AUNT LISA’S HOMEMADE PIZZA!

Aunt Lisa's Pizza

AUNT LISA’S HOMEMADE PIZZA

 Dough:

1 pkg. yeast

1 tsp sugar

1 cup warm water

2.5 cups flour

2 Tablespoons olive oil

1 tsp salt

 

Dissolve yeast in warm water, add sugar, cover, and let rest until foamy.

Combine flour, olive oil and salt in mixer, add yeast mixture.

With dough hook mix slowly at first, then turn mixer on high until dough does not stick to sides.

Leave dough in mixing bowl, cover with plastic wrap and a towel, let rise in warm place for 1 hour.

Cut dough in quarters for very thin crust, or in half for thicker dough.

Flour a sheet pan, place dough you will use immediately on sheet and cover to rise a second time (45 minutes).

Place remaining dough in a freezer bag to be used another day. Remember when using the frozen dough, let it thaw, then rise…I leave mine out most of the day.

After the 45-minute rising time, roll out dough and place on stone if you have one or on baking sheet.

I pre-heat my oven to 500 degrees.

 

Sauce:

1 large can of tomatoes (I use whole or pieces – Cento Brand)

Garlic (fresh or powder)

Basil (fresh or flakes)

Italian Spice

Sugar to taste (I use 2 teaspoons)

Red wine

Red Pepper flakes (according to your family’s tolerance to heat)

Kalamata olives

Salt and Pepper to taste

Place all ingredients in a food processor, blend.

 

This mixture will make way more than enough for one pizza. If I’m making spaghetti and meat sauce the next week, I use the remainder of this mixture with the sauce. Also, any Italian chicken dish you make, combine the remainder of this sauce with your regular mixture. It’s great!

 

Toppings…Your Choice! But I use:

Pepperoni

Black olives sliced

Bacon baked and crumbled

Red Pepper, sliced

Mushrooms, sliced

Shallots, sliced

Monterey Pepper-Jack Cheese

Crumbled Goat Cheese

Marinated artichoke hearts

 

Aunt Lisa and Uncle Mike like their crust thin, with a small amount of sauce. They also don’t like the all the supreme junk we put on ours. I use more sauce and for a regular sized pizza I bake it—fully loaded about 15 to 20 minutes, depending on how much crunch you like in your crust. Be creative! Prosciutto, Italian sausage, bacon…all good choices. Be sure to cook any raw meat, onions and garlic you use before putting them on the pizza. Enjoy ~

 

                                                                                                            DiAne

 

 

 

 

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About dianegates

DiAne is an artist, writer, photographer, and GriefShare facilitator who also leads an adult edit group for North Texas Christian Writers, LifeSavers is for adults who are serious about their writing skills. DiAne's YA novel "Roped" released by Prism Book Group was named a YA finalist for the Grace Awards, finaled in The Christian Literary Henri Awards for 2016, and was named #5 in The Top Ten Christian Reads for Teens and Tweens 2016. The second book, TWISTED, in the Roped Series was released by Pelican Book Group, July 14, 2017. Both are available on Amazon.com. Be sure to check DiAne's blog, "Moving the Ancient Boundaries" at http://dianegates.wordpress.com/
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