Monday, June 27, 2011

Pizza Recipe

Okay, so I know for people who have read this blog, this post will be pretty random. But for those of you who have been asking for my pizza recipe, this is it. Making your own pizza is nice because you can control salt content. And if you eat a lot of boxed pizzas, well this has no preservatives, or whatever other little yuckies the manufacturer might slide in there.

Pizza Crust

2 1/4 c. bread flour
2 1/4 t. active dry yeast
2 T. olive oil
1 t. salt
1 T. white sugar
1 t. Italian seasoning
3 t. garlic powder
1/2 t. onion powder
1 c. warm water (110 degrees F/45 degrees C)

Combine sugar, yeast and warm water in bowl. Rest for 5 minutes.
Combine flour, salt, and spices, in a large bowl. Mix in olive oil and yeast water. Let dough rest 5 minutes. Flour your hands and level surface. Knead dough until it's no longer sticky before rolling it out with a rolling pin. Transfer to a lightly sprayed pizza pan and spread it out. Poke holes in the crust with a fork. Bake crust for 15 minutes at 450 degrees. Top as desired. Bake for 15 minutes. Cool 5 minutes before cutting. Cheese: italian blend cheeses, mozz cheese.

This recipe also makes good breadsticks.

Pizza Sauce #1 (Tomato)

1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
2 t. oregano
2 t. basil
1/2 t. onion powder
1 t. ground paprika
2-3 large cloves garlic (fine chop)
1 t. sugar

In a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in other ingredients

Suggested toppings with this sauce: Pepperoni, onions, bell peppers, Canadian bacon, or anything else your little heart desires. My favorite is pepperoni and onions.

Pizza Sauce #2 (Alfredo)

3 tablespoons salted butter
8 fluid ounces heavy whipping cream (you can cut it with milk if you don't have enough cream)
1 pinch ground nutmeg
1/2 cup freshly grated Parmesan cheese
1 egg yolk
2 cloves crushed/finely chopped garlic
salt to taste (keep in mind that there is salt in the butter, so you really should taste the sauce before you add more)


1. Beat egg yolk in a separate bowl

2. Melt butter in a saucepan over medium heat. Add garlic and heavy cream, stirring constantly. Stir in nutmeg, and grated Parmesan cheese. Stir constantly until melted.

3. Add about ¼ cup hot heavy cream/cheese mixture slowly to egg yolk, stirring constantly, and then gradually stir egg yolk mixture into the rest of the sauce. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese and salt, if desired.

Suggested toppings with this sauce: Spinach, Canadian bacon, grilled or baked chicken, artichokes.

Note: This sauce isn't just for pizza. If you want to try it over pasta, feel free.