¼ cup (50 mL) ) warm water (110°F-115°F/43°C-46°C)
1 tbsp (15 mL) active dry yeast
2 tsp (10 mL) sugar, divided
2 tsp (10 mL) salt
2 tbsp (30 mL) Gay Lea® Spreadables® (Regular or Light), melted
1 can (370 mL) Carnation® Fat Free Evaporated Skim Milk
4 cups (1 L) Robin Hood® All Purpose Flour
1 ½ cups (375 mL) Egg Creations™ Original, well shaken
¼ tsp (1 mL) dried Italian herbs
½ tsp (2 mL) garlic salt
½ cup (125 mL) roasted red peppers, sliced
3 Maple Leaf® Fully Cooked Sausage Links, sliced
1 cup (250 mL) mozzarella cheese, shredded, divided
Fresh Basil for garnish (optional)
water, yeast and 1 tsp (5 mL) sugar in bowl of electric mixer. Mix to
combine. Let sit 5 minutes, or until yeast starts to froth. Add
remaining sugar, salt, butter and milk and mix on medium speed.
Gradually add flour, 1 cup (250 mL) at a time, until a smooth ball
forms. Remove to a lightly floured surface and knead gently, about 2
minutes. Place in greased bowl, cover with plastic wrap and tea towel,
and let rise in warm place, until doubled, about 1 hour. Remove to
lightly floured board, divide dough in two and set one half aside for
another use or freeze. Roll dough into a 12” (30 cm) round.
Meanwhile, preheat oven to 400°F (205°C). Grease an 11” (27.5 cm) round
oven-proof skillet. Fit dough into and up the sides of the skillet.
**** all over with a fork to prevent puffing while baking. Bake in
preheated oven 15-20 minutes, until dough begins to brown.
Meanwhile, combine filling ingredients, reserving ½ cup (125 mL) of
cheese for topping. Pour into partially baked crust and top with
remaining ½ cup (125 mL) cheese. Cover tightly with foil and bake 25-30
minutes longer, or until filling is set. Remove, let sit for 5 minutes,
garnish with basil, if using and serve immediately.
1. Dough made with Carnation® Evaporated Milk has a richer, crispier
texture, almost like a biscuit dough and browns faster than non-milk
2. Freeze remaining ball of dough in a freezer bag. To thaw, place in fridge overnight. Or make two pizzas!