Saturday night dinner. Make the pizza sauce, save yourself time and buy canned pizza dough (or pick up fresh pizza dough from Publix). And definitely get the whole milk mozzarella and cut it into cubes instead of shredding. I made this in a 9×13 brownie pan, and only heated the oven to 475 (our oven is firmly against 500 degrees). And let it cool for at least five minutes before you eat it. You’ll probably need a knife and fork. It’ll be worth it. You may even need to make two. Just a thought. Enjoy!
I have tried several pizza dough recipes and so far Ina Garten’s Pizza Dough recipe is my favorite. Last night I put together her pizza dough recipe along with my own sauce and cooked two pizzas on the grill and one in the oven for Super A. If you are wary of cooking pizza dough on the grill, I highly recommend it. It is easier than I expected and so good! It gets a little too crispy for Super A’s taste and so I usually cook his in the oven on a pizza stone. So go get the pizza dough recipe and then combine it with the sauce and your own favorite toppings and cook your favorite way!
Pizza Sauce Ingredients:
1 15oz can diced tomatoes
5 cherry tomatoes
1 finely diced shallot
1 finely diced garlic clove
1/4 teaspoon dried basil, oregano, rosemary, and kosher salt
freshly ground black pepper
Directions for Pizza Sauce:
Drizzle a few tablespoons of olive oil in a medium size sauce pan. Heat the oil on medium heat and saute shallots and garlic for about 3-4 minutes. Add cherry tomatoes and saute until they begin to burst (about 5-10 minutes). Then add in the diced tomatoes, herbs, salt and pepper. Cook over low heat until ready to use.
Prepare pizza dough according to recipe. Here’s an idea of what your pizza dough should look like before and after it rises:
If you are cooking on a grill:
Heat grill to medium heat. Place dough on grill for two minutes on one side, then flip. Add toppings and close grill for another two to three minutes.
If you are cooking in an oven:
Heat oven to 450 degrees. Place dough in oven for about 5 minutes. When dough starts to look crisp add toppings and cook for another 5-10 minutes.
When I was little one of my favorite snacks was English muffin pizzas. In fact the year I turned seven I had a luau birthday party and we made English muffin pizzas with all sorts of topping choices. The other day my mom and I were looking for something for lunch and I put these together. These are a bit of a grown up version of the pizzas I used to make. Add more or less vegetable proportions depending on your taste! (Serves 2)
Two whole wheat English muffins
Five large fresh basil leaves sliced thinly or chopped
1/2 of a yellow or red pepper sliced thin
About fifteen thin strips of red onion
1 Roma tomato sliced thin
1 cup of mozzarella cheese shredded
1/4 cup of parmesan cheese shredded
salt and pepper
Heat a broiler on high heat. (I say broiler, as you may have an oven with a broiler function, or you may have a separate broiler…like on Rachael Ray’s 30 minute meals)
Split English muffins so you have four halves and toast them. Place them on a cookie sheet. In a saute pan on medium heat, cook the yellow pepper and onion in about 1 tbs of olive oil with a dash of salt and pepper, until tender. After onions and peppers are tender add in tomatoes and about 1 tbs of balsamic vinegar and cook until the tomatoes soften about 1 to 2 minutes. Divide the saute mixture among the English muffins. Top with basil leaves, then the cheese. Toast in broiler until cheese is melted and begins to brown. Serve and enjoy!