Chef Dave Poszmik (Chef Apprentice 2017) created this recipe at the end of a long shift at Firestone Restaurant, where he’s worked for 12 years, most recently as a sous chef. It was his turn to cook the shift dinner for his colleagues, and so he took some bruschetta mix, a handful of cheeses and a freshly made pizza dough, slid it into the brick oven for just a few minutes and voila! The end result was an homage to his Italian heritage and an instant staff favourite that he was eager to share with readers of Wider Horizons.
Chef Poszmik, who grew up in Welland, Ont., and attended the Niagara-on-the-Lake Culinary Apprentice program before moving west, decided to redo the whole program at Lethbridge College. He says he’s grateful for the experience. “This program is very well done, with better hands-on training, smaller class sizes and attentive instructors,” he says. “My advice for new students going into the Culinary program would be to take the WATS apprenticeship program. It’s organized well, provides in-depth training and lots of hands-on practical learning. Plus it’s easy to do because there is one day of class per week, leaving time to work full-time during classes.”
He loves his work – especially the thrill of a busy rush. “That’s when everything and everyone is working together to please all of our hungry guests,” he says with a smile, and he feels “the pride we have when guests truly enjoy their experience at Firestone.”
To enjoy some of Chef Poszmik’s other creations at Firestone Restaurant, book a table by calling 403.329.3473. To make a reservation at the Garden Court Restaurant, where Chef Poszmik and other Culinary alumni learned their trade, call 403.320.3230. Bon appétit!
Ingredients
For the bruschetta mixture
4 ...........................................................................diced Roma tomatoes
1/2 ....................................................................................diced red onion
3 cloves............................................................................... minced garlic
2 oz. ...............................................................................chopped parsley
1 tsp. ................................................................................................ sea salt
1 tsp. .....................................................................................black pepper
1/2 oz. ..................................................................................... lemon juice
1 oz. ..........................................................shredded parmesan cheese
1 tbsp. ............................................................................Italian seasoning
1 tsp. ...........................................................................................dried basil
1 tsp. ...................................................................................dried oregano
For the herb-infused oil
1 cup ..................................................... canola or other vegetable oil
1 tbsp. ............................................................................Italian seasoning
1 tbsp. .........................................................................................dried basil
1 tbsp. .................................................................................dried oregano
For the pizza
1 .................pizza dough (from a grocery store or recipe online)
3 oz. ...........................................................................................mozzarella
2 oz. ......................................................................................... feta cheese
METHOD
For the bruschetta mixture
1. Dice the tomatoes and red onions, and mix with the rest of ingredients.
For the herb-infused oil
1. Add all ingredients into a sauce pot and heat on the stove for 10 minutes. Remove from heat and cool.
To make the pizza
1. Preheat oven to 425F.
2. Line a pizza pan with parchment or aluminum foil and grease with oil.
3. Spread out the pizza dough.
4. Brush the dough with the infused oil.
5. Spread the mozzarella cheese across the dough, leaving a half-inch rim for the crust.
6. Spread the bruschetta mixture across the dough.
7. Top with feta cheese crumbled across the pizza.
8. Bake at 425F for 15 to 20 minutes, until the cheese is melted and the crust is a nice golden colour.
9. Remove from the oven. Cut pizza into the desired amount, serve and enjoy!
