Wednesday, April 24, 2013
There are quite a few things I inherited from my grandpa. I wear the promise ring he gave to Grandma Louise around my neck on a chain. He taught me to yodel (Grandpa Al was the notorious yodeling Swede). He smelled of leather, licorice, menthol, and tobacco and I'd give anything to snuggle up to him right now and inhale that intoxicating combination. He left me fond memories of riding in his car while he whistled at girls (and they often whistled back). When my eyes turn a particular shade of blue, I recognize the color as Grandpa's. And when I eat pizza with Canadian bacon, I add mustard.
Deep Dish Peeza, Grandpa-Style
Serves 3 - 6
2/3 cup warm water (not hotter than 110 degrees)
1 tablespoon honey
1 packet yeast (about 2 1/2 teaspoons)
1 cup whole wheat flour
3/4 cup spelt flour
1/2 teaspoon salt
Dissolve yeast and honey in water and set aside until foamy; about 5 minutes.
Process flours and salt. Add water-yeast mixture and process until dough ball forms; about 30 seconds. Place in bowl with a few tablespoons of olive oil and cover; rise to double.
Press dough into buttered round 9-inch cake pan, bringing sides up to form even crust.
2 cups shredded mozzarella
4 ounces tomato sauce
1 1/2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
Salt and pepper
3 ounces Canadian bacon, sliced thin
1 tablespoon whole grain mustard
2 teaspoons Dijon mustard
2 teaspoons brown sugar
1/2 small green pepper, sliced thin
3/4 cup pineapple chunks
1/2 cup green olives, halved
Red pepper flakes
Parmesan cheese, shredded
Push 1 cup mozzarella into crust. Bake in preheated 400 oven until cheese is melted and bubbly; about 15 - 17 minutes.
Remove pizza from oven and top with sauce, Italian seasoning, garlic, and salt and pepper. Cover sauce with ham.
In small bowl stir together mustards and sugar. Spread mustard over ham. Top with green pepper, pineapple, and olives. Cover with remaining 1 cup mozzarella. Sprinkle with pepper flakes and Parmesan cheese.
Return pizza to oven and bake an additional 20 to 25 minutes.
Rest pizza 5 minutes, then remove from pan. Rest an additional 5 minutes before cutting and serving.