Latest Pizza Favorites

6 01 2011

Here’s the recipe for the latest favorite amongst our home-made pizzas. Sorry, no pictures, as this recipe doesn’t stay around long after it’s out of the oven!

Recipes adapted from Family Circle Magazine, Oct. 2010

Marinara Sauce (Makes about 2 cups)

2 Tbs olive oil
4-6 cloves garlic, finely chopped
1 28-oz can plum tomatoes (crush these by hand)
1 tsp sugar
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp salt

Heat oil in a saucepan over medium heat. Add garlic and cook for 1 min, stirring to avoid burning. Stir in tomatoes (with their juices or puree), sugar, and spices. Bring to a boil, then reduce heat to medium low. Cook uncovered for at least 30 minutes, stirring occasionally. (I like to cook a lot longer to make the sauce very thick, almost like for bruschetta. It also makes a tasty spaghetti sauce. You can puree it after cooking for a smoother texture.)

Basic Pizza Dough

1 cup warm water
1 package (1/4 oz) dry active yeast
2 3/4 cups flour
1 tsp sugar
1 tsp salt
2 Tbs olive oil

Dissolve yeast in the warm water. Let stand 5 minutes.

Mix 2 1/2 cups flour, sugar, and salt together in the bowl of a stand mixer. Make a well in the center and add the yeast mixture and the olive oil. Stir until dough comes together and forms a ball. Change to mixer blade the dough hook and knead for about 4 minutes on medium speed, until smooth and elastic. Add more flour as needed if the dough seems too sticky. (If you don’t have a stand mixer, the original recipe says knead by hand for 5 min. on a well-floured surface.)

Form the dough into a disk and place in a bowl that has been lightly coated with olive oil. Turn the disk over and cover with plastic wrap. Let rise in a warm place for 2 hours.

Remove dough from bowl and punch down. Roll or stretch out to desired size.

Sicilian-style pepperoni pizza

2 lbs pizza dough at room temp (1 batch of Basic pizza dough)
1 cup marinara sauce
1/2 tsp dried oregano
2 cups shredded mozzarella cheese
2 ounces sliced pepperoni

Preheat oven to 450 F. (The original recipe says 500F, but I found this over-crisped the top before the bottom was browned.)

Coat a 15x10x1 inch baking pan (jelly-roll size) with non-stick cooking spray. (I use olive oil. And if you don’t have a pan this size, just use a cookie sheet and roll the dough out in a free-form rectangle. Looks very cool & rustic that way!)

On a lightly floured surface, roll dough into a rectangle the size of the pan. Gently move to the prepared pan.

Spread sauce evenly over the dough and sprinkle with oregano, then the cheese. Place the pepperoni slices over the cheese. Bake for 18-20 minutes or until nicely browned on the bottom. Remove from oven, cool slightly. Cut into 21 slices to serve. (These also taste pretty good at room temp!)