LCBO Food & Drink Holiday 2018

START

1

prepare dough

PC ® BLACK LABEL “00” FARINA 1 CUPS (325 ML) KOSHER SALT 1½ TSP (7 ML) INSTANT YEAST ¾ TSP (4 ML) PC ® CARBONATED NATURAL SPRING WATER ½ CUP (125 ML) EXTRA VIRGIN OLIVE OIL 1 TBSP (15 ML) Stir together flour, salt and yeast in bowl using fork. Add water and oil; stir until fully combined. Turn onto floured work surface. Knead until dough comes together and forms a ball. Transfer to oiled bowl; cover with plastic wrap and set in warm place for 90 mins or until doubled in size.

2

stretch dough

Gently stretch out prepared pizza dough on lightly floured work surface to 11-inch (28 cm) circle, leaving thicker 1-inch (2.5 cm) border for crust.

3

spread sauce PC ® BLACK LABEL PIZZA SAUCE Spread sauce generously over crust.

4

CHOOSE YOUR TOPPINGS

SPINACH ASIAGO • PC ® Black Label Grilled and Marinated Artichoke Halves • Sliced PC ® Black Label Black Garlic • Thinly sliced red onion • Sautéed baby spinach • Grated Asiago cheese

PEPERONCINI SAUSAGE • PC ® Black Label Peperoncini Chopped Hot Chili Peppers in Oil • Grated PC ® Black Label Aged 36 Months Parmigiano Reggiano

FIG GORGONZOLA • Chopped PC ® Black Label Figs Soft Dried Fruit • Crumbled PC ® Black Label Gorgonzola Dolce Soft Blue-veined Cheese • Sautéed sliced shallots • Crumbled goat cheese

• Thinly sliced sweet onion • Dollops of ricotta cheese • Crumbled cooked mild Italian sausage

5

bake

Bake at 450°F (230°C) on preheated pizza stone until crust is golden and crisp and cheese is melted.

6

Garnish

PC ® BLACK LABEL BASIL INFUSED EXTRA VIRGIN OLIVE OIL Drizzle over top.

TENDER GREENS Toss baby kale, spinach or arugula with olive oil and lemon juice and sprinkle over top.

HERBS Sprinkle with chopped fresh basil, parsley or thyme.

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