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Local Flavour: Deep dish delight
You wouldn't think twice about indulging in a facial, pedicure or massage thanks to Spa Time owner Louise Dannhauer. But a pizza?
The longtime Tsawwassen resident, who has offered spa experiences with her sisters Niamh Fahl and Ailish Wallace since 2001, also has a recipe for an indulgent deep dish pizza.
"What I like about a pizza is it's an all-in-one meal," says Louise, adding she can add meat and veggies or whatever else tickles her fancy. It's great for when a large number of people come over and everybody can be fed.
"It's definitely a knife and forker," she says of the deep-pan gourmet pizza.
Deep dish gourmet pizza
3/4 cup water
1 Tbsp. olive or vegetable oil
1 tsp. salt
1 tsp. sugar
2 cups all purpose flour
2 tsp. bread machine yeast
Add ingredients to machine in the order listed. Remove to floured surface when cycle is done (usually about 90 minutes). Cover with plastic wrap and let rest for 5 minutes. Roll dough very thin, as it will rise, into a deep dish pizza stone.
2 Tbsp. oil
1 Tbsp. basil pesto
1 Tbsp. sun dried tomato pesto
half a white onion, diced
2 beer bratwurst sausage, sliced
1 chicken breast, sliced
5 oz. baby spinach
1/2 cup gorgonzola cheese, melted
1/2 can artichoke hearts
1 tomato, sliced
1/4 orange pepper
1/4 yellow pepper
2 large mushrooms
1 cup grated mozzarella
In a large skillet add oil and sauté onions, sausage and chicken. When meat is fully cooked, add spinach and cook until wilted. Spread pestos on the pizza dough, and place cooked ingredients on top.
Drizzle melted gorgonzola over cooked ingredients. Spread out artichoke hearts. Add mushrooms, peppers and top with sliced tomatoes. Add mozzarella.
Bake at 425 degrees for about 20 minutes, or until crust is crisp and browned. Let sit for 20 minutes before serving.