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Barbecue pizza isn’t just a flavour – here’s how the pie can be done on the grill


Pizza on the barby can be done – just like this. D


o you ever, on one of these warm, wondrous sum- mer days, catch yourself thinking about barbecue – but you’re not inspired by the usual


foods that sit on the grill? Want something a little different? Somewhat off the beaten track? Recently, I had friends over for a Mexican


fiesta. I had never cooked that style before, so it was a treat even for me. Daring to be brave, I jumped over a threshold of typical barbecues and set myself a new challenge. It’s called pick a style or country – and this month’s style is Italian. Pizza on the rack


It was relatively easy to come up with a plan


for barbecued pizza after a little research. All you need is fresh, homemade pizza dough, tomato base seasoned with oregano and thyme, Roma tomatoes, pepperoni, home made mozzarella, a sprinkle of olive oil, and a pinch of salt and pepper. Ten place it on the barbecue. Once cooked, dress it with some fresh basil from the garden. Easy – and so good.


Foodies Ian Leatt


Another thought. Hot Italian sausage with a rich Tus-


cany tomato sauce. Making this was hard: all thoughts of devouring the richly seasoned dish before the guests arrived had to be dealt with. I pushed the thoughts away. Te sausages were cooked and sliced, and served as an appetizer. Smaller portions were carved and poked with cocktail sticks, to be dipped into the sauce. You can’t have an Italian barbecue without


pasta. First on the list, barbecued chicken pasta salad. I cooked some angel hair pasta and laid out sliced barbecued chicken on top, adding mayonnaise, a little barbecue sauce, oregano, thyme, a pinch of cilantro and green and red peppers. Tese were mixed together and served, light and flavourful, with a little lime juice squeezed overtop to give it that Mediterranean feel. How can you have an Italian barbecue


without meatballs? Answer: you can’t. Make the raw meatballs the usual way, but when


they are ready to cook, place them first on the barbecue and cook them. Be careful though; keeping meatballs intact


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can be tricky. Once cooked, scoop the meatballs into the sauce. I served this on a bed of fettuccine, my favourite. Of course, we all need vegetables and the Italians never


let us down. Fagiolini al pomodoro – slow-cooked beans with tomatoes, garlic, carrots and onions – bravo! You can cook this vegetable feast in your slow-cooker and put it out when your guests arrive, garnished with a little crushed basil. Finally, you can’t tackle this Italian feast without bring-


ing on a little salad: tomatoes, mozzarella, red onion, balsamic vinegar, extra virgin olive oil and a pinch of salt and pepper to taste. Mix together and dress with some fresh basil.


Wine included Remember when serving foods from different cultures,


you’ll enjoy them even more if you complement them with wines or beers from the same country. It makes for a fun, immersive evening. After everyone was finished living la dolce vita, no one


had room for dessert, but I’ll leave you to figure out an ap- propriate ending to this delicious scene. Ian Leatt, a former chef in Jersey, the Channel Islands, is general manager at Pegasus Publications Inc.


Pegasus Publications Inc. 3081 Ness Avenue, Winnipeg, MB R2Y 2G3 P: 204.940.2700 T: 1.888.680.2008 F: 204.940.2727 www.pegasuspublications.net Email: brenlee@pegasuspublications.net


July 2015 www.smartbizwpg.com Smart Biz 19


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