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SAuSAGE, GruyÈrE AnD FEnnEL PiZZA<br />
chosen for our pizzas – asparagus,<br />
zucchini, bell peppers and red onion –<br />
are lightly marinated, grilled and then cut<br />
into bite-size pieces.<br />
Most vegetables can go right on the<br />
grill, but if the pieces are small, consider<br />
skewering them. (You can also broil<br />
them or use a grill pan on your stovetop.)<br />
Remember to start with a well-<br />
seasoned grill. Using paper towels rub<br />
vegetable oil on the gas grill or spray<br />
with non-stick grill spray before lighting.<br />
Preheat a gas barbecue to medium-high<br />
or high heat.<br />
Pairing wines with pizza is easy,<br />
especially if you stay focused on the<br />
toppings. In this case, we have tailored<br />
our picks to the various toppings as<br />
if they were appetizers or even main<br />
courses. That said, barbecued pizza is a<br />
rustic dish and it calls for simple wines<br />
with big flavours with less need for wines<br />
with finesse.<br />
Vegetarian pizza gives some<br />
flexibility when it comes to a wine<br />
pairing and in this case we recommend<br />
fresh white wine. The first pick<br />
TASTE 65
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