Monday, April 26, 2010

Asparagus and Pizza!



Crust
3 cups of flour (sometimes I mix whole wheat and some white together-I do it differently each time)
2 TB oil
2TB sugar
1tsp salt
1 TB dry active yeast
1 1/4-- 1 1/3 cups warm water (it depends on how soft you want your crust)

Add warm water to dry ingredients, then add oil.  mix  and work the dough with mixer or by hand until it is stretchy and a bit sticky.  cover bowl with a plate and let sit on counter to rise for an hour.  Then roll onto baking pan/pizza stone (whatever you have on hand)  Bake at 350 for 15 minutes.  Put aside.


Sauce
1 can of tomato sauce ( or your own canned tomato sauce)  
1 small can of tomato paste
garlic salt (or real garlic)
basil and/ or your spices of choice 
warm up and simmer so the flavor is cooked into it.

Toppings
Mozzerella cheese or a mix of cheeses
I like to use seasonal vegetables.  Right now asparagus is in season.  Zucinni and eggplant are wonderful on pizza, in my opinion.  My kids really like pepperoni.  Garlic is also WONDERFUL on pizza too..  Basically whatever you like...  When fresh basil is in season, I put tons of it..  or spinnach.. Pizza can be very creative and can be done "on a budget"  and "in season"

Bake your pizza at 350 for 15 minutes. 

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