The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back bi-weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
Pizza; I repeat, weeknight pizza. This no-knead dough from Sugar Spun Run comes together in 40 minutes, letting you cook all your toppings while it rises. It’s fun to make with friends or a loved one, easy, customizable, and cheaper than you think! The topping featured in this recipe is a personal favourite — garlicky spinach and shrimp pizza.
Prep time: 1 hour
Serves: 4
Ingredients:
Dough
2 to 2 1/3 cups all-purpose or bread flour
1 packet (2 1/4 tsp) instant yeast
1 1/2 tsp sugar
3/4 tbsp salt
1/4 tbsp each garlic powder and oregano (or dried basil)
2 tbsp olive oil
3/4 cup warm water
Toppings
2 cups spinach, washed
1 clove garlic, minced
1 cup shrimp, shelled and deveined with tail off
1 small can of pizza sauce
1 ball of mozzarella cheese (~340g) , shredded
Method:
- Combine 1 cup flour and the instant yeast, sugar, salt, garlic powder, and oregano in a large bowl.
- Add olive oil and warm water and stir with a wooden spoon until combined.
- Add another 1 cup of flour gradually, adding additional flour as needed. I use my hands to mix this. The consistency you’re looking for is a dough ball that’s slightly sticky but is still manageable and pulls away from the sides of the bowl.
- Drizzle some olive oil in a separate bowl, coating all sides of the bowl. Transfer your dough ball to this bowl and coat it with oil. Cover the bowl with a damp cloth or plastic wrap and keep it in a warm place to rise for 30 minutes or until doubled in size.
- Preheat your oven to 425°F and add your spinach to a pan on medium heat with oil.
- Cook the spinach until it wilts, then add your shrimp. If the shrimp is bought pre-cooked, it needs only to be warmed up before adding your garlic and cooking for an additional 2-3 minutes or until fragrant. If your shrimp is raw, cook it until the flesh is pinky and opaque before adding your garlic. Add salt and pepper to taste.
- Once the dough has risen, use your hands to deflate it and transfer it to a well-floured surface. Knead it until smooth (only 3-5 times, don’t worry). Use your hands or a rolling pin to roll it into the correct size for your pizza pan.
- Transfer your dough to an oiled or parchment paper-lined pan and fold over the edges to create a crust.
- Use a fork to poke holes all over the base of the pizza to prevent bubbling when cooking. Spread a generous layer of pizza sauce, shredded mozzarella, and your toppings. Arrange the shrimp so there’s some love in each slice!
- Bake for 15-20 minutes or until the toppings are golden brown. Slice, serve, and enjoy!
Image: Chandy Dancey/The Cascade
Chandy is a biology major/chemistry minor who's been a staff writer, Arts editor, and Managing Editor at The Cascade. She began writing in elementary school when she produced Tamagotchi fanfiction to show her peers at school -- she now lives in fear that this may have been her creative peak.
