Lousiana Cajun Chicken
| We are really excited to be able to represent Canada in Las Vegas this year! We have applied to be Canada's Best Pizza almost every year, and this year they gave us the chance to compete. We overnight FedEx'd our dough, sauce, and toppings to Ontario, and they had a chef make our pizza for us in the finals. The judges loved it... and we won! Can't wait for Vegas! Here are the results, as posted on Canadian Pizza Magazine's website. | ||||||||||
| Written by Canadian Pizza Magazine |
Medd, owner of Two Guys and a Pizza Place in Lethbridge, Alta., won the title with his ‘Louisiana Cajun Chicken’ pizza. His winning entry featured a traditional white dough dressed with Cajun sauce, mozzarella, cheddar, Monterey cheese, white chicken breast, Canadian bacon, hand cut green peppers, jalapenos, fresh cilantro and parmesan flakes.
For crafting the top recipe, Medd will receive a trip to Las Vegas, March 13 to 15, 2012, to attend the International Pizza Expo, plus $1,000. The prize includes flight, hotel, registration fee for Pizza Expo and the International Pizza Challenge, and a guaranteed spot in the non-traditional final.
"I am so grateful for this award and for the opportunity to represent Canada again at the International Pizza Challenge," said Medd. "The staff and myself appreciate Canadian Pizza magazine for recognizing the work we have put into our pizza for the last 10 years. This type of recognition is very motivating, and I look forward to another 10 years of serving revolutionary gourmet pizza to the community of Lethbridge."
Medd was one of three finalists in this year's bake-off, hosted by Moretti Forni Canada distributed by Faema Canada at their Euro-Milan Inc. location in Mississauga, Ont.
Last year's runner up, Marina Rondinelli of Rondo's and Pizza Plus in Bright's Grove, Ont., nabbed second place again this year. Her 'Backyard BBQ' pizza includes a dark hickory maple chipotle BBQ sauce, grilled chicken breast marinated in Caribbean jerk sauce, caramelized red onions, fire roasted sweet red peppers, roasted corn, portabella mushrooms roasted in garlic, hot banana peppers, and asiago, smoked provolone and mozzarella cheeses.
As runner-up, Rondinelli has also won a trip to the Expo and entry into the traditional final.
In third place was Richard Ames of Daddio's Pizzeria in Grand Prairie, Alta. His 'Pollo Loco' chicken pizza is made with ranch dressing, medium salsa, smoked chicken breast, red onions, red peppers, sliced jalapenos, mozzarella and medium cheddar cheeses.
On Dec. 13, professional pizza chef Joe Leroux, of Amadio's Pizza and winner of this year's Pizza with Purpose Award, was on hand at Euro-Milan Inc., baking each pie to his fellow pizzaiolos' specifications. Each pizza was scored by a panel of seven judges, including representatives from Canadian Pizza magazine and contest sponsors Saputo Foodservice and Moretti Forni Canada distributed by Faema Canada.
Stay tuned to Canadian Pizza magazine for more on the finalists' recipes and Chef of the Year Cory Medd, who will be featured on the cover following the International Pizza Expo in March.
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