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Grilled Pizza with Slow Roasted Tomatoes & Aged Cheddar

BT Calgary | posted Friday, Aug 21st, 2015


Courtesy Chef Judy Wood, Meez Cuisine

Pizza Dough


  • 1 2/3 cup flour
  • 1 tsp salt
  • 1 Tb  yeast
  • 1 tsp honey
  • 2 tsp lemon juice
  • 1 Tb olive oil
  • 1 ¼ cup warm water
  • Cornmeal


  1. Place the yeast & honey in a small bowl with warm water, stir it together and allow to sit for 3 – 5 minutes until is foams up a little.
  2. Place the flour onto the cutting board and form a well in the middle.
  3. Carefully, pour the water and yeast mixture into the well.
  4. Add the lemon juice, olive oil and salt. U
  5. Using your hands, start mixing the yeast mixture incorporating the flour in. Eventually it should form a soft dough.
  6. Knead the dough until it’s smooth and elastic, about 10 minutes.
  7. Place it in a lightly oiled bowl and set in a warm spot to rise, about 1/2 hour.

Pizza Sauce


  • ¼ cup olive oil
  • 2 cloves garlic, chopped
  • 1 tsp dried oregano
  • 1.5lb grape tomatoes
  • Salt & pepper


  1. Place all the ingredients into a bowl, toss and then place onto a parchment covered baking sheet,
  2. Place into a preheated oven @ 400 degrees and cook until golden brown about 15-20 minutes.
  3. Place back into the bowl, once it’s cooked and mash up with a fork.

Grilling Pizza


  • 8 oz aged cheddar, grated
  • 1 bunch fresh basil
  • Good quality olive oil for drizzling!


  1. Cut the dough into small pieces and using olive oil push it out into a circles.
  2. Heat the grill on high and then toss the dough onto the grill and cook for about 1-2 minutes, flip it over and repeat the cooking time.
  3. Transfer it to a parchment covered baking sheet, which has been sprinkled with cornmeal.
  4. Spread the sauce on top, then cheese.
  5. Bake ( using your BBQ) for 10-12 minutes in a 425°F oven or until the crust is golden.
  6. Remove from the BBQ, and sprinkle the basil and good quality olive oil.
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Fish Tacos with Watermelon Radish Slaw

BT Calgary | posted Friday, Jun 5th, 2015

Fish Tacos with Watermelon Radish SlawFish Tacos

Fish can be grilled, broiled, pan-fried or even planked to make summery fish tacos, topped with crunchy slaw studded with juicy watermelon. If you plan to plank your fish, you’ll need a food-grade plank; soak it in the sink (under a pan or other weight to keep it submerged) for at least an hour, or overnight. Adapted from watermelon.org.

1 lb tilapia, whitefish, or salmon
3 Tbsp lime juice
1 Tbsp olive oil
1 tsp honey
1 garlic clove, crushed
2 tsp chili powder
1 tsp cumin
1/4 tsp cayenne pepper (optional)
salt and pepper to taste

1 cup shredded cabbage
1 cup shredded or julienned radishes
1/3 cup Greek yogurt
1 Tbsp mayonnaise
1 Tbsp lime juice
1 tsp cider vinegar
salt to taste
1 cup seedless watermelon, finely diced
3 Tbsp chopped cilantro

small fresh corn or flour tortillas

Place fish in a freezer bag with the remaining ingredients; seal, gently shake to coat the fish completely, and let marinate at room temperature for 20 minutes.

To plank your fish, soak a food-grade cedar plank for at least an hour, then place it on a preheated grill until it starts to smolder; place the fish on it and cook for 20 minutes, or until the edges flake with a fork. Have a spray bottle of water on hand to catch any flare-ups. Alternatively, place on a parchment-lined baking sheet and roast for 10 minutes at 425F, or cook in a cast iron skillet on the stovetop or on the barbecue until the fish is just cooked through.

Wrap tortillas in aluminum foil and place on the shelf of the grill, or on a side that’s not on but is warm. (Alternatively, toss them in a warm oven for a few minutes. This will make corn tortillas more pliable.)

Meanwhile, toss the cabbage and radishes with the yogurt, mayonnaise, lime juice, vinegar and salt to taste. Add the watermelon and cilantro and gently toss to combine.

Flake the fish and use it to fill warm tortillas; top with slaw and serve immediately.

Serves 4-6.

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