Capilano Cookbook - Flipbook - Page 29
PANTRY STAPLE
VEGETARIAN PIZZA
By COBS Bread
SERVINGS 4
28
TIME 30 MINUTES
INGREDIENTS
INSTRUCTIONS
• 2 COBS Pizza Bases
• 1 cup pizza sauce
• 2 Roma tomatoes,
seeded and sliced in
1 cm rounds
• 2 heads garlic
• 6 tbsp olive oil
• 2 tbsp corn meal
• 1 cup mozzarella,
grated
• 1/2 cup asiago cheese,
grated
• 2 tbsp cornmeal
• Salt and pepper
• 1 bunch fresh basil
leaves (approx. 10
leaves), chopped finely
both types of cheese
1. Preheat grill to
evenly on top, then add
medium-high heat.
roasted garlic and diced
2. Cut the top of one
tomatoes on top.
head of garlic 1/4 down
6. Pre-heat grill to highest
from the top exposing
heat. Place a pizza
all the cloves, drizzle
stone in the centre of
1 tbsp of olive oil over
the grill and spread
the top, and cover the
corn meal across the
bulb in aluminum foil.
top of it. BBQ Tip: the
Place on the indirect
cornmeal will keep the
heat side for 3 minutes,
pizza from sticking
or until garlic cloves
to the stone. No pizza
become soft. Squeeze
stone? No problem!
roasted garlic out from
Place the pizza directly
casing and set aside.
on the grill, but adjust
3. Make sure tomatoes are
your temperature to a
dry, then brush both
low heat.
sides lightly with olive
7. Cook pizza for 6-10
oil and sprinkle with a
minutes, or until
pinch of salt and pepper.
cheese melts and
4. Place slices right on
base gets a nice crust.
the grill after applying
Remove from heat
oil and grill for 30-45
when done.
seconds a side, or until
8. Sprinkle pizza with
they get a nice char.
fresh basil and slice(4
Remove from heat,
slices per pizza).
let cool, and dice in to
small squares.
5. Take your COBS Pizza
Base and spread your
tomato sauce across
the top evenly. Start
assembling by sprinkling
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