Sweet 16 Pizza and The YYC Food Blogger’s Pizza Challenge Results
Image by Food On Your Shirt
How many times have you heard that ‘patience is a virtue’? Or the saying ‘all good things come to those who wait’? Are these sorts of clichéd phrases even applicable in this day and age of instant gratification? I know that when I do have to wait for something important I find that it is necessary to distract myself and keep myself busy or I will implode. I kind of felt like that waiting for the results of YYCPizzaWeek. Not only were some of my favourite restaurants taking part in the competition but I really wanted to see how much money could be raised for Calgary Meals on Wheels just by eating pizza September 26 – October 5th. And…of course I wanted to see how my Sweet 16 pizza did in the Food Blogger’s Pizza Competition. So without any further adieu and because I just can’t make you wait any longer, here are the results:
YYCPizzaWeek raised over $8000 for Meals on Wheels and what’s more…YYCPizzaWeek has committed to making pizza week an annual event with all monies raised going exclusively to Calgary Meals on Wheels. How cool is that?
Thin Crust Category
1st Place….My friends at 500 Cucina with their oh-so-porky Triple Pig Pizza with runners- up Bocce (Valle Pizza) and Toscana Grill (Bolognese Pizza)
Thick Crust Category
1st Place…Gordo’s Pizza/Bacon Mac n Cheese Pizza with runners-up Lorenzo’s Pizzeria (Veal Scaloppini Pizza) and Christo’s Greek Restaurant (Meatballs of Fire Pizza)
Unique Pizza Category
1st Place … Bensonhurst Pizza Co./Pizza Carbonara with runners-up Gruman’s Catering and Delicatessen (Classic Reuben Pizza) and Pizza Master Fusion (Samoza Master Pizza)
And now last but certainly not least…The Food Bloggers!
3rd (and most creative) Donair Pizza by Food Mamma (Fareen)
2nd Twisted Orchard Pizza by Wheat Free Mom (Carrie)
As you can imagine I was beyond being amazed…if you voted I sincerely want to thank you for your vote. It was so much fun being a creative Dish ‘n’ the Kitchen.
The Dough (though it has chestnut flour in it, it is still not Gluten Free)
- 1 cup (250 ml) warm water
- 1 teaspoon (5 ml) instant yeast
- 1 teaspoon (5 ml) sugar
- 1 cups (500 ml) all-purpose flour
- 1 cup chestnut flour
- 1 teaspoon (5 ml) salt
- In a bowl, combine the water, yeast and sugar. Let stand until the mixture foams on top, about 5 minutes.
- In a food processor, it is important to work with the plastic blade or the dough hook. Combine the flour and salt. Increase the speed to medium and add the yeast mixture until a soft ball forms.
- Remove the dough from the bowl and knead for a few minutes on a floured surface to prevent sticking.
- Place in a lightly oiled bowl and cover with a clean cloth. Let the dough rise for about 30 minutes in warm and draft-free area. Cut the dough in half.
- Use the pizza dough immediately or refrigerate it (less than 48 hours), otherwise place it in an airtight bag and freeze.
- This recipe will make two 23-cm (9-inch) thin-crust pizzas or two 20-cm (8-inch) thicker crust pizzas.
Bake at 400F for 10-12 minutes.
For the toppings…slice pears thinly with a mandoline or sharp knife. Dredge in sugar and place on parchment lined baking sheet. Sprinkle with cinnamon. Bake at 250 F until caramelized and dehydrated, carefully flipping sides so they dehydrate evenly. I think mine took 40 minutes. For the ‘sauce’ mix 1/2 cup of chestnut purée with 1/2 cup dulce de leche. Add tsp cinnamon and mix. Spread over baked pizza crusts. Arrange pears over the top and scatter roasted hazelnuts. Then grate chocolate over the whole thing. Enjoy!