The Rural Voice, 2001-07, Page 32RURAL LIVING
Pizza satisfies in a variety of ways
Selected by Bonnie Gropp
Ar snack time, dinner time or summer
grilling time, our insatiable appetite
for pizza can be satisfied in a variety
of ways. lis diversity allows you to be
creative and delivers maximum
flavour with minimal effort.
PIZZA PARTY
6 individual pre -baked pizza shells
12 oz (375 g) thinly sliced sausage
3 tomatoes, chopped
12 mushrooms. sliced
['large cooking onion, sliced and
blanched
24 olives (optional)
3 cups (750 mL) shredded
mozzarella cheese
4 cups (1 L) torn lettuce
1 carrot, cut into julienne strips
1 celery stalk, cut into julienne
strips
half cucumber, thinly sliced
1/2 cup (125 mL) plain yogurt
1 tsp each green relish, ketchup,
salad dressing
Arrange pizza shells on baking
sheet. Place sausage slices, tomatoes,
mushrooms, onion, olives if using
and cheese in individual bowls. Let
guests assemble their own pizza
except for the cheese.
Bake in pre -heated 425°F (220°C)
oven 20-25 minutes. Immediately
remove from oven and sprinkle with
cheese.
Meanwhile, arrange lettuce, carrot,
celery and cucumber on platter.
In small bowl, stir together yogurt,
relish, ketchup and salad dressing.
Spoon into serving bowl. Dressing
may also be used as dip for
vegetables.
PIZZA DOUGH
1 1/2 cups lukewarm water
1 envelope (2 1/4 tsp) rapid -rise
yeast
1 1/2 tbsp sugar
2 tbsp olive oil, plus extra for
oiling bowl
3 cups bread flour or all-purpose
flour, plus extra for dusting hands
and work surfaces
1 1/2 tsp salt
Pour water in work bowl of a large
food processor. Sprinkle yeast and
sugar over water and pulse twice.
28 THE RURAL VOICE
Give yourself a break and enjoy your own party! This Pizza Party featuring
tomatoes and cucurnbers rnakes entertaining a pleasure for everyone. Guests will
enjoy assembling their own pi,z:a and salad — and you'll have more time to be
the life of the party.
Add oil, flour and salt and process
until mixture comes together. Dough
should be soft and slightly sticky. (If
it is very sticky, add flour 1 tbsp at a
time and pulse briefly. If it is too
stiff, add 1 tbsp water and pulse
briefly.) Process another 30 seconds.
Turn dough onto a lightly floured
surface; knead by hand to form a
smooth, round ball.
Put dough into deep, lightly oiled
bowl and cover with plastic wrap.
Place in warm oven (100°F). Let rise
for 30 minutes or until doubled.
Remove from oven, punch dough
down and turn out onto lightly
floured work surface. Divide into 4 -
inch balls and proceed with pizza
making instructions.
CHINESE CHICKEN PIZZA
WITH HOISIN SAUCE
2 boneless, skinless chicken
breasts or leftover cooked
chicken, cut into cubes or strips,
measuring 1 cup
2.tbsps olive oil, divided
1/4 cup cornmeal or all-purpose
flour, for rolling dough
1 4"- ball of prepared dough
(above) or purchased frozen
dough, at room temperature.
1/4 cup hoisin sauce, available in
the Asian section of most grocery
stores
4 scallions (green onions) finely
sliced
, 2/3 cup cilantro leaves, stems
discarded before measuring
1/2 cup red bell pepper, sliced into
paper thin strips
1 cup mozzarella cheese, grated
sea salt and freshly ground pepper
Brush chicken breasts lightly with
olive oil and season with salt and
pepper. Grill over direct heat 10-15
minutes, turning once halfway
through until well -cooked (internal
temperature will read 165°F).
Remove from grill. When cool, cut
into 1/2 -inch strips and set aside.
Lightly sprinkle work surface with
cornmeal or flour. Place dough
directly in the middle of the work
surface. Roll out gently into either a
12" rectangle or circle, 1/4" thick.
Brush both sides with remaining 2
tbsps olive oil and set aside until
ready to grill.
Place dough in centre of barbecue
cooking grate and grill directly over
medium heat for 2-4 minutes, until
r