RECIPE MAGIC!

CAST IRON PIZZA ON THE BBQ

It's tough to get pizza from your kitchen to taste like it comes from a wood-burning oven. For the crispiest crust with puffy cornicione, the freshest toppings and tantalizing drizzles, the secret is to use your grill which gets much hotter than your home oven. Use your cast iron pan, or two of them if you're planning a pizza party. Grill time is only 10 to 15 minutes, so if you prep your toppings in advance, with dough rolled out, you can keep 'em coming. Once you've tasted your first cast iron BBQ pizza you'll want to try the endless ways to create your own version. Or try one of ours! And have a collection of infused oils on hand to give every pizza it's own splash of flavour.

BASIC INGREDIENTS:
Store bought fresh pizza dough, enough for a 10" or 12" cast iron pan, 1/8" thick
1 cup homemade tomato sauce from high quality Passata (or in a pinch, store bought)
1/4 cup fresh Extra Virgin olive oil
Toppings of your choice, ideally pre-cooked meat and/or veggies

BASIC DIRECTIONS:
Heat BBQ on high (450 to 500 degrees). On a working surface, spread a thin layer of all-purpose flour. Then place dough ball, cover with flour and gently roll it out with a rolling pin or with the palm of your hand and fingers to flatten and stretch. Press out from the centre, widening out to form a circle to fit your cast iron pan. Work your way around the dough disc, stretching only the edge until it reaches a thickness of 1/8" - 1/4". Using a brush or or sprayer, spread a thin layer of olive oil over the inside of pan. Wrap the dough around your rolling pin and carefully place stretched pizza dough on the cast-iron skillet pressing it down with your fingers and up the edges of the pan. Brush additional olive oil on pizza dough focusing on the edges. Add toppings. Place on BBQ and grill for 10 to 15 minutes. When the crust is golden-brown and the cheese is bubbly, remove pizza from BBQ. Place the pan on heat-proof surface and allow to cool for a few minutes before slicing with sharp knife, pizza cutter or kitchen shears.  

    TOMATO BASIL CORN (BACON) PIZZA

    Whether fresh or frozen, corn is a fabulous sweet topping. Add tomatoes, your choice of cheeses, basil and bacon. Dazzling drizzles include Chipotle olive oil, Traditional Aged dark balsamic and Persian Lime olive oil.

    PIZZA NIGHT WITH THE WORKS

    For the maximalists, load up your pizza with a big dose of gourmet delights, plus a drizzle of Neopolitan herb balsamic. Try shrimp with lemon; thinly sliced prosciutto with oregano; chunks of chorizo or chicken with hot or sweet peppers; or black or green olives, arugula and onions or even green beans and carrots, just make sure to blanche them first. 

    THE CLASSIC NEAPOLITAN 

    The inhabitants of Naples claim to be the inventor of the original pizza. The Antica Pizzeria Port'Alba in Naples was initially established in 1738 but only as a stand for for the poor. In 1830 the classic Pizza Margherita was born featuring locally sourced San Marzano tomato sauce, fresh mozzarella and a charred pizza crust. Buon Appetito!

    VEGGIE EXTRAVAGANZA 

    Your own individual combination of veggies. Combination of red onions, fresh cherry tomatoes, zucchini, arugula, sweet peppers and mushrooms.

    BRINY DILL PICKLES + GARLIC

    Sliced briny dill pickles work on pizza because they compliment classic flavours of cheese and chilis. Use Garlic olive oil to spread on pie's base and crust areas in stead of EVOO. Spread a thin layer of homemade tomato sauce. Then add a layer of thinly sliced tomatoes. Add grated parmesan and mozzarella cheese. Then place pickles across the pizza. Drizzle additional garlic olive oil before placing on BBQ. You can also sprinkle some ground beef to make your own cheeseburger pizza. 

    ITALIAN SEAFOOD PIZZA

    For those with a passion for fish or seafood, load up your pizza with poached salmon bits, or shrimp. Add farm fresh arugula, lots of mozzarella and sweet tomatoes. Finish with delicate splash of Sicilian Lemon white balsamic and a drizzle of Cayenne infused oil.