LCBO Food & Drink Spring 2023

Recipes With wine, beer and spirit pairings by the LCBO’s Customer Engagement Group.

approximately 12-inch (30 cm) circular or rectangular pizza dough base. 8. If baking on a pizza stone, use the bottom of a baking sheet or a large cutting board lined with parchment paper as a base. Alternatively, if baking on a baking sheet, line it with parchment paper. Place dough over parchment. Spoon sauce overtop. Using the base of a spoon, swirl to spread almost to the edges, leaving a little uncovered for the crust. Brush edges with olive oil, if you like. Tear cheese and scatter overtop. Sprinkle all over with kosher salt. Top with torn prosciutto. 9. If baking directly on the parchment-lined baking sheet, bake in centre of preheated oven until golden on the bottom, about 8 minutes. If baking on the pizza stone, slide prepared pizza with parchment onto pizza stone. Make sure there is no parchment overhanging the stone. Or carefully remove parchment altogether. Bake or grill until golden on the bottom, approximately 8 to 10 minutes. Keep a careful eye on the pizza, using a spatula to gently lift the base and check for doneness. Carefully remove to a cutting board. Let stand until cool enough to handle, 2 to 5 minutes. Sprinkle with microgreens.

Small Wonders From page 70 NEXT-LEVEL MARGHERITA PIZZA Homemade pizza is incredibly satisfying. If making your own pizza is not something you’ve dabbled in before, know that the results can be deliciously rewarding. Using the specified ingredients is key. If you don’t have them in your cupboard, they can be found relatively inex pensively at most grocery stores. For a fresh take, finish your pizza with a generous sprinkle of nutty and peppery arugula microgreens in place of the usual basil. Or if you can find the more elusive micro basil greens, use those. DOUGH 1 1/2 cups (375 mL) lukewarm water 1 tsp (5 mL) granulated sugar 1 1/2 tsp (7 mL) active dry yeast 1 tbsp (15 mL) olive oil, plus more for oiling bowl 1 3/4 cups (425 mL) bread flour 1 1/2 cups (375 mL) 00 flour 4 tsp (20 mL) kosher salt (not table salt) 1 to 3 tbsp (15 to 45 mL) flour, for dusting PIZZA SAUCE 1 cup (250 mL) drained, canned whole San Marzano or Pomodoro tomatoes 1 tsp (5 mL) dried oregano, preferably Italian 1 tsp (5 mL) fresh thyme leaves (optional) 2 tbsp (30 mL) olive oil 1 tsp (5 mL) salt Freshly ground black pepper TOPPINGS 2 pkgs (each 125 g) buffalo milk Fior di latte or buffalo mozzarella cheese, drained Pinches of kosher salt, freshly ground pepper and chili flakes (optional)

4. Place each dough ball in its own oiled bowl. Turn to coat evenly. Lightly oil a piece of parchment or waxed paper and place over the bowl. Cover with a damp cloth. Leave the dough in a warm place until it doubles in size, about 4 hours. Use right away or refrigerate in sealed plastic bag (with interior oiled) for up to 2 days or freeze up to 1 month. 5. Meanwhile, whirl tomatoes in (cleaned) food processor along with oregano, thyme, oil, salt and pepper until smooth. If making ahead, sauce will keep well, covered and refrigerated, for 3 to 4 days. 6. When you’re ready to prepare pizzas, place a pizza stone in your oven or on the grill. Preheat oven to 500°F (260°C) or 550°F (288°C), if your oven allows. Or preheat your grill to 600°F (315°C). 7. Working with one dough ball at a time, remove to a lightly floured surface. Using your fingertips, press and gently stretch into an

3 to 4 prosciutto slices, torn (optional) 2 pkgs (each 50 g) micro arugula greens

1. Pour water into a large bowl or measuring cup. Water should be between 100° and 110°F (38° and 43°C). It should feel a little warmer than body temperature. Stir in sugar, then sprinkle with yeast. Let stand until mixture is foamy on top, from 5 to 10 minutes, then stir in oil. 2. Meanwhile, whirl flours and salt in a food processor fitted with a metal blade. While whirling, slowly pour in yeast-oil mixture. Scrape in any remaining mixture. Continue whirling until it all begins to form a ball. 3. Turn out dough onto a lightly floured surface, then dust your hands with flour. Using the base of your palm, knead for a few minutes, rotating the dough a quarter turn after each knead until it forms a fairly smooth ball. Divide dough in half and form two fairly smooth balls.

10. Repeat with remaining ingredients for a second pizza.

Makes 2 pizzas

[ WHAT TO SERVE ] Peroni Nastro Azzurro

LCBO 143891, 500 mL, $3.80 Lively hoppy notes in the beer counter the creamy mozzarella cheese, the arugula’s bitterness and the herbal flavours. Lightly toasted malt matches the pizza crust.



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