Recipes

Ingredients

1 packet active dry yeast
1 cup warm water
2¹/₂ cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar or honey
Olive oil
Dried herbs (optional)

Directions

In a large bowl gently mix the warm water, yeast and honey until frothy and creamy for about 1-2 minutes. Let stand for 1 minute for activation of the yeast. In a separate large mixing bowl combine the flour and salt and any optional dried herbs: oregano, basil etc. Mix well. Slowly combine the yeast mixture to the flour mixture mixing well until a soft dough forms. Turn the flour on a lightly floured surface and knead until very smooth and elastic adding more flour as needed. Knead for about 8-10 minutes. In a lightly oiled bowl, preferably ceramic or stainless steel, place dough covered with greased plastic wrap. Place bowl in a warm, draft free location for about 1-2 hours or until the dough doubles in size. Flatten the dough to desired size shape and thickness – thin, thick or regular.

Makes 10 mini pizzas

Ingredients

Pizza Dough
Pizza Sauce
2 cups calamata olives, chopped and pitted
Marinated mini mozzarella balls

Directions

Pre-heat oven to 400°F. Roll out the pizza dough into 10 equal round pies. Place the dough on baking sheet lines with parchment paper. Spoon a bit of sauce on each pie and a few calamata olives. Place a few of the marinated mozzarella balls on top and drizzle a little of the oil on top as well. Place in the pre-heated oven for about 15 minutes or until the crust is golden brown the mozzarella is a little melted.

Makes 3-4 cups tomato sauce and 2 cups pizza sauce.

Ingredients

6 medium tomatoes chopped
¹/₄ cup chopped garlic
¹/₄ cup chopped yellow onions
¹/₂ cup red wine
1 teaspoon chili flakes
1 teaspoon dried oregano
2 tablespoons salt
2 tablespoons black pepper
1 cup chopped fresh oregano
1 cup chopped fresh basil
¹/₂ cup chopped fresh oregano  (extra for end)

Directions

Place all ingredients except ¹/₂ cup oregano in a large pot and bring to a boil. Place on low simmer for about 45 minutes stirring regularly until all tomatoes are broken down. With a hand held food processor blend all ingredients in the pot until totally smooth and all ingredients are well blended. Skins are included in the sauce as they give a very rustic look and texture and provide a quick easy sauce. Cook blended sauce on low for another 10 minutes adding more salt to taste, when finished add remaining fresh oregano. For pizza sauce boil sauce on a low boil uncovered for another 10-20 minutes or until desired thick texture, add remaining chopped oregano at end.

Makes 1 pound of marinated mini mozzarella balls

Ingredients

³/₄ cup extra virgin olive oil
2 teaspoons lemon zest
1 teaspoon salt
1 teaspoon cracked black pepper
¹/₂-1 teaspoon red chili flakes
1 pound fresh mini mozzarella balls
1 tablespoon fresh basil leaves, chopped fine
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley leaves, chopped fine
1 tablespoon fresh marjoram leaves, chopped fine

Directions

In a large bowl whisk together the oil zest and spices. Add in the mozzarella balls and herbs and mix well. Allow to marinate for up to an hour, minimum of 30 minutes.

Ingredients

Pizza Dough
Pizza Sauce
Toppings
Fresh Mozzarella, sliced thin

Directions

Pre-heat oven to 400°F. Roll out the pizza dough into 3 round pies. Place the dough on baking sheet lines with parchment paper. Spoon a bit of sauce on each pie and add the desired toppings. Place a few slices of the mozzarella over the pies. Place in the pre-heated oven for about 20 minutes or until the crust is golden brown the mozzarella is a little melted.