Okay, pizza is a stretch. However, I really tried to recreate something from my past, which is truly Canadian to me. In Hamilton, all kids knew Roma Pizza. It was served at school fuctions, birthday parties and all sorts of events. It was slab style sicilian pizza that was always there. Always. People would drive across town to get it for their events. It has a thin layer of cheese on the bottom and the sauce on the top. It is just comfort food.  I made mine without the cheese on the bottom, but used a garlic olive oil instead. And fake pepperoni, because I had it! I wasn’t a huge fan of the crust, but with everything, a little tweaking can make it even better next time.

Italian-Canadian Pizza
pg 56 The Laura Secord Canadian Cookbook

With almost 500,000 people of Italian origin in Canada today, it is only natural that this Italian specialty has become popular, especially in Ontario and Quebec cities where the majority of them settled.

Dissolve:
1 teaspoon granulated sugar
in
1 cup lukewarm water (100˚ F.)

Over this, sprinkle
1 envelope active dry yeast

Let stand for 10 minutes. Then stir briskly with a fork

In a bowl combine with yeast mixture
1/4 cup vegetable oil
1 teaspoon salt
1 1/4 cups all-purpose flour

Beat until smooth.

Add another:
1 to 1 1/4 cups all-purpose flour

Work in the last of flour with a rotating motion of the hand. Turn dough out on a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, rotating dough to grease surface.  Cover with a damp cloth and let rise in a warm place until doubled (about 45 minutes).

Meantime, mix together:
1 can (5 1/2 ounces) tomato paste
1/2 cup water
1 teaspoon salt
1 teaspoon crushed oregano
pinch of pepper

When dough is doubled, punch down and divide in half. Form each half into a ball, and place on greased baking sheets. Press out with palms of hands into circles about 12 inches in diameter, making edges slightly thicker. (I made a slab pizza, do what you prefer)

On each circle of dough arrange
1/4 pound mozzarella cheese sliced about 1/8 inch thick
or
1/4 pound slicked cooked sausages
1/2 cup sliced mushrooms, fried
2 tablespoons chopped green pepper

Cover each round with half the tomato mixture and sprinkle with:
2 tablespoons vegetable oil
2 tablespoons grated parmesan cheese or old cheddar cheese (I omitted and used more oregano)

Bake in a preheated 400˚ F. oven about 25 minutes.

Makes two 12-inch pizzas.