Make it a mozzarella meal

Rita DeMontis, Toronto Sun
Grilled Pizza (Courtesy Saputo Cheese,

Grilled Pizza (Courtesy Saputo Cheese,

With the temperatures rising, the last thing you want to do is to spend time in a hot kitchen -- especially when you have a hankering for pizza and burgers.

Here's a selection of delicious, delightful recipes courtesy of Saputo Cheese that promises to keep things cool while appetites heat up.

Note, some of the recipes call for Saputo's award-winning "Mozzarellissima" cheese -- a riff on young mozzarella cheese with a delicate, buttery flavour and rich golden melt. You can use your favourite semi-soft mozzarella cheese for these recipes -- a younger cheese, with great stretching power.

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Grilled Pizza

A tasty spin on a classic dish, this grilled pizza is sure to be a crowd pleaser at your next get-together. Topped with fresh, summery ingredients, it's great as an appetizer or a meal.


2 lbs. (1 kg) store-bought pizza dough

Olive oil, to taste

1 fresh peach, cut into quarters

1 1/2 cups (375 ml) semi-soft mozzarella, shredded

6 slices prosciutto

Handful walnuts

3/4 cup (175 ml) arugula

Balsamic vinegar (optional)

Salt and freshly ground pepper, to taste


On a lightly floured surface, roll out pizza dough and drizzle with olive oil.

Brush peach quarters with olive oil and grill on each side for a few minutes.

Slide pizza dough on barbecue and cook on each side for about 5 minutes, until slightly golden brown.

Remove dough from barbecue and top with half of shredded cheese, prosciutto, grilled peach quarters and walnuts. Cover with remaining cheese.

Place on barbecue, close cover and cook on medium heat for about 10 minutes or until cheese is fully melted. Remove from barbecue and top with arugula and a drizzle of balsamic vinegar. Season with salt and pepper to taste.

Serves 4-6.

Mushroom Burger

This succulent dish is far from a typical cheeseburger. Packed with flavourful mushrooms and delectable cheese, this burger will have your mouth watering at first sight.


7 oz (200g) white mushrooms, thinly sliced

6 to 7 green onions, finely chopped

Olive oil, to taste

2 Tbsp. (30 ml) white wine

Salt and freshly ground pepper, to taste

2 lbs. (1 kg) ground beef

8 oz. (250 g) semi-soft mozzarella, cut in small cubes

1 head radicchio

4 to 6 hamburger buns


In a pan, saute mushrooms and green onions in a drizzle of olive oil. Deglaze with white wine. Once wine has evaporated, remove vegetables from heat and let cool. Add salt to taste.

In a bowl, mix ground beef, cooked vegetables, cheese with a drizzle of olive oil. Season with salt and pepper to taste. Shape ground beef mixture into balls and flatten them to form hamburger patties.

Cut radicchio in half and brush with olive oil. Sprinkle with salt and pepper to taste. Grill radicchio on barbecue for 2 to 3 minutes on each side. Mince and set aside. Grill patties on each side, until cooked thoroughly. Lightly toast hamburger buns.

Add one pattie to hamburger bun. Top with mushrooms and shredded radicchio.

Serves 4-6.

Grilled Stuffed Tomatoes

Kick your tomatoes into high gear with this tasty dish. Perfect as an appetizer or side dish for your grilled steak, this delicious recipe is sure to satisfy.


4 large ripe tomatoes

Salt and freshly ground pepper, to taste

1 zucchini

1 yellow pepper

1/2 large red onion

Olive oil, to taste

Small handful fresh mint, finely chopped

3/4 cup (175 ml) semi-soft mozzarella, shredded


Slice approximately 1/2 inch (1 cm) off top of each tomato. With a small knife, cut inside of fleshy part of tomato (do not cut through to bottom of tomato). Using a spoon, remove inside of the tomatoes, leaving about 1/2 inch (1 cm) of flesh attached to skin. Discard seeds and juice.

Lightly salt inside of tomatoes and place them with open sides downwards, on a plate covered with paper towels.

Cut zucchini lengthwise into 4 slices. Cut pepper in half and remove inside. Also cut half onion in two. Brush vegetables with olive oil and sprinkle with salt, and cook for 8 to 10 minutes on direct medium heat until tender. Remove vegetables from heat. Once cooled, chop zucchini, onion and pepper into small pieces. Add mint and a drizzle of olive oil to the vegetables. Mix and season to taste.

Stuff tomatoes with vegetable mixture and top with cheese. Place on barbecue over medium indirect heat, until cheese is melted and vegetables are heated through (about 5 to 6 minutes).

Serves 4.

Mocha Ricotta Pie

Nothing like a slice of pie to end the perfect meal.


2 cups (500ml) ricotta cheese

1/4 cup (60ml) 35% cream

1 cup (250ml) sugar

1/4 cup (60ml) firmly packed espresso or instant coffee, dissolved in 1/4 cup (60ml) boiling water, cooled

4 large eggs

1 9-inch (23-cm) chocolate crumb pie shell

1 tsp. (5 ml) flour

1/4 cup (60ml) chocolate chips

2 Tbsp. (30ml) cocoa powder

Dark and white chocolate shavings, to taste


Preheat oven to 400F (200°C ). In a food processor, pulse ricotta cheese, cream, sugar and coffee until just blended.

With machine running, add eggs one at a time. Pour mixture into chocolate pie shell.

Coat chocolate chips with flour and sprinkle carefully over pie so they don't sink into filling. Place pie on middle rack of oven and bake for 10 minutes. Reduce temperature to 300F (150C) and bake additional 25 minutes. Remove from oven and cool.

Refrigerate at least 2 hours before serving. Sprinkle with cocoa and garnish with chocolate shavings.

Serves 6-8.