Pizzas have got a bad reputation worldwide as the unhealthiest junk food item. Cheese, white flour, sautéed or caramelised (and at times deep fried) ingredients sit atop it, making them a calorie-monstrous treat. But, what if we tell you that you can make a healthy pizza? And guess what, we are going to teach you how to make frittas of it right from scratch! Follow the instructions by Chef Anne Gingrass-Paik and your healthy pizza fritta will be ready in no time! 

About Chef Anne Gingrass-Paik: For more than 25 years, Chef Anne Gingrass-Paik has been at the helm of some of the nation’s top restaurants, crafting a culinary style that has earned her national accolades as well as devoted followers. She uses fresh produce from the restaurant's extensive gardens and orchards to create a simple yet elegant menu flecked with Mediterranean accents. Currently, she is the executive chef of Brix, Vancouver, Canada. 

Nutrient Information (Per pizza)

• Calories: 310
• Total Fat: 16g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium : 320mg
• Carbohydrates: 35g
• Fibre: 2g
• Protein: 7g

Ingredients

Dough

• 1 tsp granulated sugar 5 mL
• 1 tsp rapid rise yeast 5 mL
• 1 tsp salt 5 mL
• 4 1/2 to 5 cups bread or all purpose flour 1.1 to 1.18 L
• 1/3 cup semolina 75 mL
• 1 3/4 cups water 425 mL
• 1 Tbsp canola oil 15 mL

Tomato Sauce

• 4 garlic cloves, thinly sliced
• 1/2 tsp red chili flakes 2 mL
• 2 Tbsp canola oil 30 mL
• 1 can (28 oz/796 mL) crushed tomatoes
• 8 to 10 basil leaves, torn 
• salt and pepper to taste 
• 4 cups canola oil 1 L
• 1/2 cup Parmesan Cheese 125 mL

Method

1. In mixing bowl, with a dough hook attachment, place sugar, yeast, salt, 1 cup (250 mL) flour and semolina. Stir to combine ingredients.
2. Add water and canola oil and mix well to combine ingredients. With mixer running, gradually add enough remaining flour to form a smooth dough. Let machine mix dough or knead by hand for about 10 minutes. Remove dough hook, cover dough, and let rest for 15 minutes.
3. Divide dough into 4 equal pieces and place on baking sheet lined with parchment paper. Cover, and let rise until dough is double in bulk, about 40 minutes.
4. Meanwhile, prepare tomato sauce. In large saucepan over medium-high heat, add canola oil. Add garlic and chili flakes. Simmer over low temperature about 1 minute. Do not let garlic burn. Add crushed tomatoes and mix well.
5. Bring to a simmer and add basil leaves. Season with salt and pepper. Remove from heat.
6. In deep fryer, heat 4 cups (1 L) of canola oil to 350 °F (180 °C).
7. Lightly flour the dough. Cut each of the 4 balls of dough into 4 pieces. Flatten with hands or with rolling pin to about 1/8-inch in thickness. Place each piece, one at a time into the hot oil. Fry each side until golden brown in color, about 2 minutes per side. Remove and drain on paper towels.
8. Top each pizza with tomato sauce and sprinkle with Parmesan cheese. Serve immediately.

Yield: 16 pizzas.

Tips

• The tomato sauce can be prepared ahead of time, reserving the basil leaves until ready to use. 
• The dough can be made one day ahead and refrigerated after the balls have been formed. Let dough come to room temperature before flattening and frying.
• Add your favorite pizza toppings.

 
*Image and Recipe courtesy: © www.canolainfo.org