I’m Baaack….and Some Pizza Too! ;-)
Homemade Zucchini, Onion and Artichoke Pizza
Well, I’m finally back online with a new computer and Windows 8 (fun, fun!!!) to learn. Why do they have to change these programs so much every time there’s an new edition? Makes no sense. 😦
Now I know first-hand why so many people are complaining about Windows 8.
Anyone else learning Windows 8 right now? If you have any quick tips to share, PLEASE DO!
Even simple things like minimizing a page etc…have changed. And I can’t figure out how to copy my photos from a USB drive, into the Photo app. on the start page.
I also have a gazillion emails and other things to catch up with.
But, I’ll get there, chipping away at the to-do pile, day by day.
I have missed blogging SO much!
I hope to get around to visit all my fav blogs by this weekend. I read a LOT of blogs so it might take a while. 😉
In the meantime, hope you enjoy this pizza crust recipe from my first cookbook: Not Just for Vegetarians. (see recipe below)
So easy to make and another thing I’m making ‘from scratch’ more and more these days.
What is your favorite pizza and do you make homemade too?
Happy Week and Happy Cooking! 🙂
Homemade pizza is so much better than commercial and for so many reasons.
Obviously, not as expensive. Ingredients not questionable (many commercial crusts contain lard) and of course the varieties you can have fun making are endless. Healthier choices made easy for a ‘fast food’ that has stood the test of time. Pizza will be around forever I think. I certainly hope so. Enjoy!!!!
This dough recipe makes enough for 2- (14″-15″) regular crusts OR 3- (12″-13″) thin crusts (my preference).
HOMEMADE PIZZA DOUGH
Pizza dough doesn’t have to be complicated to make. This way, you can be sure what you are eating; many commercial pizza crusts contain lard. This one is from my brother Wendell’s collection of recipes and it is one of the best I’ve ever made or tasted.
1 C. lukewarm (not hot) water
1 T. raw sugar or honey
2 T. dry Traditional yeast
¼ C. olive oil
½ teas. sea salt
2 ½-3 C. unbleached white flour
Optional: 1 T. mixed dried herbs of choice (oregano, thyme, savory etc…)
In a large bowl, combine lukewarm water and sugar. Sprinkle yeast on top and stir just once. Cover and let dissolve in a warm place, about 10-15 minutes, yeast should be frothy.
Add oil and salt and then stir in just enough flour to form a soft dough. Turn onto a floured board and knead 100 times, adding more flour if required. Dough should be smooth and satiny but not dry. Note: Add dried herbs with the flour (opt.).
Grease mixing bowl and place kneaded ball of dough in it. Cover with a dampened tea towel and let rise in a warm place for 30-40 minutes or until doubled.
Preheat oven to 450 F. Grease pizza pans.
Divide dough in half (or 3 for thin crusts), spread out on prepared pans, forming a thin crust around edges. Hint: Wet your fingers slightly to help with this step.
Top crusts with a thin layer of tomato sauce ( go easy on this, too much means a soggy crust ) and toppings of choice.
Bake for 20-25 minutes, reduce heat to 400 F after first 10 minutes, if browning too fast.
Reprinted from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman. All rights reserved.