Pizza Sauce

2 Tbsp. olive oil
1/2 c. onion, chopped
1/4 c. celery, chopped
1/2 c. - 1 c. bell pepper, chopped
1/2 c. - 1 c. carrots, chopped
1 garlic clove, minced
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 (15 oz) can diced tomatoes
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. black pepper
1 tsp. fennel seed

Pizza Dough with Quinoa

Makes several medium size pizzas. Pre-bake extras for 3 minutes then freeze between sheets of parchment paper in gallon size freezer bags until your next pizza night.

In stand-mixer, using the dough hook combine:
2 1/2 c. warm water (x2 = 5 c)
3 Tbsp honey or sugar (x2 = 6 Tbsp)
1 1/2 c. cooked grain (quinoa, whole millet, wheat, etc) (x2 = 3 c.)
3 c. flour (high gluten preferred) (x2 = 6 c.)
2 Tbsp yeast (x2 = 4 Tbsp)

Mix well. It will be a little runny. Let it sit and 'sponge' for 10-15 minutes. Then pulse to release air.

Add:
4 Tbsp olive oil (x2 = 8 Tbsp)
1 c. flour (x2 = 2 c.)
On top of flour add:
2 tsp salt (x2 = 4 t.)

Mix/knead. Add flour a little at a time while mixer is kneading until the dough pulls away and cleans the sides and bottom of the mixing bowl. Then knead for 10-15 minutes.

Separate pizza dough into 1.5 - 2 lb balls (guess). Oil the outside of the ball if you want. Let it relax for 5-10 minutes (pizza will roll out easier if you don't knead it until after it has relaxed). Roll out to desired size and thickness. Place it on a piece of parchment paper. Oil if you want. Let it rise a bit. Put toppings on top. Bake at 450-500 degrees for 5-9 minutes.

*Double the recipe.

Pizza Dough

Recipe from Chenae Duerden

1 cup warm water + 2 Tbsp yeast
7 cups white flour (or can do half wheat flour, half white flour)
2 1/4 cups hot water
1 Tbsp salt
3 Tbsp sugar

Sprinkle yeast over 1 cup warm water (NOT hot) and let sit. In a large bowl, combine 3 cups of flour with the salt and sugar. Add 2 1/4 cup hot water. Add yeast and water mixture, and then add the rest of the flour. Knead the dough for 5 minutes, then let rise for 30 minutes. Punch down and if desired, let rise again (rising a second time makes it softer, but it is not necessary). Divide dough into 4 (for four medium pizzas) or 2 (for two large pizzas) dough balls.

Preheat oven to 400 degrees. Let pizza stone (or pizza pan?) warm in oven while preheating. Once dough is rolled out, carefully remove pizza stone from oven and sprinkle with cornmeal. Carefully transfer dough to pizza stone and re-shape. Using a fork, poke holes all over the pizza dough. Drizzle olive oil over dough and sprinkle with garlic salt. Bake (without toppings) for about 5 minutes. Remove from oven and add sauce and toppings then return to oven for another 8-12 minutes until cheese is melted and golden (I usually end up doing13-15 minutes of TOTAL bake time).

Amazing Whole Wheat Pizza

I'm loving this pizza dough recipe. And we're LOVING loading lots of fresh, summer vegetables on top of the crust. We made this the other night and topped it with yellow squash, zucchini, chopped spinach, tomatoes, and garlic. Because the first three have very subtle flavors, I recommend lots of garlic and spices like basil, italian seasoning, oregano, etc. Of course a nice helping of mozzarella is a MUST...but that's a given.

Note: Start this dough about 2 - 2.5 hours before dinner time. Although it is simple, it does take time to process. Also, chop & dice your toppings while you're waiting for the dough to rise -- then you're ready to top it as soon as it's finished rising.

Recipe adapted from Allrecipes.com

1 tsp white sugar
1 1/2 c. warm water (110 degrees F/45 degrees C)
1 Tbsp active dry yeast
1 Tbsp olive oil
1 tsp salt
3 1/4 c. whole wheat flour

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour until dough starts to come together. (I threw it all into a our kitchen-aid mixer.) Tip dough onto a floured surface and knead until the ball of dough becomes smooth. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crusts, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

4. Preheat the oven to 500 degrees. Roll a ball of dough with a rolling pin until it will not stretch any further. Sprinkle your pizza stone or pizza pan with corn meal (or oil it). Bake for 3-5 minutes. (This will help the dough to be crispy on the outside and chewy on the inside.)

5. Remove from oven and lower heat to 425 degrees. Add sauce and toppings then return to oven for 12 to 15 minutes, until the crust is golden and cheese is melted.

Pizza Bagels

Frisco 1st Ward Enrichment

12 mini bagels or 3 regular bagels

1 c pizza sauce

1 c mozzarella cheese

Up to 3/4 c. toppings of choice: sausage, pepperoni, olives, peppers, ham, etc.

Cut bagels in half and spread 1-2 Tbsp of sauce depending how thick you prefer it. Many people toast the bagels.

Pizza bagels can be frozen before or after cooking. Either way, freeze on cookie sheets without touching for 3 hours or until frozen solid. Then repackage in freezer bags and store for 2-3 months.

Bake pizza bagels at 375 for 10-12 minutes until the cheese melts in a preheated oven or toasted oven.

Pita Pizza

4 Pita Bread rounds
1-8 oz. can Pizza Sauce
Favorite toppings such as: olives, mushrooms, chopped onions, pepperoni, tomatoes, green pepper, etc.
1 c. Mozzarella Cheese
Sprinkle with Parmesan Cheese

Sprinkle with seasonings: Basil, Oregano, Garlic Salt, Onion Salt, etc.

Drizzle with Olive Oil

Spread pizzas on baking sheet. Heat in 350 degree oven for 10 minutes.

White Pizza

Frisco 1st Ward

2-3 Tbsp Olive Oil

3 Tbsp Garlic, minced

2 Tbsp Pesto 

1 tsp. Dried Basil

1 tsp. Dried Oregano

1 Tbsp. Parmesan Cheese

1 c. Alfredo Sauce

2 c. Chicken, cooked and chopped

1 Medium Tomato, sliced

1 (12 in) Prebaked Pizza Crust

Preheat oven to 375. mix together olive oil, garlic, pesto, basil, oregano, parmesan cheese, and alfredo sauce. Evenly spread chicken over the crust of pizza. Pour the Alfredo mixture over the chicken. Top with tomatoes. Bak 10-15 minutes.