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The “kitchen sink pizza” is a tradition that I take on from my great-grandmother. She used to throw whatever was in her refrigerator onto her pizzas. I did the same here. Although I added quite a few ingredients, feel free to personalize it and add as much or as little to it as you’d like. Of course, feel free to add other toppings, too. If you have a breadmaker, use it!
Cook Time: 8-10 minutes
Serves: 2
Ingredients:
1 1/3 cups water
1/4 cup olive oil
4¼ cups all-purpose flour
1¼ tsp salt
1 tbsp sugar
2½ tsp active dry yeast
1 cup tomato sauce
150 ml tomato paste
1 tbsp Italian seasoning
1/2 tsp garlic powder
2 cups shredded cheese
2 ounces of salami
2 strips of bacon (cooked)
1 pepper
1/4 cup onions
1 cup spinach
1/4 cup sundried tomatoes (drained)
Method:
- Combine water, olive oil, and flour in a large bowl.
- Then, add salt, sugar, and active dry yeast. Mix.
- Cover with a tea towel and let it rise for 60-90 minutes.
- Preheat the oven to 425 degrees.
- Mix tomato sauce, tomato paste, Italian seasoning, and garlic powder together in a small bowl.
- Add a small amount of all-purpose flour onto the counter. Knead the dough, then roll it until it’s about 1/4 inch thick. Sprinkle flour as needed to keep it from sticking.
- Put pizza on a sheet pan.
- Put tomato sauce mixture evenly on top of pizza, leaving the edges bare. Then, put all your desired toppings on, leaving the cheese for last.
- Bake for 8-10 minutes.
- Take it out of the oven and let it cool down on a cooling rack. Finito!
[Recipe adapted from Regal Automatic Breadmaker Guide and Cookbook]
Jade is an English Honours: Creative Writing student. She plans on pursuing an MFA in Creative Writing after graduating from her undergraduate degree. When she’s not in class or studying, she can be found doing karaoke at a local restaurant in hopes of getting noticed and signed to a record deal.
