CANADA DAY CALLS FOR GRILLED PIZZA!

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Alright, this post is a little bit delayed. Instead of getting drunk or going to see the fireworks like everyone else in our age demographic, Haley and Gabi came over to my house for some eats. I made grilled pizza (Sauteed corn, fennel, onion and goat cheese & pesto, mozza, prosciutto and arugula), peach and red onion salad & sangria, as well as some banana ice pops for dessert. We spent the evening out on my back porch chatting and smoking shisha. Haley got a little camera tutorial from Gabi and took the grand majority of these! All in all, it was a good night and I'm super glad that we decided to chill out instead of go out.
It's starting to heat up like crazy here in Calgary. It was my first day sitting out in the sun today, and of course I burned. Surprise, surprise! I'm excited to be able to spend more days outside (with my friends hopefully) once I'm finished work! Who knows if I'll even have time between packing. Fingers crossed!

I am mildly obsessed with charts right now. Here's a few silly ones:

There are some more on my Tumblr as well!

Pizza Dough
Ingredients:
1 cup (110F) water
2 1/4 tsp yeast (1 packet)
1 tsp honey
3 cups whole wheat floue
1 TBSP olive oil
1 tsp salt

Preparation:
1. In a bowl, add water, yeast and honey. Let sit 5 minutes until foamy.
2. Add flour, olive oil and salt. Add water as needed.
3. Oil a large bowl. Place the dough in bowl and cover with plastic wrap and/or a kitchen towel. Let the dough rise in a warm area for about an hour or until doubled in size.

Prosciutto Grilled Pizza (Adapted from A Zesty Bite)
Ingredients:
Olive oil
Pesto (store bought is fine)
1/4 lb Prosciutto
1 cup arugula
Mozzarella cheese
Preparation:
1. Heat barbeque on MEDIUM.
2. Roll out the dough so that its nice and thin and drizzle some olive oil on the top. Brush so that it covers the entire pizza.
3. Cover the grill with aluminum foil and coat with olive oil.
4. Lay the dough on the grill, oil side up. 5. Let it cook until it bubbles up and is slightly brown. The bottom should have light grill marks.
6. Remove dough from grill. Change grill heat to LOW.
7. At this point you'll add your toppings. First spread on your basil pesto, leaving about a half inch for the crust. Top with sliced mozzarella.
8. Put back onto grill and cook for an additional 5-8 minutes.
9. Once the cheese has melted, remove from the grill and top with long strips of the prosciutto and arugula.


Corn and Fennel Grilled Pizza (Adapted from Honest Fare)
Ingredients:
1 can whole kernel corn
1/2 red onion
1 fennel
Reduced fat goat cheese
Preparation:
1. Dice onion and fennel.
2. Saute corn, onion and fennel over MEDIUM heat on stovetop until veggies are cooked through (this shouldn't take long - just eyeball it).
3. Heat barbeque on MEDIUM.
4. Roll out the dough so that its nice and thin and drizzle some olive oil on the top. Brush so that it covers the entire pizza.
5. Cover the grill with aluminum foil and coat with olive oil.
6. Lay the dough on the grill, oil side up. 7. Let it cook until it bubbles up and is slightly brown. The bottom should have light grill marks.
8. Remove dough from grill. Change grill heat to LOW.
7. At this point you'll add your toppings. Spread the goats cheese first, followed by your veggies.
8. Put back onto grill and cook for an additional 5-8 minutes.

1 comments:

  1. The veggie pizza and fruit-filled drink look so yummy! =)

    http://pinkchampagnefashion.blogspot.com/

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