Tuesday, 20 May 2014

Simple Cottage Pizza with Arugula on the BBQ

Disclaimer: This is more of a method of combining a bunch of store-bought items than it is a recipe.
One of my favourtie things about living on the prairies (at least where we are) is the proximity to beautiful Canadian Shield lakes and boreal forrest. This May Long weekend I was lucky enough to make this pizza twice - once for my bestest gal friends at Liz's cabin on Lake of the Woods, and a second time for my family at our cabin on Brereton Lake in Whiteshell Provincial Park.
I love "recipes" like this one for the lake. Generally - we are either starving after arriving on Friday night, or we are more then a few beers deep after a beautiful day on the water. The last thing you want to do at the cottage is spend hours in the kitchen or to have to turn  on your oven. The key to this one is to purchase delicious, high quaility ingredients (preferably from a great Italian Store like Delucca's). With an evening like we had on Saturday (see picture below), I was so thankful to have something so quick and easy to throw together. I sometimes make my own pizza dough and sauce - but who wants to miss out on dock time to go start the rising process - not this sun worshipper!

Simple Cottage Pizza with Arugula on the BBQ
Makes 8 Slices so serves 4 with a salad for dinner

Store bought or homemade pizza dough (enough for one pizza)
Pizza sauce
1 Cup Shredded Mozzarella Cheese
1/2 to 1 Cup Shredded Parmesan Cheese (buy the good stuff and grate so you can use less)
6-8 slices Hot Mortadella or Hot Capicolla (or whatever meat catches your fancy at the deli)
6 slices good salami

Don't forget your pizza stone and cooking spray!

Remove pizza dough from fridge, pound down and form into small disk, let rest. Preheat BBQ on medium high with pizza stone on grill so it preheats as well. Ideal temperature is about 450 F- 500 F. Prepare ingredients. Once hot, remove pizza stone from BBQ and place on heat proof surface (I used a stove element). Spray pizza stone generously with cooking spray. 

Assemble the pizza on the hot pizza stone (I always end up masacaring the pizza when I try to transfer it from another surface, so now I've given up): press dough to edges of stone, top generously with pizza sauce and sprinkle mozzarella and Parmesan over sauce. Arrange slices of meat on top of cheese; overlapping is very much encouraged.

Using oven mitts bring pizza back to preheated BBQ and place in centre of grill, close the BBQ and have a beer. I probably cook mine for approximately 20 minutes, but you have to just watch for when it's done. You want the meat to crisp up and the crust to brown, but make sure to lift up and peak underneath to ensure the bottom isn't burning. It's good to keep the lid closed as much as possible.

Once done, pull from BBQ and let cool on a large cutting board for about 5 mins before topping with generous amounts of arugula and an extra grating of Parmesan if you're so inclined.

Slice and enjoy with friends and family. Best served on paper plates with wine in plastic cups.

No comments:

Post a Comment