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Pizza
CRUST:
1 cup lukewarm water
1 package yeast
1 teaspoon sugar
1 teaspoon salt
1 tablespoon oil
3 cups flour
Add yeast to water and let stand 5 minutes. Add next 3
ingredients. Beat well. Add 1 1/2 cup flour. Mix until
smooth, then add remaining flour. Knead until smooth.
Flatten out and stretch to fit greased pan. Let rise 15
minutes. Brush dough with Crisco.
SAUCE:
1 tablespoon olive oil
1/4 cup onion, chopped
1 clove garlic, minced
1 can (16 oz) tomatoes, peeled
2 tablespoon tomato paste
1/2 teaspoon oregano
1/2 teaspoon sugar
1/2 teaspoon salt
Make sauce in medium saucepan. Heat oil add onion,
garlic, and saute over medium heat 5 minutes, stirring
constantly. DO NOT BROWN. Puree tomatoes and their juice.
Add tomatoes, paste and seasonings to saucepan. Bring to
boil, then reduce to low. Cook, uncovered stirring
occasionally for 50 minutes or until thick. Set aside to
cool. Bake crust at 400 degrees for 13-15 minutes.
TOPPING:
1/2 pound bulk sausage
1 cup mozzarella, shredded
1 can (4 oz) sliced mushrooms, drained
1/4 cup parmesan, shredded
Fry sausage. Remove crust from oven and top with sauce.
Sprinkle with cheeses. Top with sausage and mushrooms.
Return to oven and bake 10 more minutes. Remove and cut.
Makes 1 - 12 inch pizza.
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