10:15 am - Saturday, September 21 2019
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pita bread pizza

pita bread pizzaSummer allows us to use our barbeque nearly every day.  It also saves me from using the oven or stove top especially when it’s hot outside.  One staple I like to have on hand is pita bread.  This ancient flatbread has been around since 2500 BC and its uses are numerous.  I love it in a fattoush salad, stuffed with meat, crisped up to use in a dip or simply grill and then splash olive oil over it and sprinkle with dukkah.  But my all-time favourite is making a pizza with pita bread.

Pizza toppings are limitless so use whatever suits your fancy.  I spotted a bag of cipollini onions at the grocery store and instead of roasting I wanted to grill them.  These onions are sweet and perfect to smear over a pizza base.  Grilled garlic is another delicious ingredient to add; grilling or roasting lessens the pungent aroma and taste.  Add at least 6 cloves.  The cheese can be mozzarella but goats cheese or feta works well, too.  I enjoy the tangy taste of feta and it gives a nice contrast to the sweet flavour of the grilled cipollini.  And, the good news?  This meal is done without dirtying a pot or pan!

Serves 2
1 to 2 pita bread
sliced tomatoes
grilled or roasted cipollini
grilled garlic cloves
3 crisp prosciutto slices (use the bbq, too, for this)
olive oil
fresh dill
balsamic vinegar

grilled cipollini onionsPreheat grill to 350f (180c). Build your pizza and then place on grill. Close cover and heat up for 2 minutes – longer if you want a crispier bottom. Remove and drizzle with extra-virgin olive oil, balsamic vinegar and scatter fresh dill over.

pita bread pizza slicesThe Culinary Chase’s Note:  Take a sheet of tin foil and add prosciutto slices.  Cook on the bbq grill until slightly crisp.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


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