DIRECTOR OF CULINARY GRAHAM HAYES SELECTS FINALIST
Congratulations to our third finalist, Marina Rondinelli of
Bright's Grove, Ontario. Marina's recipe for Blazing BBQ Pulled Pork Pizza wins her dinner for six, prepared by Director of Culinary Graham Hayes.
Blazing BBQ Pulled Pork Pizza
Ingredients:
Pizza dough ball (whole grain)
Sweet bbq sauce
Forty Creek whisky
Pulled pork cooked in sweet bbq sauce
Portabella mushrooms (tossed in garlic butter and roasted beforehand)
Roasted red peppers
Red onions
Hot banana peppers
Smokey bacon
Mozzarella cheese
Provolone cheese
Smoked mozzarella cheese
Sundried tomato garlic oil
Directions
- Stretch dough ball into a 12 inch round pie.
- Mix sweet bbq sauce for whisky (each ladle spoon add 2 tsp. of whisky)
- Spread 2 ladle spoons of the bbq sauce mixture onto the dough.
- Next sprinkle half of the mozzarella and provolone cheese on top of the sauce.
- Top with bite size pieces of pulled pork.
- Add sliced portabella mushrooms, roasted red peppers, red onions and
- hot banana peppers.
- Add the remaining mozzarella and provolone blend.
- Top with chunks of smokey bacon.
- Drizzle some bbq sauce on top as a garnish.
- Bake at 450 degrees on a pizza stone in the oven for 15 minutes, until golden brown on top and bottom.
- Brush the crust lightly with sundried tomato garlic oil.
- Yields 12 slices.
< Previous Winner
