Authentic Newfoundland Pizza (Impression)
Cheesy Canadian-style pizza topped with Vienna sausages, bacon, and loads of mozzarella and cheddar on scratch-made dough.
# Liste des ingrédients:
→ Dough Components
01 -
1 teaspoon sugar
02 -
110°F/43°C warm water (180ml)
03 -
2 1/4 cups plain flour
04 -
1/2 teaspoon salt
05 -
1 teaspoon yeast (active dry)
06 -
1 1/2 tablespoons olive oil
→ Pizza Toppings
07 -
Non-stick spray for the pan
08 -
1 tablespoon fresh parsley, chopped (for garnish)
09 -
1 large egg
10 -
9 slices of pan-crisped Canadian bacon
11 -
1 can Vienna sausages sliced into thin circles
12 -
1/4 cup finely grated Parmesan cheese
13 -
3 cups shredded cheese (50% mozzarella, 50% cheddar)
14 -
1 tablespoon water
15 -
1/2 cup ready-made pizza sauce
16 -
1 teaspoon dried basil
17 -
1 teaspoon dried oregano
# Étapes de préparation:
01 -
Pour very hot tap water into a metal bowl, then drain it after a short rest to keep the bowl warm. Preheat your oven to 500°F (260°C) while you wait.
02 -
Dry the bowl. Stir the yeast into the warm water for a few seconds and leave it alone for about 3 minutes until it foams up.
03 -
In another bowl, sift your flour with salt and sugar.
04 -
Add the olive oil to the foamy yeast water, stir quickly, then mix in the flour base with a spatula. Work it until it soaks up all the liquid.
05 -
Move the dough to a floured spot, knead for around 5 minutes until smooth. Once done, cover the dough with a towel in its bowl and let it puff up by placing it over your warming oven for 5 minutes.
06 -
Spray a 14-inch (35cm) pizza pan lightly with non-stick cooking spray.
07 -
Roll the dough into a circle on your flour-dusted counter, then stretch it onto the pizza pan—push out from the middle with your hands while keeping the edges puffy.
08 -
Whisk the egg with a little water, then lightly coat the outside ring of dough for a golden finish.
09 -
Spread the pizza sauce evenly across the dough, stopping about 1 inch (2.5cm) from the edge.
10 -
Sprinkle most of your shredded cheese onto the sauced dough, leaving the egg-washed rim bare.
11 -
Lay out the Canadian bacon and Vienna sausage slices evenly across the cheesy surface.
12 -
Top with Parmesan, the leftover shredded cheese, oregano, and basil for flavor.
13 -
Bake for roughly 10 minutes until the cheese is bubbling and the crust is browned.
14 -
Once it's out, scatter parsley over the top if you'd like. Cut into 8 slices and serve right away.
# Informations complémentaires:
01 -
The combination of Vienna sausage and Canadian bacon gives this dish a distinctive Newfoundland twist, making it a great Atlantic Canada comfort dish.
02 -
Brushing the crust's edge with egg wash before baking makes it golden and puffy, a defining feature of pizzas from Newfoundland.