Air Canada Pizza

Menu Part: 
Cuisine Type: 
1 pizza

At San Jose State University's Flying Wings & Pizza, all the pizzas are named for airlines such as Southwest Delta, etc. This recipe is for the popular Air Canada pizza, which Jennifer Goodale, assistant director, says is by far the location's best sellar.

"Our signature pizza sauce has a nice kick to it," Goodale says. "The recipe includes red pepper flakes, garlic, oregano and black pepper and we spread it out to the edge to make our unique sauce- filled crust. Plus, it’s an all meat pizza [she says about why the pizza is popular], what’s not to love?"


Pizza Sauce
Yield: 53 6-oz. portions

3 10 lb. cans of basic pizza sauce
3 tbsp. salt
2 tbsp. crushed red pepper
½ cup finely chopped garlic
1 cup water
½ cup ground black pepper
¾ cup oregano
1 ½ cup olive oil


20-oz. pizza dough ball
6 oz. pizza sauce
14 oz. shredded mozzarella cheese
20 slices pepperoni
20 slices Canadian bacon
6 oz. sausage
2 oz. bacon 


1. Prepare  prep surface and dough ball with flour to prevent sticking.
2. Roll or toss  dough into 18-inch circle and center on the pizza pan (leaving 1 inch of dough hanging off the edges of the pan).
3. Sauce  dough with 6 ounces of signature pizza sauce, leaving 1 inch crust hanging off the pan bare.
4. Fold bare crust over sauce, giving  pizza a sauce-filled crust.
5. Top with 14 ounces shredded mozzarella cheese.
6. Add approximately 20 slices pepperoni and 20 pieces Canadian bacon (if Canadian comes in round slices, cut the slices into four equal pieces first).
7. Add 3/4 cup of sausage crumble and /4 cup of bacon bits.

8. Cook at 500F for 10 to 12 minutes, until evenly browned around crust and bottom. Deck pizza approximately halfway through  cook time (if using a deck oven. Oven temperature and cook time will vary if using a conventional oven).

More From FoodService Director

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

Industry News & Opinion

A study released by Sodexo indicates that gender-balanced management improves team performance.

The 2018 study is an expansion of a previous Sodexo study that launched in 2014. The expanded study analyzed 50,000 managers in all levels of management from 70 entities around the world over five years.

The study found that teams managed by 40% to 60% women had better employee and client retention, saw fewer workplace accidents and increased their operating margins and employee engagement.

Industry News & Opinion

Rick Farmer, executive chef for St. Jude Children’s Research Hospital in Memphis, Tenn., and Stephanie Powers, executive chef of Spring Harbor, a retirement community in Columbus, Ga., were crowned the winners of MenuDirections’ 2018 Culinary Competition.

Split into teams of two, chefs had 60 minutes to prepare and plate their own entrees using a preselected basket of ingredients such as beans, mushrooms and orange sauce. Each dish was judged on its presentation, taste and creativity.

The winning dish was orange glazed pork with a black bean and wild mushroom cake topped...

FSD Resources