This classic Italian thin crust pizza was hand rolled by my awesome man Mike! The dough is hand-pulled and baked off at a super high temperature making it super yummy and tasty. Mike says his secret to a great dough is he puts a ‘glob’ of honey in the dough. “I don’t measure sh**” was his response when I asked how much honey haha.
After the dough it is all about the sauce.
The sauce is made by slowly roasting tomatoes with basil and garlic. Blend all the ingredients together and simmer to perfection. Finish the sauce off with a bunch of fresh herbs and little more salt than you think you need. Your dough is not very salty and depending on the salt level of your cheese as well you need to compensate by adding more salt to enhance the flavour. If you have made a salty dough and are using a salty cheese such as a parmesan or pecorino (both hard cheese) the salt level will be fine without adding much more. For our pizza we used mozzarella and cheddar with a sprinkling of finely chopped fresh herbs on top.
As a final touch, drizzle a nice olive over the pizza when you bring it out of the oven. Some fresh tomatoes on top also will make your pizza even more tasty.
Edmonton versus Winnipeg!
Perfect time to chow down on a fancy hockey game spread of course!
Here we have confit potato and duck leg, roasted butternut and acorn squash, blueberry and fennel crabapple braised red cabbage accompanied by fresh heirloom tomatoes, steamed sweet corn and a pumpkin. Why the pumpkin? It’s October 1st! Of course we would go buy baby pumpkins to make our place look extra awesome for Fall.
Market tomato and fresco cheese salad with olive oil/balsamic drizzle and a dash of Bolivian rose salt. Oh the wonderful things Mike whips up!
Mike and I have been doing a lot of awesome cooking lately but I just haven’t had the time to post anything so here’s a triple threat for the blog! We have a tomato salad appetizer, mixed berry pie dessert and lamp chop entree’ in an unconventional order. I’m just cool like that. Dessert BEFORE dinner! Rebel right here! haha
I hope you enjoy the food porn my man and I have created. Be excited for more! If you want more updates about the awesome food Mike makes you can follow his instagram @chefmd81 for the scoop! Literally people. We scooped ice cream onto that pie and it was delicious!
Blueberries, strawberries and rhubarb mixed with market honey and some four in my very own homemade pie crust.
Grilled marinated lamb on a bed of a yellow zucchini & mushroom risotto and purple cauliflower puree accented by fried beet chips and brussels sprout leaves.
Thanks for drooling over the photos and let me know if there’s anything you would like to see Mike or myself make. We always love to try new things.