My Special Pizza Sauce & Crust
Source of Recipe
Linda Larsen busycooks.about.com
Recipe Introduction
I love using mustard in pizza sauce. I tried for years to duplicate the tang of commercial pizzas, and finally hit upon mustard. It works for me! User my Yeast Pizza Crust for a truly homemade treat.
1 onion, chopped
2 Tbsp. olive oil
2 (8 oz.) cans tomato sauce
6 oz. can tomato paste
2 Tbsp. yellow mustard
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup water
Thin Pizza Crust or 2 Boboli pizza crusts
Pepperoni
Chopped green peppers
Canned mushrooms, drained
3 cups shredded Mozzarella cheese
Preheat oven to 400 degrees F. Cook onion in the olive oil until tender. Add tomato sauce, paste, mustard, seasonings and water. Cook, stirring frequently, over low heat until thickened and blended, about 10 minutes. Spread over the pizza crust and sprinkle toppings over. Sprinkle with cheese.
Bake at 400 degrees for 15-25 minutes until heated through, crust is crisp, and cheese is melted and beginning to brown.
8-10 servings
Yeast Crisp Pizza Crust
Linda Larsen busycooks.about.com
Form this crust into individual pizza rounds and store in your freezer and you can have fresh, hot, homemade pizza in minutes. Use a preheated pizza stone if you'd like, for more crispness.
3 cups flour
1 cup yellow cornmeal
1 pkg. active dry yeast
1 tsp. salt
3 Tbsp. vegetable oil
1-1/3 cups warm water
1/4 cup cornmeal
In large bowl, combine 1 cup of the flour, 1 cup cornmeal, the yeast and salt. Stir in vegetable oil and water and mix well. Add remaining flour and mix until a stiff dough forms. Turn out onto lightly floured surface and knead for 5 minutes.
Place in greased bowl, turning to grease top, and let rise for 1-1/2 hours, until doubled. Punch down.
For two large pizzas: divide dough into two balls. Grease two large cookie sheets with vegetable shortening, and dust each with 2 Tbsp. cornmeal. Roll out each ball on each cookie sheet until crust is 1/8" thick. Just cover the sheets, and don't worry about the crust being perfectly rectangle. Set aside while preparing sauce.
For individual pizzas: divide dough into 8 balls and roll out into 6-8" circles.
Bake crusts without toppings at 400 degrees for 10 minutes. You can store them at room temperature for 2 days, or freeze for longer storage. Then when you want to eat, add your favorite toppings and bake at 400 degrees for 15-30 minutes (depending on the size) until crust is golden brown and toppings are heated.
Serves 10
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