PIZZA RECIPE

PIZZA RECIPE

   I like to make my food at home.  I don't have to concern myself about any kind of diseases of the staff or how my food will be handled before it gets to me.  I also wash my hands....a lot.  So, I told my Grandbaby that we will have pizza for dinner.  She asked me if we would go here or there to buy one and I asked her if she would like to make one at home.  What child would not like to assist their Grandparent in the kitchen?  It was a no-brainer.  So, the following is a recipe for the pizza:

Cheese Pizza

1 small onion, diced (about 1/4 C)

3 C shredded mozzarella cheese (12 ounces)

1/4 C Parmesan or Romano cheese

   Heat oven to 425 degrees F. Prepare Pizza Dough. Divide dough into halves.  Pat each half into 11 inch circle on greased cookie sheet or 12 inch pizza pan with floured fingers.  Add onion to tomato sauce mixture.  Spread tomato sauce mixture over circles to within 1/2 inch of the edge; sprinkle with cheeses.

   Bake on lowest oven rack until cheese is light brown, 15 - 20 minutes.  

Pizza Dough

1  package active dry yeast

1  C warm water (105 to 115 degrees F.)

2 1/2 C all purpose flour

2  T vegetable oil

1  t sugar

1  t salt

Dissolve yeast in warm water in 2 1/2 quart bowl  Stir in remaining ingredients; beat vigorously 20 strokes.  Let rest 5 minutes.

Pizza Sauce Mixture

1 8 oz can tomato sauce

2 t oregano leaves

1/2 t salt

1/2 t garlic powder
1/4 t pepper

   Mix together in a small bowl. 

Hamburger Pizza

1/2 lb. hamburger

*decrease mozzarella cheese to 2 C

   Cook and stir the hamburger until light brown;  drain.  Sprinkle hamburger over pizza dough (above) before adding cheeses.

Pepperoni Pizza:

 1 package (4 ounces) sliced pepperoni
*decrease mozzarella cheese to 2 C

   Arrange sliced pepperoni over pizza dough (above) before adding cheeses.

Italian Sausage Pizza

1/2  lb bulk Italian sausage

1 C mushrooms

1/2 C diced green peppers

*decrease mozzarella cheese to 2 C

   Cook and stir the sausage until light brown; drain. Sprinkle sausage, mushrooms, and green pepper over pizza dough (above) before adding cheeses.

Stuffed Crust

 

   If you want to get fancy, you can place string cheese along edges of the pizza dough and fold 1 inch of the dough over them.  Press the dough edges to seal it, then add the sauce and your choice of toppings.  Bake as directed.

Try these recipes and leave us a comment on how you liked them.

You are also invited to visit Oma at http://omaswisdom.blogspot.com  and http://omaspolitics.blogspot.com.

MOTHER'S DAY, 2014/SUE

MOTHER'S DAY 2014

  The following is a video of Mother receiving the flowers and candy from my kid sister, Sue:

   She says that Sue always does this.

You are also invited to visit Oma at http://omaswisdom.blogspot.com  and http://omaspolitics.blogspot.com.

HOMEMADE LIGHT BREAD

WHITE BREAD
HOMEMADE LIGHT BREAD

   I have been looking in every cook book I have, trying to locate my recipe for white bread using scalded milk.  All of the cook books use water, but none had the recipe I was looking for....until today.  When baking yeast bread, water gives it a crisper crust, but milk gives a velvety texture and added nutrients.   So, here it is:

1        package active dry yeast

1/4 C very warm water (105 - 115 degrees F.)

2    C milk, scalded

1/4 C margarine

2    T. sugar

2    t. salt

6   C sifted all purpose flour

Sprinkle dry yeast into water.  Let stand for a few minutes; then stir until dissolved.

Pour hot milk over butter, sugar, and salt in large mixing bowl.  Cool to lukewarm and add yeast and 3 C flour.  Beat well.  Add remaining flour and mix well.  

Turn out on floured pastry cloth or board and knead until smooth and satiny.  Put in 2 1/2 quart greased bowl; turn once, cover, and let rise until doubled, about an hour.  You can test if it is time, by pressing fingertips 1/2 inch into dough.  If your impression remains, the dough has risen enough.

Punch down; divide into halves. let rest 5 minutes more.  Shape into 2 loves by flattening each half with hands or rolling pin into rectangle (18 x 9 inches) on a lightly floured surface.  Fold 9 inch sides crosswise into thirds, overlapping sides.  Roll up tightly toward you, beginning at the open end.  Pinch the edge of the dough into roll to seal well.  Press each end with the side of your hand to seal; fold ends under loaf, and put in greased pans (9 x 5 x 3 inches) seam side down.  I like to brush them with margarine at this point.

Let rise until doubled again, about 45 minutes. 

Place on low rack so that tops of pans are in the center of the oven.  Bake in preheated hot oven (425 degrees F.) until golden brown and loaves sound hollow when tapped, about 25 - 30 minutes.

Remove from pans and let cool on wire rack.

INDIVIDUAL LOAVES

Using the recipe for white bread, after the first rising, cut half of the dough into 6 pieces.  Shape into small loaves and put in greased pans (4 3/4 x 2 5/8 x 1 1/2 inch).

Let rise until doubled, about 30 minutes.

Brush with melted butter and bake in preheated hot oven (425 degrees F.) for about 20 minutes.  

Shape remaining dough into 1 loaf and put in greased loaf pan.  Let rise and make as directed for white bread.

Leave a comment with your thoughts after you have tried this recipe.  Enjoy!

You are also invited to visit Oma at http://omaswisdom.blogspot.com  and http://omaspolitics.blogspot.com.