Garfield Eats Pizza: Meaty Goodness in A Bite

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Garfield Eats Pizza Meaty Goodness in A Bite
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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

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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.

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• 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.

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Ingredients

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

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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)

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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

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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

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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.

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• 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.

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• 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.

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• 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.

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• 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.

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• 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.

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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!

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• Pizza doesnt 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.

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Contact details

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