Love love love this couple and these photos! I always enjoy engagement shoots because it gives me time to just hang out with my wedding couples and get to know them better. It's great when they come to me with a fun idea that really represents who they are and what they are passionate about. Andrea and Matt are passionate about food! They are both fantastic cooks and plan creative meals before setting off on weekly shopping adventures to find local ingredients for their homemade creations. I was very lucky to be invited over for dinner!
After taking Bowie for a walk and snapping a few engagement shots we got down to business. We picked cilantro and peppers from the garden and fired up the BBQ. This pizza covered in tomato sauce, cheese, avocado cilantro and lime was amazing! I convinced Matt to leave me a corner without all the hot peppers because, well, I'm a wimp!
Congratulations Andrea and Matt, I can't wait for your wedding in September... I'm especially looking forward to dinner!
Grilled Pizzas and Piadinas by Craig W. Priebe and Dianne Jacob
Dough ¾ cup warm water 2 ¼ tsp active dry yeast ½ tsp sugar 1 ½ cups unbleached flour ¼ cup whole wheat flour 1 tsp kosher salt 2 tbsp cornmeal 2 tbsp olive oil
Pour the warm water into a small bowl or measuring cup. Add the yeast and sugar and stir until the yeast dissolves into a smooth beige colour. Let it stand on your counter for about 5 minutes to prove that the yeast water is active. A thin layer of foam will appear at the top, indicating that the batch is good.
Measure the flours, salt and cornmeal into a large bowl. Add the yeasted water and the 2 tbsp of olive oil. Mix well, stirring with a strong spoon. Lightly flour a clean, dry countertop. Knead the dough for 8 minutes or until it is smooth.
Oil a medium sized bowl and lace the dough in the bowl. Cover with plastic wrap and place in a warm, draft free places for about 2 hours or until it is almost double in size. Chill the dough overnight or for an hour to firm it up.
This makes 2 pizzas, when ready to roll it out cut it in two and roll out each pizza. Grill the pizza dough on one side in a bbq that has been heated for about 10 minutes or has reached 200oC. When the one side is light brown with some dark brown grill marks remove it from the grill. Place it on a cookie sheet with the grilled side up and top the pizza as desired.
Chunky Tomato Basil Sauce 2 small cloves garlic 8 large basil leaves 1 ½ pounds of ripe tomatoes, cored and quartered 2 tbsp tomato paste 1 tsp salt ¾ tsp fresh ground pepper ½ tsp sugar
Place the garlic and basil leaves in a food processor and pulse until finely chopped. Add the tomatoes and pulse briefly. Do not puree the tomatoes, as the sauce is meant to be chunky. Or chop all by hand.
Transfer to a medium bowl. Stir in the tomato paste, salt, pepper and sugar until mixed well. If the sauce looks watery add more tomato paste until you see no more juice.
Refrigerate the sauce for an hour to accentuate the flavours.
The Herbed Oil ½ cup olive oil 1 small clove garlic, minced ½ tsp dried oregano ½ tsp dried thyme ½ tsp dried basil
Place all of the ingredients in a small bowl or glass jar, mix well and refrigerate.
The Habaneran 1 grilled pizza crust 1tbsp herbed grill oil or olive oil 1 tbsp grated parmesan cheese 1 cup shredded mozzarella 1 cup chunky tomato basil sauce 1-24 habanero peppers or whatever hot peppers you think you can handle, thinly sliced
Garnish 1 avocado, thinly sliced 2 tbsp cilantro leaves 1 lime, halved
Brush the grilled side of the pizza crust with the oil. Dust with parmesan and sprinkle with the mozzarella. Drop spoonfuls of the chunky tomato basil sauce on top. Finally, throw on some sliced peppers.
Grill the pizza on the other side until light brown and the cheese has melted. Before serving, garnish with avocado slices and cilantro, and squeeze the lime juice over all.