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It’s all about the food!

Hi and welcome to my blog. Here is where I hope to share my ideas and love for food – after all, it is all about the food! This page is meant to give you a flavour for the type of recipes you can expect to see and read. So please stay awhile and explore the recipes that I enjoy making and sharing with family and friends. Hope you will come back from time to time to see what is new in my kitchen.

Friday Nights

Friday nights are a great night in our house because it is the official kickoff to the weekend. It also means that it is a time to experiment in the kitchen creating wonderful food experiences.

Tonight’s menu is all about easy appies and wonderful beverage parings with my girlfriend Wendy. Paul is playing hockey tonight with her husband (who also happens to be named Paul) and Miss Em is busy with her friends. So this is a great opportunity for Wendy and I to relax, enjoy some yummy food and sip on a beverage or two until the boys are home from their game. Given that I have a full-time job, all the more reason that the food I serve on Friday nights has to be easy to put together, delicious and doesn’t make me a slave to the kitchen. Don’t get me wrong, I don’t mind going all out when I’m entertaining but that is not what these Friday night get together’s with Wendy are about. So, here we go!

First up pasta chips!
These are a great snack and such a crowd pleaser. I first came across this recipe a few years ago, in the Food Network magazine for Super Bowl Sunday. So simple and a great alternative to potato chips. For me, this snack always pairs nicely with beer. I am partial to wheat beer or pale lagers but whatever your preference is, I am sure it will pair nicely.

 

Pasta chips

Here is what you will need:

  • a package of bow tie pasta
  • chili powder
  • salt

How to make the pasta chips:

  • Cook 1 cup of bow tie pasta in boiling water for half the cooking time listed on the package; drain and then pan fry the pasta in 2 tablespoons of vegetable oil in a large skillet over media high heat, turning until golden brown and crisp. Drain on a paper towels. Sprinkle with salt, chili powder and serve.

 

 

Veggie rolls
A bit more on the healthy side. I am sure everyone has made a version of these little guys at one time or another.

veggie rolls

Here is what you will need:

  • Variety of sweet bell peppers (red, yellow orange – whatever colours you like)
  • Carrots (cut julienne style)
  • Cucumber (cut julienne style)
  • Hummus
  • Tortilla wraps.

How to make the veggie rolls:

  • First make the hummus: In a food processor add chick peas, salt pepper, cumin and olive oil and puree until smooth. Spread hummus on a tortilla and add sliced veggies. Wrap up the tortilla and cut into pinwheels. Slice and serve.

 

 

Bruschetta pizzette
I love making pizzettes. They are so taste and you can do so many different varieties, the combinations are endless (strawberries and basil drizzled in balsamic glaze, caramelized onions and brie – you name it). I love pairing this version of bruschetta with a melbec like Kaiken. Very smooth, light and easy drinking.

brischetta pizzette

Here is what you will need:

  • Naan breads
  • Mini bocconcini cut,
  • Olive oil,
  • Tomatoes cored and chopped
  • Garlic minced
  • Fresh basil chopped
  • Salt and pepper to taste
  • Balsamic glaze.

How to make the bruschetta pizzette:

  • Preheat the oven to 425. In a bowl combine bocconcini, olive oil, tomatoes, garlic, basil, salt and pepper. Place Naan bread on a pizza pan or baking sheet. Spread bruschetta mixture over the Naan bread. Bake in the oven for 10 minutes. Take out of the oven and drizzle with balsamic glaze. Cut into quarters and serve.

 

 

Last but not least Mexican cups

I love these little cups, they are everything I like about Mexician dip recipes in an individual serving. I think the first time I came across a recipe like this was on Tasty. Everyone loves this and it pairs well with beer, wine, margaritas, even mojitos.

mexician bites

Here is what you will need:

  • Tortilla wraps
  • Refried beans
  • Grated cheddar cheese
  • Guacamole
  • Salsa
  • Sour cream
  • Chopped green onions (optional).

How to make Mexican cups:

  • Preheat the oven to 350. Layer a package of large tortillas on top of each other. Cut the outer edges so that the tortillas are large squares. Then cut the tortillas in half lengthwise and crosswise so that you have 4 piles of smaller square. Spray a muffin tin with cooking spray. Place a small tortilla square in each of the muffin cups. Place a layer of refried beans and sprinkling with cheddar cheese. Place another small tortilla square on top and bake for 15 minutes or until the tortilla starts to turn golden brown. Let cool until you can handle them with your fingers and take them out of the muffin cups. Add a layer of guacamole, salsa and a dollop sour cream. Garnish with chopped onions if using. Enjoy!

 

Hope these recipes inspire you to be creative in the kitchen – enjoy!

Tic-Tac-Toe

Tic-Tac-Toe is a classic kids game that has been around for thousands of years, originating in ancient Egypt. This classic game is often referred to as an educational game for young kids because it teaches them and understanding of predictability, problem solving, hand-eye coordination, turn taking, and strategizing.  Although once they play it enough times and have a true understanding of the strategy, they soon realize that it is a game where no one wins.
I use to love playing this game with my daughter Emma when she was younger. Seeing the excitement on her face when she thought “this time, I’m going to win”  but sadly didn’t lol. She got bored of it really quickly and then we moved on to checkers after that.   But one afternoon I was trying to figure out a craft to do with a piece of wood from an old tree truck that we had cut down. I thought it might be cute to make a Tic-Tac-Toe board and to see if Emma wanted to help, so we had a nice little reminder of one of the first games we use to play together.  Plus, it was a great way to make something out of an old tree from our property.

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Well, as it turns out, Emma wasn’t that excited to make a Tic-Tac-Toe board with me so I decided to do it myself.

Here is how to make the Tic-Tac-Toe board:

  • Paul cut a piece of the tree trunk about 4 inches thick. I took an electric sander with 150 grit paper and sanded the top of what would be the grid surface, until it was smooth. I then took painters masking tape and taped off where I wanted the grid positioned and painted the grid lines with black acrylic paint.
  • Once the back paint was dry, I removed the masking tape and then varnished the surface and sides of the tree trunk with a water based clear varnish.
  • Once the varnish dried, I decided to show Emma in hopes that it would inspire her to want to help create the game pieces. Well, it worked. Momma got her wish and Emma was finally excited to help. We wanted to do something fun with the game pieces, so Emma and I looked up ideas on Pinterest. Instead of just the traditional X’s and O’s, we decided on ladybugs and bumble bees.
  • we went to the dollar store and purchased, a bag of smooth river rocks, yellow, red and white paint. We then turned 5 rocks into ladybugs and 5 rocks into bumble bees. I can’t tell you how much fun we had doing it and talking about how we use to play the game together.

    We placed the game board on a small side table in our outdoor sitting lounge. Every now and then we find ourselves wanting to play a game or telling someone who sees the board the story behind it. It’s moment like these that mean the most to me, I hope Emma will look back at these crafts we do together and smile and perhaps want to do them with her kids.

I hope this inspires you to be creative in your home- enjoy!

Simply Refreshing: Watermelon Basil Salad

One of my most favorite salads that I love to make on a hot summer day is this watermelon basil salad. The ingredients of watermelon, basil, fresh figs, feta, pine nuts and balsamic vinegar, make it the perfect combination of sweet and tart. Bright, colourful, easy, refreshing and super light, what more could you ask for. Every time I make this salad, it take me back to my trip to Spain, where I first had this delicious combination and I have been making it ever since. If I can’t find fresh figs, I will just omit them from the recipe and it still taste wonderful. Try it and you will see why this has become one of my favorite go to salads in the summer.

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Here is what you will need:

  • 1/2 watermelon cut into chunks
  • 6 purple figs cut into quarters (optional)
  • 1 cup of cubed or crumbled feta
  • 1/4 cup nine nuts
  • Balsamic vinegar
  • Fresh basil leaves
  • Fresh cracked pepper

Here is how to make the salad:

  • Cut the watermelon into cubes and add it to a large bowl.
  • Cut the figs (if using) into quarters and add to the large bowl.
  • Cut the feta and add it and the pine nuts to the large bowl.
  • Add the basil leaves to the large bowl.
  • Drizzle with balsamic vinegar and fresh cracked pepper, toss the salad and serve.

I hope this recipe inspires you in your kitchen – enjoy!

Butter Tarts

Known as one of the ultimate True North desserts, nothing says Canadian like the flaky pastry filled with a sticky-sweet centre of a butter tart. Butter tarts are really a cross between a pecan pie and sugar pie in a small tart form. I enjoy making these ewwy gooey treats of goodness during the holidays when everyone expects to eat more calories then normal.  IMG_E2788
Recipes for the butter tart vary depending on where you are in Canada and the recipe that has been passed down from generation to generation. Given this, the appearance, firmness of the pastry and consistency of the filling can also vary. Often raisins, currents, pecans or walnuts are added to the filling for crunch or texture but now home and professional chiefs are getting creative by adding chocolate, coconut or even bacon to the filling.

Whatever your preference for the filling is, I promise you that these little ewwy gooey treats of goodness are worth every calorie.

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Here is what you will need:

For the tart:

  • 1 1/2 cups of all purpose flour
  • 1 tbsp of sugar
  • 1/45 tsp salt
  • 1/2 cup of cold unsalted butter cut into 1/4 inch cubes
  • 3 tbsp of ice cold water

For the filling:

  • 1/2 cup lightly packed brown sugar
  • 1/2 cup corn syrup or maple syrup (whatever your flavour preference is)
  • 1/4 cup butter melted
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • ½ cup raisins, pecans or walnuts (whatever your preference, I used walnuts)

Here is how to make it:

  • Pre heat the oven to 425°.
  • Lightly grease 12 regular sized muffin cups.
  • To make the dough in a standing mixer or food processor, stir together flour, sugar and salt.
  • Add the butter and toss to coat with the flour.
  • Mix on low until the texture resembles course cornmeal.
  • Add the ice water and mix until the ingredients pull together to form the dough.
  • Transfer the dough to a work surface, pat into a ball and flatten into a disk. (although most dough recipes call for chilling the dough, the great thing about this recipe is you can roll out the dough first before chilling).
  • Lightly flour the work surface and roll out the dough and cut into 4 inch rounds.
  • Fit into muffin cups and set aside.
  • For the filling, combine all the ingredients except for the walnuts.
  • Sprinkle the walnuts in a single layer in the bottom of the tart lined muffin cups.
  • Fill 2/3 full with syrup mixture.
  • Bake on bottom shelf of oven at 425 for 12 to 15 minutes.
  • Cool completely on a wire rack and remove tarts from from pans.

I hope this recipe inspires you to be creative in your kitchen – enjoy!

Baked Mozzarella Ball

Paul and I love ordering baked mozzarella when we go out to our favorite local Italian restaurant Scaddabush. Without fail, it is always the first thing we ask them to bring to the table even before we have has a chance to order our drinks. We like it so much I decided to make it at home for us and our friends to enjoy. It is so easy and full of flavour, you will impress anyone you make it for.

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Here is what you will need:

  • 1 oven proof skillet (I used a 3 inch cast iron skillet)
  • 1 mozzarella ball
  • Olive Oil
  • Hot peppers
  • Sun dried tomatoes diced
  • Cherry or grape tomatoes
  • Pepper
  • Panchetta diced
  • Hot sauce (optional)

Here is how to make it:

  • Heat the over to 350°
  • In a mini skillet drizzle a little bit of olive oil
  • Place the mozzarella ball in the pan
  • Add, hot peppers, sun dried tomatoes, cherry or grape tomatoes and the pancetta if using to the skillet
  • Drizzle with hot sauce and pepper

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  • Bake in the oven for 15 – 20 minutes
  • Sever with Garlic toast

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I hope this recipe inspires you to be creative in your kitchen – enjoy!

Summertime Sangria

When entertaining, I like to serve one main cocktail and then have some basic alcoholic and nonalcoholic beverages on hand for those who don’t wish to partake in the beverage I have chosen to serve.  A few weeks ago I had some of Paul’s family here for food and cocktails and given that it was the start of the warm weather in Toronto, I decided to make a huge pitcher of sangria.

Sangria is one of those beverages that is perfect for summertime entertaining. On a hot summer day, there’s nothing more refreshing than an ice-cold glass of sangria filled to the brim.

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Little is known about the origins of this flavourful Spanish drink but it has become a popular summertime beverage. It is generally believed that the word Sangria is taken from the Spanish word sangre meaning blood, in reference to the red color of this wonderful beverage.

You will find many versions of how to make sangria on the internet but the one I like the best is the one that I had when I was in Spain last year.

Here is what you will need:

  • One bottle of red wine (preferable Spanish)
  • 1/4 cup of brandy
  • 1/4 cup of Triple Sec or Quantro
  • 2 cups of orange juice (non pulp)
  • 2 cups of cranberry juice (like Tropicana)
  • Fresh cut fruit such as strawberries, blackberries, orange slices

Here is how to make it:

  • Add the sliced fruit to the bottom of a pitcher
  • Add the wine, brandy, Triple Sec, orange and cranberry juice to a pitcher
  • Let merry for a minimum of 30 minutes before serving

I hope this recipe inspires you to be creative in your kitchen – enjoy!

BBQ Pizza Sauce

There is nothing like the summertime and cooking outdoors. As soon as the warm weather hits, Paul and I are outside cooking up a storm with the smoker and BBQ. Using the BBQ like a stove or oven is great especially during the warm weeks of summer when it is so hot, the last thing you want to do is heat up your kitchen cooking.

One of my favorite things to do on the BBQ is roasting tomatoes to make pizza sauce. The hint of smoke flavour you naturally get from roasting the ingredients on the BBQ is out of this world and creates such a unique taste to your pizzas or pizzettes.

BBQ Pizza Saoce

brischetta pizzette

 

Here is what you will need:

  • Vine Tomatoes
  • Whole garlic cloves
  • Fresh Basil leaves
  • Whole onion cut into wedges
  • Fresh Oregano
  • Fresh Thyme
  • Salt and pepper
  • Olive Oil

 

Here is how to make it:

  • Heat your BBQ to 425 (one burner on and one burner off. (If you have 4 burners, put the two outer burners on and the center ones off) this will create an oven like effect when cooking.
  • On a baking sheet fitted with parchment paper add your tomatoes, garlic, basil, onion, thyme, oregano.
  • Drizzle with olive oil, salt and pepper and toss.

 

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  • Once your BBQ is at the right temperature, place the baking sheet on the off burners and close the BBQ lid. Cook for 25 minutes until the ingredients get soft and easily mashed with a fork.
  • Take the ingredients off the BBQ and let cool slightly.
  • Place the ingredients in a bowl and mash with a fork for a more rustic sauce or place in a food processor and blend until desired consistency.

I hope this recipe inspires you to be creative in your kitchen – enjoy!

Biscuits with Sausage Gravy

Biscuits to me are one of the yummiest comfort foods you can eat. They taste so good warm out of the oven, smeared with butter, dipped in gravy or used as a breakfast sandwich. Whatever your preference, there is no mistaking that a good biscuit is both comforting and indulging.  For me, I love on a cold rainy day to make biscuits and sausage gravy. Nothing says warmth to me like fresh, light, fluffy mile high biscuits  smothered in a beautiful sausage gravy.
Traditionally I have made my biscuits with baking powder and baking soda but, I was watching Trisha Yearwood’s cooking show and she went to a biscuit cafe that made Angel biscuits with yeast. I had never seen biscuits made like this before, I worried that they would be dense like hockey pucks but they looked so good, I thought it was worth a try. WOW, they were delicious! Still very light and fluffy. I don’t know why I was worried about the yeast making them like hockey pucks, they definitely lived up to their name “Angel” biscuits.
So today’s post I am going to share with you a recipe for biscuits and sausage gravy that was inspired by Trisha Yearwood’s Angel biscuits.

The Biscuits

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Here is what you will need:

For the biscuits:

  • 5 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 5 tablespoons sugar
  • 1/4 cup warm (90 to 110 degrees F) water
  • 1/2 ounce (2 packages) active dry yeast
  • 1 cup (2 sticks) salted butter, cold, cut into small squares, plus 4 tablespoons, melted
  • 2 cups buttermilk

 

For the sausage gravy:

  • 1 pound of ground sausage (any flavour you prefer)
  • 3 tablespoons of butter
  • 1/4 cup of AP flour
  • 3 cups of milk (I used 2%)
  • Salt and pepper to taste

Here is how to make it:

For the biscuits:

  • Preheat the oven to 425.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.
  • In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.
  • Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough.
    Note: Trisha’s recipe covers the dough and lets it rest in a warm place for 1 hour at this point but I didn’t. I transferred the dough directly to a work surface without letting it rest.
  •  Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again.
  • Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference.
  • Place the biscuits on a baking sheet fitted with parchment; cover with plastic wrap and let rest for 30 minutes.IMG_E2547
  • Remove the plastic wrap and brush the tops with melted butter.
  • Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately or let rest until sausage gravy is ready.

For Trisha Yearwood’s full recipe vist: https://www.foodnetwork.com/recipes/trisha-yearwood/trisha-yearwoods-angel-biscuits-3236443

 

For the Sausage Gravy:

  • Place sausage in a large, deep skillet. Cook over medium heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan.
  • Stir in the butter until melted.
  • Add flour and stir until smooth.
  • Reduce heat to med-low, and cook until light brown. Gradually whisk in milk, and cook until thickened.
  • Stir in the cooked sausage.
  • Season with salt and pepper.
  • Reduce heat, and simmer for 10 minutes, stirring occasionally.
  • If gravy becomes too thick, stir in a little more milk.
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  • Cut biscuits in half crosswise, place on a serving dish. Pour gravy on top and serve.

I hope this recipe inspires you to be creative in your kitchen – enjoy!

 

Baked Doughnuts – Just as good as fried

Whether you grew up with the “doughnuts” or the more modern “donuts,  it’s hard to resist these fresh baked treats. A classic snack that is prepared in various ways with various toppings or fillings to chose from – glazed, jelly or cream filled, dusted with powdered sugar or sprinkles, doughnuts are a delicious treat many people like to indulge in.
My Emma loves doughnuts, when she was really young and we would go grocery shopping, her favorite and last stop was at the doughnut counter.  I don’t think we ever went grocery shopping without stopping for one. Her order was always the same, vanilla dipped with coloured sprinkles. Today, she is more willing to venture out to include cinnamon sugar and powdered to her list of favourites.

With National Doughnut day around the corner (June 1), I thought I would make doughnuts as a treat for Emma. Now, there are two types of doughnut batters you can make –  yeast or cake. Yeast doughnuts are more the traditional doughnut that uses yeast and tends to be soft, fluffy but relies on the doughnut toppings or fillings for its sweetness. Cake doughnuts are made with what would resemble more of a cake batter, it tends to be more crumbly and a bit sweeter just like cake. I prefer yeast doughnuts, the struggle I always have is with the frying part of making doughnuts. I know there are people who believe if you are going to indulge than indulge big. I understand the mindset but I still feel that if there is a bit of a healthier way to enjoy something, then you should try. Doesn’t make you feel so guilty when indulging and when was the last time you ate just one doughnut.
Most doughnut recipes I have come across that bake the doughnuts vs fry, tend to be the cake batter ones. The recipe I am going to share with you, is a yeast dough that is baked. It was really hard to tell that they were baked and just like regular doughnuts that are amazing the day you bake them but can be heated in the microwave the next day to get that soft chewy texture back.

Cinnamon Sugar Doughnuts

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Here is what you will need:

For the dough:

  • 3 1/4 cups all-purpose flour
  • 2 teaspoons salt
  • 1/4 cup  sugar
  • 2 1/4 teaspoons active dried yeast
  • 2 tablespoons unsalted butter
  • 1 cup milk (I used 2%)
  • 1/3 cup water
  • 1 Tbsp vanilla extract

For the cinnamon sugar

  • Melt 4 Tblsp  butter in a bowl
  • 1 cup of sugar
  • 4 tablespoons of cinnamon

How to make the cinnamon sugar doughnuts:

For the dough

  • Mix the flour, yeast, sugar and salt together in a standing mixer fitted with dough hook.
  • In a saucepan, melt butter. Add milk, water and vanilla extract until just warm.
  •  With the standing mixer on speed 2, add the milk mixture and mix until everything is combined and the dough is smooth (about 5 minutes).
  •  Grease a large bowl and place the dough in the bowl and turn to coat lightly. Cover  with plastic wrap  and let the dough rise until doubled, 1 -2 hours.
  • Heat the oven at 350
  • Turn out dough onto a lightly floured surface.
  • Roll out to ½ “ thick.
  • Using a doughnut cut of your donuts. If you do not have a doughnut cuter circles.
  • Cover your donuts and let them rise at room temp for 30 minutes.
  • Unwrap the donuts. Brush the very top with melted butter.
  • Bake for 13 minutes.

For the cinnamon sugar

  • Melt  butter.
  • Mix sugar and cinnamon in a bowl.
  • Take you donuts out the oven and while warm dip the doughnuts in melted butter and then toss into the cinnamon sugar.
  • Place on a wire rack to cool completely.

I hope this recipe inspires you to be creative in your kitchen – enjoy!

 

To view the original doughnut recipe go to Gemma Stafford’s website at http://www.biggerbolderbaking.com/homemade-donuts/

Jalapeno Corn Bread

I know, another jalapeno recipe – clearly my family love jalapenos. Bare with me, this recipe is a good one.
If you are like me, I find that I make more of certain things based on the season that I am in. So as the spring becomes more sunny and warm, I find myself back in the kitchen ready to bake my favourite things like the recipe that I am going to share with you today.
Corn bread has become very popular outside the southern states because of its wonderful aroma and amazing texture. What I like about corn bread is that it has a basic favour that you can easily change up or personalize with the ingredients that you add to it. Like adding cheese and jalapenos  to take it over the top on the delicious scale. This recipe is a basic corn bread recipe that you can easily have fun with and add your own ingredients but I promise you, adding jalapenos and cheese will not disappoint!

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Here is what you will need:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cornmeal
  • 2 Tbs. sugar
  • 1 Tbs. baking powder
  • 1 tsp. salt
  • 1 cup milk
  • 1 cup sour cream
  • 1/3 cup corn oil
  • 1 egg, lightly beaten
  • 6 oz. sharp cheddar cheese, grated  (i have also subbed the cheddar cheese with parmesan cheese)
  • 1 or 2 jalapeños, seeded and finely chopped
  • 2 green onions chopped (optional)

 

Here is how to make it:

  • Preheat an oven to 375°F. spray a 9-inch spring-form cake pan.
  • Sift together the flour, cornmeal, sugar, baking powder and salt into a bowl.
  • In another bowl, whisk the milk, sour cream, corn oil and egg.
  • Fold milk mixture into the flour mixture. Be careful to not overmix.
  • Gently stir in half of the grated cheese, green onion (if using) and the jalapeno
  • Pour into the prepared pan.
  • Sprinkle with remaining cheese.
  • Bake for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
  • Let cool for 10 minutes, then turn out onto a rack to cool.
  • Cut into squares and serve.

I hope this recipe inspires you to be creative in your kitchen – enjoy!

Topsy Turvy Cherry Tomato Pizza

I love pizza, it is as simple as that. Now that the weather is warming up and the BBQ is going, I can find a reason to include pizza with almost every meal. It makes a great side dish to many BBQ menus. I have so many different types of pizza’s I like to make in the summer, thin crust, think crust, margarita, veggies, potato and garlic – the possibilities are endless. As we move through the spring and summer, you will see pizza pop up in my posts more often. One of my favorites is Cherry tomato pizza. I like this recipe because you need to prepare the pizza in a slightly different way. Instead of the traditional, roll the dough and place all the ingredients on it, you actually prepare your ingredients on a baking sheet and place the dough on top so, essentially you are cooking the pizza upside down. It is a great pizza that I am sure you will enjoy!

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Here is what you will need:

For The Topping

  • 1-2 tablespoon extra-virgin olive oil
  • 1 quart cherry or grape tomatoes
  • 2 garlic clove, pressed
  • 1/2 an onion diced
  • 1 package of diced pancetta
  • 1/2 cup white wine
  • 1/4 teaspoon dried crushed red pepper
  • Diced bocconcini
  • Fresh thyme and oregano
  • 1/3 cup chopped fresh basil leaves plus small leaves for garnish

For The Pizza Dough

  • 1 cup (250 ml) warm water
  • 1 teaspoon (5 ml) instant yeast
  • 1 teaspoon (5 ml) sugar
  • 2 cups (500 ml) all-purpose flour
  • 1 teaspoon (5 ml) salt

How To Make The Pizza:

For The Topping

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  • In a frying pan over medium-low, heat the olive oil.
  • Add the onion and pancetta, cook for a couple of minutes before adding in the garlic.
  • Add the white wine, herbs and chili flakes and cook for a few minutes until the alcohol has cooked off and a nice sauce has formed.
  • Take off the heat and stir in the cherry tomatoes.

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  • Place tomato mixture on a non stick rimmed backing sheet and set aside. 

For The Dough
This pizza dough recipe is really simple and only takes a few minutes to prepare. I make mine in the food processor, but it is not essential. If you don’t have a food processor, you can use an electric mixer fitted with a dough hook or you can make the dough by hand by making a well in the flour and salt and pour the liquids to the center. Work with your fingers gradually adding dry ingredients to the liquids until it forms a soft dough.

  •  In a bowl, combine the water, yeast and sugar. Let stand until the mixture foams approx. 5 minutes.
  • In a food processor, fitted with the plastic blade, combine the flour and salt. With the machine turned on low add the yeast mixture until a soft ball forms.
  • Remove the dough from the bowl and knead for a few minutes on a floured surface to prevent sticking.
  • Place in a lightly oiled bowl and cover with a clean cloth or plastic wrap.
  • Let the dough rise in a warm place draft free place for at least 30 minutes.
  • Cut the dough in half and freeze one half for another day or you can use both.
  • Once the dough has risen, on a lightly floured surface roll the dough to the shape of the rimmed baking sheet.
  • Place dough over rimmed baking sheet and cover the tomato and pancetta toppings with the dough.

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  • Place dough in a preheated 425° oven and bake for 20 minutes.
  • Let cook for 5 minutes and turn pizza out on a cutting board.
  • Cut into squares and serve.

I hope this recipe inspires you to be creative in your kitchen – enjoy!