Barbecue season is upon us, and this month’s recipes courtesy of our Content Strategist Kathy and our Digital Marketing Manager Daniela are perfect for enjoying the warm weather. Print these recipes here.
Main – Prosciutto and Arugula Pizza on the BBQ
“My sister makes the best homemade pizza in the world. It’s evolved from a simple pepperoni version when we were kids to more adventurous creations over the years. One of my all-time favourites is an arugula and prosciutto pizza with fresh Emmental and Parmesan cheese. Recently, we tried making it on the BBQ and the flavor pay off was amazing. It makes this classic year-round recipe summer-approved” – Kathy
1 ball pizza dough (we usually opt for store-bought at our local bakery)
Pesto sauce, I love Jaime Oliver’s
100 grams of ultra-thinly slice prosciutto
1 cup of arugula
Parmesan cheese and emmental cheese (grated on the finest setting and mixed together)
Baking flour (approximately a handful to cut dough stickiness)
Sweet balsamic glaze (optional)
- Heat your grill to about 500°F
- Roll your dough out to a thin, round shape, using small sprinkling of flour to cut the stickiness
- Spread a thin layer of olive oil over one side of the dough, you can use a brush if you have one, or simply drizzle olive oil on the pizza and pat evenly with a paper towel and sprinkle a light layer of oregano all over.
- Place the dough on the grill (olive oil side down) and let cook for a few minutes, during this time, coat the side facing up with olive oil in the same way.
- Remove the dough from the grill and place on a pizza pan (coat the pizza pan in olive oil as well to avoid sticking) when the dough gets a bit stiff underneath and you can see slight grill marks.
- With the grilled side up, spread pesto all over your pizza, right to the edges. The amount of pesto you use depends on your taste but I usually use an entire container. Place the prosciutto all over the pizza and follow with arugula and sprinkle with cheese mix
- Place the pizza back on the grill and cook for about 5 minutes, or until the dough gets crisp but not burned, the cheese is melted and the prosciutto and arugula is only slightly dried. Right before you remove, you can drizzle a little sweet balsamic glaze over top.
- Remove pizza carefully with tongs or oven mitts back onto a pizza dish or larger plate, let cool and enjoy with some gar-par dip (see homemade gar-par recipe below).
Gar-Par Dipping Sauce
2 cloves of roasted garlic
1 teaspoon of olive oil
½ cup mayonnaise
1 tablespoon of sour cream
¼ cup of grated parmesan cheese
1 tablespoon of lemon juice
Salt to taste
- Roast garlic in foil in the oven until browned slightly. You can substitute garlic powder or raw garlic, but best results come with roasted garlic.
- In food processor, combine all ingredients. Process about 30 seconds or until smooth and refrigerate for about 2 hours before serving.
DESSERT – RICOTTA BERRY CAKE
“This fluffy, berry-filled cake that’s simple to make and perfect to bring to a summer picnic or barbecue. I like to make it ahead of time and serve with a big scoop of vanilla ice cream and iced espresso.” – Daniela
Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups fresh ricotta
1/2 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 cup frozen raspberries or blackberries or blueberries, divided
- Preheat oven to 350°. Line a 9″-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
- Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.
- Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.
See here for more recipes.