Friday night is often pizza night in our house. But it’s not take out…
I have been making my own pizza from scratch for many years now, and would have a difficult time eating those takeout “salt lick” pies. Our homemade ‘za has so much less sodium and fat, even though we do use fresh sausages and canned tomatoes. The dough and the sauce is made from scratch and the sausages are purchased fresh and baked in the oven while the peppers and onions are roasting. It does take a bit of time but the results are well worth it! To keep it a bit simpler, you could spread the homemade sauce over purchased dough, or pita bread rounds. But, go ahead, and try your hand at making the dough yourself. I hope you enjoy.
1 tsp sugar
1 pkg active dry yeast (or 2 tsp.)
1 cup lukewarm water
¼ cup olive oil
2 ½ cups of unbleached all-purpose flour (approximately)
½ -1 tsp. salt
In large bowl, dissolve yeast in water and sugar. If using quick rise yeast it will activate immediately, otherwise wait about 10 minutes until bubbly. Stir in oil, four, salt and beat well. If dough is a bit sticky add just enough flour to knead and form into ball. Set aside until ready to use.
28 oz. can drained tomatoes
2 Tbsp. tomato paste
1 clove garlic minced
1 tsp sugar
1 tsp dried oregano
1 tsp. dried basil
Sprinkle chili peppers
Drain tomatoes and put all ingredients in food processor and mix until smooth. Set aside until ready to use.
Toppings that we use:
Fresh sausage, red and yellow peppers, onions, mozzarella cheese. However, you could add any topping that appeals to you, like broccoli, spinach, fennel, etc, and make a vegetarian pizza by eliminating the sausage.
Preheat oven to 400 degrees and bake sausage until cooked, about 20-30 minutes. Alternatively, sausage can be pan fried. Cut up red peppers, onions, and any other vegetables you would like on your pizza, toss with a bit of olive oil and sea salt, put in oven with sausage roasting for about 30 minutes.
While toppings are cooking, spread dough on one large, or two small greased pizza pan(s), and spread sauce over dough. Grate cheese. Turn up oven to 425, assemble pizza with all toppings and bake in oven for about 20-25 minutes, or until cheese is bubbly and brown and crust is brown.
Note: You will find that there is more than enough pizza sauce. We use it all on our pizza because we like a saucy pizza! However, you can refrigerate any you don’t use for making mini pizzas the next day! Enjoy!
Connect with Lisa George, Registered Holistic Nutritionist – and take that first step. The first consultation is complimentary. Contact 613-256-0506 or e-mail firstname.lastname@example.org