1.
Garfield Eats Pizza: Meaty Goodness in A
Bite

2.
Table of contents
 Garfield Eats Jim Davis Pizza: Meaty Goodness in A Bite
 Ingredients
 For the base
 For the barbeque sauce
 For the toppings
 Method
 Notes

3.
Garfield Eats Jim Davis Pizza: Meaty
Goodness in A Bite
Why is pizza so addictive? Reports from ancient history in the
18th century indicate the popularity of pizza as a delicacy among
locals all over the world. This delicacy sought to steer migrations
from all over the world towards discovering particular and
flavourful recipes for flatbread, topped with either sweet or
savoury ingredients to satisfy the multitudes of clients ready to
purchase the meal.

4.
With 40% of U.S citizens consuming pizza at least once every
week, pizza is a household name in the addictive foods section.
The Garfield Pizza qualifies as a savoury meaty haven complete
with the right ingredients to soothe your soul. Loaded with
pepperoni and delicious farm pineapples, this pizza is enough to
drive even the obstinate eater out of their den.

5.
Ingredients
The recipe below will elevate and revolutionize your taste buds
making you craving for more.

6.
For the base
 3 cups all-purpose bread flour
 1 tbsp active yeast
 ¼ tsp sugar
 A pinch of salt
 1 clove of crushed garlic
 ½ tsp dried oregano (optional)

7.
For the barbeque sauce
 1 cup ketchup
 ¼ cup brown sugar
 2 tbsp honey
 1 tsp garlic powder
 1 tbsp Apple cider vinegar
 1 tbsp Worcestershire sauce
 ½ tbsp lemon juice
 A dash of hot sauce
 A pinch of salt

8.
For the toppings
 1 cup pepperoni
 1 largely sliced red onion
 1 cup ripe farm diced pineapples
 ½ cup Mozzarella cheese
 ½ cup cheddar cheese

9.
Method
Preheat the oven to 180 degrees Celsius and line the oven
sheet with parchment paper after greasing or spraying it with
cooking spray.
In a mixing bowl, put warm water ad add the active yeast. The
yeast helps the dough to rise well. Add the sugar, garlic,
oregano, and salt to the mixture leaving it to rest for a few
minutes. This gives the yeast ample time to activate before
putting in the flour. The garlic and oregano add an extra kick
making the dough sweet enough to bake into bread later.

10.
Add the all-purpose bread flour in and combine until mixed well.
The bread flour gives off a crisper crust as compared to a plain
old all-purpose flour which yields a softer crust. You can
alternate the flour choices depending on your palette. Leave to
rest covered for around twenty minutes.

11.
In a medium saucepan, add all the barbeque sauce ingredients
and bring to a simmer in medium heat. Simmer the sauce for
some time until it thickens and reduces by half. Taste the sauce
and alter seasoning depending on your preference. Set aside to
cool.
In a separate pan, put a dash of olive oil and add the large red
onion. Turn the heat to low and add one teaspoon of sugar to
fasten the caramelization process. Cook until the onions turn
brown and translucent. Remove and set aside.

12.
The dough should be ready by now. Remove the cover and
gently divide it into two or three portions. Take one portion and
gently roll out using either a rolling pin or your hands until it
resembles a circular shape. With the Garfield pizza dough cutter,
cut out the dough you will require and set on the oven sheet.
You can pinch all around the dough to get a thicker and crispier
crust. This also helps the toppings not to fall off in the baking
process. After this, gently poke holes into the crust using a fork
or a dough docker found on Amazon.

13.
Gently lather the dough surface with olive oil. Pour the barbeque
sauce proportionally on the dough surface.
Add the desired toppings comprising of pepperoni, diced onions,
and sliced pineapple pieces. Lastly, add the cheese mixture
evenly.

14.
If preferred, you can add a dash of black pepper on the pizza
before placing it into the oven.
Leave in the oven until the crust begins to brown, remove, slice
and serve.

15.
Notes
With the Jim Davis Pizza, timing the water with the yeast is
crucial in ensuring that the yeast is not killed off before
activation. Using active or dry yeast brings about the same
results.
You can store the pizza dough in the refrigerator for up to three
weeks for use. This does not alter the flavour of the dough as
long as the dough is kept tightly covered in the fridge. This also
prevents your pizza from tasting like cardboard which nobody
likes!

16.
Pizza doesn’t have to basic. You can always alter or add on the
recipe ingredients depending on your preference. This recipe is
perfect for weight watchers and organic enthusiasts as long as
you reduce on the olive oil since it has no additives,
preservatives, or fertilizers.

17.
Contact details
GarfieldEATS Toronto
Address: 995 Bloor St W, Toronto, ON M6H 1M1Canada
Phone Number: 800-522-0328
Website: https://garfieldeats.com/