Tag Archives: pizza

bowl of stew with sourdough toast

One Humble Can of Tomatoes, Six Different Meals to Remember

As the weather turns cooler and we spend more time cozied up indoors, we often turn to our pantry to see what simple recipe we can whip up for a weeknight dinner. From pureed to chopped to strained, tomatoes are something I always have on hand as they can be used in endless ways. Here are six recipes you can make with a humble can of tomatoes.

Shakshuka

Shakshuka is a tomato-based dish that consists of poaching eggs in a spicy sauce. You can make it in 30 minutes with just a few simple ingredients. Start by sautéing garlic, diced onion and sliced red bell pepper in olive oil. Add your chopped tomatoes, paprika, cumin and chili powder. Let simmer for 10 minutes before cracking in the eggs. Cover with lid and poach the eggs until the whites are cooked, but yolk is soft. Garnish with crumbled feta cheese and fresh parsley.
shakshuka in a cast iron pan

Sloppy Joes

Have a can of tomatoes and ground meat in the freezer? Grab yourself some fresh buns and make sloppy Joes! A childhood favourite of mine, sloppy Joes consist of simmering together ground meat — beef, pork, chicken or turkey — as well as tomato sauce, onion, garlic, brown sugar and Worcestershire sauce. You can sneak in a few extra veggies if you’d like too. Serve the mixture on a bun.

bun with sloppy Joe mixture on black plate

White Bean and Tomato Stew

This stew consists of simmering white beans in tomato sauce, along with chicken stock, garlic, onion, celery, thyme and red pepper flakes. It is loaded with flavour and can be served a number of ways: over steamed rice, on sourdough toast or with pasta simmered right into the stew. Serve with lots of freshly grated Parmesan cheese.

bowl of stew with toast

Pizza Sauce

One of the most popular uses for canned tomatoes is homemade pizza sauce. We make a lot of pizza at home — and I prefer homemade sauce to the store-bought option, as you can control the flavours. It is so easy to make and requires no heating. Just stir together the tomatoes, olive oil, garlic, oregano, salt and pepper. You’ll be wondering why you didn’t always make your own sauce.

two slices of square pizza on a black plate

Salsa

Almost as easy as pizza sauce, you can turn a can of tomatoes into fresh restaurant style salsa. To a food processor: add tomatoes, green pepper (optional), fresh cilantro, onion, jalapeno, lime juice, garlic, salt and pepper. Pulse until the salsa is as smooth or chunky as you prefer. Open a bag of tortilla chips and dip, dip, dip away!

grey plate with tortilla chips and bowl of homemade salsa

Chili

The perfect hearty meal on a brisk fall or snowy winter day is — hands down — chili! You can add pretty much anything you like, be it lots of vegetables or just beans, ground meat, tomatoes and spices (chili powder, paprika, cumin and coriander). I like to include onions, celery, carrots and red and green peppers in my classic chili recipe.

chili in a white bowl

Want to cook with more pantry staples? Here is one humble can of chickpeas, six different ways and one can of black beans, six ways.

Williamsburg Pizza Margherita Pizza

Pizza Lovers: Here’s Where to Find the Best Pizza in 2020

If we know one thing to be true, it’s that everybody loves pizza. Whether it’s eaten fresh from a woodburning oven, straight out of a cardboard delivery box, or reheated on a bleary-eyed Sunday morning, pizza is always satisfying. And luckily for us, pizza is one of the ultimate takeout foods, making it the perfect dish right now.

And while it’s been said that even when it’s bad, it’s still good, John Catucci knows when a pizza is truly great. Like a giant slice topped with mini pizzas, a meta creation of epic proportions, this 26-inch slice brings you what you didn’t know you wanted- pizza on pizza. Or for the true original, maybe Willamburg Pizza’s Apple Bacon Grandma Pie is more your speed, a delicious ‘za topped with thinly slices apples, bacon, walnuts and four different varieties of cheese. 

Whatever your preferred pie style, get ready to add a few more to check off your very own Big Food Bucket List.

At Descendant Detroit Style Pizza, one of the first things pizza lovers will notice is that Detroit-style pizza is served in a square, with the sauce on top rather than providing a base for toppings. The Truff-Ghi starts with a thick Sicilian crust, chewy but never heavy. Topped with roasted garlic cremini mushrooms, caramelized onions, double-smoked bacon and heaps of mozzarella, this square is chock full of flavour. If you weren’t already drooling, the added drizzle of white truffle aioli will surely seal the deal.

See more: The Top 5 Pizza Recipes From You Gotta Eat Here!

The best part, John says, is the crust, while diving into a crunchy corner, “it’s light, it’s airy, it’s crispy.” A true testament of lasting love, John declares that “yes, I’d take it home and introduce it to my mother.” What more could you ask for? The Pugliese style pizza at Toronto’s Bar Buca keeps mixes things up with the addition of potatoes to the dough. Chef Rob Gentile says “the potato and the starches and the natural sugars create a beautiful, airy dough.”

See More: The Best Toronto Pizza Spots

“I’ve made a lot of pizza dough in my life, never using these ingredients,” says Catucci, flabbergasted. When it comes to ingredients, Italian tomatoes, virgin mozzarella and pepperoni make this dish, as John put’s it, “just so pretty.” A pizza so good, it’ll bring tears to your eyes.

Over at Connie’s Pizza, they’re making deep-dish like you’ve never seen before. Handcrafted, thick dough fully encases meaty chunks if Italian beef, giardiniera, and a blend of mozzarella and provolone,  making this slice a true “pie“.

It’s no surprise that the windy city is obsessed with this joint, known for their ooey, gooey, Italian classics, with one customer calling it the “pizza you dream about.”

This pie is spicy, with flavour all the way through, made with thin slices of Italian beef and giardiniera, a pickled blend of carrots, cauliflower and jalapeno, held in soybean oil. The dish holds 3lbs of pizza and cooks for 45 minutes- but hey, good things come to those who wait. After taking his first bite, John says “if that’s not bucket list, I don’t know what is!” We’re happy to follow owner Mike Stolfe’s advice, who laughs and says ” it’s good for you.”

Meanwhile, pizzaiolos at Williamsburg Pizza in Brooklyn are speaking a love language specifically for the pizza purists at heart, with their Margherita pizza.

If you’re looking to master the proper pizza fold, you’ll be happy to choose this slice as your test subject, which one customer says delivers a “slap of flavour.” “The sauce is tangy and sweet at the same time,” says John. “And the dough has flavour! It’s the “best Margherita slice I’ve ever had” he says, giving ultimate praise to the power of this pie.

Watch full episodes of Big Food Bucket List onlineYou can also stream your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

 

 

How to Make Khachapuri (Georgian Cheese Bread)

Khachapuri is a Georgian pizza-like, cheese-filled bread usually topped with a tender, sunny egg — and it’s easier than it looks to pull off at home, especially if you start with store-bought dough. This how-to recipe is ultra-comforting, made for the cooler months when we’re looking for a little more warm bread and melted cheese in our lives. Like pizza, khachapuri can be made with your favourite toppings, like tomato sauce and gruyere, spinach and feta, bacon and egg or apple and cheddar — the sky’s the limit. Here, it’s bursting with kale, mozzarella, feta, garlic, lemon and dill. It’s a fresh way to approach “pizza” night, with a fun twist. 

Khachapuri with Kale, Lemon and Dill  (Georgian Cheese Bread)

Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Serves: 4

Ingredients: 

2 cups shredded kale
2 cups shredded mozzarella
½ cup crumbled feta
2 Tbsp extra-virgin olive oil, plus more for serving
1 clove garlic, minced
1 tsp lemon zest
Pinch, kosher salt
Ground black pepper, to taste
650g pizza dough, homemade or store-bought, room temperature
Flour, to dust, as needed
2 large eggs
¼ cup fresh dill fronds
1 lemon, sliced 

Directions:

1. Arrange the oven racks to accommodate two trays with good airflow. Preheat the oven to 450ºF.

2. For the filling, in a large bowl, mix well to combine kale, mozzarella, feta, olive oil, garlic, lemon zest, salt and pepper. 

3. Flour two pieces of parchment paper and divide pizza dough in half, one on each piece of parchment paper. Stretch each half lengthwise to create a rectangle measuring approximately 14 inches by 7 inches. Add filling down the centre of each rectangle, leaving a 1-inch border around all sides.

4. Tuck in the border to encase the filling, and bring to a twist at the ends. You should now have two “boat” shapes. Carefully transfer the “boats” to two separate large baking sheets. 

5. Bake for 6 minutes, rotate baking sheets (up goes down, down goes up) and bake for another 6 minutes. Remove both baking sheets from the oven and create a small well in the centre of each khachapuri, and then crack one egg into each. Return to the oven and bake until the egg white is set but the yolk is still runny, the crust is brown and the cheese is bubbling, about 6 to 10 minutes. 

6. Transfer to a cutting board to slice or present whole on a serving platter. Garnish with dill, lemon slices and a drizzle of additional olive oil. Serve immediately.

Check out 10 more ways to transform that ball of pizza dough, and 30 creative ways to cook with eggs.

campfire-pizza

How to Make Easy Campfire Pizza in a Cast Iron Skillet

Cooking pizza over a fire adds such incredible flavour, you won’t want to make pizza in a conventional oven again. Our homemade dough is simple and fast, so there’s no “knead” to feel intimidated while quickly whipping it up near the campfire. Pizza will become your new camping staple, especially when you’re with a crowd because everyone can customize a crust with their favourite toppings. Keep it simple or go big with lots of veggies and meats – either way, this campfire pizza is a welcome addition to your backyard fire pit or camping trip.

Easy Campfire Pizza Recipe

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

Pizza Dough
1 pkg rapid rise instant yeast
1 cup lukewarm water
1 Tbsp extra-virgin olive oil, plus more for pan
2½ cups spelt flour or whole wheat flour, plus more for kneading and shaping

Toppings and Assembly
⅓ cup prepared tomato sauce
1 ball buffalo (fresh) mozzarella, sliced into thin circles or 1½ cups shredded mozzarella
¼ red onion, sliced into thin circles
¼ cup black olives, pitted and sliced
¼ cup fresh basil leaves, roughly chopped 

Directions:

Pizza Dough
1. In a large bowl, mix the yeast in warm water and stir for 1 minute, until dissolved. Add the olive oil and flour and mix until a ball of dough comes together. Using your hands, knead the dough until a smooth ball forms. Add more flour to the bowl if the dough is too sticky.
2. Cover the bowl with a towel and let sit, preferably in a warm place, for 15 minutes.
3. Divide the dough in half and make two balls. Set one ball aside in the bowl.

Toppings and Assembly
1. Get your fire going or heat a grill to high.
2. Coat the bottom of a cast iron skillet with additional olive oil and spread 1 of the balls of dough out on the pan. Use your fingers to push the dough to the edge of the skillet and cover the bottom evenly.
3. Cook the dough on the fire for 3 to 5 minutes, until the dough forms a firm crust.
4. Remove the pan from the heat using a heatproof glove, and carefully flip the crust over.
5. Add half of all of the toppings, except basil, on the pizza and place the pan back on the fire. Cook for about 5 minutes, or until the cheese has melted. If you have lots of toppings, cover the pizza with aluminium foil to help them cook.
6. Once the first pizza is ready, take it off the pan and repeat these steps with the second half of the dough and remaining toppings. Sprinkle basil over top, slice and serve.

Planning a camping trip? Try these Brilliant Camping Food Hacks.

The Ultimate Vegan Pizza Recipe with Almond Ricotta Cheese and Coconut Bacon

If you can’t eat dairy or just want to try out a healthier alternative to cheese-laden pizza, then you’re going to love this vegan weeknight dinner recipe. Making your own dairy-free ricotta “cheese” is easy when you use almonds, which pairs perfectly with fresh, zippy basil pesto, marinara sauce and slivered kale. You’ll really impress everyone with the simple homemade crust recipe, but you can always use a pre-made one instead if you don’t have time to make it from scratch. Take your vegan pizza toppings up a notch by trying out coconut “bacon.”  Even if you aren’t vegan or want to share this dairy-free dinner recipe with your friends, you’ll find the savoury and slightly sweet bacon alternative adds the perfect crunch and a unique smoky taste that everyone will love.

Vegan Pizza with Almond Ricotta, Coconut Bacon and Pesto

Prep Time: 40 minutes (add 8 hours to soak nuts for “almond ricotta” recipe below)
Cook Time: 30 minutes
Total Time: 70 minutes
Servings: 4

Ingredients:

Almond “Ricotta”:
1 cup slivered blanched almonds
1 Tbsp lemon juice
1/4 tsp sea salt
1/2 cup water
1/2 small clove of fresh garlic, chopped

Coconut “Bacon”:
2 cups coconut flakes, unsweetened
1 Tbsp extra virgin olive oil or avocado oil
1 Tbsp tamari
2 tsp maple syrup
1 tsp smoked paprika

Pesto:
1 cup basil leaves
1/2 cup extra virgin olive oil
2 Tbsp hemp seeds or pine nuts
1 tsp lemon juice
1 small garlic clove, minced
Sea salt and pepper, to taste

Homemade Pizza Crust:
1 packet rapid rise yeast (or 2 tsp of baker’s yeast)
1 cup warm water
1 Tbsp extra virgin olive oil
2 1/2 cups spelt flour or whole wheat flour

Additional Ingredients:
2 cups green kale, chopped finely
2 cups marinara sauce

Directions:

Almond “Ricotta”:
1. Place the almonds in a bowl and cover with water so the nuts are fully submerged.
2. Place on the counter and let sit overnight. Alternatively,  soak the almonds early in the morning and then finish the rest of the steps later in the evening. You’ll want the nuts to soak for 8 hours.
3. After the nuts have soaked, drain them out of the water and rinse off.
4. Place the rinsed off nuts, lemon juice, sea salt, 1/2 cup of water, and garlic in the food processor. Blend for a few minutes until the mixture is smooth and creamy. You can scrape the mixture down the sides of the food processor to make sure it blends evenly.
5. Pour the blended almond mixture into a bowl and store in the fridge until ready to use.

Coconut “Bacon”:
1. Preheat oven to 350ºF.
2. Toss together the ingredients so the coconut is evenly coated in the oil, tamari, maple syrup, and smoked paprika.
3. Spread out onto a baking sheet lined with parchment paper.
4. Bake for 5 minutes, check and stir around. Make sure to keep your eye on the coconut so that it doesn’t burn (it can go from fine to burnt really quickly).
5. Once the coconut is beginning to crisp on the edges, remove from the oven.
6. Let it cool for 5 minutes before removing from the baking sheet.


Pesto:
1. Rinse off the basil well and make sure to dry it with a paper towel or tea towel.
2. Add all of the ingredients to the food processor and blend for 30 seconds to a minute, until everything is finely chopped.
3. Add sea salt and pepper to your taste preference.

Homemade Pizza Crust:
1. In a large bowl, mix the packet of yeast in warm water and stir for 1 minute until dissolved.
2. Add in the olive oil and flour. Using your hands, knead the dough until a smooth ball forms. Add extra flour to the bowl if the dough is too sticky.
3. Cover the bowl with a towel and let sit on the countertop for 15 minutes.
4. Preheat the oven to 375ºF.
5. If you’d like to make 2 pizzas, divide the dough in half to make 2 balls.
6. You’ll need to roll out the ball of dough to make a circular crust. The best way to do this is by placing a large piece of parchment paper on the counter. Sprinkle some flour over top. Then place the dough in the center. Place a second sheet of parchment paper over top. Use a rolling pin to roll the dough out into a circular shape. Then carefully pull off the piece of parchment paper that’s on top.
7. Poke a few holes in the crust with a fork.
8. Slide or lift the piece of parchment paper with the crust on it onto a large baking sheet.
9. Bake for 5 minutes.
10. Remove from the oven and keep on the baking sheet.

Pizza Assembly:
1. Preheat oven to 375ºF.
2. Spread the marinara sauce out evenly over top of the crust.
3. Sprinkle the chopped kale over top of the sauce.
4. Add dollops of the almond ricotta cheese and pesto.
5. Bake for 15 minutes until the kale is cooked.
6. Remove the pizza from the oven. Sprinkle the coconut “bacon” over top.
7. Serve immediately by slicing into pieces.

As showcased above, making your own vegan cheese is easier than it seems. For another crave-worthy option, check out this Herbed Cashew Ricotta Cheese recipe.

Cauliflower Crust

3 Healthy New Ways to Eat Cauliflower Crust (That Aren’t Pizza)

Cauliflower crust has become the latest craze as a pizza base. Everywhere you turn, cooks are swapping out the carb-heavy, flour-based crust for a nutrient-rich, naturally gluten-free cauliflower mixture. There’s no need to stop the party at pizzas though. The vegetable-based crust is incredibly versatile, and can be used in all sorts of delicious applications, well beyond your typical slice.

We take the new, health-driven crust and create savoury tarts, quiches and pot pies with it. Forget about rising times and intimidating dough recipes, cauliflower crust is here to save the day, deliciously.

Cauliflower-Crust-Tart-1

Classic Cauliflower Crust

Keep this master recipe on hand for all of your cauliflower crust needs.

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Makes: 1 Cauliflower Crust

Ingredients:
1 head cauliflower
1/2 cup shredded mozzarella cheese
2 large eggs, lightly beaten
1 tsp salt

Directions:
1. Cut cauliflower into florets, discard tough core and pulse florets in a food processor until it resembles the size of a small grain (like rice).
2. Steam cauliflower “grain” in a steam basket or fine-mesh sieve until tender, about 5 minutes.
3. Using cheesecloth or a clean kitchen towel, ring any excess liquid out of cauliflower. Discard liquid.
4. Add rung cauliflower to a large bowl and mix in mozzarella, eggs and salt.
5. Use as directed in recipes (below).

Zucchini and Ricotta Tart with Cauliflower Crust
On a large rimmed baking sheet lined with parchment paper, spread 1 recipe Cauliflower Crust (recipe above) into a 1-inch-thick rectangle. Bake at 400ºF, until mixture is cooked though and beginning to turn golden brown, 15 to 20 minutes. Remove from oven. Spread 1 cup ricotta cheese over baked cauliflower crust, leaving a 1-inch border around the edge. Top with thinly sliced zucchini and halved cherry tomatoes. Drizzle with a touch of olive oil and season with salt and pepper, to taste. Return tart to oven and bake until zucchini is cooked through and crust is golden brown, about 15 minutes. Remove from oven and garnish with fresh herbs of choice. Slice and serve. Serves 4.

Cauliflower-Pot-Pie-1

Cauliflower Crust Muffin Tin Quiche
Grease a 6-cup muffin tin with butter or oil. Press 2 to 3 Tbsp Cauliflower Crust (recipe above) into a bowl shape, up the sides of each muffin cup, until an even layer is formed (this is the “pastry shell”). Bake at 400ºF for 15 minutes, until baked through and beginning to brown. Reserve. In a large bowl, mix to combine 2 large eggs, 1/2 cup grated cheese of choice and 1/2 cup whole milk. Season with salt and pepper, to taste. Divide egg mixture among baked cauliflower crust shells. Bake for an additional 20 minutes, or until filling is puffed and cooked through. Cool for 5 minutes in pan. Remove quiches from muffin tin by running a sharp knife around edges. Garnish with fresh thyme and serve. Serves 6.

cauliflower-pot-pie

Miniature Cauliflower Crust Pot Pies
Preheat oven to 400ºF. Divide your favourite chili, pot pie or stew recipe into 6 medium ovenproof ramekins, leaving a 1-inch space at the top for crust. Add 1/4 cup Cauliflower Crust (recipe above) over each ramekin of chili, pot pie or stew. Smooth tops by gently packing the mixture down. Sprinkle crust with 1 Tbsp grated Parmesan or Cheddar. Bake until crust is golden brown and filling is bubbling, about 20 minutes. Serve warm. Serves 6.

Kick cauliflower up a notch and explore the vegetable’s crispier, spicier side with these vegan cauliflower “fish” tacos, complete with avocado crema.

Breakfast Pizza Rainbow

3 Easy Breakfast Pizzas for Kids (and Adults)

If there’s one thing kids can’t get enough of, it’s pizza. Get ready to win major points when you bring pizza to the breakfast table with these three tasty (and healthy) versions they’ll be leaping out of bed for.

Breakfast Pizza Rainbow

Rainbow Pizza Pancakes
If a plate of pancakes is your kid’s dream breakfast, then try this fun, healthy spin on your classic flapjack. Thanks to the Greek yogurt and myriad of fruit, your kids will get the proper protein and nutrients for a full day of school and fun.

Prep Time:15 minutes
Total Time: 20 minutes
Serves: 4

Ingredients:

Pancake:
1/3 cup all purpose flour
1 tsp baking powder
1 egg, beaten
1/2 cup 2% Greek yogurt
1 tsp vanilla extract
2 tsp butter

Toppings:
1/3 cup 2% Greek yogurt
1/2 tsp cinnamon
1 tsp maple syrup
1/4 cup strawberries, sliced
1/4 cup peach, sliced
1/4cup banana sliced
1/4 cup kiwi, sliced
1/4 cup blueberries, sliced

Directions:
1. In a small bowl whisk together flour and baking powder. Add egg, yogurt and vanilla, and stir until just combined. The batter will be thick. Let rest for 10 minutes.
2. Heat a large non-stick pan to medium high. Melt 1 tsp of butter in pan. Spoon ¼ cup of batter into pan working in batches of two. Flip pancakes once when golden, about 2 minutes. Cook other side for another 2 minutes. Remove from pan and repeat with remaining batter. Set pancakes aside to cool slightly.
3. To top the pancakes, begin by mixing the yogurt, cinnamon and maple syrup in a small bowl. Spread yogurt mixture equally among pancakes. Top each pancake in rows of strawberries, peaches, bananas, kiwis and blueberries to resemble the rainbow.

Tip: Use any combination of colourful fruit to make different shapes and patterns.

Breakfast Pizza Taco

Taco Breakfast Pizza
This taco breakfast pizza recipe comes together in a snap and packs a ton more nutrients than any frozen pizza pocket you can buy at the grocery store. It’s made with scrambled eggs, cheese and avocado; a winning combination that’ll your keep your little back-to-schooler full until lunch time.

Prep Time: 5 minutes
Total Time: 15 minutes
Serves: 4

Ingredients:
4 6-inch corn tortillas
1/2 cup prepared salsa
2 eggs, scrambled
1/2 cup grated cheddar cheese
1/2 avocado, sliced

Directions:
1. Preheat oven or toaster oven to 350°F. Spread prepared salsa equally among tortillas, leaving a 1/2-inch border around the edge.
2. Divide the scrambled eggs among the tortillas. Sprinkle cheese over tortillas.
3. Bake until cheese is melted and salsa is warm, about 10 minutes.
4. Remove from oven and place avocado slices on each tortilla. Cut each tortilla into “pizza slices” and serve.

Breakfast Pizza Fruit and Chocolate

‘Chocolate’ Pita Pizzas
This pita pizza recipe looks like it’s laden with chocolate, but shhh… we use a healthy alternative that’ll make your kids think you’re the best! We blend avocado and banana, then add a touch of cocoa and honey to turn this nutrient-rich spread into a chocolate lover’s dream. Topped with fun animal faces made of bright fruit slices, coconut and chocolate chips, your kids will think you’re serving dessert for breakfast!

Prep Time: 10 minutes
Total Time: 10 minutes
Serves: 4

Ingredients:
4 pitas
1 banana, divided
1/2 ripe avocado
1 Tbsp cocoa powder
1 Tbsp honey
5 strawberries, sliced
1/2 kiwi, sliced
2 Tbsp unsweetened coconut flakes
1 tsp chocolate chips

Directions:
1. Slice 1/2 the banana into small rounds and set aside.
2. In a small bowl mash the other 1/2 of the banana with avocado until a smooth paste forms. Stir in cocoa powder and honey.
3. Spread equally over 4 pitas. Using the sliced fruit, coconut and chocolate chips, top each pita with patterns of your choice.
4. Enjoy!

Looking for more delicious breakfast ideas? Try our 10 Quick Breakfasts for Busy Mornings.

The Best Vegan Margherita Pizza

Simple, delicious and comforting, traditional Margherita pizza is made vegan thanks to this tasty, cheese-less recipe that replaces classic mozzarella with non-dairy cheese shreds. The cast iron skillet method is ideal for creating a restaurant-quality pie, helping you get a super-crispy, thin-crust slice without any special equipment.

Whether you’re looking for vegan alternatives or just want to cut back on cheese and dairy, this vegan pizza recipe is a must-try.

vegan-pizza-1

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Serves: 2

Ingredients:
All-purpose flour, as needed
2 tsp fine cornmeal, for pan
1/2 lb fresh pizza dough (from supermarket or local pizzeria), room temperature
1/2 cup strained tomatoes or crushed tomatoes
1 cup non-dairy shredded mozzarella cheese, such as Daiya Mozzarella Style Shreds
1/4 tsp flaky sea salt or fine-grain sea salt
8 fresh basil leaves, torn
2 tsp extra-virgin olive oil, more for hands

vegan-pizza-2

Directions:
1. Place one oven rack in the very bottom slot of the oven. Preheat oven to 500ºF.
2. Sprinkle a medium (12-inch) cast-iron skillet with a light dusting of all-purpose flour and cornmeal.
3. With a bit of flour, work dough to stretch into a round. Add to prepared cast iron skillet, grease hands and finish pressing into place all the way to the outside (this takes a few minutes, but it’s worth the wait for a thin crust).
4. Cover dough with tomatoes and top with cheese. Bake for 15 to 18 minutes, until cheese is bubbling and crust is crisp.
5. Remove from oven, decorate with basil and drizzle with olive oil.
6. Slide onto a cutting board, slice and serve hot.

Check out this collection of 40 comforting recipes you won’t believe are vegan.

Take Babka to the Next Level with These 3 Twists

Babka is a delectable giant pastry typically filled with chocolate or cinnamon. In the first recipe, we transform this traditionally sweet treat into a savoury masterpiece. Sheets of soft dough get rolled up with plenty of ooey-gooey cheese and tomato sauce to make a pizza babka. And If pizza isn’t speaking to you, maybe the cherry cheesecake or chocolate hazelnut versions will satisfy your sweet cravings.

This babka dough recipe is extremely versatile and easy. Get creative and let your babka dreams come true!

pizza-babka-new

Pizza Babka

Prep Time: 1 hour
Total Time: 9 hours 30 minutes
Serves: 6-8

Ingredients:

Dough
1/2cup milk, at room temperature
1 Tbsp sugar
2 tsp (8g package) instant yeast
2 cups all purpose flour
1 tsp salt
6 Tbsp butter, at room temperature
1 large egg

Pizza Filling
1 cup very thick tomato sauce
10 fresh basil leaves
1 1/2 cup shredded mozzarella
1/4 cup Parmesan cheese, grated

Directions:
1. Combine milk, sugar and yeast in a large bowl. Let stand undisturbed until small bubbles form on the surface of the milk, about 10 minutes. Add 1/4 cup flour, salt, butter and egg, stir until combined. Add the remaining flour and stir until a raggedy dough forms. Turn the dough onto a clean surface and begin to knead until a ball of dough forms. Continue kneading until dough is smooth and elastic, about 10 minutes. If dough is sticking to surface, add more flour 1 Tbsp at a time. Place dough in an oiled bowl and cover with plastic. Refrigerate for 6 hours or overnight. Dough will rise, but less than double in size.
2. On a lightly floured surface, roll dough into a rectangle about 12 x 20 inches. If dough is very elastic and won’t easily roll out, let rest for 5 minutes and then continue.
3. Spread tomato sauce over rectangle in an even layer from edge to edge. Scatter the basil leaves over tomato sauce then sprinkle mozzarella.
4. Beginning at a long edge of the rectangle, roll the dough into a long rope. With flat palms, rock the rope back and forth to reinforce the roll.
5. Using a sharp knife, cut the roll in half lengthwise. Face both cut sides upwards and twist the two ropes by alternating one rope over, then under. Spiral the twisted ropes into the cast iron pan starting in the center. The dough will be flimsy. Don’t worry if it loses form as you place it in the pan. Tuck in any loose filling or dough into a tight spiral. Cover the dough with plastic wrap and place in a warm place until the dough doubles in size, about 2 hours.
6. Preheat oven to 325°F. Remove plastic wrap. Sprinkle Parmesan cheese over babka. Bake on the centre rack of your oven until babka is golden brown and a toothpick inserted into the dough comes out clean, about 50 minutes. Remove from oven and let cool for 10 minutes before serving.

Cherry Cheesecake Babka

Filling Variations:

Cherry Cheesecake Babka
1. Smear 3/4 cup of softened cream cheese over rolled out dough. Spread 2/3 cup of cherry pie filling or cherry preserves over cream cheese. Proceed with recipe. Rather than laying the dough in a cast iron pan, you can also place twisted dough ropes on a lined baking sheet. Let rise as per recipe above. Bake for until golden brown, about 40 minutes.

Chocolate Hazelnut S’more Babka
Smear 3/4 cup of chocolate hazelnut spread over rolled out dough. Scatter 1/2 cup of mini marshmallows over dough and sprinkle 1/3 cup graham crumb over chocolate hazelnut spread.

pizettes

3 Weeknight Dinner-Worthy Pizzettes

These decadent flatbreads will make you feel like you’re dining at a trendy gastro pub. Simple and quick enough to make on a busy weeknight, you can customize each pizzette to the diner’s taste with just a few ingredients.

Serve as an elegant appetizer or a simple main course with a side salad as the perfect way to enjoy those end-of-summer garden flavours.

three-pizettes

California Club Pizzette

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves: 1

Ingredients:
1 small soft flatbread or pita or naan bread
1 Tbsp extra-virgin olive oil
2 Tbsp berry jam (raspberry, blackberry, blueberry, etc.)
1/2 avocado pitted, peeled and sliced
2 strips cooked bacon, crumbled into large pieces
3 Tbsp shaved aged white cheddar

Directions:
1. Preheat oven to 350ºF. Place flatbread or pita or naan on a baking sheet and brush with oil. Bake for 8 to 10 minutes, until crisp. Remove from oven.
2. While crust is still warm, spread with jam. Top with avocado, bacon and cheddar. Slice and serve immediately.

Apple, Prosciutto Pizzette

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves: 1

Ingredients:
1 small soft flatbread or pita or naan bread
1 Tbsp extra-virgin olive oil
3 Tbsp goat cheese
1/2 apple, any variety, cored and thinly sliced
2 slices prosciutto
Small handful arugula

Directions:
1. Preheat oven to 350ºF. Place flatbread or pita or naan on a baking sheet and brush with oil. Bake for 8 to 10 minutes, until crisp. Remove from oven.
1. While crust is still warm, sprinkle with goat cheese. Top with apple, prosciutto and arugula. Slice and serve immediately.

pizettes

Garden Vegetable Pizzette

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 1

Ingredients:

For the Spiced Hummus:
2 cloves garlic, peeled
1/3 cup tahini
1/4 cup lemon juice
2 tsp za’atar or baharat or curry powder
1 tsp ground cumin
1/2 tsp salt
1 (19 oz.) can chickpeas, drained and rinsed
2 Tbsp to 1/4 cup water

For the Pizzette:
1 small soft flatbread or pita or naan bread
1 Tbsp extra-virgin olive oil
1 carrot, shaved
1 watermelon radish, shaved or thinly sliced
Small handful salad greens such as baby kale
2 tsp balsamic reduction

Directions:

Spiced Hummus:
1. In a food processor, pulse garlic until minced. Add tahini, lemon juice, za’atar or baharat or curry powder, cumin and salt. Blend until smooth.
1. Add chickpeas and blend until combined. Add water, to thin, beginning with 2 Tbsp and adding until desired consistency. Use immediately or refrigerate airtight for up to 1 week.

Assembly:
1. Preheat oven to 350ºF. Place flatbread or pita or naan on a baking sheet and brush with oil. Bake for 8 to 10 minutes, until crisp. Remove from oven.
1. While crust is still warm, spread with hummus. Top with shaved vegetables, greens and balsamic reduction. Slice and serve immediately.

Make Your Own Pizza Cones for Breakfast, Lunch or Dinner

Portable, personalized and downright genius, we’ve got two new ways to make pizza even more delicious. Enter: breakfast and dinner pizza cones.

Breakfast Cone: The ultimate breakfast sandwich, this version is a mash-up between Neapolitan pizza and everyone’s breakfast favourite: bacon and eggs!

Dinner Cone: Ooey, gooey, good. Everything we love about a classic pepperoni pizza wrapped up in a chewy cone. For a vegetarian version, use veggie pepperoni — it’s delicious and (almost) tastes like the real deal.

So gather the ingredients below, and make your own pizza cones at home with this fun and simple food hack.

pizza-cones-2

Prep Time: 20 – 25 minutes
Cook Time: 43 – 53 minutes
Total Time: 1 hour (approximately)
Yield: 4 cones

Ingredients:

Cones:
1 package pizza dough, room temperature
1 tsp olive oil (or oil spray)
1 tbsp salt

Breakfast Filling:
4 slices of bacon
5 eggs
2 Tbsp milk
Pinch salt
Pinch pepper
1/4 cup fresh basil, finely chopped
3 Tbsp butter
15 cherry tomatoes, quartered
3/4 cup cherry bocconcini

Dinner Filling:
1/2 cup pizza sauce
2 tsp dried Italian herb blend
1/3 cup pepperoni, chopped
1/2 red pepper, finely diced
1/2 small red onion, finely chopped
15 cherry tomatoes, quartered
1/2 jalapeño pepper, finely diced
2 cups mozzarella, grated

pizza-cones-1

Directions:

Cones:
1. Pre-heat the oven to 350°F. Line a cookie sheet with parchment paper; set aside.
2. To DIY your own pizza cones, cut an aluminum tray or sheet pan into 9” x 9” squares. Roll each square into a cone shape, pinching the bottom tip of each to secure its shape. Wrap each cone with non-stick aluminum foil. Set aside.
3. Divide pizza dough into 4 tennis-sized balls. Lightly oil or spray your work surface.
4. Using your hands, roll out each ball of dough into 24-inch long “snakes”. Don’t worry if the dough shrinks in length a little once you remove your hands. Just keep re-rolling it out to 24”.
4. Roll each dough “snake” around an aluminum-wrapped cone. Once wrapped around the cone, tuck the end of the “snake” underneath the rest of the dough to secure to the cone.
5. Place cones on prepared baking sheet. Brush with oil or melted butter. Sprinkle with salt.
6. Bake for 25 to 35 minutes, or until lightly golden.

Breakfast Filling:
1. Preheat oven to 400°F.
2. Lay bacon on a parchment-lined baking sheet. Bake until crispy, approximately 18 minutes. Transfer to kitchen towel and allow to cool.
3. In a bowl, whisk eggs with milk. Add in the salt, pepper, and basil.
4. In a large skillet over medium heat, melt the butter. Add the cut tomatoes.
5. Pour the egg-basil mixture into the skillet; stir.
6. Add the bocconcini; stir until cheese is heated.
7. Place one piece of cooked bacon into each cone. Using a long soda spoon, fill the cones with the stovetop mixture.

Dinner Filling:
1, In a saucepan over medium-high heat, combine: pizza sauce, Italian herbs, pepperoni, red pepper, red onion, cherry tomatoes, jalapeño, and mozzarella. Stir and heat for 5 minutes.
2. Using a long soda spoon, fill the cones with the stovetop mixture.

Want to learn more about cone-shaped foods? Watch this video on how crispy waffle cones are made.

Watermelon Pizza

Refreshing Summer Watermelon Pizza

When the weather outside is sweltering, there’s nothing more satisfying than a sweet and juicy bite of  fresh watermelon.

Salty feta and sweet melon are a trendy pairing that are right at home in this bright and simple salad-turned-pizza. Slice your watermelon and create these three variations for a refreshing appetizer or summer barbecue side, paired with grilled chicken, fish, seafood or tofu.

For the best slices, find a watermelon that is perfectly round. Got leftover watermelon? Don’t worry! You can blend it into juice, gazpacho, salsa or add to sangria. Get more ideas with our 30 Refreshing Watermelon Recipes.

watermelon pizza trio

Total Time: 35 minutes
Prep Time: 10 minutes
Makes: 3 x 4-slice pizzas

Ingredients:
1 whole watermelon

Mediterranean Pizza:
1/2 cup vinegar
1/3 cup sliced red onion
1 tsp salt
2 bay leaves
1/4 cup sliced English cucumber
1/4 cup crumbled feta
6 small basil leaves, halved

Tropical Pizza:
3 mint leaves
1/2 cup chopped pineapple
2 strawberries, sliced
1 Tbsp coconut, toasted

Southern Pizza:
1 peach, halved
1 Tbsp olive oil
Half small red onion, sliced
2 Tbsp pecans, toasted
1/4 cup goat cheese

watermelon pizza trio

Directions:
1. From the centre of a watermelon, cut three 1-inch thick rounds. Reserve remaining watermelon for another use.

Mediterranean Pizza:
1. In small saucepan, bring vinegar, onion, salt, and bay leaves to a boil. Remove from heat.
2. Strain from pickling liquid, and discard bay leaves.
3. Arrange pickled onions and cucumbers on one watermelon slice. Sprinkle with feta cheese and basil leaves.
4. Cut watermelon pizza into quarters to serve.

Tropical Pizza:
1. Stack mint leaves on top of each other. Roll up leaves from one long edge. Thinly slice into strips.
2. Arrange pineapple and strawberries on one watermelon slice. Sprinkle with coconut and mint leaves.
3. Cut watermelon pizza into quarters to serve.

Southern Pizza:
1. Brush cut side of peach halves with approximately 1/2 the olive oil.
2. Heat a grill pan or skillet over medium-high heat.
3. Place peaches, cut side down, in grill pan and cook until lightly charred, about 3 to 5 minutes.
4. Toss red onion slices with remaining olive oil. Cook in same grill pan over medium-high heat. Remove from heat and thinly slice peaches.
5. Arrange peach slices and red onions on one watermelon slice. Sprinkle with pecans and crumble goat cheese over top.
6. Cut watermelon pizza into quarters to serve.

Quick and Easy Greek Pita Pizzas

These bright, flavourful and healthy Greek-inspired pita pizzas are a great meatless meal. Whole wheat pitas are topped with a zippy whipped feta made with Greek yogurt, and a refreshing cucumber-tomato salad.

The perfect size for a light lunch or dinner, these healthy pizza rounds could also be served as a tasty appetizer; instead of making individual pizzas, serve the whipped feta topped with cucumber salad in a bowl for dipping. There’s no wrong way to enjoy this fresh bite!

greek-pita-pizzas-1

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 4

Ingredients:
Pitas:
4 whole-wheat pitas
1 Tbsp extra-virgin olive oil

Whipped Feta:
4 oz. feta, roughly crumbled
1/2 cup Greek yogurt
2 tsp lemon juice or white wine

Tomato Cucumber Salad:
1 English cucumber, diced
2 roma or plum tomatoes, seeded and diced
1 Tbsp extra-virgin olive oil
2 tsp red wine vinegar
1/4 tsp chili flakes
1/4 tsp salt

Serving:
1 Tbsp chopped fresh oregano
2 Tbsp toasted pine nuts or chopped toasted walnuts

greek-pita-pizzas-2

Directions:

Cucumber Salad:
Toss all Tomato Cucumber Salad ingredients in a large bowl. Set aside.

Whipped Feta:
1. Add feta, yogurt and lemon juice (or wine) to a food processor or high-speed blender. Puree until smooth and creamy.
2. Transfer to a bowl, cover and refrigerate until ready to serve.

Pitas:
1. Preheat oven to 375ºF.
2. Place pitas on a large baking sheet. Brush with olive oil.
3. Bake in oven for 10 minutes, until crispy.

Assembly:
1. Spread each pita with a thick layer of whipped feta and top with cucumber salad, pine nuts or walnuts and oregano.
2. Slice into wedges and serve immediately.

Shareable Sushi Pizza with Wasabi Aioli

There’s only one thing better than pizza or sushi: sushi pizza. Using a crispy yet chewy rice patty  base and topped with traditional sushi roll fillings, this Japanese-Canadian creation is a delicious way to enjoy two classic foods.

Sushi rice is quite starchy and becomes sticky while it cooks, making it the ideal rice for a pizza base. As for the toppings, feel free to mix it up and top with your favourite proteins, veggies, and sauces.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Makes: 16 pieces

mini-sushi-pizza2

Ingredients:

Wasabi Aioli:
1 egg yolk
1 tsp Dijon mustard
1 cup canola oil
2 tsp wasabi powder
2 tbsp rice vinegar

Rice Patty:
2 cups sushi rice
2 cups cold water
½ cup rice vinegar
2 Tbsp granulated sugar
1 Tbsp salt
4 tsp canola oil

Toppings:
½ avocado, sliced
½ lb sushi grade salmon, thinly sliced
¼ cup sliced English cucumber
2 Tbsp sliced green onion
½ Tbsp kelp caviar
½ tsp black sesame seeds

mini-sushi-pizza1

Directions:

Wasabi Aioli:
1. In a medium bowl, whisk egg yolk with mustard.
2. Whisking constantly, slowly drizzle in oil until mixture is emulsified.
3. Whisk in wasabi powder and rice vinegar.

Rice Patty:
1. In fine sieve, rinse rice in 3 changes of cold water, stirring vigorously until water runs clear. Drain well.
2. In a medium saucepan, bring rice and water to a boil over high heat.
3. Reduce heat to low, cover and simmer for 15 minutes.
4. Remove from heat and let stand covered for 10 minutes.
5. In a large bowl, combine rice vinegar, salt and sugar. Stir until sugar and salt have dissolved.
6. Add to warm rice and mix gently to coat. Let stand for 10 minutes.

Assembly:
1. Divide rice mixture into 4 balls.
2 On a piece of parchment paper, flatten each ball into a 5-inch round.
3, Heat 4 tsp of oil in a large non-stick skillet over medium-high heat.
4. Cook one sushi crust, turning once, until crisp and lightly golden, about 2 minutes per side.
5. Repeat with remaining sushi crusts.
6. Transfer to cutting board and cut each crust into quarters.
7. Top with avocado, cucumber, salmon and green onions. Top with kelp caviar, sprinkle with sesame seeds, and drizzle with wasabi aioli.

East Coast Inspired Donair Pizza

Donair pizza is one of those crazy mashups that could have only been created on the east coast. Like the beloved donair, it includes all the same fixin’s, but with one important addition; mozzarella cheese. So if you’re having trouble deciding between pizza and a donair, this creative twist on a classic is the way to go!

donair-pizza-new

Prep Time: 25 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 2 hours
Serves: 2 to 4

Ingredients:

Donair Meat
1 lbs lean ground beef
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp oregano
1/2 tsp paprika
1/4 tsp cayenne
1/2 tsp kosher salt

Donair Sauce
1/3 cup sweetened condensed milk
2 Tbsp white vinegar
1/4 tsp garlic powder

Pizza
1 500g package pizza dough
1 1/2 cups grated mozzarella cheese
1 cup finely diced tomato, seeded
1/2 cup finely chopped sweet onion
1 tsp cornmeal

donair-pizza-new2

Directions:

Donair Meat
1. Preheat oven to 350°F.
2. Combine beef with spices (by hand or in a food processor). Whirl until fully combined, about 30 seconds.
3. Form meat into a loaf shape, then place on pan. Bake, in centre of oven, until meat feels firm to the touch, 40 to 50 minutes.
4. Let cool before slicing length wise as thinly as possible.

Donair Sauce
1. Combine sweetened condensed milk with vinegar and garlic powder.

Pizza
1. Preheat oven to 350°F.
2. Turn out dough onto a lightly floured surface. Roll dough into a 14-inch circle.
3. Dust a 15-inch pizza pan with cornmeal. Transfer to pan.
4. Arrange donair meat in one even layer over dough. Sprinkle with cheese. Top with tomatoes and onion.
5. Bake in centre of oven until crust is golden brown, about 20 minutes. Drizzle with donair sauce.

12 Great Pizza Places in Canada Worth Travelling For

If you’re asking a five-year-old or a fifty-five-year-old what their favourite foods are, chances are pizza will be on that list. Here are 12 contemporary pizza joints across the country that use dough as a blank canvas to create some mouth-watering pies.

Campagnolo Roma

Campagnolo Roma

Anthony’s (Ottawa, ON)

If you’re in the country’s capital, you won’t find a better wood-fired pizza than at Anthony’s. Traditionally prepared, Neapolitan-style crust topped with Italian ingredients we all know and love, including fior de latte and basil, spicy salami and more. The restaurant is currently putting finishing touches on a big renovation, so look for Anthony’s to open very soon, more slick and delicious than ever.

Campagnolo Roma (Vancouver, BC)

Pizza may only occupy one portion of this Italian eatery’s menu, but these creative options aim for quality over quantity. Try the “Coppa,” which included garlic scapes, pecorino and smoked jalapeno aioli, or the asparagus pizza, topped with white anchovies, mozza, pickled chilies and a fava bean pesto, for something out-of-the-box delicious.

Campagnolo-Roma_Margherita-Pizza

Campagnolo Roma: Margherita Pizza

Christie’s Il Secondo (Saskatoon, SK)

Located just half a block away from Broadway Avenue is this quaint pizza joint. Since it opened back in 2010, it’s been a popular place for well-made wood-fired pizza for lunch or an early dinner (Secondo closes at 6 p.m. daily) for Saskatoonians. They serve up calzones and salads too, but it would be a real shame to pop in there and not enjoy a pizza, first and foremost.

The Good Son (Toronto, ON)

Top Chef Canada alum Vittorio Colacitti opened his first restaurant, The Good Son, earlier last year on Queen Street West. The menu highlights both his worldly travels (not pizza-related, but try the jerk shrimp — amazing), and Italian roots, which is where the tasty, thin-crust pizza creations come into play. Consider trying one as an appetizer before you dive into Colacitti’s global-inspired mains and craft cocktails.

Courtesy of The Good Son

Courtesy of The Good Son

Morris East (Halifax, NS)

If you’re looking for a big, greasy, late night slice in Halifax, the city’s famed Pizza Corner would be the place to go. But for a more refined pie, Morris East should be on your radar. Earlier this spring, the restaurant’s head chef placed 3rd in his competition at the International Pizza Expo (now that’s an expo theme I can get behind!), with one of the Morris East’s menu signatures, topped with poached pear, shallots, prosciutto, blue cheese and tarragon aioli.

Morris-East_Fried-Avocado-Pizza

Morris East: Fried Avocado Pizza

Nicli Pizzeria (Vancouver, BC)

There’s all kinds of flavours to experience at the restaurants peppered throughout the Gastown neighbourhood of Vancouver, but for some beautifully crafted pizza, this is the place to go. Go with the classic and try Nicli’s margherita to see how just a few ingredients, when used with expertise, can create something extraordinary.

Pizzeria Gusto (Winnipeg, MB)

Winnipeg’s premier pizza spot has remained one of the top restaurants since it opened seven years ago. The combination of friendly service, romantic ambience and delicious Neapolitan pizza (go for the Lucia, dressed up with fig jam, salami, cambozola, arugula and pecorino) is clearly a recipe for success. Hockey fans might appreciate periodic sightings of Winnipeg Jets players here as well!

Pizzeria Gusto/Facebook

Pizzeria Gusto/Facebook

Pizzeria Libretto (Toronto, ON)

This small Toronto pizza chain has made its stake in the city’s bustling food scene with their consistency and delicious food. Of course the line-up of thin-crust pizzas are the backbone of this menu and there are a dozen to choose from, with interesting menu options like duck confit, grilled eggplant and more.

Courtesy of Pizza Libretto

Courtesy of Pizza Libretto

Posto (Calgary, AB)

Probably the least traditional out of the list, Posto still fires up their pizzas like any good Italian-inspired place, but their crust is a little more thick and doughy (in a good way) than others. The result is a menu full of unique pies that stand out from other joints in the city that offer a contemporary pizzeria experience. Order the potato, leek and smoked pancetta pizza. You’ll be happy you did!

Courtesy of Posto

Courtesy of Posto

Prima Strada (Victoria, BC)

Vancouver Island is well known for their beautiful bounty of seafood, but wood-fired pizzas? Not so much. With two locations in Victoria, Prima Strada is pretty much the undisputed pizza king of the island. The traditionally prepared dough is stretched and topped with anything from house-made pepperoni or sausage, to wild mushrooms and balsamic caramelized onions. It’s been a couple of years since I’ve been here, but my memory tells me this place has some of the best Neapolitan pizza I’ve ever had the pleasure of devouring.

Rosso Pizzeria (Edmonton, AB)

Edmontonians can’t seem to get enough of the creations coming out of the oven at Russo. But who can blame them when there’s an array of tasty traditional offerings, as well as indulgent breakfast pizza (delicious pizza blasphemy?) with toppings like rapini, fennel sausage and egg.

Without Papers (Calgary, AB)

What’s not to love about a pizzeria with a great atmosphere, movies projected on the wall and an open kitchen where you can see the chefs making pizza after pizza? There are some classic options here, but meat lovers will appreciate the subtle ode to Alberta, the “Blue Ox,” topped with beef striploin, caramelized onions, horseradish and more. Without Papers is also a family-friendly eatery, so bring your kids to join in on the delicious eats.

Hawaiian Pizza

The History of Hawaiian Pizza

Despite its tropical name, Hawaiian pizza is actually a Canadian creation. The pineapple-laden pie is the brainchild of retired cook, Sam Panopoulos, who first served pineapple on pizza at Satellite Restaurant in Chatham, Ont.

Hawaiian Pizza

By the mid 60s, Satellite Restaurant (now under different ownership) had been serving pizza for a few years, although Panopoulos, now 82,  says the dish was still a novelty for Canadians, who at the time topped their pies conservatively.

“People only put on mushroom, bacon and pepperoni, that’s all,” says Panopoulos. “I had pineapple in the restaurant and I put some on, and I shared with some customers and they liked it. And we started serving it that way. For a long time, we were the only ones serving it.”

As we know it today, Hawaiian pizza is a classic American-style cheese pizza topped with ham and pineapple. Variations may include bacon in place of or in addition to the ham, but Panopoulos says that his major contribution was simply adding the pineapple.

“You could have only pineapple, you could have bacon and pineapple, you could have mushrooms and pineapple, anything. Just like today, you could have a choice,” he says.

Panopoulos enjoyed a certain amount of media attention over the last few years, but the pizza claim overshadows what may actually be Panopoulos’ most enduring legacy: a passion for introducing diverse flavours to Canadian diners.

In the early 60s, says Panopoulos, pizza was considered ethnic food, an Italian-American curiosity that adventurous Canadians would try when they crossed the border. Back then, Panopoulos would drive to Detroit for a taste of the cheese-topped pie.“[Then] we bought a little oven and learned how to make pizza,” he says.

Panopoulos didn’t stop with pizza. Over the years, the Satellite Restaurant introduced a variety of novel flavours to Chatham residents, like Chinese food prepared by a Chinese cook, and dishes from Panopoulos’ native Greece.

“Today you can go to a Chinese place and have a chicken salad, Thai place they give you something else. But in those days there was no way you could mix flavours,” says Panopoulos. “When you told someone to try pineapple on their pizza they looked at you like, ‘Are you crazy?’

Say what you will about Hawaiian pizza, a polarizing dish that seems to attract as many fans as detractors. But it’s this spirit, exemplified by Sam Panopoulos and other culinary innovators, that has expanded Canadian cuisine beyond maple syrup and bacon, to represent the cultural diversity that makes this country — and its cuisine — great.

Top 5 Pizza Recipes from You Gotta Eat Here!

There’s just something about homemade pizza — whether it’s shaping the dough, the layering of your favourite ingredients, or devouring the pizza itself, nothing is more satisfying than some mouth-watering pizza created by yours truly.

To get you in the pizza making mood, we’ve rounded up five of our favourite pizza recipes from You Gotta Eat Here!:

1. Mango Tango Chicken Pizza
pizza4

2. Pulled Pork Pizza
Pulled-Pork-Pizza

3. Capricciosa Pizza
pizza5

4. Kung Pao Chicken Pizza
pizza3

5. Wise Guy Pizza
pizza2

Weeknight Dinner Hero: Pizza with Broccoli Sauce

By Kacey Joanette

When it comes to dinner, pizza is usually a family favourite because it can easily be customized to suit anyone’s likes and dietary concerns. Homemade pizza is a favourite here and weekly pizza night is not something new. But eating a lot of the same meal can sometimes become repetitive, and my family finds coming up with unique pizza toppings is fun and exciting. This broccoli sauce was definitely created by the need for change. Not only is it different, but it’s also a great way to get nutritious veggies into your child’s diet. Hiding broccoli in this pizza sauce is a great way to introduce it to your child.

Growing up we had the same sides: steamed or boiled veggies with butter. They were nothing special, and definitely not memorable (sorry, Mom and Dad!) Creating recipes on my own time and experimenting a lot with different cooking methods, I have come to appreciate the finer qualities of simple ingredients. My daughter is a good eater and requests broccoli often, but I want to steer clear of plain and simple sometimes, especially if she is having friends over who may not be as fond of certain veggies. Being able to hide broccoli in this pizza sauce is fantastic for the child in your life who does not get enough greens or the child who loves them but wants a change. Top the sauce with cheese and their favourite toppings and they’ll never notice the broccoli!

Homemade Pizza with Yummy Broccoli Sauce
This sauce is so delicious, your child won’t ever suspect it’s chock-full of broccoli.

BroccoliPizzaSauce_888x600

 Prep time: 15 minutes
Cook time: 45 minutes
Yield: Sauce for one large pizza

Ingredients
1/2 lb (225 g) broccoli
1 tbsp (15 mL) butter
1 tbsp (15 mL) all-purpose flour
3 garlic cloves, minced
1 cup (250 mL) heavy whipping cream
1/4 cup (50 mL) vegetable broth (approx)
1/2 tsp (2 mL) red chili flakes
salt and pepper
pizza dough for 1 pizza
mozzarella cheese
asparagus (optional)
red pepper (optional)
artichoke hearts (optional)
olive oil (optional)
balsamic vinegar (optional)

Directions
1. Preheat oven to 475ºF (240ºC).
2. In food processor, blend broccoli until puréed (about 2 cups/500 mL).
3. In large saucepan over medium heat, melt butter. Stir in flour and cook for 5 to 7 minutes, or until evenly combined and roux is deep brown (the longer you cook it, the deeper the flavour and the less likely it is to taste like flour.)
4. Add garlic and cook for 30 seconds. Whisk in cream. Stir in broccoli, broth, chili flakes, salt and pepper. Reduce heat and simmer for 15 minutes, or until sauce is thick and creamy.
5. If necessary, stir in additional vegetable broth to thin sauce until spreadable.
6. Roll out pizza dough and spread with sauce. Top with your favourite pizza ingredients, such as mozzarella cheese, asparagus, red pepper and artichoke hearts. (I marinated the asparagus and red pepper with olive oil, balsamic vinegar, salt and pepper, then added to pizza along with artichokes.)
7. Bake 15 to 18 minutes, or until crust golden and cheese is melted and bubbling.

TheCookieWriter
The Cookie Writer is all about recipes that can be easily adapted to suit dietary and lifestyle choices.

Top 5 Alternatives to Traditional Pizza Crust

Everyone loves pizza. I mean, how could you not? If your love for pizza is strong but are looking for an alternative to regular dough, there are many ways to have your pizza and eat it too. Here are a few of options sure to satisfy your craving while staying health conscious or avoiding an allergy.

888_French-Breads-Pizza

1. French Bread Pizzas

2. Twice-Baked Pizza Potatoes

3. Pita Pizza Rounds

4. Gluten-Free Thin Crust Pizza Dough

5. Portobello Pizzas

 

 

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