You can also use two 14-inch (35 cm) round pizza pans instead of the rectangular ones, but the yield will be smaller and shapes inconsistent.
- Portion size 72 servings
- Credits : Canadian Living Magazine: January 2011
MethodIn bowl, stir together 1 cup (250 mL) of the flour, oil, honey, yeast and 2 cups (500 mL) warm water until combined. Cover with plastic wrap; let rise in warm place until bubbly and almost doubled in bulk, about 1 hour.
With wooden spoon, stir in all but 1/2 cup (125 mL) of the remaining flour, sesame seeds and salt to form ragged dough. Turn out onto floured surface; knead until smooth and elastic, about 6 minutes, adding as much of the remaining flour as necessary.
Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until doubled in bulk, about 1-1/2 hours.
Divide dough in half. Place each on greased 16- x 12-inch (40 x 30 cm) rimmed baking sheet. Pressing with fingertips and gently pulling at edges, stretch to fit pans.
Topping: Sprinkle bacon, red and green onions, and pepper evenly over dough; top with Romano cheese.
Bake in bottom third of 450°F (230°C) oven until bottom of crust is golden, about 18 minutes. Sprinkle goat cheese over top; bake until cheese is slightly melted, about 4 minutes. Let cool for 5 minutes. Cut each pizza into 36 squares.
Nutritional facts Per piece: about
- Sodium 83 mg
- Protein 2 g
- Calories 61.0
- Total fat 3 g
- Potassium 27 mg
- Cholesterol 4 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
- Iron 4.0
- Folate 10.0
- Calcium 2.0
- Vitamin A 1.0