Chef Paul Natrall’s take on pizza uses bannock bread for a Squamish Nation twist. Fluffy, tangy, cheesy, crispy, it’s everything you want in a perfect homemade pizza!
Cook Time
16 minutes
Total Time
36 minutes
Yield
4 pizzas
Ingredients
Bannock Pizza Dough
4 cups all purpose flour (500 g), plus more for dusting
¼ cup baking powder (30 g)
¼ cup sugar (500 g)
4 teaspoons kosher salt
3 cups water (720 mL)
Pizza
12 tablespoons barbecue sauce, divided
16 slices prosciutto
20 slices fresh mozzarella cheese
16 cherry tomatoes, halved
12 fresh basil leaves, torn, plus more for garnishtorn, plus more for garnish
kosher salt, to taste
freshly ground black pepper, to taste
Nutrition Info
Calories 857
Fat 15g
Carbs 146g
Fiber 5g
Sugar 29g
Protein 30g
How to Make It
1. Step
Make the dough: In a large bowl, whisk together the flour, baking powder, sugar, and salt. Slowly add the water and mix with your hands until the dough comes together. Divide the dough into 4 pieces.
2. Step
Working with 1 piece at a time, roll and stretch out the dough on a generously floured surface to 6–8 inch rounds.
3. Step
Top each dough round with 2 tablespoons barbeque sauce, 4 slices of prosciutto, 5 slices of fresh mozzarella, 4 halved cherry tomatoes, and 3 torn basil leaves.
4. Step
Transfer 1 pizza to a stone pizza oven heated to 900°F (480°C) and cook for 4 minutes, rotating the pizza halfway, until the cheese is melted and the crust is puffy and charred in spots. Repeat with the remaining pizza. (Alternatively, preheat a standard oven to 500°F (260°C) with a pizza stone inside while you make the pizzas. Cook the pizzas 1 at a time on the heated stone for 8 minutes, rotating halfway.)
5. Step
Drizzle another tablespoon of barbecue sauce on top of each pizza, then garnish with more basil and season with salt and pepper. Serve immediately.
