SLICE

Everyone has to start somewhere, and the
people here at Whole Foods Markets want
to help YOU get started!
Grab a family member, a friend, or even
your cat... it doesn’t matter, and get ready
to make something fun and DELICIOUS!
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DIY Pizza Pie 7
Cheesburger pizza recipe 8
Pizza Around the World 10
Eggs Benedict pizza recipe 14
Top Ten Pizza Toppings 16
Broccoli & Spicy Sausage pizza recipe 18
Price Per Slice 20
Breakfast pizza recipe 22
Your Guide to Using Yeast 26
Sicilian Aubergine pizza recipe 30
Best Topping Combinations 32
Smoky Sausage and Kale pizza recipe 34
Why You’re Addicted to Pizza 36
Parma ham and artichoke pizza recipe 38
Pizza’s Story 40
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By: Megan Gordon
Recently Serious Eats published a piece on
their Slice blog touching on why making pizza
at home can make you happier and ends up
being easier on the pocketbook. They lay out
five detailed reasons — which, when taken
together, are more than enough to convince
even those who think good pizza only comes
out of a master pizzaiolo’s wood-fired oven.
They talk about how making pizza is fun, and
how you can actually get a better pizza at home
than from a pizza joint, in some parts of the
country. Plus… it’s Cheaper! To make pizzas at
home, even really deluxe pizzas with interesting
toppings, Serious Eats estimates it costs about
$4 per pie, which beats any sort of delivery.
Have It How You Like It: Need gluten-free
dough? No problem, if you’re cooking at home.
If you have allergies or particular affinities for
flavor combinations, making your own pizza at
home is the easy solution. It’s Just Better: Makeat-home
pizza allows you to truly control the
quality.Writer J. Kenji Lopez-Alt notes that,
“Once you’ve invested in that equipment and
have a good recipe or two under your belt, what
you can produce at home is vastly superior to
what you can get at all but a handful of the best
pizzerias in the country.”
You can certainly make a better dough and crust
at home than 95% of the pizzerias out there.
At the very least, you can control everything
going into it (the kind of cheese, the amount of
cheese, the amount of crispness of the crust)
and that will ultimately make a big difference.
And now for our own two reasons…
People Love Pizza. LOVE.
We always find it gratifying to make a good
pizza at home, because it just puts friends and
family over the moon. Making really great pizza
at home is one of the surest crowd-pleasing
dishes that we know, and it’s good at all times.
Pizza is One of the Best to Eat Seasonally.
You may not think of pizza as a seasonal dish
(which season do mozzarella and tomato sauce
belong to anyway?). But the flash heat of the
pizza oven brings out the flavor of seasonal
produce in a ravishing way. Fresh arugula in
spring, ripe tomatoes in summer, diced butternut
squash in fall, and tiny potatoes in winter —
pizza is the base for the best flavors and freshest
produce, and we love to scavenge the farmers’
market for new topping inspiration each season.
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By: Janine Ratcliffe
strong white bread flour 250g
fast-action yeast 1 tsp (from a sachet)
sugar 1 tsp
olive oil 5 tbsp
minced beef 300g
celery salt ½ tsp
garlic granules ½ tsp
dried chilli flakes a good pinch
emmenthaler 200g, grated
mozzarella block 200g, grated
red onion 1, sliced into thin rings
Put the flour, yeast and 1 tsp of sea salt in
a bowl. Measure out 125ml warm water then
stir in the sugar and 2 tbsp olive oil.
Add to the flour, mixing until it forms
a dough. Tip onto a lightly oiled worksurface
and knead for 10 minutes until smooth.
To make the burger sauce, mix the mayo,
1 tbsp of the gherkins and mustard with
1 tbsp of juice from the gherkin jar.
Season it how you like it!
Knock the dough back and divide into 2.
Roll and gently pull each piece out into
a thin 28cm pizza on some baking paper.
Put in a clean, lightly oiled bowl, cover and
leave to prove somewhere warm for 1 hour.
Heat the oven to 220C/fan 200C/gas 7.
Put 2 heavy baking sheets on shelves near
the top of the oven and leave them to heat
for at least 10 minutes.
Ground Beef
(15% Lean 15% Fat)
$5.49 | 16 oz.
Emmenthaler Young 4
Month Cheese
$4.99 | 6 oz.
Angel Sweet
Cherry Tomatoes
$5.99 | 1.5 lb.
Extra Fine
Cornichons
$3.19 | 11.6 fl oz.
To make the pizza sauce, whizz the drained
cherry tomatoes, garlic, sugar, tomato
ketchup and 1 tbsp olive oil in a small food
processor until smooth.
To finish the pizzas, spread 2-3 tbsp of the
tomato sauce over each.
(You can freeze any leftovers).
Top with beef, cheeses, onion rings and
a drizzle of olive oil.
Raised without antibiotics, no
added growth hormones, and not
fed animal by-product. No cages,
no crates, no crowding. Pineland
Farms raises their beef best.
It has a firm, dense body and
a hard, inedible rind. It ranges
from smooth and buttery to nutty,
fruity, and full-flavored. It is
aged for at least four months.
These miracuously sweet cherry
tomoatoes are great for a snack
or when added to a dish. Just
make sure to wash beforehand!
The French call them cornichons,
and they’re sold under the same
name in the US, but the English
call them gherkins.
To make the toppings, fry the minced beef in
1 tbsp of olive oil with the celery salt, garlic
granules, chilli flakes and black pepper.
Cook for 8 -10 minutes or until the base is
crisp and the cheeses golden.
Drizzle with the burger sauce and the rest
of the diced gherkins before serving.
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SLICES OF CULTURE
Just as pizza was imported into the US and took
on a life of its own, so too was it exported to
other parts of the world and mutated.
People in some countries simply took the dish
and ran with it, adding local ingredients to style
it more to their normal diets.
Other cultures, still, developed their own cuisine
centuries before pizza was gifted to humanity,
with the same basic structural properties.
In celebration of international pizza day
here’s a list of the ways global citizens
eat pizza across the globe.
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Japan: Okonomiyaki
Not surprising for an archipelago
nation, people in Japan love to
top their pizza with seafood like
shrimp, squid, and tuna. Some
even replace traditional tomato
sauce with black squid ink sauce.
In terms of a signature dish,
okonomiyaki (meaning, “what
you like”) is a Japanese specialty.
The recipe typically calls for
cabbage, egg, and pork belly,
though octopus, noodles,
and cheese are sometimes
added. Dressings vary too, like
mayonnaise, tare sauce, and
aonori. To some, it may resemble
more of an omelet or a pancake.
Nevertheless, the dish is often
referred to as “Japanese pizza.”
Styles vary depending on the
region, but Hiroshima style –
which uses yakisoba (a type
of noodle) – is rumored to be
the best. The city even has an
okonomiyaki theme park
Coca originates from the
Catalonia region in Spain. It
looks like classic pizza but
lacks tomato and cheese.
Toppings on the olive oil-rich
Spanish flatbread typically
include red pepper, olives,
caramelized onions, summer
squash, and sausage, though
you can use anything savory like
mushrooms, spinach, anchovies,
ham and/or bacon.
Poland: Zapiekanka
Zapiekanka was born in the
1970s, as a direct result of limited
ingredients available under the
Communist government.
The dish is a type of open
faced sandwich served on a
baguette. It’s covered with
sautéed mushrooms and cheese
(typically gouda, cheddar or
oscypek – a Polish goat milk
cheese) and toasted until it all
melts together. Ham, ketchup,
and garlic sauce are also popular
toppings, though recently the
dish has taken on much more
global influences with Mexican
and Greek style zapiekanka.
The name derives from the Polish
word zapiekac, meaning ‘to bake.’
Brazil: Pizza
Brazil experienced a massive
influx of Italian immigrants
in the late nineteenth and
early twentieth centuries
making São Paulo the nation’s
pizza epicenter (roughly half its
population is of Italian descent).
As the dish spread throughout
the country, varieties emerged
as well. In cities like São Paulo,
maiale (pork), Catupiry cheese,
pulled chicken, and corn are
popular toppings.
Other styles are the ‘Portuguesa,’
with ham, onions, hard-boiled
eggs, and black olives, and
the ‘Casteloes,’ with Calabrese
sausage.The name derives from
the Polish word zapiekac,
meaning ‘to bake.’
Turkey: Lahmacun
Lahmacun is more of a meat
lovers pie – the word translates
to “meat and dough.” Originating
in Turkey, the dish consists
of a thin crust with ground meat
as its primary ingredient.
The recipe also calls for salca
(a red pepper paste), tomatoes,
paprika, onion, and oil.
Lebanon: Manakish
Pizza in the morning, pizza in
the evening, pizza at supper
time. No, we’re not talking about
pizza bagels, we’re talking about
manakish, another flatbread dish
that’s usually eaten for breakfast,
usually topped with herbs,
cheeses or meat. Some versions
are made with minced lamb,
spinach, chili, and/or yogurt.
Arguably the most popular spread
on manakish is Za’atar, a mixture
of sesame seeds, dried sumac
(a type of fruit), and seasonings
like thyme and oregano.
In addition to Lebanon,
manakish is popular in Israel,
Turkey, and Syria.
Russia: Mockba
The Russian Pizza topping
of choice is Mockba. Cold
pizza with fish & raw onions.
Sounds...erm, appetizing?
Temperature is as important
in cooking as the ingredients
themselves. One signature style
in Russia is called “mockba”
(which means Moscow).
This style is served cold and
is topped with sardines, tuna,
mackerel, salmon, and onions.
Hungary: Lángos
Lángos (or krumplis langos
if it uses potatoes) is a deep
fried flat bread eaten fresh and
warm, traditionally topped with
sour cream, grated cheese, and
garlic. There are a number of
other varieties though, with
some people adding bell peppers
and pork tenderloin.
A popular street food, its name
derives from the word ‘lang,’
which is Hungarian for ‘flame.’
India: Naan & Paratha
Pizza in India is typically spicier
and more vegetable-based,
which explains why the top three
choices on India’s Pizza Hut
website are all vegetarian options.
Among more traditional
dishes, naan and paratha are
both popular. The former is a
leavened flat bread, while the
latter is unleavened, made with
whole wheat. OK — they’re not
technically pizza, but both can
be topped with curry or a variety
of vegetables and/or meat.
France: Tarte Flambée
Originating in the Alsace-
Moselle region of France, tarte
flambée looks a lot like bacon
pizza because that’s basically
what it is. It does have some
differences, though.
The pie uses fromage blanc and/
or crème fraiche, onions and is
cooked with cubes of pork fat
called lardon. Traditionally, the
“bacon and onion tart” is made
with a thin crust.
Italy: Pizza
Finally, the cradle of pizza
civilization. Within Italy itself,
styles vary from city to city.
The most famous is Neopolitan
style, brought to New York
by Italian immigrants and
perfected, thus giving an
entire city a culinary identity.
Margherita pizza adds buffalo
mozzarella and fresh basil,
creating a red, white and green
color palette to pay homage
to the Italian flag (in honor of
Margherita of Savoy).
Rome popularized pizza bianca,
literally translated as ‘white
pizza.’ For anyone with lactose
intolerance, this is the pizza
for you. Spurning cheese and
tomato sauce, this variety instead
features oil, garlic, and rosemary.
Sicilian is arguably the most
unique of the Italian styles,
immediately recognizable
for its thick, spongey crust.
Like Neopolitan, it’s become
extremely popular in the US.
Originating in Palermo, ‘sficione’
is usually topped with tomatoes,
onions and anchovies.
Unlike the family-sized pies in
the US, pizza in Italy typically
comes in smaller, personal pies.
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By: Adam Bush
ciabatta bread mix 125g
eggs 4
prosciutto 4 slices
ricotta 100g
garlic 1 clove, crushed
lemon 1, zested
fontina 50g, cut into 3cm pieces
mozzarella ½ ball
basil ½ a small bunch, leaves torn
dressed baby leaf salad to serve
Make the dough following the ciabatta bread
mix instructions and leave to prove for 1
hour or until doubled in size.
Gently simmer the eggs in boiling water for
4 minutes, then cool completely in iced water.
Grill or fry 2 of the prosciutto slices until
crisp then drain on kitchen paper.
Keep these to finish the pizza.
Heat the grill to high and heat a medium
frying pan. Roll the dough out to the size
of the frying pan and mix the ricotta, garlic,
lemon zest and some seasoning.
Gently lift the dough into the frying pan and
spread the top with the ricotta mix, leaving a
3cm border around the edge.
Scatter with the remaining prosciutto, then
dot with fontina and tear over the mozzarella.
Large Grade A Eggs
$6.49 | 24 oz.
Vital Farms wants to provide
your family with a pasture raised,
non-GMO dozen of eggs that
will make any dish taste better.
We have happy hens who are free
to forage wherever they please.
Fresh Mozzarella
$3.99 | 8 oz.
Here at Whole Foods Markets we
have our own fresh mozzarella
in store, waiting for you to take
it home and add it into all your
Italian dishes.
Basil
$1.99 | 0.1 oz.
Frontier Co-op is a member
owned and responsible to people
and planet. They look to growers
who share their committment to
quality, sustainabilty and ethical
taste. Their basil is non-gmo,
non-eto, and non-irradiated.
Hot Sauce
$5.69 | 5 oz.
Siete traditional hot sauce is a
loving homage to those table
sauces, given the Siete spin by
including nutrient dense ingredients
like flax seed, chia, and
golden beets.
To make the hollandaise, bring a small pan
1/3 full of water to the boil, then turn off the
heat. Put a heatproof bowl over the pan, add
the egg yolk and whisk for 2-3 minutes until
light and fluffy. If the bowl is getting too
hot, remove it from the water to prevent the
egg from scrambling.
Slowly pour in the clarified butter, whisking
all the time, until it reaches a mayonnaiselike
consistency. If it looks a little thick, add
1 tsp of boiling water. Whisk in the hot sauce,
season and keep in a warm place.
Cook on the hob over a high heat for 5
minutes, until the bottom is browned and the
dough has puffed, then slide under the grill
for 5 minutes until the cheese is bubbly and
the crust lightly golden.
Very gently peel each egg (they will be very
delicate) and put onto the pizza.
Spoon over ½ the hollandaise and grill for2
minutes until bubbling and brown.
Tear over the basil and reserved crispy
prosciutto, and serve with the dressed baby
leaf salad and the remaining hollandaise for
dipping crusts in.
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Bad news. Apparently 37 percent of us are boring, because a recent study from
food delivery provider Foodler reveals that’s the percentage of us who typically
order plain cheese pizza. But aside from those Luddites, the rest of you
surprised us a little. The top 10 most-ordered pizza toppings aren’t exactly
what we might’ve predicted. (For example, check out where onions ranked.)
After analyzing pizza orders from thousands of restaurants in the United
States and Canada, Foodler says the top 10 pizza toppings are as follows:
SHOW US YOUR SLICE!!!
Stick your favorite toppings (from the left page) onto the blank pizza slice below.
Then MAKE that pizza, and share your photo with us on Instagram using this hashtag:
#WHOLEFOODSLICE
In addition to that data, Foodler also reveals that when we order “half and
half” pizzas, the two most divisive ingredients (a.k.a. DON’T LET THEM
TOUCH EACH OTHER) are green peppers and pineapple.
1. pepperoni
2. mushrooms
3. onion
4. bacon
5. sausage
6. extra cheese
7. black olives
8. green peppers
9. pineapple
10. spinach
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By: Janine Ratcliffe
ciabatta bread mix 250g
thin-stemmed broccoli tips 125g,
(halved lengthways if thick)
pork sausages 2 (about 130g), skins removed
fennel seeds 1/2 tsp, roughly crushed
mild chilli powder a good pinch
garlic 1 clove, crushed
olive oil as needed
taleggio 100g after removing rind, sliced
chilli flakes a big pinch
Make up the bread mix and
leave for 20 minutes.
Heat the oven to 220C/fan
200C/gas 7. Cook the broccoli
for 2 minutes in boiling
salted water then drain well.
Mix the sausage meat with
the fennel and chilli powder
and then season.
Pinch into little nuggets.
Mix the minced garlic with
1 tbsp olive oil.
Briefly knead the dough then
roll out to a large pizza base
of about 30cm.
Broccoli Florets
$2.49 | 12 oz.
These are a great snack, but for
our sake, they’re also a great
topping! Fresh vegetables can
always add something a little
extra to any dish. In this case,
it’s a little color and flavor.
Artisan Bread Mix
$6.99 | 10.4 oz.
Artisan bread and Ciabatta
bread are the same thing, so
this is us making a professional
suggestion on what to use for
this crust.
Italian Pork Sausage
$3.99 / 1 lb.
You don’t have to worry about
removing the skins if they aren’t
there in the first place! Our
deli can provide you with just
the right amount of sausage —
hassle free!
Taleggio
$13.99 / 1 lb.
Its coarse rind is edible, and
stands in great contrast to the
creamy interior.Together, they
create a seamless blend of
opposing sensations in terms of
both flavor and consistency.
Brush the oil over the dough
then top with the broccoli,
taleggio and sausage.
Drizzle over the rest of the
oil and bake for 15-20 minutes,
until the dough is crisp
and golden and the sausage
is cooked through.
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