LCBO Food & Drink Early Summer 2020

PIZZA TAKEOVERS

Everything Green Deep Dish Pizza

An instant dough and a garden of green vegetables make for deep-dish summer bliss. With the perk of fresh pesto, mint and lemon, the flavours are as intoxi- cating as a warm night. CASHEW PESTO 1 large bunch fresh basil, about 1 1/2 cups (375 mL) packed leaves 1 garlic clove, chopped 1/3 cup (80 mL) Parmesan cheese, grated 1/3 cup (80 mL) unsalted cashews, toasted Pinch of sea salt Pinch of red pepper flakes Juice of 1/2 a lemon (reserve zest) 1/2 cup (125 mL) olive oil DOUGH 1 1/4 cups (310 mL) flour 1 cup (250 mL) freshly shucked peas 10 asparagus spears, trimmed and sliced into thirds 3 oz (85 g) chèvre (goat’s cheese) Drizzle olive oil 1/2 tsp (2 mL) lemon zest Handful of fresh mint leaves for garnish (optional) 1 To make pesto, using a mini food processor or blender, add the basil, garlic, Parmesan, cashews, salt, red pepper flakes and lemon juice to the proces- sor and blend until just slightly chunky. Add olive oil and blend until it becomes smooth. Taste for seasoning and adjust as needed. This recipe makes 1 cup (250 mL) of pesto and you only need 1/3 cup (80 mL) for this rec- 1/2 tsp (2 mL) sugar 1/2 tsp (2 mL) sea salt 1/4 cup (60 mL) vegetable shortening (like Crisco) 1 tbsp (15 mL) olive oil 4 tsp (20 mL) water 1 egg, beaten 1 cup (250 mL) shredded mozzarella

bottom and stretching up the sides a bit. 5 Spoon 1/3 cup (80 mL) of cashew pesto over bottom and up the sides of the dough, then sprinkle evenly with shredded mozzarella, peas and asparagus. Top with dollops of chèvre and drizzle with olive oil. 6 Bake in preheated oven for 30 minutes or until bubbly and golden. Let cool for 15 minutes, then sprinkle with lemon zest and fresh mint. Cut into slices and serve. Serves 4

ipe. Store the rest in an airtight container in the refrigerator for up to 2 weeks. 2 Preheat oven to 400°F (200°C). 3 In a medium bowl, mix together flour, sugar and salt. Add short- ening and rub together with your palms until it resembles fine bread crumbs. Add oil, water and egg and work together until dough comes together and forms a ball. 4 Oil an 8- or 9-inch (20- or 23-cm) cast iron skillet and press and flatten the dough evenly on the

WHAT TO SERVE

Echo the herbal notes of Everything Green Deep Dish Pizza while adding a dimension of blackcurrant and spice with a lively, medium-bodied Baco Noir.

Wayne Gretzky Baco Noir VQA LCBO 426528, $15.95

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EARLY SUMMER 2020 FOOD & DRINK