Homemade Pizza

Everyone who left this class left feeling very full and with great ideas. Ellen Fisher and Sarah Smith gave us some wonderful recipes.

Here is Ellen's recipe and her ideas:

Basic Crust:

In a large bowl and using a wire whisk mix: 2 cups flour, 2 T or pkg, yeast, 2 T sugar and 2 tsp salt. Then add 2 cups hot water and 2 T olive oil. Finally, using a large rubber spatula or metal spoon, add 2 additional heaping cups of flour and mix it until you can knead the dough without getting your hands sticky (about 5 minutes.) This dough will make enough crust for 2 family sized pizzas. Divide the dough in half and roll out on a board dusted with cornmeal. The cornmeal makes a nice, crispy bottom.

Sauce Ideas:

Bottled pizza sauce, bottled barbecue sauce, or a quick sauce using 1 can tomato sauce with 1 tsp dry basil or oregano and a dash of pepper.

Black Bean Sauce:

1 can black beans
2 cloves garlic-minced
1 T olive oil
1/2 cup finely chopped onions
1/4 cup finely chopped green pepper

Saute garlic, onion and green pepper in olive oil until vegetables are well cooked. Stir into a semi-drained can of black beans.

Baking instructions:

Bake all pizzas at 450 for 15-20 minutes.

Barbecue Chicken Pizza:

Spread crust with bottled barbecue sauce, then top with grilled chicken, onions and cheese. Bake then sprinkle with chopped fresh cilantro.


Sarah's Pizza Recipe:

Dough:

Mix 1 3/4 cup water with 2 tsp. olive oil, 1 tsp. sugar and 2 Tbsp yeast. Blend 3 cups flour with 2 tsp. salt and then mix in with wet ingredients. Continue to kneed in 1 more cup to the consistency you desire. Kneed until mixed and then let rest 10 min. and kneed again. Spray your pan with Olive oil and sprinkle with corn meal. Pull dough flat and then spread over pan. I like mine as thin as i can make it because it does raise.

Spread olive oil over dough. sprinkle with chopped fresh basil and oregano or any Italian seasoning mixes you like. Pull apart one chunk fresh mozzarella in pieces. Finish with Romano, regular mozzarella and Parmesan cheeses. Top with prosciutto Italian ham or any toppings.

Bake 400 for 20 min.