My daughter and I have a lot of fun together making this pizza from scratch, and it gives us time to bond. I get to observe her as she goes through each step of the recipe with me, and I’m constantly surprised and fascinated by how incredibly complex and astute this little person is. You can learn a lot about a person by just watching how they handle themselves in the kitchen. It also makes me happy that she likes frybread versus the typical pizza dough. I try to fold some of our Indigenous roots into whatever we make at home.
Excerpted from Little Critics: What Canadian Chefs Cook for Kids (and Kids Will Actually Eat) by Joanna Fox. Foreword by Frederic Morin. Copyright © 2022 Joanna Fox. Photography by Dominique Lafond. Book Design by Talia Abramson. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
In a large bowl, combine the flour, baking powder, and salt and mix until combined. Make a small well in the middle of the flour mixture and add the warm water. Gently fold the flour mixture into the water, using a light touch, until the dough is completely homogeneous. Do not overmix the dough, as this will make it dense and heavy.
Place the dough on a lightly floured work surface and lightly knead it. Divide it into 6-8 pieces, depending on the size you want. Roll each piece into a circle ¼-inch thick and make a small depression using your thumb in the centre of each.
Spread some pizza sauce over the surface of each circle. Add some pepperoni, about 5-6 pieces for each, and a small mound of mozzarella. Fold over one edge of the dough overtop of the filling and seal the edges together.
In a large cast-iron skillet, heat the oil until it reaches 350°F. Working in batches, carefully transfer the frybread to the oil and fry until each side is puffed up and golden, about 2 minutes per side. Transfer the frybreads to a paper-towel-lined plate to absorb excess oil, then keep warm on a baking sheet in the oven at 250°F. Continue frying the remaining breads.
Serve whole or cut in halves with any extra pizza sauce for dipping. Store in an airtight container in the fridge for up to 3 days.