The pizza sauce recipe was one of those that sounds delicious on paper, but in reality is just terrible. I'm not a big fan of tomatoes. Tomato sauce, tomato soup, tomato juice are all fine but not tomatoes themselves. The diced tomatoes and tomato paste used in this recipe produced a sauce that was way too "tomato-y" for me. One pound of cheese was also way too much as was the 4 ounces of meat. I ended up using half that much for two pizzas. I opted for pepperoni and mushroom.
Verdict: What were they thinking???
1 package regular or quick active dry yeast
1 cup warm water (105F to 115F)
2 1/2 cups all-purpose flour
2 tablespoons olive or vegetable oil
1/2 teaspoon salt
Olive or vegetable oil
Quick Pizza Sauce
1 can (14 oz., or 1 3/4 cups) chopped or diced tomatoes, undrained
1 can (6 oz.) tomato paste
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil
1 1/2 tablespoons extra-virgin olive oil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons sugar
1/2 teaspoon chopped garlic
salt to taste
4 cups shredded 100% whole-milk mozzarella cheese (1 lb.)
4 ounces meat such as thinly sliced salami or pepperoni
3 to 4 cups thinly sliced vegetables such as red onions, mushrooms, bell peppers or pitted ripe olives
2 to 4 tablespoons seasonings such as chopped fresh jalapeno chilies or minced garlic (optional)
Dissolve yeast in warm water in medium bowl. Stir in flour, 2 tablespoons oil and the salt. Beat vigorously 20 strokes. Cover and let rest 20 minutes.
Move oven rack to lowest position. Heat oven to 425F. Grease 2 cookie sheets or 12-inch pizza pans with oil. Sprinkle with cornmeal. Divide dough in half; pat each half into 11-inch cicle on cookie sheet with floured fingers. Prick dough thoroughly with fork. Bake about 10 minutes or until crust just begins to brown.
In a bowl, mix sauce ingredients. Spread 3/4 cup sauce over each crust to within 1 inch of edge. Sprinkle with cheese. Top with other ingredients. Bake at 425F about 10 minutes, until cheese is melted and pizzas are bubbly.
Recycle: diced tomato can, tomato paste can, olive oil bottle
Compost: garlic skins