Text 10961, 90 rader
Skriven 2014-03-16 16:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Canadian Pizza
======================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> The only pizza joint I ever visited in your country (more-or-less) was
 DD> a Greek owned place in St. Pie, PQ ...

 DD> it was *very* heavy on the oregano, had slices of tomato rather than
 DD> tomato sauce and feta scattered over the top.

The herb might have been the closely related rigani and not oregano.

Canada saw a big wave of Greek immigration right after WWII. Most of
them settled in urban areas ... mostly in and around Toronto and
Montreal. A lot of them were entrepreneurial and opened up
restaurants, ice cream parlours and fruit stands. And they arrived
just when an earlier wave of Italian immigrant restaurateurs were
retiring, so a lot of them also got into the pizza business. So
naturally feta cheese, fresh tomatoes and black olives worked its
way into the menu's toppings choices.

In Ottawa where I grew up many Italian pizza joints went Lebanese,
not Greek, and the regional pizza style there evolved differently.

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Artichoke-And-Sun-Dried Tomato Pizza
 Categories: Vegetarian, Pizza, Vegetables, Cheese
      Yield: 6 Servings
 
      1 pk Dry yeast
    1/2 c  Warm water; 105 to 115
           Degrees
  1 1/2 c  All-purpose flour;
           Divided
    1/4 ts Salt
           Vegetable cooking spray
      3 tb Sun-dried tomato tidbits
    1/4 ts Dried oregano
    1/4 ts Dried basil
    1/8 ts Salt
    1/8 ts Coarsely ground pepper
 14 1/2 oz can No-salt-added stewed
           Tomatoes
           Undrained and chopped
      1    Clove garlic; minced
  1 1/2 ts Cornmeal
    3/4 c  Canned artichoke hearts
           Coarsely chopped and drained
      4 oz Shredded Italian provolone
           Cheese; (1 cup)
 
  Dissolve the yeast in warm water in a large bowl, and let stand
  for 5 minutes. Stir in 1-1/4 cups flour and salt to form a soft
  dough. Turn the dough out onto a lightly floured surface. Knead
  until smooth and elastic (about 5 minutes), and add enough
  remaining flour, 1 tablespoon at a time, to prevent dough from
  sticking to hands. Place dough in a large bowl coated with cooking
  spray, turning to coat top. Cover and let rise in a warm place (85
  degrees), free from drafts, 1 hour or until doubled in bulk.
  
  Combine tomato tidbits and next 6 ingredients in a small saucepan;
  bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or
  until reduced to 1-1/3 cups, stirring occasionally. Remove from
  heat; let cool.
  
  Punch dough down, and roll into a 12-inch circle on a lightly
  floured surface. Place dough on a 12-inch pizza pan coated with
  cooking spray and sprinkled with cornmeal. Crimp edges of dough
  with fingers to form a rim. Cover; let rise in a warm place 30
  minutes.
  
  Spread tomato mixture evenly over prepared crust, and top with
  artichoke hearts and cheese.
  
  Bake at 500 degrees for 12 minutes on bottom rack of oven. Remove
  the pizza to a cutting board, and let stand for 5 minutes.
  
  Recipe By: Cooking Light

  From: Igor
 
-----

YK Jim


... See you all at my next intervention.

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