Friday, 12 October 2012

Meat Lover's Pizza

Pizza for Thanks Giving anyone? okay, I was really lazy this year and decided to slack off on the dinner. My sister on the other hand, who usually eats out of a can for lunches and supper, decided to throw a gigantic dinner party and made a FEAST! I'm so happy for her...and myself because it means I will get a helping hand with Christmas dinner this year :)



I think pretty soon I'll be going to her for cooking advice :)

Anyways, I went to my friend, Chris Parades', house for the Thanks giving dinner on Sunday and brought with me a low fat pumpkin carrot cake. It could still be perfected I think, so I will try again before posting the recipe.
Low fat pumpkin carrot cake with cinnamon cream cheese frosting

Forgive me for the instagram photo...
No matter how Chris and his dad insisted that the cake was delicious, I thought it had long ways to go. The cake was moist,  but not flavourful like a full fat cake. I also added way way way too much frosting and it overpowered the cake itself.

And now, the star of the show....the pizza!

My dad jokingly said that I probably ran out of things to blog about since I'm beginning to put things like pizza on my blog...like pizza is totally gross or something.

But hey! even my pizza is supposed to be gourmet!....you can imagine how much trouble he got into.

I played around with the dough this time and it turned out great. I have a standard recipe here but I didn't follow it this time around.

I kept some things the same...like the 2 tsp yeast, 1 tsp sugar, and 2 tsp salt, 2 tbsp olive oil and I started with 3.5 cups of flour.

Then I added somewhere between 1.5-2 cups of warm water and turned on the mixer. Maybe it's the damp Vancouver weather or maybe I added more water than I realized, another 1/2 cup of flour was needed for the dough to come together.

Now the 1/2 cup is also just an estimate. I kept on adding flour just until the dough stopped sticking to the mixing bowl, but still soft.

Then I oiled the mixing bowl and put the dough back in there to rise. Leave it in a warm place, such as the oven with the light turned on.


After it has doubled in size, divide it into 2 equal pieces ( I weighed mine just to be sure) and set it into 2 oiled bowls to rise again.

For the toppings, I used:
1 1/2 polish sausages, grilled then cut into pieces
2 hot Italian sausages taken out of the casing and sautéed
cheddar and mozzarella cheese
basil
thyme

Pizza sauce
1 can of tomato sauce
1 onion diced
4 cloves of garlic finely chopped
1 tsp dried oregno
1 tsp dried basil
salt and pepper

Assemble like you would a normal pizza, bake at 400 degrees F for 16 minutes and enjoy!





1 comment:

  1. Nice touch with the basil leaves. That should put a nice twist to a classic pizza flavor. In fact, I like it so much, I'll have my private chef bristol bake one tonight for dinner.

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