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Suggested Beer Pairings: Light Lager, Amber Ale, Pale Ale
Examples: Natureland Organic Lager - Pacific Western Brewing, Red Truck Lager - Red Truck Beer Company, Central City Brewing Premium Lager - Central City Brewing, Red Devil Ale - R & B Brewing, Race Rocks Amber Ale - Lighthouse Brewing, Natureland Organic Amber Ale - Pacific Western Brewing, Red Truck Ale - Red Truck Brewing, Rickard's Red, Thirsty Beaver Amber Ale - Tree Brewing, Scottish Highland Ale - Storm Brewing, Whistler Special Pale Ale, The Griz Pale Ale - Fernie Brewing, Cutthroat Pale Ale - Tree Brewing, Dead Frog Pale Ale - Dead Frog Brewing, Beacon IPA - Lighthouse Brewing
Comments: The ligher flavoured beers will allow the strong flavours of the pizza to be heightened. artichokes and goat cheese to be accented while cutting through the creamy cheese. The amber ale flavours will bring out the tomato and bbq flavours and also compliment the heavy flavours of the tomato sauce. The pale ales will match nicely with the combination of spices cooling the tongue and cleansing the palate. Ranchers Choice
- 1 Flatbread base (Can be bought at Rocky Mountain Flatbread Store)
- 2 Tbs Barbeque sauce (Can be bought from organic food store)
- 3 Tbs Heavy tomato sauce (Can be bought at organic food store)
- 1 Tbs Chopped garlic
- 2 Tbs Shredded mozzarella
- 1 Marinated organic free range steak
- 2 Tbs Sliced mushrooms
- 2 Tbs Finely chopped green peppers
- 2 Tbs Finely chopped red onions
- 1 Tbs Roughly chopped fresh herbs
Marinate
- 6 Tbs Olive oil
- 2 pinches Chilli flakes
- 2 pinches Paprika
- 1 pinch Black pepper
- 1 Tbs Crushed Garlic
- 1 twig Rosemary
Directions
Put all ingredients for marinate in a bowl and stir. Place the steak in marinate and leave in fridge for 1 day ideally. Grill steaks, at higher heat on the barbeque, to rare blue or rare (3 minutes on each side). Let steak cool down. Chop steak into cubes. (Note you could use as an alternative left over barbeque meats from previous day.) Mix barbeque sauce and tomato sauce together. Take your flatbread base, evenly distribute the tomato/ barbeque sauce and chopped garlic. Do the same with the mozzarella cheese. Add cubed marinated steak. Then add sliced mushrooms, green peppers and red onions evenly over the flatbread. Finally sprinkle chopped fresh herbs and put on the barbeque slow heat for 12 - 17 minutes. Cheese should be melted and base crispy brown - enjoy.
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