Pizza can also be a pricey treat. I don't know about you, but when we spend our hard-earned shekels for dinner out, I want that to include someone serving me and doing the dishes. Pizza normally includes neither.
Health-wise, pizza, with it's white flour crust and (mostly) processed toppings can be a bunch of empty calories. So that's another big strike against one of my family's favorites.
So, we decided to never have pizza again.
Just joking! I mean, that would be un-American...right? Well, so I could feel better about serving pizza I tweaked a great recipe and made it more satisfactory to me. And the family still loves it. Even better, this recipe is easy. Hope you enjoy it, too!
Combine ingredients and allow to sit for at least 30 minutes for flavors to develop. This recipe makes enough for 2-3 pizzas depending on how "saucy" you like your pie. If not using right away you can freeze for another time or better yet, make an extra pizza, wrap it up well and put in the freezer!
- 1 can organic tomato paste
- 1 tomato paste can of water
- 3 T Parmesan cheese, grated
- 2 T honey
- 3/4 t dried minced onion
- 3/4 t Italian seasoning
- 1/4 t pepper
- 1/4 t red pepper flakes.
- 1 C water
- 1 T sugar
- 2-1/4 t yeast
- 3 T oil
- 1 t salt
- 2-1/2 C whole wheat flour
- Mozzarella and Parmesan cheeses
- Whatever else you like!
- Sprinkle yeast over 1 C warm water (about 100-110 degrees) and sugar. Allow yeast to develop over 10-15 minutes.
- In large bowl, place flour, salt, oil and yeast mixture. Mix all ingredients together well.
- Place dough onto lightly floured counter and roll out.
- Place rolled out dough onto prepared cookie sheet or pizza pan. (I like to generously sprinkle my cookie sheet with corn meal before placing dough on it. It keeps the crust from sticking to the pan and also adds a nice little crispness to it.)
- Spread dough with sauce. Sprinkle with mozzarella and toppings. Top with a little more mozzarella and Parmesan.
- Bake at 425 degrees for 15-20 min. or until done.
What are your favorite pizza toppings? Thin crust vs. thick? Red or white...sauce that is (not wine)!