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Regina-Style Pizza

This layered pizza is a Greece/Italy/Canada hybrid and its oh, so delicious! 🇬🇷 🇮🇹 🇨🇦 🍕

Tasty Team
December 13, 2021
Regina-Style Pizza

Ingredients

for 2 servings

Dough

  • ⅓ cup beer (75 mL)
  • ¼ cup warm water (50 mL)
  • 1 ¼ cups bread flour (165 g)
  • 2 teaspoons granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon table salt
  • 1 teaspoon olive oil

Pizza

  • ⅓ cup pizza sauce (80 mL)
  • 1 teaspoon tomato paste
  • 1 teaspoon barbecue sauce
  • ¾ teaspoon honey
  • ¼ teaspoon worcestershire sauce
  • ¼ teaspoon greek seasoning
  • 3 tablespoons olive oil
  • ½ cup mushroom (125 mL), sliced
  • 20 slices pepperoni
  • 9 slices black forest ham
  • 14 slices sweet genoa salami
  • ¼ onion, thinly sliced
  • ¼ green pepper, thinly sliced
  • 2 ½ cups low-moisture shredded mozzarella cheese (280 g)

Nutrition Info

  • Calories 1008
  • Fat 55g
  • Carbs 80g
  • Fiber 3g
  • Sugar 13g
  • Protein 46g

Estimated values based on one serving size.

Preparation

  1. Dough: In food processor, mix the beer, warm water, flour, sugar, yeast, salt, and 1 teaspoon oil until dough starts to form and gather into a ball, about 30 seconds. The dough will be sticky. (Add 1 to 2 tablespoons of water if dough isn’t balling up.)
  2. Grease a medium bowl. Shape dough into a ball and transfer it to the bowl.
  3. Cover and rise in a warm spot until it has risen slightly, about 1 hour. (Depending on the temperature, it probably won’t double in size – but it should be slightly puffier.)
  4. Pizza: Whisk together pizza sauce, tomato paste, barbecue sauce, honey, Worcestershire sauce, and Greek seasoning; set aside.
  5. Set one rack to lower and one rack to upper oven. Preheat oven to 475°F.
  6. Grease bottom of 3.5 litre braiser or 9-inch oven-proof skillet with 3 tablespoons of oil.
  7. Turn proofed dough into skillet. Oil fingers; shape and stretch dough to fit bottom of pan, forming a slight lip around the edge.
  8. Spread pizza sauce evenly over dough. Top in this order; mushrooms, 2 layers of pepperoni, 3 layers of ham, 2 layers of salami, onion, green pepper, and mozzarella.
  9. Bake on lower rack until crust is golden brown, about 10 to 14 minutes. Broil on upper rack until cheese is melted and golden brown, about 4 to 6 minutes. (Keep your eye on it while broiling so it doesn’t overbake.)
  10. Let pizza rest in pan for 2 to 4 minutes. Transfer to cutting board. Cut into 16 squares/pieces.
  11. Enjoy!

Ingredients

for 2 servings

Dough

  • ⅓ cup beer (75 mL)
  • ¼ cup warm water (50 mL)
  • 1 ¼ cups bread flour (165 g)
  • 2 teaspoons granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon table salt
  • 1 teaspoon olive oil

Pizza

  • ⅓ cup pizza sauce (80 mL)
  • 1 teaspoon tomato paste
  • 1 teaspoon barbecue sauce
  • ¾ teaspoon honey
  • ¼ teaspoon worcestershire sauce
  • ¼ teaspoon greek seasoning
  • 3 tablespoons olive oil
  • ½ cup mushroom (125 mL), sliced
  • 20 slices pepperoni
  • 9 slices black forest ham
  • 14 slices sweet genoa salami
  • ¼ onion, thinly sliced
  • ¼ green pepper, thinly sliced
  • 2 ½ cups low-moisture shredded mozzarella cheese (280 g)

Nutrition Info

  • Calories 1008
  • Fat 55g
  • Carbs 80g
  • Fiber 3g
  • Sugar 13g
  • Protein 46g

Estimated values based on one serving size.

Preparation

  1. Dough: In food processor, mix the beer, warm water, flour, sugar, yeast, salt, and 1 teaspoon oil until dough starts to form and gather into a ball, about 30 seconds. The dough will be sticky. (Add 1 to 2 tablespoons of water if dough isn’t balling up.)
  2. Grease a medium bowl. Shape dough into a ball and transfer it to the bowl.
  3. Cover and rise in a warm spot until it has risen slightly, about 1 hour. (Depending on the temperature, it probably won’t double in size – but it should be slightly puffier.)
  4. Pizza: Whisk together pizza sauce, tomato paste, barbecue sauce, honey, Worcestershire sauce, and Greek seasoning; set aside.
  5. Set one rack to lower and one rack to upper oven. Preheat oven to 475°F.
  6. Grease bottom of 3.5 litre braiser or 9-inch oven-proof skillet with 3 tablespoons of oil.
  7. Turn proofed dough into skillet. Oil fingers; shape and stretch dough to fit bottom of pan, forming a slight lip around the edge.
  8. Spread pizza sauce evenly over dough. Top in this order; mushrooms, 2 layers of pepperoni, 3 layers of ham, 2 layers of salami, onion, green pepper, and mozzarella.
  9. Bake on lower rack until crust is golden brown, about 10 to 14 minutes. Broil on upper rack until cheese is melted and golden brown, about 4 to 6 minutes. (Keep your eye on it while broiling so it doesn’t overbake.)
  10. Let pizza rest in pan for 2 to 4 minutes. Transfer to cutting board. Cut into 16 squares/pieces.
  11. Enjoy!
Regina-Style Pizza

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