Bannock Pizza As Made By Paul Natrall
Chef Paul Natrall’s take on pizza uses bannock bread for a Squamish Nation twist. Fluffy, tangy, cheesy, crispy, it’s everything you want in a perfect homemade pizza!
for 4 pizzas
Bannock Pizza Dough
- 4 cups all purpose flour (500 g), plus more for dusting
- ¼ cup baking powder (30 g)
- ¼ cup sugar (500 g)
- 4 teaspoons kosher salt
- 3 cups water (720 mL)
- 12 tablespoons barbecue sauce, divided
- 16 slices prosciutto
- 20 slices fresh mozzarella cheese
- 16 cherry tomatoes, halved
- 12 fresh basil leaves, torn, plus more for garnishtorn, plus more for garnish
- kosher salt, to taste
- freshly ground black pepper, to taste
- Calories 857
- Fat 15g
- Carbs 146g
- Fiber 5g
- Sugar 29g
- Protein 30g
Estimated values based on one serving size.
- Make the dough: In a large bowl, whisk together the flour, baking powder, sugar, and salt. Slowly add the water and mix with your hands until the dough comes together. Divide the dough into 4 pieces.
- Working with 1 piece at a time, roll and stretch out the dough on a generously floured surface to 6–8 inch rounds.
- Top each dough round with 2 tablespoons barbeque sauce, 4 slices of prosciutto, 5 slices of fresh mozzarella, 4 halved cherry tomatoes, and 3 torn basil leaves.
- Transfer 1 pizza to a stone pizza oven heated to 900°F (480°C) and cook for 4 minutes, rotating the pizza halfway, until the cheese is melted and the crust is puffy and charred in spots. Repeat with the remaining pizza. (Alternatively, preheat a standard oven to 500°F (260°C) with a pizza stone inside while you make the pizzas. Cook the pizzas 1 at a time on the heated stone for 8 minutes, rotating halfway.)
- Drizzle another tablespoon of barbecue sauce on top of each pizza, then garnish with more basil and season with salt and pepper. Serve immediately.