Garfield Eats Pizza Meaty Goodness in A Bite

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Garfield Eats Pizza: Meaty Goodness in A Bite


Table of contents  Garfield Eats Jim Davis Pizza: Meaty Goodness in A Bite  Ingredients  For the base  For the barbeque sauce  For the toppings  Method  Notes


Garfield Eats Jim Davis Pizza: Meaty Goodness in A Bite Why is pizza so addictive? Reports from ancient history in the 18th century indicate the popularity of pizza as a delicacy among locals all over the world. This delicacy sought to steer migrations from all over the world towards discovering particular and flavourful recipes for flatbread, topped with either sweet or savoury ingredients to satisfy the multitudes of clients ready to purchase the meal.


With 40% of U.S citizens consuming pizza at least once every week, pizza is a household name in the addictive foods section. The Garfield Pizza qualifies as a savoury meaty haven complete with the right ingredients to soothe your soul. Loaded with pepperoni and delicious farm pineapples, this pizza is enough to drive even the obstinate eater out of their den.


Ingredients The recipe below will elevate and revolutionize your taste buds making you craving for more.


For the base  3 cups all-purpose bread flour  1 tbsp active yeast  ¼ tsp sugar  A pinch of salt  1 clove of crushed garlic  ½ tsp dried oregano (optional)


For the barbeque sauce  1 cup ketchup  ¼ cup brown sugar  2 tbsp honey  1 tsp garlic powder  1 tbsp Apple cider vinegar  1 tbsp Worcestershire sauce  ½ tbsp lemon juice  A dash of hot sauce  A pinch of salt


For the toppings  1 cup pepperoni  1 largely sliced red onion  1 cup ripe farm diced pineapples  ½ cup Mozzarella cheese  ½ cup cheddar cheese


Method Preheat the oven to 180 degrees Celsius and line the oven sheet with parchment paper after greasing or spraying it with cooking spray. In a mixing bowl, put warm water ad add the active yeast. The yeast helps the dough to rise well. Add the sugar, garlic, oregano, and salt to the mixture leaving it to rest for a few minutes. This gives the yeast ample time to activate before putting in the flour. The garlic and oregano add an extra kick making the dough sweet enough to bake into bread later.


Add the all-purpose bread flour in and combine until mixed well. The bread flour gives off a crisper crust as compared to a plain old all-purpose flour which yields a softer crust. You can alternate the flour choices depending on your palette. Leave to rest covered for around twenty minutes.


In a medium saucepan, add all the barbeque sauce ingredients and bring to a simmer in medium heat. Simmer the sauce for some time until it thickens and reduces by half. Taste the sauce and alter seasoning depending on your preference. Set aside to cool. In a separate pan, put a dash of olive oil and add the large red onion. Turn the heat to low and add one teaspoon of sugar to fasten the caramelization process. Cook until the onions turn brown and translucent. Remove and set aside.


The dough should be ready by now. Remove the cover and gently divide it into two or three portions. Take one portion and gently roll out using either a rolling pin or your hands until it resembles a circular shape. With the Garfield pizza dough cutter, cut out the dough you will require and set on the oven sheet. You can pinch all around the dough to get a thicker and crispier crust. This also helps the toppings not to fall off in the baking process. After this, gently poke holes into the crust using a fork or a dough docker found on Amazon.


Gently lather the dough surface with olive oil. Pour the barbeque sauce proportionally on the dough surface. Add the desired toppings comprising of pepperoni, diced onions, and sliced pineapple pieces. Lastly, add the cheese mixture evenly.


If preferred, you can add a dash of black pepper on the pizza before placing it into the oven. Leave in the oven until the crust begins to brown, remove, slice and serve.


Notes With the Jim Davis Pizza, timing the water with the yeast is crucial in ensuring that the yeast is not killed off before activation. Using active or dry yeast brings about the same results. You can store the pizza dough in the refrigerator for up to three weeks for use. This does not alter the flavour of the dough as long as the dough is kept tightly covered in the fridge. This also prevents your pizza from tasting like cardboard which nobody likes!


Pizza doesn’t have to basic. You can always alter or add on the recipe ingredients depending on your preference. This recipe is perfect for weight watchers and organic enthusiasts as long as you reduce on the olive oil since it has no additives, preservatives, or fertilizers.


Contact details GarfieldEATS Toronto Address: 995 Bloor St W, Toronto, ON M6H 1M1Canada Phone Number: 800-522-0328 Website: https://garfieldeats.com/


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