This is a fabulous recipe I got from my in-laws...DH and I contend that it's the best pizza dough we've ever tasted! We've also had friends agree - everyone who tries it loves it!
*preparation time includes time in machine*
*uncooked dough does not freeze well, but cooked pizza/calzones do!*
This pizza sauce recipe was given to me as a wedding present, written on the inside cover of a pizza cookbook. It is thick, saucy, spicy and delicious. I'll never use anything else on my homemade pizzas. I like to double or triple it and put it in Ziploc bags in my freezer.
I like making this for my hubby because he loves pizza;. unfortunately he gets terrible heartburn whenever he eats it; but he hasn’t with this recipe. :), This is done before the pizza delivery would arrive! There is always something to throw on a pizza in your fridge. Top with whatever you like. In my opinion, the more the better; and since it makes 2 - 12 “ pizzas put whatever you want on one and make the other one different. I have used this recipe time and time again and my friends/family have secured this one as well. This freezes very well. For freezing instructions, see bottom of directions.
Great for potlucks! You can even make these in mini muffin tins to make them kid-sized! Use your favourite pizza toppings for the filling. For another savoury tart recipe try Cheeseburger Tarts recipe#60239. These freeze well.
These take a little work but tastier then store bought and healthier aswell. I make a bunch of these and parcook and freeze. Parcook for5 to 6 minutes just so the dough set up. Remove from oven and cool, wrap well and freeze. To reheat, if you defrost they go mushy ..go from freezer to cookie sheet and cook at 375 for 10 to 15 minutes. All ovens are different so check them often till you get the timing right.
Thank you again, Sara's Secrets! I got this recipe and idea for stuffed crust from Sara Moulton's show on the food network. Made it last week---yielded four little pizzas. I topped two with lots of spinach and fresh thinly sliced seeded roma tomatoes, and the others I made with stuffed crusts and topped with zucchini and tomatoes and cheese. You can also use this dough as a calzone or focaccia dough. You could easily make a batch of this and then freeze it and pull it out whenever you want!
I use this as a base for everything: pizza, stuffed shells, Parmesan chicken, you name it. I've used so many combinations over the years. The two key ingredients to me are hot red pepper flakes and sugar. Hope it works for you. If you have fresh herbs by all means use them, just remember you'll need more than amounts listed for dried.
An easy way to prepare pizza crusts and freeze for later. Of course, you could use them immediately! I like this recipe b/c as a "single babe"... I'm mostly cooking for one these days and like being able to pull an individual-size pizza crust out of the freezer for a quick dinner... or when I have unexpected company!
This is a nice pizza dough that will make 5 individual-size pizzas (or probably 2 regular). I usually cook the individual pizzas in round cake pans and let everyone add their favorite toppings. This dough is slightly sweet, bakes up nicely, and I can even reheat the leftovers in a microwave without it getting soggy or chewy. This is a variation of a recipe I found in a newspaper. Preparation time does not include rising time for dough.
Great to have on hand for a quick lunch or appetizer. You can add any of your favourite pizza toppings to the mix, onions, peppers, sausage, cheddar cheese, etc. my family prefers plain old pepperoni--boring but they love it)