Valerie's Good For You Gourmet Pizza

Fun to Make, Low in Sodium and Fat

Pizza Stone

It's hard to have pizza delivered when you live in a rural area deep in the Hills of Headwaters. I've been perfecting my home made pizza recipe over the last few years and here's how to make it.

The best thing about home made pizza is everyone can get involved by preparing and chopping up their favourite toppings. This helps split up the preparation time and can be a fun creative evening. Also depending on your time constraints you can buy ready made pizza crusts and pre-made sauce. However, these products will have more sodium and fat compared to making the dough and sauce from scratch.

Pizza Dough in the Bread Machine

  • 341ml of beer or water at room temp
  • 1 1/2 tsp. No Salt®
  • 1 tbsp. sugar
  • 2 tbsp. Becel Salt Free Margarine
  • 2 1/2 cups white all purpose flour
  • 2 cups whole wheat flour
  • 1 tbsp. dried basil
  • 2 tsp. yeast
Pizza Dough

Put everything into the bread machine in the order above.
Place on dough setting - takes 2 hours in bread machine.
Remove dough when done and divide into two, roll out on lightly floured surface.
This will make two thick crusted 12” pizzas - about 6 - 8 slices per pizza.
Preheat oven to 425°F and place cold pizza stones in oven to warm up slowly.
Do not place cold pizza stone in hot oven as they may crack - see stone instructions for more details.
Remove heated stones and place on heat safe surface.
Sprinkle pizza stones with cornmeal and place shaped pizza dough on stones.
Top each pizza with sauce, toppings and cheese.
Return to oven and bake for 20 - 25 minutes until done.
Pizza is done when the crust edges are golden and the cheese is bubbling. Let cool for a couple of minutes and slice with a rolling pizza cutter.

Cuisinart Bread Maker

Perfect pizza dough with Cuisinart’s Convection Bread Maker!

Cuisinart Bread Maker

Fresh bread doesn’t get any fresher or easier than this! Cuisinart offers expert engineering in smooth brushed stainless to deliver a sensational-looking Convection Bread Maker that automatically adjusts speed and timing, and circulates air while baking. Exclusive Low Carb, Gluten-Free, and Artisan Dough settings are just three of 16 present menu options available with the touch of a button. Cuisinart adds 3 crust colours and 3 loaf sizes, to give bread lovers a choice of over 100 bread, dough, cake and even jam combinations!

Pizza Stones

Pizza Stone with PaddlePizza stones are a superb way to cook your pizzas. They provide direct even heat resulting in a great crust. You can use them for ready made supermarket pizza or pizza made from scratch.

Tips for using a Pizza Stone and Paddle:

  • Place stone on lowest rack in cool oven
  • Preheat stone with oven - putting a cold stone in a hot oven may crack it
  • Cover pizza paddle and stone with cornmeal so the pizza slides off
  • Transfer pizza to cutting board to slice
  • Never wash or oil the stone - just scrape it with a spatula and wipe with a paper towel after it cools
  • It will darken naturally with heat and use

Pizza Sauce

  • 398ml Heinz “No Salt Added” Tomato Sauce
  • 8 sun dried tomatoes (chopped after soaking in warm water for 30 mins)
  • 1 tbsp. olive oil
  • 2 - 3 onions finely chopped
  • 5 cloves of garlic
  • 1 tsp. dried basil, parsley, oregano and thyme
  • Optional splash of red wine if open

Pizza SauceUsually I'll start to make my sauce about a half hour or so before the dough is ready. Mince up the garlic using the Garlic Twist if you have one. Saute garlic first in olive oil until lightly browned and then add onions. Once onions are cooked add the rest of the ingredients. You can use fresh herbs if you have them. Let sauce simmer on low while you chop up the pizza toppings.

The Garlic Twist

The Garlic TwistThis is the best way I've come across to mince garlic. Called the next generation in garlic tools, the Garlic Twist is fun and easy to use. A handy way to crush and peel garlic, the Twist minces garlic to an ideal texture, and then neatly gathers the garlic so it's ready for use with no waste. And best of all, just rinse once to clean!

Veggie Pizza Toppings

Pizza Toppings This is where you get to be creative! I like sliced tomatoes on my pizza and the “other half” likes green peppers. What's your favourite topping?

  • 15 mushrooms sliced thinly
  • 1 red pepper sliced or chopped
  • 1 green pepper sliced or chopped
  • 1 yellow pepper sliced or chopped
  • 1 tomato sliced
  • 1 400g package of President's Choice Blue Menu
    Less Fat Pizza Blend Shredded Cheese

Spread toppings on top of sauce and layer with cheese.
Bake in oven following directions above in the dough recipe.

Pizza Recipe Contest Winner

The winner of our “Favourite Pizza Recipe” contest is Sally M. of Erin. Here's the recipe… Give it a try, and see if it becomes a favourite in your household! As the winner, Sally receives a complete Home Pizza Package including pizza stone & paddle, pizza cutter & cheese grater. Thanks to everyone who entered!

Sally's Pizza Toppings

My husband always makes the wholewheat crust from the New Basics Cookbook by Julee Rosso and Sheila Lukins. The toppings vary and are usually vegetarian. A couple of our favouites are :

Greek pizza topping: — spread on crust black olive tapenade with garlic squeezed in (we like lots), sprinkle with parmesan cheese then top with rings of red onion, tomato slices, red and green pepper slices and crumble feta cheese over top. Sometimes we also sprinkle on oregano flakes. Bake until feta cheese is lightly browned and the pizza is heated through. We bake it at 400F. I can't give you amounts because it varies with what we have in the house and our moods.

Sauteed onion topping: — slowly saute five onions, sliced very thin in a combination of butter and olive oil over low heat for at least half an hour until they are very limp. Add an ounce or two of white wine and continue cooking until alcohol has evaporated. Add sliced mushrooms and saute until soft. Add a tablesppon of fresh rosemary leaves. Sprinkle parmesan on crust, spread on onion/mushroom combination. Add gorgonzola or Cambozola cheese (a creamy blue cheese), Bake until cheese melts and spreads over the pizza.

Did You Know?

While most people think pizza originated in Italy, it was actually the Greeks who first baked large, round flatbreads, topped with such items as olive oils, spices, potatoes and other things.

Canadian and American citizens will eat an average 23 pounds of pizza per person, per year.

The largest pizza ever baked was one measuring 37.4 metres (122 feet, 8 inches) in diameter, made in Norwood, South Africa. It included 4500 kg of flour, 90 kg of salt, 1800 kg of cheese and 900 kg of tomato puree.