I love pizza… cheesy, saucy pizza, topped with pepperoni and mushrooms. It’s my go-to pizza, but admittedly it can get a little boring. Sometimes it’s fun to mix it up and experiment with different sauces and toppings, and what better way to do this, than by throwing a pizza party! A make-your-own-pizza-party is a fun, casual evening that’s easy to organize and gets all your guests involved.
Here are a few tips to get you organized:
Make the dough ahead of time. Don’t be daunted by the thought of making pizza dough. It’s really quite easy and will taste so much better than store bought crusts (see recipe below).
Encourage your guests to get involved. Let your guests stretch and roll out the dough, take turns manning the oven, and have your guests explain their creations while you all dive it.
Keep it simple. Stick to just a couple of toppings and don’t go over board. Cook one pizza at a time and serve them fresh out of the oven on wooden cutting boards for a relaxed, communal feel.
Get creative. Experiment with different sauces and toppings. Here are some of our favourites:
- Prosciutto & Brie Cheese with TASTE OF THE OKANAGAN BEER BARRELLED PEACH SALSA
- Shredded chicken with TASTE OF THE OKANAGAN ORCHARD CHUTNEY and jalapeno havarti cheese.
- TASTE OF THE OKANAGAN ANTIPASTO and Goat Cheese
- Spicy BBQ Chicken – TASTE OF THE OKANAGAN PEACH CHIPOTLE BBQ SAUCE, shredded chicken, thinly sliced red onions and smoked gouda cheese. Topped with cilantro.
- Thai Chicken – TASTE OF THE OKANAGAN SWEET CHILI SAUCE, shredded chicken, red peppers, and Monterey Jack cheese. Topped with cilantro.
- Mediterranean – TASTE OF THE OKANAGAN OLIVE TAPENADE, black olives, sundried tomatoes, and feta cheese. Topped with fresh basil.
- TASTE OF THE OKANAGAN APPLE CHUTNEY, with ham, cheddar and caramalized onions.
- Dessert Pizza – TASTE OF THE OKANAGAN CRANBERRY CABERNET CHOCOLATE SAUCE, dried cranberries, chocolate chips and sliced almonds.
- 2 1/4 teaspoons active dry yeast
- 31 ½ cups warm water
- 3 ¾ cups all-purpose flour, plus more for shaping the dough
- 2 teaspoons fine sea salt
- 2 tablespoons olive oil
- cornmeal for rolling
- 1/4 cup TASTE OF THE OKANAGAN BEER BARRELLED PEACH SALSA
- 4 slices of Prosciutto
- 100g Brie Cheese, sliced
- Add yeast to warm water and let bloom for a couple of minutes.
- In a food processor add the flour and salt and mix. Add the olive oil and with the motor running slowly poor in the water/yeast mixture. Continue to process until dough comes together in a ball.
- Remove dough from process or a kneed a couple of times and form it into a ball. Rub the ball with olive oil and place in a large bowl. Cover with plastic wrap or a kitchen towel and allow to rise for at least 1 hour.
- Once the dough has risen, divide into 8 balls. If you don't intend to use them right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.
- Preheat your oven to 425°F.
- When you're ready to go, sprinkle a bit of cornmeal on top of a square of parchment. Stretch your dough into a circle, then lay on the parchment and roll out nice and thin. The cornmeal will help give you a crispy authentic crust, and the parchment will make it easy to move the pizzas from your counter to the oven.
- Top with TASTE OF THE OKANAGAN BEER BARRELLED PEACH SALSA, Prosciutto and Brie.
- Bake for 8-10 minutes.