This morning I presented some lovely local products for CBC's Weekend Morning Show with host Terry MacLeod.
This artisan pizza dough from Old Church Bakery, is remarkably light. It feels as though it would float away. You don't need to roll it, just press it out with your fingers.
The fresh herbs are wonderful! Fertile Farm has wonderful products at the market. Grilling the Spring Onions makes them mellow and sweet. The Sorrel is so lemony, just divine!
1 bag Artisan Pizza dough (from Old Church Bakery, at St. Norbert’s Market)
Spring Onions or Sorrel (from Fertile Farm, at St. Norbert’s Market)
Pesto of choice for sauce. I’m using basil arugula today, also optional to use only olive oil, salt and pepper
Shaved or grated parmesan cheese
You can bake this on a BBQ grill, with or without a grill sheet. The Pizza dough is so light, it doesn’t need rolling, just spread it out with your fingers. Spread on olive oil or pesto to the base of the pizza and top with your favourite toppings. I love using grilled Spring Onions as it brings out the sweetness of the greens. I simply drizzled olive oil over the Spring Onions and grilled on the grill sheet until a bit charred. You can do the same with the Sorrel or put it on the pizza dough fresh.
Bake on the covered grill until done or bake in the oven at 450-500ºF until to desired doneness.
Enjoy with some crisp white wine or local beer.