The top two recipes from our Chef of the Year contest

While specific product brands were submitted as part of the contest entries, the majority have been omitted in order for publication to maintain neutrality.

While specific product brands were submitted as part of the contest entries, the majority have been omitted in order for publication to maintain neutrality.

THE WINNER Tom Stankiewicz, Bondi’s Pizza

The Calabria

Pan Size: 15 inch
Yield: 6 slices
Cook Time: 11 minutes at 505 F
Dough: Whole Wheat Crust
Sauce: 4 oz – Bondi’s Pizza California Tomato sauce
Cheese: A blend of high fat mozzarella and Monterey Jack (50/50) and goat as a garnish

Toppings:

1 cup sliced Chorizo sausage
1 cup julienne grilled Portobello mushroom caps
1 cup fire roasted red pepper fillets
1 tbsp oven roasted garlic
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp fresh pepper
1/2 cup creamy goat cheese
Drizzle extra virgin olive oil
1 tbsp fresh flat Italian parsley
1 tbsp grated parmesan

Roll pizza shell then apply 4 oz of sauce. Apply cheese blend evenly over sauce. Apply sausage then Portobello mushroom then red pepper then garlic. Garnish with goat cheese. Apply seasoning, oil. Pinch crimp crust. Bake. Garnish with parsley and parmesan cheese.

THE RUNNER-UP Diana Coutu, Diana’s Gourmet Pizzeria

Quattro Canadese Pizzas su Biga Pasta
(Four Canadian pizzas on Biga Dough)

Prep all veggies and fruit according to required sizes indicated below. Ensure chicken breast and strip bacon is fully cooked.  Spread approximately half of the sliced red pepper on a cookie sheet and drizzle a little splash of Extra Virgin Olive Oil (EVO) with a sprinkle of oregano, basil, minced garlic, black pepper and sea salt. Place in a preheated oven (350 F) for 15 to 20 minutes.  Divide the fully cooked chicken into two equal amounts, marinate one with Kung Pao sauce and the other with hot sauce and set each aside. 

Hand slap out dough patty on to 12” size pizza disk. Take a second dough ball and stretch into a 12” by 4” rectangle.  Using a pizza cutter wheel, cut second dough ball into 1/4” strips. Lightly wet one strip and place in center of pizza, essentially creating a barrier to divide it into two halves. Gently press the edges of the dough strip into the pizza shell. Lightly wet a second dough strip and place perpendicular to the first strip, creating four equal quarters. Gently press the edges of the second dough strip into the pizza shell.

Drizzle Extra Virgin Olive Oil on two opposite quarters, then lightly sprinkle a small pinch of oregano, basil, black pepper, minced garlic and sea salt. 

For the Olive Oil and Herb Sauce:
EVO
1/2 tsp Oregano
1/2 tsp Basil
1/2 tsp Minced garlic (dried- or 2 cloves fresh)
1 tsp sea salt (fine grind)
1 tsp black pepper

Top one of the olive oil and herb sauce quarters the as indicated below:
Kung Pao Chicken quarter
2 oz low fat mozzarella cheese
1 oz Kung Pao chicken breast
.2 oz green onion
.5 oz red onion
.5 oz green pepper
.5 oz red pepper
1 oz fresh hand-cut pineapple

Top the second olive oil and herb sauce quarter as indicated below:
Havarti Heaven quarter: (cheese on the bottom)
1 oz low fat mozzarella cheese
1 oz havarti garlic chive cheese
1 oz strip bacon
1 oz Frank’s hot sauce chicken breast
.5 oz roasted red pepper
.5 oz red onion

Next, spread approximately 1 oz of the poutine sauce on the third quarter and top as indicated below:
Pierre’s Poutine Pizza quarter: (cheese on top)
1 oz fully cooked shoestring french fries (extra crispy)
1 oz Montreal-style smoked meat
1 oz Edam cheese
1 oz low fat mozzarella

Next, spread marinara sauce on the last quarter and top as indicated below:
Smokin’ Perogy Paradise* quarter: (cheese on top)
1 oz cooked potato & cheddar perogies, (about 3-5 perogies) cut into bite size pieces
.5 oz red onions
.5 oz strip bacon
Drizzle with ranch dressing
1 oz smoked mozzarella cheese
1 oz one year old aged white cheddar cheese
*served with sour cream on the side

Bake in a deck oven seven to nine minutes or use a pizza stone preheated for an hour at 450 F and bake for six and a half minutes or until the crust and cheese are golden brown. Broil if needed. Remove pizza from oven upon completion of cooking, slice along the ‘dough borders’ into four, then slice each quarter in half, creating a total of eight pieces. Drizzle additional poutine sauce on top of the “Pierre’s Poutine Pizza” quarter and serve immediately.  Remember to put the sour cream on the side for the “Smokin’ Perogy Paradise” quarter.