Perfect Pizza Dough
Better meals
4 can eat for
under $25
Perfect Pizza Dough PREP TIME 5 MIN TOTAL TIME 2 HRS, 25 MIN // MAKES 2 PIZZAS
INGREDIENTS • 1 cup (250 mL) very warm water (120•F to 130•F/50•C to 55•C)
• 3 1/4 – 3 1/2 cups (875 mL) all-purpose flour, divided
• 1 tsp (2 mL) salt
• 1/2 tsp (2 mL) olive oil
• 1 envelope instant yeast (1 1/4 tsp/11 mL)
DIRECTIONS 1. In a large mixing bowl, combine water, salt and yeast. Add 1 cup (250 mL) flour and mix with a wooden spoon until a loose batter forms. Add another 2 cups (500 mL) flour and mix a few min. more, until a ragged batter forms. If dough feels too stiff, add more water, 1 tbsp (15 mL) at a time, up to 1/3 cup (75 mL). 2. Knead for 6 to 8 min on a countertop dusted with 1 1/4 cup (60 mL) flour or place in the bowl of an electric mixer using the dough hook, until flour is incorporated and dough is smooth and firm. If dough feels sticky, add remaining ¼ cup (60 mL) flour. 3. Shape into a ball and transfer dough to a deep, oiled bowl. Turn dough over a few times until well coated in oil. Cover loosely with plastic wrap or a tea towel (if making ahead, you can refrigerate overnight at this point). Allow dough to rise in a warm place for 2 hrs until doubled in size. 4. Punch down dough and divide evenly into 2 pieces. On a well-floured surface, roll each crust out to a 12-in. (30 cm) circle, about 1/8 to 1/4 in. (3 to 5 mm) thick.
PER 2 SLICES 260 CALORIES // .4 g FAT // 54 g CARBS // 10 g PROTEIN // 3 g FIBRE // 200 mg SODIUM Recipe costs are calculated by portion of the ingredient used for a full serving and include the cost of staple ingredients. Ingredient costs are based on prices valid between January 30, 2015 to February 5, 2015. Ingredient and nutrition content of recipes may vary due to changes in product formulation, recipe substitutions, portion size and other factors.
Better meals
4 can eat for
under $25 Caprese Pizza
Chicken Parmesan Pizza with Fresh Fruit & Watercress
PREP TIME 10 MIN TOTAL TIME 15 MIN // SERVES 6
PREP TIME 10 MIN TOTAL TIME 15 MIN // SERVES 6
INGREDIENTS
INGREDIENTS
• • • • •
2 tbsp (30 mL) olive oil 1/2 batch Perfect Pizza Dough (see recipe at Sobeys.com), rolled out to 12-in. (30 cm) circle 2 cups (473 mL) sliced tomatoes (about 3-4 tomatoes) 1 package Compliments Fresh Basil, torn into pieces 1 200 g tub fresh bocconcini, sliced
• • • • • •
DIRECTIONS
2 tbsp (30 mL) olive oil 2 pieces Sensations by Compliments Naan Bread 2 cups (473 mL) shredded cooked chicken 1 cup (236 mL) shaved Parmigiano Reggiano 1 1/2 cups (354 mL) roughly chopped fresh fruit, such as grapes, figs, or strawberries 1 cup (236 mL) watercress, large stems removed
DIRECTIONS
1. Preheat the broiler or a lightly oiled grill pan to high. Brush both sides of crust with the olive oil and broil or grill, 2 mins per side, or until bubbly and rigid. 2. Layer tomato slices and bocconcini slices onto warm crust; top with basil to serve.
1. Preheat the broiler or a lightly oiled grill pan to high. Brush both sides of Naan lightly with olive oil and broil or grill crust, 2 mins per side, or until golden in spots. 2. Layer chicken and fresh fruit onto warm Naan; sprinkle parmesan shavings and watercress overtop to serve.
PER SERVING (1/6 of the recipe) 280 CALORIES // 13 g FAT // 6 g SATURATED FAT // 0.2 g TOTAL FAT // 30 mg CHOLESTEROL // 200 mg SODIUM // 32 g CARBS // 8 g PROTEIN // 2 g FIBRE // 2 g SUGAR // 8 g PROTEIN
PER SERVING (1/6 of the recipe) 300 CALORIES // 16 g FAT // 5 g SATURATED FAT // 0 g TRANS FAT // 60 MG CHOLESTEROL // 580 mg SODIUM // 18 g CARBS // 22 g PROTEIN // 1 g FIBRE // 6 g SUGAR
Prosciutto, Pear & Brie Pizza
Shrimp & Sundried Tomato Pesto Pizza
PREP TIME 5 MIN TOTAL TIME 10 MIN // SERVES 6
PREP TIME 10 MIN TOTAL TIME 15 MIN // SERVES 4
INGREDIENTS
INGREDIENTS
• • • • • •
2 tbsp (30 mL) Sensations by Compliments Italian Herbs Paste 1 Sensations by Compliments Multigrain Thin Crust Pizza 1 package Sensations by Compliments Prosciutto 1 200 g package Compliments Double Cream Brie, sliced 2 pears, cored and sliced 1 cup (236 mL) Compliments Baby Arugula
DIRECTIONS
1. Preheat the broiler or a lightly oiled grill pan to high. Broil or grill crust, 2 mins per side, or until golden in spots. 2. Spread Italian herbs paste evenly over warm crust, and then layer prosciutto, brie and pear slices overtop; top with arugula to serve. PER SERVING (1/6 of the recipe) 360 CALORIES // 17 g FAT // 7 g SATURATED FAT // 0.2 g TRANS FAT // 50 mg CHOLESTEROL // 990 mg SODIUM // 34 g CARBS // 17 g PROTEIN // 3 g FIBRE // 7 g SUGAR
• • • • •
2 tbsp (30 mL) Sensations by Compliments Provencal Pesto 2 pieces large pita bread 1/2 package Compliments Pacific White Shrimp, 71-90, thawed according to package instructions 1 cup (236 mL) sundried tomatoes, rehydrated and sliced 1 cup (236 mL) Sensations by Compliments Italian-Style Shredded Cheese
DIRECTIONS
1. Preheat the broiler or a lightly oiled grill pan to high. Brush both sides of pita lightly with olive oil and broil or grill, 2 mins per side or until golden in spots. 2. Spread pesto evenly over warm pita, then layer shrimp and sundried tomatoes; sprinkle cheese over top. 3. Return to the oven and broil for 1-2 mins or until cheese is just melted. PER SERVING (1/4 of the recipe) 310 CALORIES // 13 g FAT // 4.5 g SATURATED FAT // 0.2 g TRANS FAT // 145 mg CHOLESTEROL // 830 mg SODIUM // 25 g CARBS // 23 g PROTEIN // 3 g FIBRE // 0 g SUGAR
4 can eat for
under $25
Perfect Pizza Dough PREP TIME 5 MIN TOTAL TIME 2 HRS, 25 MIN // MAKES 2 PIZZAS
INGREDIENTS • 1 cup (250 mL) very warm water (120•F to 130•F/50•C to 55•C)
• 3 1/4 – 3 1/2 cups (875 mL) all-purpose flour, divided
• 1 tsp (2 mL) salt
• 1/2 tsp (2 mL) olive oil
• 1 envelope instant yeast (1 1/4 tsp/11 mL)
DIRECTIONS 1. In a large mixing bowl, combine water, salt and yeast. Add 1 cup (250 mL) flour and mix with a wooden spoon until a loose batter forms. Add another 2 cups (500 mL) flour and mix a few min. more, until a ragged batter forms. If dough feels too stiff, add more water, 1 tbsp (15 mL) at a time, up to 1/3 cup (75 mL). 2. Knead for 6 to 8 min on a countertop dusted with 1 1/4 cup (60 mL) flour or place in the bowl of an electric mixer using the dough hook, until flour is incorporated and dough is smooth and firm. If dough feels sticky, add remaining ¼ cup (60 mL) flour. 3. Shape into a ball and transfer dough to a deep, oiled bowl. Turn dough over a few times until well coated in oil. Cover loosely with plastic wrap or a tea towel (if making ahead, you can refrigerate overnight at this point). Allow dough to rise in a warm place for 2 hrs until doubled in size. 4. Punch down dough and divide evenly into 2 pieces. On a well-floured surface, roll each crust out to a 12-in. (30 cm) circle, about 1/8 to 1/4 in. (3 to 5 mm) thick.
PER 2 SLICES 260 CALORIES // .4 g FAT // 54 g CARBS // 10 g PROTEIN // 3 g FIBRE // 200 mg SODIUM Recipe costs are calculated by portion of the ingredient used for a full serving and include the cost of staple ingredients. Ingredient costs are based on prices valid between January 30, 2015 to February 5, 2015. Ingredient and nutrition content of recipes may vary due to changes in product formulation, recipe substitutions, portion size and other factors.
Better meals
4 can eat for
under $25 Caprese Pizza
Chicken Parmesan Pizza with Fresh Fruit & Watercress
PREP TIME 10 MIN TOTAL TIME 15 MIN // SERVES 6
PREP TIME 10 MIN TOTAL TIME 15 MIN // SERVES 6
INGREDIENTS
INGREDIENTS
• • • • •
2 tbsp (30 mL) olive oil 1/2 batch Perfect Pizza Dough (see recipe at Sobeys.com), rolled out to 12-in. (30 cm) circle 2 cups (473 mL) sliced tomatoes (about 3-4 tomatoes) 1 package Compliments Fresh Basil, torn into pieces 1 200 g tub fresh bocconcini, sliced
• • • • • •
DIRECTIONS
2 tbsp (30 mL) olive oil 2 pieces Sensations by Compliments Naan Bread 2 cups (473 mL) shredded cooked chicken 1 cup (236 mL) shaved Parmigiano Reggiano 1 1/2 cups (354 mL) roughly chopped fresh fruit, such as grapes, figs, or strawberries 1 cup (236 mL) watercress, large stems removed
DIRECTIONS
1. Preheat the broiler or a lightly oiled grill pan to high. Brush both sides of crust with the olive oil and broil or grill, 2 mins per side, or until bubbly and rigid. 2. Layer tomato slices and bocconcini slices onto warm crust; top with basil to serve.
1. Preheat the broiler or a lightly oiled grill pan to high. Brush both sides of Naan lightly with olive oil and broil or grill crust, 2 mins per side, or until golden in spots. 2. Layer chicken and fresh fruit onto warm Naan; sprinkle parmesan shavings and watercress overtop to serve.
PER SERVING (1/6 of the recipe) 280 CALORIES // 13 g FAT // 6 g SATURATED FAT // 0.2 g TOTAL FAT // 30 mg CHOLESTEROL // 200 mg SODIUM // 32 g CARBS // 8 g PROTEIN // 2 g FIBRE // 2 g SUGAR // 8 g PROTEIN
PER SERVING (1/6 of the recipe) 300 CALORIES // 16 g FAT // 5 g SATURATED FAT // 0 g TRANS FAT // 60 MG CHOLESTEROL // 580 mg SODIUM // 18 g CARBS // 22 g PROTEIN // 1 g FIBRE // 6 g SUGAR
Prosciutto, Pear & Brie Pizza
Shrimp & Sundried Tomato Pesto Pizza
PREP TIME 5 MIN TOTAL TIME 10 MIN // SERVES 6
PREP TIME 10 MIN TOTAL TIME 15 MIN // SERVES 4
INGREDIENTS
INGREDIENTS
• • • • • •
2 tbsp (30 mL) Sensations by Compliments Italian Herbs Paste 1 Sensations by Compliments Multigrain Thin Crust Pizza 1 package Sensations by Compliments Prosciutto 1 200 g package Compliments Double Cream Brie, sliced 2 pears, cored and sliced 1 cup (236 mL) Compliments Baby Arugula
DIRECTIONS
1. Preheat the broiler or a lightly oiled grill pan to high. Broil or grill crust, 2 mins per side, or until golden in spots. 2. Spread Italian herbs paste evenly over warm crust, and then layer prosciutto, brie and pear slices overtop; top with arugula to serve. PER SERVING (1/6 of the recipe) 360 CALORIES // 17 g FAT // 7 g SATURATED FAT // 0.2 g TRANS FAT // 50 mg CHOLESTEROL // 990 mg SODIUM // 34 g CARBS // 17 g PROTEIN // 3 g FIBRE // 7 g SUGAR
• • • • •
2 tbsp (30 mL) Sensations by Compliments Provencal Pesto 2 pieces large pita bread 1/2 package Compliments Pacific White Shrimp, 71-90, thawed according to package instructions 1 cup (236 mL) sundried tomatoes, rehydrated and sliced 1 cup (236 mL) Sensations by Compliments Italian-Style Shredded Cheese
DIRECTIONS
1. Preheat the broiler or a lightly oiled grill pan to high. Brush both sides of pita lightly with olive oil and broil or grill, 2 mins per side or until golden in spots. 2. Spread pesto evenly over warm pita, then layer shrimp and sundried tomatoes; sprinkle cheese over top. 3. Return to the oven and broil for 1-2 mins or until cheese is just melted. PER SERVING (1/4 of the recipe) 310 CALORIES // 13 g FAT // 4.5 g SATURATED FAT // 0.2 g TRANS FAT // 145 mg CHOLESTEROL // 830 mg SODIUM // 25 g CARBS // 23 g PROTEIN // 3 g FIBRE // 0 g SUGAR
