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grilled Summer pizzas from page 64<br />
124 www.bcliquorstores.com<br />
124 www.bcliquorstores.com<br />
heat oil in a small heavy saucepan until just warm. Add garlic. remove from heat<br />
and let stand 10 minutes. brush top of the pizza dough rectangle generously with<br />
garlic oil. Place dough on preheated grill, oiled side down, grill until bottom side<br />
is golden brown, about 3 minutes, carefully rotating the dough for even grilling.<br />
brush the other side of the pizza dough with garlic oil. using tongs, carefully turn<br />
dough over. Continue to grill carefully rotating dough until crisp and golden. now<br />
you can add your toppings as described below.<br />
SAuSAGe, GruYère And Fennel PIzzA<br />
Makes 6 slices<br />
1 18 x 5 inch (45 cm x 12 cm) rectangle of pizza dough<br />
2 garlic cloves, minced<br />
2 tbsp (30 ml) extra-virgin olive oil<br />
1 fennel bulb, halved and thinly sliced,<br />
including fronds<br />
¾ lb (340 g) bulk sweet Italian sausage<br />
½ tsp (2 ml) fennel seeds<br />
1 cup (250 ml) mozzarella, shredded<br />
½ cup (125 ml) Gruyère cheese, shredded<br />
¼ cup (50 ml) Parmesan cheese, freshly grated<br />
Salt and pepper<br />
In large non-stick or lightly greased skillet over medium heat, cook sausage meat,<br />
breaking it up with a fork until cooked and crumbly. transfer sausage to a bowl<br />
using a slotted spoon. drain all but 1 tbsp of fat from skillet. Sprinkle fennel seeds<br />
into skillet and stir until golden and fragrant (about 2 minutes). Add fennel slices<br />
and garlic to skillet and sauté for 12 minutes or until fennel is golden brown and<br />
almost tender. (You can prepare sausage and fennel up to a day ahead. Cover and<br />
refrigerate.)<br />
Prepare and grill both sides of the pizza dough rectangles as described above.<br />
Immediately sprinkle grilled side of pizza evenly with mozzarella and Gruyère<br />
cheese. Scatter fennel and sausage mixture over the cheese. Sprinkle Parmesan<br />
cheese over top and season lightly with salt and pepper. Grill until cheeses melt<br />
(about 3 minutes). rotate pizza frequently, checking to see that the undersides<br />
are not charring. transfer to a cutting board. Cut into 6 pieces and serve.<br />
PAIRs WITH<br />
tOrMAreSCA nePrICA<br />
Italy $16.49 612036<br />
OGIer CÔteS du rhÔne herItAGeS<br />
France $17.99 535849<br />
wIld MuShrOOM PIzzA<br />
Makes 6 slices<br />
6 oz (180 g) assorted wild mushrooms<br />
(shiitake, chanterelle, oysters), sliced<br />
1½ cups (375 ml) Fontina cheese, grated<br />
¼ cup (50 ml) Parmesan cheese, freshly grated<br />
2 tbsp (30 ml) fresh chives, chopped<br />
Prepare and grill both sides of pizza dough rectangles as described above.<br />
Sprinkle Fontina cheese evenly over the dough. Arrange mushrooms evenly<br />
over cheese. Sprinkle with Parmesan cheese. Grill until cheeses melt (about 3<br />
minutes). rotate pizza frequently, checking to see that the undersides are not<br />
charring. transfer to a cutting board and sprinkle with chives. Cut into 6 pieces<br />
and serve.<br />
PAIRs WITH<br />
trIventO CAbernet MAlbeC reServe<br />
Argentina $12.97 50948<br />
terrAzAS de lOS AndeS MAlbeC reServA<br />
Argentina $23.99 83865
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