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1 small onion, minced (1/2 cup) 2 tbsp oil 1/4 cup water 14 oz can crushed tomatoes 1/4 tsp ground thyme 1 tsp dry basil flakes 1/2 tsp dry oregano flakes 1/2 tsp tarragon 1/4 tsp coarsely ground black pepper 1 small garlic clove, crushed 1 tsp sugar 1/2 tsp chili powder 1/2 tsp worcestershire sauce In a small skillet, saute onion in oil until translucent. Transfer to a small saucepan. Add remaining ingredients and stir until well mixed. Simmer over medium-low heat for 20 minutes. Stir occasionally. Yield: 2 cups, enough for 2 large pizzas. Variation: For extra spicy sauce add 2 tbsp hot salsa. |
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Crust: 1 1/3 cups warm water 1 tbsp sugar 1 tsp salt 1 egg 2 tbsp oil 1 tbsp yeast 3 1/2 cups flour Italian tomato sauce or pizza sauce mozzarella cheese, shredded toppings In a medium sized bowl, whisk together water, sugar, salt, egg and oil. Sprinkle yeast over liquid in bowl and let stand 5 minutes. Stir in flour a little at a time, until you have a smooth but firm dough. Knead in the last 1/2 cup flour. Let rise until double in bulk. Punch down. Divide dough into 2 pieces. Let rise 10 more minutes. Place dough on 2 large greased pizza pans. Spread dough with fingers and pinch dough around the edges of the pan to make a lip. Spread with sauce to the edges. Sprinkle liberally with mozzarella cheese and toppings of your choice. Sprinkle a bit more cheese over toppings. Bake at 400 for 25-30 minutes, or until crust is golden brown on the bottom and cheese is melted and bubbly. Put one pan in center of oven and one pan on bottom rack. Switch halway through baking. This dough can be frozen for use at a later date. Just thaw before ready to use. Yield: 2 large pizzas Variations: Sprinkle pan with cornmeal, sesame seeds or poppy seeds before spreading dough. Toppings: Mozzarella cheese mixed with Monterey Jack cheese Ham, pineapple, green pepper Pepperoni, mushroom and jalapeno peppers Shrimp, tomato and sliced black olives Shrimp, feta cheese, sliced black olives, red and green peppers Broccoli florets, snow peas, asparagus spears and shrimp or crab Bacon and tomato Loaded, with all of the above |
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6 flour tortillas pizza sauce grated mozzarella cheese ham, pineapple, green pepper, mushrooms,pepperoni, shrimp Place a tortilla on a plate; thinly spread with sauce. Sprinkle with mozzarella cheese. Add desired toppings. Broil or microwave on high until cheese melts, about 1 minute. Roll up like a burrito. Remember to tuck in the bottom and fold sides over the filling so you have a leakproof package. Yield: 6 Burritos. |
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3 1/4 cups all-purpose flour 1 tbs sugar 1 package rapid rise yeast 1 1/2 tsp salt 1 cup water 2 tbs peanut oil Topping: tomato sauce 1 1/2 cups mozzarella and provolone cheese blend 1/2 cup grated cheddar cheese 1/2 cup grated fresh parmesan cheese In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water and peanut oil until very warm. Gradually stir into dry ingredients. Stir in enough remaining flour to make stiff dough. Turn out onto floured surface. Knead utnil smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes. Divide dough in half. Shape each half into a ball. Roll each into a 12-inch circle. Place each on greased 12-inch pizza pans or baking sheets. Prick dough with fork; let rest 10 minutes. Parbaje at 450 fir 5 minutes. Remove from pans; place on wire cooling racks. Spread tomato sauce evenly on each crust; sprinkle with cheese. Bake on wire racks at 450 for 10 minutes or until done. |
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pizza dough recipe 1 lb lean ground beef 1 clove garlic, minced 1 (8 3/4 ounce) can kidney beans, drained 1 (8 oz)can tomato sauce 1 tbs chili powder 1 cup grated mild cheddar or monterey jack cheese 1 (4 oz) jar diced pimentos, drained 2 tbs chopped mild green chilies Prepare dough as directed. In skillet, cook beef and garlic over medium-high heat 5 minutes or until browned, stirring to crumble. Drain. Add beans, tomato sauce, and chili powder; stir well. Cook for 5 to 7 minutes, stirring occasionally, until liquid is abosorbed. Roll dough to 15-inch circle. Place in greased 14-inch pizza pan. Form a standing rim of dough around edge of pan. Cut a 7-inch "X" in center of circle. Cut another"X" to from 8 wedges in center. Spread a 3-inch wide border of meat mixture evenly around edge of dough; sprinkle with cheese, pimento, and green chilies. Pull cut points of dough over filling; tuck under rim of dough, and press to seal. Bake at 425 on lowest rack for 15-20 minutes or until done. |
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Dough: 3 1/4 cups all-purpose flour 1 tbs sugar 1 package rapid rise yeast 1 1/2 tsp salt 1 cup water 2 tbs shortening Topping: 1 lb lean ground beef 2 cloves, garlic,minced 1 (15 1/2 oz) can kidney bean, drained 2 (8 oz) cans tomato sauce 1 tbs chili powder 2 cups grated mild cheddar cheese 1 (4 oz) jar diced pimentos, drained 2 tbs chopped fresh mild green chiles In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water and shortening until very warm. Gradually stir into dry ingredients. Stir in enough remaining flour to make stiff dough. Turn out onto floured board. Knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half. Shape each half into a ball. Roll each into a 12-inch circle. Place on 2 greased baking sheets; form a standing rim by pinching the edge of the dough. Prick dough with fork; let rest 10 minutes. Parbake at 450 for 8 minutes. Remove from sheets; place on wire cooling racks. Spread meat topping evenly on each pizza crust. Sprinkle with cheese, pimentos and green chiles. Bake on wire racks at 450 for 15-20 minutes or until done. Cool slightly; cut into slices to serve. |
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Dough: 3 1/4 cups all-purpose flour 1 tbs sugar 1 1/2 tsp salt 1 package rapid rise yeast 1 cup water 2 tbs peanut oil Topping: 1 (15 oz) can crushed tomatoes 1/2 cup freshly grated romano cheese 1 tbs peanut oil 1 tsp dried marjoram leaves 1/8 tsp ground black pepper 2 cups sliced fresh mushrooms In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water and peanut oil until very warm. Gradually stir into dry ingredients. Stir in enough remaining flour to make stiff dough. Turn out onto floured board. Knead until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes. Divide dough in half. Shape each half into a ball. Roll each into a 12-inch circle. Place on 2 greased baking sheets; form a standing rim by pinching the edge of the dough. Prick dough with fork; let rest 10 minutes. Parbake at 450 for 8 minutes. Remove from sheets; place on wire cooling racks. Spread topping evenly on each pizza crust. Sprinkle with mushrooms. Bake on wire racks at 450 for 12-14 minutes or until done. Cool slightly; cut into slices and serve. |
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Crust: 1 1/4 to 1 3/4 cups bread flour 3 tbs grated parmesan cheese 1 package rapid rise yeast 1/2 tsp salt 2/3 cup very warm water 2 tbs olive oil Topping: 1 1/2 cups shredded Gruyere or Swiss Cheese 1/4 lb sliced fully-cooked ham, cut into 2 x 1/4 inch strips 3 eggs 3/4 cup sour cream 2 tbs chopped green onion 1/4 tsp salt 1/4 tsp black pepper To make crust: In large bowl, combine 1 cup flour, parmesan cheese, undissolved yeast and salt; stir in water and oil. Stir in enough remainging flour to make soft dough. Knead on lighlty floured surface until smooth and elastic, about 4-6 minutes. Roll or press dough to form 12-inch circle on greased pizza pan or cookie sheet. Cover; let rest 30 minutes. To top: Sprinkle cheese and ham evenly over dough. In medium bowl, beat eggs lightly. Add sour cream, green onion, salt and pepper; beat until smooth. Spoon egg mixture over cheese and ham to within 1 inch of edge. Bake at 425 on lowest oven rack 20 -25 minutes or until odne, and knife inserted in center comes out clean. Serve warm. |
