Recipes for Great Living (on a Budget)

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Pizza and salad February 21, 2010

Filed under: Recipes — Detra @ 10:44 am

Last night for dinner, I made a pizza from scratch and also prepared salads for everyone.  The pizza crust is below.  For the sauce, I spread 1 can of tomato paste ($0.50 – used Contadina coupon for $0.75 off 3) on the rolled out crust and then sprinkled it with salt, pepper, Italian seasoning, ground oregano, and freshly crushed garlic.  Then I topped it with deli turkey crumbled up (Sara Lee Mesquite Turkey – around $7 a pound – used about 1/4 of a pound) on all of it and then made special parts for me and the hubby with turkey pepperoni ($2.78 and had $0.55 coupon from the paper) and green chiles ($0.67 for the store brand) – then topped all of it with mozzarella cheese.  After it had cooked for about 15 minutes, I topped it with some crumbled feta cheese ($1.73 for Alouette brand – used maybe half of the container).  We love this pizza, however, I would like to find a better crust recipe and one of these days, I want to make a better sauce too.  For now, this is quick and easy so it is what I use. 

Quick and Easy Pizza Crust from allrecipes.com

Ingredients

  • 1 (.25 ounce) package active dry yeast (I use rapid rise yeast to speed it up)
  • 1 teaspoon white sugar
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 1/2 cups bread flour (I use half wheat flour and half unbleached all-purpose flour)
  • 2 tablespoons olive oil
  • 1 teaspoon salt

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
  3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker’s peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
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