Everybody loves Pizza!
I have never figured out why pizza has so many calories. To me it’s a bread, veggies, protein and cheese, and usually the mozzarella cheese is part skim! I have decided maybe it’s a matter of portion control: we eat too big a portion too often. I read that some blame pizza as one of the causes of obesity in children. Families eat it several times a week because the frozen ones are quick and easy.
We like pizza and probably have it twice a month. I remember when our four children were home, it was something everyone liked (a rarity) and since it was expensive to eat out, I often made homemade pizza, which I still usually do. I like to think it’s a little healthier and hopefully fewer calories.
Today I am sharing the recipe for pizza crust and pizza sauce I received from my son Jason. Jason likes to cook and he has a large garden, cans what he grows and tries to eat healthy. The crust recipe makes two, so I divide the dough in half and wrap one half in plastic wrap and freeze, then simply take out and thaw the next time we want pizza. It works great. Hope you like it too!
1 cup hot water
1 Tbsp sugar
1 pkg. active dry yeast
3 Tbsp olive oil
1 tsp salt
1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat flour
1 tsp Italian seasoning (optional)
Stir water, sugar and yeast together until dissolved. (I let it sit until it foams) Add the olive oil and salt. Stir in the flour until well blended. Knead a couple of times until it’s a round smooth ball. Let it rest for at least 10 minutes. If you like thick crust use all of the dough, otherwise divide the dough in half. Pat dough into a greased pan or into a pizza stone using fingers dipped in olive oil. Top with your favorite pizza toppings and bake for 15-20 minutes in a preheated 425 degree oven.
New York Style Pizza Sauce:
1 can (14.5 oz.) diced tomatoes in juice
1 can (6 oz.) tomato paste
1 1/2 Tbsp extra-virgin olive oil
2 Tbsp. chopped fresh basil leaves, or
2 tsp dried basil
1 1/2 tsp dried oregano
1 1/2 tsp sugar
1 tsp. minced garlic
3/4 tsp. salt
In a medium bowl, combine the diced tomatoes, including the juice from the can, the tomato paste, olive oil, basil, oregano, sugar, garlic, and salt. Taste and add more salt if desired. Use immediately, store in a tightly covered container in the refrigerator for up to 5 days, or freeze for up to 2 months. Bring to room temperature before using.
Bundle up, stay warm and have a great week!!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.