a staple of Italian cuisine, has become one of the most recognizable and popular dishes worldwide. Its widespread adoption into other cuisines is traced to early 20th century.Although it seemingly deviates from the standard Italian pizza by using an ingredient unconventional for authentic Italian cuisine. a very traditional Italian pizza variety. The pizza base is usually smeared with tomato sauce and then topped with mozzarella and sausages cut into slices.
Homemade Newfoundland Pizza
For the Dough :
- 3/4 cup warm tap water
- 1 teaspoon active dry yeast
- 1 1/2 tablespoons olive oil
- 1 teaspoon sugar
- 2 1/4 cups all purpose flour
- 1/2 teaspoon salt
For the Pizza :
- 1/2 cup pizza sauce
- 3 cups shredded cheese, for best results, use half cheddar and half mozzarella
- 6 slices Canadian bacon, pan-fried until almost crispy, drained and cooled
- 1 can Vienna sausages, sliced about 1/4 inch thick
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 cup grated parmesan cheese
- 1 tablespoon fresh parsley, chopped, for garnish (optional)
- 1 large egg
- 1 tablespoon water
- non-stick cooking spray
For the Dough :
- Fill a metal mixing bowl with hot tap water and set aside for a few minutes. This will temper the bowl and help to ensure the yeast will properly activate. While you’re waiting for the bowl to warm, preheat the oven to 500 degrees – not broil, but degrees.
- Pour the hot water out of the bowl and wipe the bowl dry. Add the warm tap water and the yeast. Using a rubber spatula, gently stir the yeast into the water for no more than 5-10 seconds. Set aside and let the yeast bubble and foam for at least 3 minutes.
- Sift together 2 cups of the flour, salt, and sugar.
- Add the olive oil to the yeast and water mixture. Stir for a few seconds. Pour in the entire flour mixture and stir with a rubber spatula until the liquid is absorbed.
- Sprinkle your clean counter top with a little flour and empty the dough out. Knead the dough together for 4-5 minutes until a dough ball is formed. Place the dough back into the metal mixing bowl, cover with a tea towel, and set the bowl onto the top of your preheating oven. (Don’t place the bowl on a burner, just on the surface of the oven. The heat will help the dough to proof.) Let the dough sit for five minutes.
Instructions For the Pizza :
- Lightly spray a 14 inch pizza pan with non-stick cooking spray and set aside.
- When the dough is ready, lightly flour a flat surface, and using a floured rolling pin, roll the dough into a round shape. Place the dough onto the pizza pan and push the dough with the palm of your hands outward. Do not push or pull the edge of the dough. This will allow the dough to bake into a puffy outer crust.
- Next, whisk the egg and the tablespoon of water together. Using a pastry brush, lightly brush the perimeter of the dough.
- Spread the pizza sauce evenly over the pizza, leaving about 1 inch of the pizza without sauce.
- Evenly distribute the cheese over the pizza. Avoid placing cheese on the egg washed perimeter.
- Next, sprinkle the cheese over the sauce-covered area, saving just 1/4 of a cup for later.
- Evenly distribute the cooled bacon and the sliced sausages.
- Sprinkle over the dried basil, the dried oregano, and then the remaining parmesan cheese.
- Bake for 10 minutes. Remove from oven. Garnish with the chopped parsley, if using, and slice into 8 wedges. Serve immediately. Enjoy!