Sometimes when you find a good thing, you just want to make it all the time. That’s how I feel about this pizza. It’s incredible. My favourite pizza of the last year (and that’s saying something). If you are from Toronto Ontario, you probably know about Maker Pizza. They make good pizza. I re-created it. You’ve gotta try it.
Basically my desire to re-create this pizza stemmed from the fact that J and my pizza requirements don’t always match. He ALWAYS wants to get the “Dr. Pepperoni” pizza (which granted, is delicious albeit boring), and I always want to order “Frank’s Best” (I mean it says best in the title…). You’d think the easy solution would be to order 2, but here-in the issue is, that it just gets bloody expensive to order two pizzas every time (I mean, it’s only a difference of 8$, but come on- I like to save money!).
So instead of ordering out, I just make our own now. And I get my way. Problem solved. Unless I’m lazy, then we order his favourite. Most of the time.
This pizza is covered with caramelized onions, mozzarella, goat cheese, and sprinkled with rosemary. And can’t forget that amazing sesame seed crust! I add chicken sometimes and serve with a salad, because you know, protein and balance. But it is just as delightful vegetarian.
So if you don’t have a Maker Pizza in your town because you don’t live in Toronto, don’t worry. You too can enjoy a fairly close interpretation 🙂
Copycat Maker Pizza: Frank's BestPrint Recipe
- 1 recipe pizza dough or 2 lbs store bought pizza dough
- 1 bulb garlic
- 1/4 cup olive oil
- 1 tablespoon canola oil or vegetable oil
- pinch of salt
- 1 large onion
- 1 large cooked chicken breast (optional)
- 1 1/2 to 2 cups shredded mozzarella cheese
- 100g goat cheese (about 2/3 of a 142g package)
- 2 to 3 tablespoons fresh rosemary
- 1/4 cup sesame seeds
- 2 to 3 tablespoons honey
Prepare the pizza dough as per the recipe instructions. You can also use a pre-made pizza dough from the store.
Preheat the oven to 550 degrees F with a pizza stone in the lower 1/3rd. If you do not have a stone, you can cook your pizza on a baking sheet.
Cut the bottom of the garlic off and wrap in foil. Place in the oven as it is preheating. When the garlic is soft (usually takes about 30 -40 minutes), squish the roasted garlic out of the individual cloves and into a small bowl. Mash the garlic with a fork and add the oil and mix until it is like a paste.
Slice the onions thinly and caramelize in a frying pan: use 1 tablespoon of canola or vegetable oil and a pinch of salt over medium heat. Cook the onions stirring occasionally, until golden and caramelized (about 20 to 30 minutes).
Roll out half of the pizza dough to about a 1/2 inch thick round, and place on a pizza paddle or baking sheet sprinkled with cornmeal, spread the roasted garlic oil until the edges of the dough. Sprinkle the edges of the pizza with sesame seeds around the outside
Sprinkle about 1/2 to 1 cup of the mozzarella onto the dough leaving about 1/2 an inch around the edge.
Add the caramelized onions around the pizza in small bunches as well as the goat cheese. If using chicken, add this evenly. Sprinkle with the finely chopped rosemary.
If using a pizza paddle, make sure your dough is still moving freely (give it a little shake), if it isn’t, find the sticking area and add a bit more cornmeal underneath. Using a quick movement, flick your pizza onto the stone, or place the baking sheet in the oven.
Bake for about 8 to 10 minutes, or until the dough is crisp. Keep an eye on the caramelized onions to make sure they don’t burn! If you need to you can tent the pizza with foil if you want to crisp the bottom further. If baking on a baking sheet, you might need to leave it longer.
While the first pizza is cooking prepare the second pizza.
Remove the first pizza from the oven and place on a cutting board. Slice into 8 pieces.
Repeat with second pizza.