Cooking Club

Your next Cooking Club challenge is Tuscan margherita pizza!

Not only is it the gorgeous cover star of our November issue, but it’s also just about everyone’s favourite food. Whip up a weekday meal or throw a full-on pizza party, and snap a quick pic for us!
Chatelaine November 2013 Our November issue

Not only is it a gorgeous cover but it’s also just about everyone’s favourite food. This week’s Chatelaine Cooking Club challenge is pizza! Simply use our terrific dough recipe and toppings of your choosing and then get baking. (And don’t worry, we’ve also got gluten-free version too!)

Whether you’re whipping up a weekday meal or throwing a full-on pizza party, get creative or use classic combos like tomato sauce with fresh mozzarella and basil, or straight up pepperoni. If you’re feeling especially time-crunched just grab a bag of fresh pizza dough from the supermarket – we don’t judge here. All we really want is for you to enjoy delicious, hot-from-the-oven pizzas, made with love and eaten with wild abandon.

But wait: There’s more. Now the Chatelaine Cooking Club comes with prizing! The homemade pizza pic, as chosen by the Chatelaine Kitchen, will receive a copy of Chatelaine’s new Cakes, Cupcakes & Chocolate collector’s edition magazine, a heavy-duty Cinnamon Bun Pull-Apart Cake Pan from Williams-Sonoma and The Essential Cake Boss cookbook by Buddy Valastro. Click here for contest rules and regulations.

Perfect pizza dough


  • 2 cups all-purpose flour
  • 8 g pkg quick-rise instant yeast
  • 1 tbsp olive oil
  • 3/4 tsp salt


  • Stir 2 tbsp flour with 1/2 cup warm water and yeast in a large bowl. Let stand until cloudy and bubbly, about 5 min. Stir in remaining flour, 1/2 cup more warm water, oil and salt. Stir until dough starts to come together. Transfer dough to a well-floured surface. Knead until dough is smooth, 2 to 3 min. Lightly spray same bowl with oil and return dough. Cover loosely with a kitchen towel and let rest for 1 hour. Dough should double in size.

How to post your pic? Once you have your photo, you can post it one of three ways (make sure you’re not on a private setting):

Follow us on Instagram, then post your photo using @ChatelaineKitchen

Follow us on Twitter, then tweet us your photo with the hashtag #ChatelaineKitchen

Like us on Facebook, then message us your photo

Email us your picture at


Get your photos posted by Thursday November 7 at noon to be considered for the club’s gallery the following day, which will be featured with the next week’s recipe.

Quick photo tips: Don’t use a flash, natural light is best. Just place your plate near a window and shoot away. Don’t bother using props – they’ll detract from the featured food. Overhead is always nice, close-ups work well, and get in close so we can see what’s cookin’! The larger the photo, the better.


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