Barbecue – Page 2

Friday Night Pizza has been a tradition in T.W.O.’s family for decades. It’s one night of the week that everyone partakes in the preparation of dinner by creating his or her own pizza. It’s all about the dough, the ingredients and the cooking style that makes every week a unique experiment. We aren’t afraid of trying new recipes and of course making it our own….T.W.O.!

T.W.O.’s first featured Friday Night Pizza was taken place in San Francisco with family. Around 6pm, everyone was in the kitchen chopping, shredding and dicing their favorite ingredients.

The chefs made a total of 4 pizzas:

1. Peach & Ricotta Pizza with Arugula
2. BBQ Chicken Pizza
3. Deep Dish Pizza
4. Chicken & Pesto Pizza

PHOTOS BELOW:

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T.W.O. will be featuring the Peach & Ricotta Pizza with Arugula

Ingredients:

1 – pizza dough (T.W.O. suggests using SF’s Molinari’s pizza dough or Whole Food’s brand)
1 – yellow peach, ripe
1 – cup ricotta cheese
2 – tablespoons honey
½ – cup balsamic vinegar
1- tablespoon olive oil
¼ – cup lemon juice
8-10- fresh basil leaves
1 ½- cups arugula
¼ – cup cornmeal
Flour
Pizza Stone

The key to having a perfectly rolled out pizza is to make sure the dough is at room temperature. Roll out the dough on a floured surface that is lightly sprinkled with cornmeal. Once rolled out evenly in a circular shape, place the dough on a pizza stone. T.W.O. decided to bake their pizza on a stone so that the crust would be thinner and the peaches would not be buried inside the dough.

In a separate bowl, mix the arugula, olive oil, ¼ cup balsamic vinegar and lemon juice. Place aside for later.

Now it’s ricotta time! First, add the honey to the ricotta and mix well. Spread the ricotta/ honey mixture evenly on the dough. Make sure your spread it all the way to the edges. Thinly slice the peaches and remove the stems from the basil. Next, place the peaches and basil on the ricotta. Once the pizza is “dressed,” start the BBQ. It is important to make sure the BBQ is pre-heated so that it cooks at the set temperature. (The temperature should be around 414° – 450° depending on your BBQ)

BBQ the pizza for about 15 minutes, depending on how you like your crust. T.W.O. highly suggests that you take your glass of wine out to the BBQ and watch the pizza, so you achieve the perfect crust and not a charbroiled crisp!

Once the pizza is done, drizzle ¼ cup of the remaining balsamic vinegar on the peach, ricotta and basil topping. To finish, add the arugula salad to the top of the pizza. Now you are ready to serve! Bon Appetit!

Wine Pairing Suggestions: Kaz, Winemakers Red Blend (of course, signed by the winemaker himself!)

Love hamburgers? But don’t seem to eat them because of the carb-loaded bun? Well, we have a solution for you. Tomatoes! You will definitely not be missing that bun after you sink your teeth into that sweet, juicy tomato, complemented by that savory beef patty. This recipe is a healthy, gluten free option that works great for your next meal. Or just add a toothpick and serve as an appetizer for your next dinner party. Check out the recipe below:

Ingredients:
-4 large tomatoes
-1 lb lean ground beef
– 1 teaspoon ground pepper
– 3 Tablespoons sriracha
– 2 Tablespoons Montreal Steak Seasoning
– 1 cup mushrooms, diced
– 1 cup bell pepper, diced
– 2 shallots, diced
– 3 cloves garlic, diced
– 1 avocado
– lettuce
– mustard (spicy, regular or dijon)
– ketchup
– mayo (optional)

In a bowl, mix the beef, ground pepper, sriracha, Montreal Steak Seasoning, mushrooms, bell peppers, shallots and garlic. Make sure all the ingredients are evenly distributed between the meat. Form 5 patties and press them out on parchment paper.

Now, let’s GRILL! You can grill the burgers on the bbq, but if you don’t have a bbq, try using a stove top grilling pan. Cook the patties to your liking. (Rare, medium rare, medium, medium well, well-done)

While the burgers are grilling, cut the tomatoes in half and scoop out the seed membrane with a spoon. Set aside. Cut the avocado in thin slices.

Once the burgers are done, place them on a paper towel to soak up the excess grease. Place the patties on the cut tomatoes and add the avocado, lettuce and your favorite burger condiments. T.W.O put a squeeze of ketchup and spicy Dijon mustard on ours!