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  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
280
Protein:
13 g
Fat:
7 g
Carbohydrates:
38 g

Credit
Copyright © 2012 Granny's Poultry Cooperative (Manitoba) Ltd.,All Rights Reserved

Serves: 4
Prep Time: 45 mins
Cook Time: 20 mins
Dough:
  1. Place the flour and salt in a large bowl.
  2. Warm the beer and water to about 120F (50C) (1 to 1 ½ minutes in the microwave works. It should be hot to the touch but not scalding hot).
  3. Mix the yeast with the beer and then add to the flour along with the oil.
  4. By hand: Mix until ingredients form into a dough ball. Add more flour if necessary. Then knead for 5-10 minutes until dough is smooth and elastic.
  5. By machine with dough arm: mix dough on medium to high speed once it balls together; adding more flour if required for 5-7 minutes until dough is smooth and elastic.
  6. Place dough in an oiled bowl, cover and let rise in a very warm place for about 30-45 minutes.
Fire-roasted Tomato Pepper Sauce:
  1. Wash and dry peppers, onion pieces and tomatoes.
  2. Coat them with olive oil in a bowl and place them over direct medium heat on the grill.
  3. Char them on all sides until they are cooked through.
  4. Wrap individual garlic cloves (still in their skin) in foil and bake them over indirect heat until they are soft (about 20 minutes).
  5. Place peppers, onion and tomato in a medium saucepan along with vinegar, water and spices.
  6. Squeeze garlic out of its skin and add to pot.
  7. Simmer ingredients for 10 minutes then purée with a blender and strain out seeds and skin.
  8. Return to pot and simmer until desired thickness is achieved.
Pizza:
  1. Prepare pizza dough. Preheat grill.
  2. Coat steaks, peppers and onion in olive oil and season with salt and pepper.
  3. Grill steaks over direct medium-high heat just until cooked through or a digital thermometer registers 170C (77C).
  4. Grill peppers and onions at the same time until charred. Let steaks and vegetables cool and then cut into cubes.
  5. Flour a surface and roll or stretch half of the dough into a 12” (30 cm) diameter circle.
  6. Place dough on a non-stick BBQ pizza pan or a preheated stone over indirect heat on the grill.
  7. Close the lid and cook for about 5-10 minutes until the underside is crisp.
  8. Remove from grill and flip dough so crisp side is facing up.
  9. Cover surface with half of the Fire-roasted tomato-pepper sauce.
  10. Mix the arugula in a bowl with a teaspoon (5 mL) of olive oil, then spread half on the pizza.
  11. Add half of the turkey, peppers and red onion, then top with half the cheese.
  12. Return to the grill and cook with the lid down over indirect heat for an additional 5-10 minutes or until the bottom is crisp and the cheese is melted. Repeat process for second pizza.

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