This is another one of those recipes that is much loved at Olive Garden but is really easy to make at home.
For the Dough:
- 1 package active dry yeast
- 4 1/4 cups all-purpose flour,plus more for dusting
- 2 tablespoons unsalted butter,softened
- 2 tablespoons sugar
- 1 tablespoon fine salt
For the Topping:
- 3 tablespoons unsalted butter,melted
- 1/2 teaspoon kosher salt
- 1/8 to 1/4 teaspoon garlic powder
- Pinch of dried oregano
- Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
- Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
- Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.
We love the breadsticks at our local Pizza Hut but with this recipe I can make them at home as an alternative to nachos or ordering in.
- 1 package (6-1/2 ounces) pizza crust mix
- 1-1/2 teaspoons garlic powder
- 1 tablespoon olive oil
- 1 cup shredded part-skim mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 1 teaspoon Italian seasoning
- Pizza sauce
- Preheat oven to 450°. Mix pizza dough according to package directions, adding garlic powder to dry mix. Cover; let rest 5 minutes.
- Knead dough 4-5 times or until easy to handle. On a greased baking sheet, press dough into an 8-in. square. Brush top with oil; sprinkle with cheeses and Italian seasoning.
- Bake 6-8 minutes or until cheese is lightly browned. Cut in half; cut each half crosswise into eight strips. Serve with pizza sauce. Yield: 16 cheese sticks.
While in Winnipeg for a meeting with his boss, his boss almost ordered Jordon to check out the Gondola Pizza booth in Winnipeg’s Airport. Jordon was inclined to do it anyways but he took Mike’s advice and after doing it, called me from the Winnipeg Airport to tell me how good his Cheese Burger Pizza was. Here is the ingredients for the pizza crust. I’ve made it several times and I love it each time.
- 5 ml (1 tsp) sugar
- 15 ml (1 envelope) traditional yeast
- 60 ml (1/4 cup) oil
- 310 ml (1 1/4 cups) flour
- 5 ml (1 tsp) salt
- 250 ml (1 cup) lukewarm water
- 375 ml (1 1/2 cups) flour
- 2 ml (1/2 tsp) oregano
- 2 ml (1/2 tsp) pepper
- Combine first five items in a large mixing bowl. Stir in warm water. In a separate bowl, combine remaining ingredients. Add 125 ml (1/2 cup) at a time to the dough. Knead for about 5 minutes and let rest for 20 minutes in a warm room.
- On a well-floured surface, roll dough into a very thin sheet. Cut to fit a pan. Make sure the pan is dry and floured. Freeze for at least three hours.
- To prepare pizza, place toppings on top of your favourite sauce and frozen crust. Make sure the crust is completely frozen. Thawing the crust will result in a soggy or thicker crust. The crust should not be exposed for more than 5 to 10 minutes at room temperature. Bake in 450 F to 550 F (230 to 290 C) oven for 25 to 30 minutes or until done.
Restaurant-style pizza sauce
- 398 ml (14 oz) can Hunt’s Italian tomato sauce
- 1 ml (1/4 tsp) chili powder
- 1 ml (1/4 tsp) garlic powder
- 5 ml (1 tsp) dried oregano leaves (not ground oregano)
Mix together all ingredients thoroughly. Chill covered until needed.
Taste Tester Notes: Nice combination of flavours for a thin-crust pizza and sauce. When mixing the dough, it will seem like there is excess flour, but as you knead it the flour will all be worked in. This makes enough dough for two 12-inch pizzas and more than enough sauce for both. As it is important to bake crust from frozen state, have all of your toppings ready before taking crust out of the freezer. Check before suggested baking time — mine baked in 15 minutes at 450 F. I also tried making the dough using half whole wheat flour with good results.
This is a traditional Guyanese delicacy and appetizer. It’s relatively easy to make and is a way to bring a bit of Guyana to Saskatoon.
- 1/2 cup salted butter (1 stick)
- 1/2 cup Crisco (vegetable shortening)
- 2 cups flour
- 1 tsp salt
- 1/4 tsp curry powder
- 1/4 cup ice cold water
- 8 oz sharp cheddar cheese (shredded)
- 1/2 tsp mustard
- 1 tsp pepper sauce (more if desired)
- dash of garlic powder
- dash of black pepper
- dash of dry parsley flakes
- egg whites for brushing edges
- egg wash (1 egg + 1 tbsp water)
- Mix 1 tsp salt and 1/4 tsp curry powder into two cups all-purpose flour.
- Add 1 stick of salted butter and 1/2 cup Crisco vegetable shortening.
- With a pastry cutter, cut shortening and butter into flour until small pieces are formed throughout the dough. Add about 1/4 cup ice cold water to the dough and knead slightly to form a ball.
- Place ball on plastic wrap, flatten and shape into a square. Refrigerate for a couple hours or overnight. Remove dough from fridge an hour before use so it can thaw.
- Preheat oven to 350 degrees. Shred cheese and mix in mustard, pepper sauce, garlic powder, black pepper, and parsley flakes, toss and set aside.
- Cut dough into 16 squares for thinner cheese rolls or 9 squares for thicker cheese rolls. Flatten one square and roll into a rectangular shape.
- Brush edges of dough with egg whites. Fill a tablespoon or two on lower half, roll into center then add more cheese. Seal edges.
- Place all cheese rolls on a baking sheet and brush the tops with egg wash.
- Bake for 15-18 minutes until rolls are golden brown.
*If you are nervous about the cheese oozing out of the rolls, you can pierce the tops with a fork to allow the steam to escape while baking.
I am kind of indifferent to the poor service we get at Boston Pizza here in Saskatoon but I do like their perogy pizza quite a bit.
It’s not the easiest thing to make at home but worth it and if keeps you from getting bad service and a $100 bill at the end of the night for the family, it’s worth it.
- 5 Potatoes (peeled and sliced thin)
- 1 Pizza Crust (homemade or bought)
- 1 1/2 cups Mozzarella Cheese (grated)
- 1 cup Medium Cheddar Cheese (grated)
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 tsp Vegetable Oil
- 8 Bacon Slices (cooked and cut into pieces)
- 6 TBSP Sour Cream
- 1 jalapeno (finely diced, no seeds) optional
- 3 Green Onions (chopped)
- Dollop of sour cream for each piece
- Prepare pizza dough according to instructions or follow your favorite homemade recipe. Lately, I’ve beeng using gluten-free doughs. Taste different, but you get used to it.
- Pre-cook the sliced potatoes with spices in a large covered skillet with 2 cups of water. Cook on medium-high heat until potatoes are tender. Remove lid and simmer until liquid is no longer present. Add about 1 teaspoon of cooking oil; toss potatoes so they don’t stick to skillet. Watch carefully, as the potatoes can burn easily. Place cooked potatoes into a bowl and set aside.
- In a bowl, mix sour cream and diced jalapeno together. This is an optional step since the cayenne pepper should give this pizza recipe the spiciness already. The diced jalapeno gives it a little bit more kick.
- Assemble the pizza for baking. First, spread 3 tablespoons of sour cream onto the pizza crust. Then cover with sliced spicy potatoes. Spread the last 3 tablespoons of sour cream on top of potatoes. Spread grated cheddar and mozzarella cheese evenly. Do the same with crumbled bacon bits.
- Don’t make the same mistake that I made by assembling the pizza on a baking stone, then having to carefully remove the pizza and setting it aside while preheating the baking stone properly. That took another half hour or so. I’ll know better next time.
- Bake in a preheated 400 degree oven for 20 to 25 minutes. Before cutting, allow the pizza to sit for about 5 to ten minutes.
- Serve each slice of pizza with a dollop of sour cream and some green onions.
The guys love Chicken Pot Pie and this is a different version of that recipe but with pizza.
Serving Size: 6 single serving pies
- 1 1/3 cup warm water
- 1 package dry yeast
- 3 ½ cups Robin Hood all-purpose flour, plus more for kneading
- 1 teaspoon salt
- 2 cups marinara sauce
- 1 (12 ounce) package fully cooked chicken Italian sausage, diced
- 1 cup finely diced green or red bell pepper
- 1 cup chopped mushrooms
- ½ cup diced red onion
- ½ cup pepperoni, cut into quarters (optional)
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- 2 cups shredded mozzarella cheese, divided
- ¼ cup grated parmesan cheese
- Olive oil for brushing
- Sprinkle the yeast over the warm water and stir to combine. Let sit 5 minutes until it starts to bubble.
- In a large mixing bowl, stir together the flour and salt. Make a small well in the center and pour the water and yeast mixture in the center. Using a fork, whisk together from the center of the well, slowly incorporating more flour from the edges.
- When a loose ball forms, transfer to a floured surface and knead for 5 minutes until dough is smooth and elastic. Transfer to a bowl coated with olive oil and cover in plastic wrap. Let rise until dough doubles in volume, about 1 ½ hours.
- In the meantime, prepare the filling. Combine marinara sauce, sausage, bell pepper, onion, pepperoni, oregano, garlic powder, and 1 cup of mozzarella.
- Evenly distribute the mixture into 6 ramekins (or an 8×8 bake dish). Sprinkle the reserved mozzarella on top of the filling.
- Preheat the oven to 400℉.
- Cut the risen dough into equal halves, and reserve one half for a future pizza. Dough will keep 2-3 days in the refrigerator or up to 1 month in the freezer. Divide the other half into 6 equal pieces for the pot pies.
- Roll out each piece of dough into a 6-7 inch circle. Lightly coat the edges of the ramekin with olive oil and place the dough circle on top, gently pressing around the edges. Cut a small slit in top of each with a knife. Brush with olive oil and sprinkle with parmesan cheese.
- Bake 20 minutes or until golden brown.