Marinara Dipping Sauce
- 1 8-ounce can tomato sauce
- 1 tomato, chopped
- 1 tablespoon diced onion
- 1 teaspoon granulated sugar
- 1/8 teaspoon salt
Parmesan Pizza Sticks
- 1/2 teaspoon dried oregano
- 1 10-ounce tube instant pizza dough
- 2 to 4 cups vegetable oil for frying
- 1 3/4 cups grated mozzarella cheese
- 1/4 cup grated fresh Parmesan cheese
- 1/4 teaspoon dried basil
- 1/4 teaspoon caraway seeds
- 1/4 teaspoon garlic salt
Optional (for the “Loaded”)
- 3 ounces pepperoni, diced
- 3 ounces Italian sausage, cooked and crumbled
- 1/8 teaspoon dried basil
- Preheat the oven to 425 degrees F.
- Prepare the dipping sauce by combining all of the marinara ingredients in a small, uncovered saucepan, and bringing the mixture to a boil. Reduce the heat, cover and simmer the sauce for 1/2 hour. (The sauce can be made ahead and kept refrigerated for several days.)
- Prepare the pizza sticks by first proofing the dough. Unroll the dough onto a cutting board and straighten the edges. It should form a rectangle that is longer from the left to the right than top to bottom. With a sharp knife or pizza cutter, slice through the middle of the dough lengthwise. This will divide the rectangle into two thinner rectangles that will measure 4 to 5 inches from the top to bottom.
- Slice the dough from top to bottom into 1 1/2-inch wide pieces. You should have somewhere between 20 and 24 dough slices.
- Place the slices onto a greased cookie sheet about 1/2 inch apart and bake for 3 minutes. You may have to use more than one cookie sheet. This will proof the dough so that it becomes stiff.
- Heat vegetable oil in frying pan or deep fryer to 350 degrees F. Oil should be at least 1/2 inch deep if using a stovetop pan. You will want to use more oil with a deep fryer.
- Fry pizza sticks 5 to 6 at a time for about 1 minute per side or until they are a dark golden brown. Remove them from the oil onto a cloth or paper towel to drain.
- When all the pizza dough sticks are fried, arrange them once again on the cookie sheet(s). You may want to line the cookie sheets with foil to make cleanup easier. Preheat the broiler.
- Sprinkle the mozzarella cheese evenly over the dough.
- Sprinkle the Parmesan cheese evenly over the mozzarella.
- Combine the oregano, basil, caraway seeds, and garlic salt in a small bowl. If your oregano and basil are fairly coarse you can use your thumb and first finger to crunch the spice up a little, making it a finer blend.
- Sprinkle the spice mixture over the cheese.
- If you want to make the “loaded” variety, sprinkle the pepperoni and sausage over the top of the pizza sticks.
- Broil the pizza sticks for two minutes or until the cheese is melted. Serve hot with dipping sauce of the side.
Serves 6 to 8 as an appetizer.
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.
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.