of  mozzarella cheese, chicken and then the carmelized onions. Bake at 475 degrees F for 8-10 minutes. You want the oven hot.The pizza and the parchment paper go directly on to the stone for a beautiful crust. If you don’t have a pizza peel (a paddle) then place it on a flipped over cookie sheet and slide it on to the stone.When done you can pull it off the stone by grabbing the parchment and sliding the pizza onto the cookie sheet. Watch it for the last few minutes to prevent burning but, you want a nice crunchy crust. The parchment makes it easy to bake directly on the stone and doesn’t make a mess in the oven or the stone. Nice easy clean up!

Step 9: finish with a drizzle of high quality aged  balsamic which is thick and sweet or you can buy a balsamic glaze.

Enjoy hot with a cold glass of beer!

Salami Green Olive Mushroom Pizza

My husband loves pizza as much as I love a good burger. We are forever having the debate over which is the best. This is a sweet salami made with figs, mushrooms, salty green olives and melted cheese.

You will need:

• 1 1/2 cups warm water
• 1 1/2 tsp dry yeast
• 2 tbsp honey
• 3 cups flour 
• 1 tsp salt
• olive oil
• time: 24 hours if possible!

• dry salami
• sliced mushrooms
• grated mozzarella cheese
• sliced green olives

• 1 1/2 cups tomato puree/crushed 
• 1 tsp chili flakes
• 1 tsp dried oregano
• 1 tbsp chopped parsley
• 1 tsp crushed garlic
• 1 tsp Italian seasonings
• 1 tbsp tomato paste

Heat pizza stone on middle shelf of oven for 1 hour before making pizza at 475 degrees F.

Step 1: add warm water, honey and yeast to a large bowl. Stir and leave 10 minutes to activate yeast.

Step 2: add flour and salt then knead until you can no longer add flour and the dough is no longer sticky. Add dough to a greased bowl (with olive oil) and leave covered with plastic wrap in fridge for 24 hours if possible but, you can use it after a few hours.  I use a (00) fine pizza flour that I buy in Italian speciality stores but you can use all purpose flour.

Step 3: once the dough has risen you can roll out two pizzas on floured parchment paper. I roll mine very thin.

Step 4: slice your salami, mushrooms and olives. Grate your cheese.

Step 5: in a small bowl add all the ingredients for the sauce (you do not need to cook this sauce)

Step 6: add a thin layer of sauce, a layer of cheese and your toppings.

Step 7: bake for 5-10 minutes until browned around edges and top is golden and bubbling. I like the crust crunchy with a nice chew that leaving the dough for 24 hours gives. Wait 5 minutes before slicing.

Enjoy!!

Chorizo Mushroom Artichoke Pizza

Honestly, pizza combinations are endless. This pizza has a simple olive oil and garlic base, with a spicy chorizo, buttery artichoke and mushroom topping.

You will need:

• 1 1/2 cups warm water
• 1 1/2 tsp dry yeast
• 2 tbsp honey
• 3 cups all purpose or pizza flour
• 1 tsp salt
• good chorizo sausage (dried) and spicy.
• canned or jar of artichokes
• mozzarella
• olive oil
• 2 garlic cloves crushed
• sprinkling of Italian seasoning

*optional crumbled blue cheese 

HEAT oven to 475 degrees F for at least 30-60 minutes before baking. I also always use a pizza stone which needs this long to heat up.(if you make pizza it’s the best $10 investment you will make!)

Step 1: in a large bowl add warm water, yeast and honey. Stir and wait 5 minutes to make sure yeast is active. Add flour and finally salt. I buy (00) flour from my favourite Italian speciality store. This is a very fine flour that makes wonderful pizza but, you can use all purpose flour. I knead dough until it stops absorbing flour and is no longer sticky. Place in oiled bowl and cover with plastic. I leave dough in fridge for 24 hours before using but, you can use it after a few hours no problem. The dough have a very nice chewy texture the longer you leave it.

Step 2: cut dough in two. Roll each pizza out on a large sheet of parchment paper with flour to avoid sticking. I add some olive oil, crushed garlic and Italian seasoning to crust instead of tomato sauce. i roll my dough thin because I like it crusty.

Step 3: chop your sausage, artichokes and mushrooms. I have bought prepared artichokes that are seasoned from a Italian speciality store. You can use the ones in a can or jar no problem.

Step 4: add cheese and all toppings and bake for approx 10 minutes until it is browned and the crust is crusty.

Wait 5 minutes and then dig in! The chorizo has lots of flavour and it complements the artichokes and mushrooms beautifully. Do not use a mild chorizo or the pizza will be plain and bland.