Cooking Class this month was "Pizza on the Barbie." Jude, our instructor, made a simple dough that can be used immediately, the next day, or frozen. We rolled out the dough and brushed it with olive oil. The parchment paper worked great as it absorbed some of the moistness in the dough and the dough didn't stick to the pizza pan.
We used a roasted red pepper puree instead of tomato sauce (which also can be frozen). This pizza has Canadian bacon, mozzarella cheese and fresh basil on it. Delicious.
Here is Jude busy at the grill. Other toppings included an olive tapenade, roasted Vidalia onions and garlic, and pepperoni and sausage from Charlie's, our local meat market.
Jude's deck is right off her kitchen which is really convenient. In addition to all the pizzas, Jude showed us how to make a classic Caesar salad with garlic-butter croutons. I am not a fan of lots of garlic or anchovies but this salad was so delicious.
Our next class is at the end of August and we will be doing brunch dishes.
Yum! What do you put under the pizza on the grill or does it just go straight onto the grill? YUM YUM YUM!
ReplyDeleteLooks like Jude is putting the pizza directly on the grill. I use a pizza stone, but might have to give this a shot. Probably all about what dough you're using. Keep the recipes coming, mom.
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