Pizza Bianca

There’s no doubt about it – the summer of 2012 has been a hot one. By now, you’ve probably figured out that cooking outside on the barbecue is a much better option than firing up the oven and heating the house when your AC is working so hard to cool it down. But since summer started in March, we’re sure you’ve exhausted all of your tried and true BBQ recipes, and maybe you’re looking for something new for your end-of-summer ‘cues.

Simple is better when it comes to summer and barbecue cooking. Light and refreshing is the key, and with fresh tomatoes, herbs and greens, you’ve got the beginnings of pizza Bianca. This simple classic is just a combo of your favourite pizza dough, rubbed with olive oil and grilled until it’s baked through. Then snip off some arugula, basil, spinach, and cherry tomatoes, and crumble some goat cheese on top. With a grilled steak or chicken breast as the protein, you’ve got a little bit of everything and you didn’t even need the oven.

Of course, dessert is the more difficult task without an oven since it’s the go-to method for baking. But you’d be surprised how delicious fresh fruit can be on the barbecue – it’s not just for meat! Peaches are fully in season now, so we recommend this dessert of grilled Ontario peaches with raspberries and yogurt.

Grilled Ontario Peaches with Raspberries and Yogurt


4 firm but ripe freestone peaches
2 tbsp. maple syrup
1 tsp. lemon juice
1 tbsp. vegetable oil
20 fresh raspberries
1 cup vanilla yogurt or ice cream

In a stainless steel bowl, place halved and pitted peaches. Add maple syrup, lemon juice, and vegetable oil. Toss together. Place on a low heated grill and mark grill the peaches for about 5 minutes. Watch that they don’t flame. Then flip them over for another 3 minutes. I don’t blanch the peaches ahead of time to remove the skin as it will probably come off easily after being grilled. Place the grilled peaches in your serving bowl with fresh raspberries sprinkled on the top. Finish with vanilla yogurt or ice cream. Enjoy!

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