Few foods are as easy or as fun as pizza and it’s especially satisfying if you grill it! And who says tomatoes are the only way to make a sauce. Let’s wow them with another round red fruit: apples!
2 tbsp olive oil
1 large onion, minced
4 cloves garlic, unchopped
4 unpeeled apples, chopped
2 tsp oregano
splash of water
a sprinkle of salt
lots of freshly ground pepper
1 lbs store bought whole grain pizza dough
1 lbs cheddar cheese, grated
If you can, an hour or so before you need it pull the pizza dough out of the fridge. While you’re making your sauce rest your pizza dough on the counter at room temperature to make it easier to work with.
Splash the olive oil into a heavy bottomed sauce pan over medium-high heat. Toss in the onion and garlic. Cook until the onions are lightly browned and softened. Add the apples, oregano and a splash of water. Cook until the apples are very soft, about 10 to 15 minutes or so, depending on the apples. Add some salt and pepper and puree with an immersion blender right in the pot to minimize mess or with your blender or food processor. Your sauce is ready and it’s time to move to the grill.
Prepare and preheat your grill to its highest setting. Dust your work surface, rolling pin and pizza dough with flour. Cut your dough in half to make two workable pizzas. Roll one dough out; don’t be too picky about the shape, brush with olive oil and place it on the grill. Keep an eye on it as it cooks and starts to puff and brown. When it seems firm, flip it over. Grill the bottom side for another moment or two and remove. Top with your apple sauce and some cheddar. Try not to overdress your pizza and weigh it down. Simple is best.
Return your pizza to the grill, close the lid and allow the cheddar to melt while the bottom side finishes browning. This will only take a few minutes. Remove, slice and share. They will be lining up for number two!
Freestyle Twist: There are as many pizza variations as there are pizza joints. Add some variety to your toppings with Boursin and artichokes, pesto and dried tomatoes or easy bacon and cheddar.
What’s the secret for your best-tasting, juiciest holiday turkey ever? Brininga centuries-old trick that the pros use. Soaking the turkey in salt water is simple and it really works. Brining encourages the tightly wound proteins in the meat to uncoil, bump into each other and form a web of sorts that sets in the heat of the oven, trapping flavourful moisture. Don’t worry though, you don’t have to be a scientist to appreciate how tasty this turkey will be.
Braising is my favourite cooking method. I just love the way it can transform an inexpensive, tough cut of beef into a tasty tender stew. Toss in the earthy flavours of root vegetables and aromatic red wine, and you are well on your way to a rich flavour base. But the real secret to a truly memorable beef stew is patiently browning the meat.