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!

Quick Info

⏱️ 36 min • 🍽️ 4 servings • ⭐ 64%

Nutrition

857 cal • 30g protein • 146g carbs • 15g fat

Tags

[Dinner] • [Lunch] • [Indigenous] • [Under 45 Minutes] • [Under 1 Hour] • [Keto] • [High-Protein] • [Low-Sugar]

Ingredients

• 4 cups all-purpose flour, plus more for dusting
• ¼ cup baking powder
• ¼ cup sugar
• 4 teaspoons kosher salt
• 3–3 ½ cups water
• 12 tablespoons barbecue sauce, divided
• 16 slices of prosciutto
• 20 slices of fresh mozzarella cheese
• 16 cherry tomatoes, halved
• 12 fresh basil leaves, torn, plus more for garnish
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions Preview

1. Make the dough: In a large bowl, whisk tog…
2. Working with 1 piece at a time, roll and s…
3. Top each dough round with 2 tablespoons ba…

…and 3 more steps

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Recipe by: Paul Natrall • From: Tasty