a er Pizzas stil . ath in your kitchen FADS come and go in the highly competitive food business. _ We all zemember “nou- velle cuisine,” “Tex-Mex,” “Cajun,” and the currently .-. trendy “fusion-hybrid” cook- . ing. Ethnic cuisine styles have increased in availability. Their authenticity and quality are generally excellent. After all these changes, guess which ethnic style is still * the most popular in Canada? Italian: Particularly pizza and pasta dishes, A recent survey released by . the Canadian Restaurant and Foodservice Association showed the number of pizze- rias increased 18% to 6,702 in 1997, from 5,669 in 1992. . -Compare this to the 1,085 °. wnits that McDonald’s. § oper- . “ates in Canada, vcs ~The actual per capita con- = -sumption of pizza dropped in ’ the past year, but 11.4% “eater occasions” still involved pizza. “The CREA statistics also reveal that these “eater occa- sions” were the highest in Ontario 12.3% , and the low- Pizzas became popular in North America after the Second World Wer, Returning soldiers brought home many new food ideas. Pizza and” expe! a a yet ready. and make.3-4 batches - of this dough at once; and: freeze the unused portion. Each recipe makes two'l2”. - Four batches will ‘Te problem with the latter is. t they all tend to be rather 2c. lope dry Yeast Sour. 1% c. warm water |: aM c. all flour olive oil ¥ wp. (ort to taste) 5: salt _ tainless stec! bowl. Mix. together. lc. whole wheat “four yeas and the water. Let tard until foamy. Stir in the. Test.of the whole wheat flour, add 2 cof the all-purpose flour, the oil and the sale. Stir to combine. Knead the dough on a floured board, sprinkle with the remaining all pur- pose four. Knead until elasi'- Oil a large bowl and proof the dough iz a warm place, until doubie in size. Punch down the mass, divide into two parts, roll out to a 12” size. Again, proof for 20 to 30 minutes, Use as desired. Just a reminder, the recipes make one 12” pizza. If you want to use all the dough, double the “rap” ingredients. Genoa Pizza % batch pizza dough, rolled 10 oz. of dry Genoa salami 1c, tomato sauce ic. julienne cut red and green bell peppers (equal parts) 24 large black ‘olives thin! large black olives thin! sliced 7 8 oz. grated Mozzarella cheese METHOD: Preheat oven to 450 F. Prepare the bottom, Place the doug!: onto an oiled pan, pinch edges to forma rim. Using a fork, prick the surface, bake until just start- ing to turn golden. Spread on the tomato sauce, top evenly wich the salami (thinly sliced), peppers, basil and the olives. Sprinkle with cheese. Bake for about 15 min- utes. Preserit with a salad. Serves 6-8. Each slice has about 250 calories. Summer Apple and repare the pizza di before (halfGanh) 3 Roma or Mac spel “+ 2) Tbsp. demerara su; L Tbsp. all purpose fe tae x weet north 3 Thsp. peach or apricot jam, melted 4 oz. sharp, white cheddar cheese, grated METHOD: Preheat oven to 350 F. Slice the cored apples very thin. Mix apples, cinnamon, sugar and the nut- meg well. Pre-bake the dough as before. Make sure there is a nice high rim, the sugar may drip our. Brush the dough with the jam, top evenly with the apple mixture, sprinkle on the cheese. Bake 20-25 min- utes or until golden, Serves 6- &. Each slice has about 260 calories. Vegetarian Mexican Pizza % half batch pizza dough 2 tsp. olive oi! 4 c. salsa 12 02. pre-cocked black beans 1% c. medium diced gyeen Bin c finely chopped onions 2 Tbsp. chopped green chilies (canned) 2% oz, prated Monterey Jack cheese 2% oz. grated medium Cheddar cheese METHOD: Preheat oven to 350 F. Prepare the pizza bottom, pre-bake as before. Brush with the oil. Spread on the salsa, an inch away from the edge. Top with the beans, peppers, onions, and the chiltes. Mix the cheeses, and spread evenly. Bake 20-30 minutes or until golden. Serves 6-8. Each slice has about 300 calories. — Send yar questions on any culinary topics to: ‘A Chef. ‘. in Your. Kitchen, PO : : ~ Box. 18627, Delta B. Cc V4K~ 47 or e-mail to: “, * . — q Aces} Tene Webb « of North Vancouver won $2,000 worth of local restaurant and pub gift certificates. ; Watch for our next “In Good Taste” supplement in Jan. 2000. § ERIS ILI ADS thoes. shore ne ff? ROOD poppin’ wes