 | The house had four teenagers in it as my husband’s kids and their friends were home for a visit. While they were home with us, I did some meal planning wanting to keep things simple and full of flavour. Pizza is an easy choice as each person gets to make their own to taste. I don’t mean to mislead you with the term pizza; I’m thinking more of the style, the way of eating these, than to invoke the Italian original. | |
Stoney Point - August 20, 2013 - The house had four teenagers in it as my husband’s kids and their friends were home for a visit. While they were home with us, I did some meal planning wanting to keep things simple and full of flavour. Pizza is an easy choice as each person gets to make their own to taste. I don’t mean to mislead you with the term pizza; I’m thinking more of the style, the way of eating these, than to invoke the Italian original. Pick whatever your favourite flatbread is to use. I had pitas on-hand perfect for adding to the barbecue or cook in a very hot oven.
Grilled onions, grilled olives in oil and herbs, shredded chicken leftover from quesadillas I made the night before, pepperoni, bacon, roasted tomatoes from my neighbours garden, a couple of cheeses and we were ready to go. Topping options are endless and limited only by ones imagination. Buy pizza sauce or blend tomatoes you roast and make your own sauce. I’ve been on a non-stop tomato roasting binge with my neighbours’ constant supply so visit your local market or farm stand to get your fix.
Here are some topping ideas:
Manchego inspired: macerated red onions (thinly slice 1/2 onion and marinate in 2 tbsp white vinegar, 1 tbsp sherry vinegar, 1 tbsp olive oil and a pinch of pepper). Put in fridge for six hours. Onions will keep in fridge covered for five days), coarsely chopped pecans, manchego cheese (shaved) and a drizzle of your favourite honey.
Serve with: Pelee Island Gewurztraminer Riesling 2010 available at the winery and LCBO OR Pelee Island Alvar Chardonnay Gewurztraminer 2008 available at the winery and LCBO
Sausage: andouille or chorizo sausage, shrimp, green olives, roasted garlic cloves, fresh thyme, olive oil and a squeeze of lemon
Serve with: Pelee Pink available at winery and LCBO OR Colio Girls Night Out Rose available at winery and LCBO
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