If you're short of time, buy precooked pizza rounds or frozen pizza dough. Serve with a Caesar salad.
- Portion size 6 servings
- Credits : © CanadianLiving.com
- 2 1/2 cups all-purpose flour
- 1 pkg quick-rise instant yeast
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1 tablespoon olive oil
- 1 broccoli
- 2 cups shredded fontina cheese
- 2 cups shredded mozzarella cheese
- 2 cloves garlic minced
- 1 red onion sliced
- 3 cups sliced mushrooms (about 1/2 lb/250 g)
- 8 cherry tomatoes cut_in thirds
- 2 oz prosciutto cut_in strips
- 2 oz ham cut_in strips
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded fresh basil
In large bowl, combine 1-3/4 cup (425 mL) of flour, yeast, salt and sugar. With wooden spoon, stir in 1 cup (250 mL) very hot water (between 120°F and 130°F/50°C and 55°C) and oil. Beat in enough of the remaining flour to make firm but soft dough. On lightly floured surface, knead dough for 10 minutes or until smooth and elastic; cover and let stand for 10 minutes.
Dust two 12-inch (30 cm) round pizza pans with cornmeal. Divide dough in half. On lightly floured surface, roll out each half into 13-inch (33 cm) circle. Place on pizza pans, folding excess dough underneath.
Topping: Cut broccoli into bite-size pieces. In pot of boiling water, cook for three minutes. Drain and refresh under cold water; drain again. Combine Fontina and mozzarella cheeses. Sprinkle each pizza with 1/2 cup (125 mL) of the cheese mixture, half of the broccoli, garlic, onion, mushrooms, tomatoes and prosciutto. Sprinkle 1 cup (250 mL) of the cheese mixture and half of the Parmesan over top of each pizza.
Grill, in covered barbecue, over medium-high heat for about 12 minutes or until crust is crisp and cheese is melted, rotating pizza pan once. (Or, bake on lowest rack in 500°F/260°C oven for about 12 minutes.) Sprinkle with basil.
Nutritional facts Per serving, about:
- Protein 27 g
- Calories 510.0
- Total fat 22 g
- Total carbohydrate 53 g