Chef Kevin Conniff’s chocolate dipped strawberries were a big hit at our staff meeting this morning. Producer Mike McKeown (second from the left) was especially excited to chow down.
Thanks to SAIT’s instructors from the School of Hospitality and Tourism for making yummy summer treats! Find out more about SAIT’s lifestyle classes at www.sait.ca.
Looking for something to throw on the BBQ this weekend? Check out Chef Simon Dunn’s recipe for Grilled vegetable pizza with goat cheese and almond pesto. You can even throw it on the BBQ!
Grilled vegetable Pizza with goat cheese and Almond Pesto
1 ball of pizza dough approximately 140g
Pizza Dough
300ml warm water
5 ml salt
5 ml sugar
10ml “Fermipan” instant yeast
750ml bread flour
50 ml chopped rosemary
10 ml olive oil
100ml grated Parmesan
Coarse salt
50ml olive oil
2 cloves garlic micro-planed
Process
Dissolve salt, sugar and yeast in the warm water add the olive oil, rosemary and bread flour. Knead for 3 minutes until dough is smooth. 30ml of Almond Pesto (6 cloves garlic, 100ml basil leaves (loose packed), 100ml olive oil 60ml grated Parmesan and 30ml toasted almonds combined and crushed in mortar and pestle)
100g pre-grilled vegetables cut into bite size pieces
60g goat cheese
Salt and black pepper
Olive oil to drizzle
Roll out and stretch pizza dough on a cornmeal coated surface, pick up with a peel or large lifter onto a pie pan. Spread with pesto and arrange vegetables and goat cheese so that there is a variety on the surface area, drizzle with olive oil and season liberally. Slide the pizza directly onto a grill or pizza stone which has been pre-heated to 400’f. Bake until crust is crisp and cheese is just starting to melt!
Can be served as a main course for 1 person or as an appetizer for 2-4 people depending on main course size