2 Tbsp salt
2 Tbsp sugar
1/4 cup canola oil
1/3 cup milk
3 tsp yeast
5 cups all purpose flour
3 Tbsp homemade pizza sauce
1/8 cup sundried tomatoes
1/8 cup mushrooms
1/8 cup artichoke hearts
1/8 cup spicy pickled eggplant
1/8 cup pickled jalapeños
1/8 cup pineapple
1/8 cup Italian sausage
1 cup premium pizza mozzarella
- Using a stand mixer with dough hook attachment, combine all ingredients except flour. Mix for five minutes. Add water if dry.
- Add flour and mix for 30 minutes.
- Preheat oven to 550°F.
- Roll dough into 10” round and place on pizza screen.
- Spread pizza sauce evenly over crust.
- Evenly distribute all toppings, ending with mozzarella.
- Bake for 10–12 mins, until the crust is golden brown on edges and cheese is melted and bubbling.
- Remove pizza, cut into 6 slices and finish with a dollop of sauce.
Yield 1 pizza
Casual fine dining reaches new heights at this South Winnipeg spot. The simple yet elegant space is punctuated with statement lighting fixtures. The menu features classic, rustic Italian cuisine showcasing…
Nicolino's Neighbourhood: Fort Garry Address: 2077 Pembina Hwy Phone: 204-269-5004 Entrées: $19-$32 For more than three decades, Nicolino’s has been heating up the south end of the city with its contemporary Italian fare that…
Chef Grant Mitchell & John Stupar Nicolino’s These crêpes are rich in taste and relatively easy to make. Planning ahead is the key, as crème fraîche cannot be rushed. The…
Chef Fabrizio Rossi Nicolino's This briny sauce is filled with bright flavour and pairs well with fish. Ingredients 2 Tbsp olive oil 1 clove garlic pinch chili pepper 1 anchovy…
Chef Fabrizio Rossi Nicolino's Boscaiola, meaning 'woodsman's style' sauce is a rustic Italian classic. Ingredients Pasta 8 cups flour 10 eggs 1 Tbsp oil pinch of salt Sauce 3 cups…
Richard Hofley/Allen McDonald Nicolino's Ingredients Cake 5 medium morel mushrooms 1/4 cup Madeira wine 1 Tbsp unsalted butter 1/4 cup granulated sugar 1/4 cup all-purpose flour 1/4 cup cocoa powder…
Chef Greg Callis, Nicolino's Fleshy oxheart, brandywine or roma tomatoes are recommended for this punchy sorbet. Balsamic reduction cuts the initial sweetness, while Pernod adds a hint of licorice to…
Chef Grant Mitchell Nicolino’s This classic Italian dessert has been a menu staple at Nicolino’s for more than 20 years. The decadent combination of chocolate, cream and coffee is always…
Chef Grant Mitchell Nicolino’s Regional ingredients are showcased in this light main dish. Two of the province’s most popular freshwater fish pair perfectly with the delicate nuttiness of hemp seed.…
Chef Grant Mitchell, Nicolino’s Ingredients foraged from the forest and garden create a light yet comforting pasta dish. Fresh snap peas and greens add crunch and colour. Ingredients 3 medium…