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    Notes - July 22, 2015

    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On this episode, Chris, Mark and Brad talk about Les Maîtres Vignerons de la Presqu’île de Saint-Tropez Carte Noire Rosé 2014, Côtes de Provence AP, France, Castle Rock Columbia Valley Chardonnay 2013, Columbia Valley, Washington State, House of Mandela Sauvignon Blanc 2013, Western Cape, South Africa, and Animus 2013, Douro DOC, Portugal.

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    Pita Pizzas with no-cook tomato sauce

    These faux thin crust pizzas are simple to prepare and with a little imagination, they can be absolutely delicious. The no-cook sauce can be made very quickly and customized to suit your taste.

    Tomato sauce ingredients:

    28 oz can crushed or ground tomatoes
    2 Tbs. red-wine vinegar or lemon juice
    Kosher salt and freshly ground black pepper to taste

    Optional ingredients:

    1 tsp. dried (or Tbs. finely chopped fresh) oregano, basil, marjoram, thyme or parsley
    3 to 5 cloves garlic, minced or pressed


    Whisk the tomatoes, vinegar or lemon juice, and any optional ingredients together in a bowl. Add a little bit of water to thin the sauce out to make it easy to spread on pizza.  Season with salt and pepper to taste.

    For the pita, you can use whatever is available in your local store. We use Haddad Bakery Large Lebanese Style plain or whole wheat pitas 6 per pack (two will fit on a baking sheet). Some prefer to use a thicker pita or tandoori bread.

    Choose one or two different types of cheese like mozzarella, bocconcini and or chevre.  Any coloured pepper, onion, zucchini, tomatoes or your favourite veggie. For meat, try smoked ham, Italian salami or prosciutto. Salty toppings like olives, pickled artichokes or anchovies will add a kick of flavour as well. Choose a theme and have fun. Try putting different flavour combos on each pizza to see what works best. We like to add some fresh basil leaves to these pizzas after they are cooked.
    Preheat your oven or grill to 400F
    To prepare each pizza, lightly oil the bottom of the pita and place it on a sturdy baking sheet. Add a thin layer of sauce to cover the entire surface of the bread. Add enough mozzarella to cover the pizza, leaving room for it to melt. Add salty ingredients and veggies. Finally, add the cured meat and chevre or bocconcini. Repeat with each pizza until finished. Bake pizzas for 6-10 minutes or until the cheese has melted and started to brown, being careful not to burn the bottom or the pita.
    Serve with a green salad and your favourite wine.
    This sauce can be refrigerated for a week or frozen for up to six months.

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