Monday, December 28, 2009

How to cook when it's too hot to cook

We really were spoiled this Christmas.  The weather has been fantastic all week, we've had four days off work to enjoy it, and spent a couple of days relaxing with family.  Perfect.

The only problem is, it's been too hot to cook!  Reluctant to survive on salad alone, I usually get the barbeque going, and find a way to cook almost everything outside.
This year, we're taking it up a notch.  With a BIG thank-you to Santa, we now have an outdoor gas cooker.  Which means perfect pizza, and anything else you can throw in an oven.  Last night, we had canneloni!  Every other meal since Christmas, though, we've had pizza:
I'm not going to tell you how to make pizza.  I'll show you the dough when it's not too hot to knead and take photos at the same time.  In the meantime, I'm just going to show you what I put on mine last night!
Pizza sauce (tomato paste thinned with pasta sauce), sliced Coppa, red onion, and sundried tomatoes.

..then smoked chicken, avocado, mushroom, and cheese to hold it all together (this is a mix of cheddar, mozzarella, and parmesan).
Use a giant novelty spatula to place the pizza in the oven for about 10 minutes (it's at about 220°C)

Move to the ceramic pizza stone for the last 2 minutes (this makes it lovely and crisp, and gives you an extra opportunity to use the novelty spatula.)



  1. Wow! Santa sure was good to you :) next time I'm home we'll have to experiment with vegan cheese - or I'll make mine with egg and herbs like Grandad used to.
    Hope you guys had a great holiday break, Kurt and I are heading home from San Francisco and back to the daily grind xxxx K

  2. Made one of these with moroccan beef and a sour cream swirl last night, yum!

    I stole your idea for a quick moroccan marinade, too - just mixed harissa and sour cream :D