Friday nights are pizza nights at our home. We have been making homemade pizzas for YEARS, but occasionally were still buying takeout pizzas especially when times were busy around the house. Some of my family members have now admitted that our homemade pizza is better than takeout!! An extra bonus is that one of my food sensitive children doesn't get a migraine after eating homemade pizza.
I've shared the pizza recipe before, but never with pictures. Friday night I took pictures of our three veggie pizzas that were extremely delicious!
For these three pizzas I doubled the crust recipe and made a quick and easy sauce using a 12 ounce can of tomato sauce and a small can of tomato paste. I mixed them up well and added some black pepper, powdered garlic, basil, oregano and red pepper flakes. I topped them with chopped onions, mushrooms, bell pepper and basil fresh from the garden. The cheese is my homemade mozzarella which the children tell me doesn't seem to have much taste. I will add more salt to it in the future, cause it sure is cheaper than buying it at the store! I do use Pampered Chef stones to bake my pizzas on. If I do more than three pizzas, though, I resort to cookie sheets. Try making some homemade pizza for your family and see what they think. You might just quit picking up that frozen or takeout pizza for quick meals!
Pizza Crust
1 cup lukewarm water
1 T. active dry yeast
2 t. sugar or honey
1 T. olive oil
1/2 t. salt
2 1/2 cups all-purpose flour (I use half all-purpose and half whole wheat)
In a two-cup measuring cup, mix water, yeast and honey. Let sit to proof.
Mix the dry ingredients in a large bowl. When yeast has proofed add to the bowl. Add the olive oil. Mix with a heavy spoon (or with a heavy duty mixer/food processor). When mixed well, knead by hand or machine. Hand knead on a flour coated surface for about ten minutes or by machine for 5. Check for elasticity by poking with your finger. It shouldn't be too dry nor too sticky.
Place dough in a greased bowl to rise for about 20 minutes.
Punch down. Divide in half if using for pizzas. Shape onto lightly greased pizza pans, pinching up a collar around the edge to hold the filling. Prick dough in about 6 places.
Preheat oven to 400 degrees. Let dough rest for about 10 minutes while the oven preheats. Bake for 15 minutes. Top with your favorite pizza sauce and add other toppings. Bake for 15 more minutes or until cheese is melted and slightly browned. Serve immediately.
Italian Tomato Sauce (Pizza Sauce) from Once-a-Month Cooking by Mimi Wilson and Mary Beth Lagerborg
3 28-ounce cans of crushed tomatoes in puree
3 tablespoons sugar (I omit)
3 T. Italian seasoning
6 t. chopped, fresh parsley or 3 t. of dried parsley
3 T. dried basil leaves
3 t. garlic salt
1 1/2 t. pepper
Mix all ingredients into a heavy, large pot. Bring to a boil. Reduce heat and let simmer for 15 minutes, stirring occasionally. One cup of sauce will cover one medium to large pizza. I freeze approximately 2 cups in baggies for later use.
1 cup lukewarm water
1 T. active dry yeast
2 t. sugar or honey
1 T. olive oil
1/2 t. salt
2 1/2 cups all-purpose flour (I use half all-purpose and half whole wheat)
In a two-cup measuring cup, mix water, yeast and honey. Let sit to proof.
Mix the dry ingredients in a large bowl. When yeast has proofed add to the bowl. Add the olive oil. Mix with a heavy spoon (or with a heavy duty mixer/food processor). When mixed well, knead by hand or machine. Hand knead on a flour coated surface for about ten minutes or by machine for 5. Check for elasticity by poking with your finger. It shouldn't be too dry nor too sticky.
Place dough in a greased bowl to rise for about 20 minutes.
Punch down. Divide in half if using for pizzas. Shape onto lightly greased pizza pans, pinching up a collar around the edge to hold the filling. Prick dough in about 6 places.
Preheat oven to 400 degrees. Let dough rest for about 10 minutes while the oven preheats. Bake for 15 minutes. Top with your favorite pizza sauce and add other toppings. Bake for 15 more minutes or until cheese is melted and slightly browned. Serve immediately.
Italian Tomato Sauce (Pizza Sauce) from Once-a-Month Cooking by Mimi Wilson and Mary Beth Lagerborg
3 28-ounce cans of crushed tomatoes in puree
3 tablespoons sugar (I omit)
3 T. Italian seasoning
6 t. chopped, fresh parsley or 3 t. of dried parsley
3 T. dried basil leaves
3 t. garlic salt
1 1/2 t. pepper
Mix all ingredients into a heavy, large pot. Bring to a boil. Reduce heat and let simmer for 15 minutes, stirring occasionally. One cup of sauce will cover one medium to large pizza. I freeze approximately 2 cups in baggies for later use.
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6 comments:
Thanks, Anita!!! I needed these!!! I'm planning on canning lots of tomatos this fall, because we go through pizza sauce and spaghetti sauce like crazy!!!! Any advice on how you can your tomoatos?
Hannah's Wings, I have no advice on the canning of tomato products as I am still a newbie in that department. I am hoping to can soups, spaghetti sauce, pizza sauce and salsa this year. We'll see!
looks so great,yummy,great job
Thanks for commenting over on my blog :) I hope to come back and visit your blog again. Coming from a large family with dysfunctional parents, large families that are happy and functional intrigue me :) I know that sounds weird! We hope to have a large-ish family ourselves, so it's good to know that big, happy families are possible.
How do you make your own mozzerella? My kids love to make their own pizzas. They do taste better and you get to make them so many different ways with various toppings.
We too, love to make homemade pizza. I have a great crust recipe but need a really good sauce recipe. I will give this one a try and I still have a good many canned tomatoes left to make it with.
I love your homestead pics. below. I agree with you on the sacrifices that are made but the character training is priceless in myself and my children!:)
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