That's what happened when we ate this pizza.
Me: I think this might be one of the best pieces of pizza I've ever eaten.
Kahuna: This is definitely the best piece of pizza I've ever eaten.
Me (eyes shut): Mmmmmm.
This recipe comes from a fine little cookbook I'd highly recommend: 15-Minute Cooking (28 Days of Game Plans) by Rhonda Barfield, a busy homeschooling mom of four. The idea behind the book is that in just a couple of 15-minute sessions a day -- one in the morning, one in the evening -- you can put together a homemade meal, complete with main dish, bread, side dish and dessert.
I wondered if I could really put together this pizza that fast, especially with the homemade crust. So I timed it. Mixing up the crust in the morning took exactly nine minutes, including digging out the dirty measuring spoons from the dishwasher and washing them, and refilling the flour canister.
In the afternoon, rolling out the dough and prepping the pan took four minutes. I let the dough "rest" for a few minutes, then rolled it out a second time and put it onto the pan: two more minutes.
Rhonda, I'm a believer.
Note that this recipe makes TWO crusts. I cut it in half because I didn't want to be stuck with an extra one in case we didn't like it. Needless to say, next time I will make both pizzas and freeze one if we don't have enough hungry mouths around to eat them both.
EASY PEASY PIZZA CRUST (makes two)
1 c. very hot water
2 t. (or one package) yeast
4 c. flour
1/4 c. sugar
2 T. vegetable oil (I used canola)
1 1/2 t. salt
In the morning: Combine water and yeast in small mixing bowl, and do not stir. Set aside.
In large mixing bowl, combine flour, sugar, oil, salt, and egg. Mix well.
Stir yeast into water until thoroughly dissolved. Then stir yeast mixture into flour mixture. Stir until blended; knead by hand one minute, adding a bit of flour or water as needed so the mixture won't stick to your hands. Cover dough completely, lightly, with plastic wrap. Cover bowl tightly with foil and refrigerate.
Here Rhonda suggests making pizza sauce in a slow cooker (or you could always buy the pizza sauce). I just made it on the stovetop. This makes double the amount you'll need for the pizzas, as Rhonda uses the extra on spaghetti, so plan accordingly:
PIZZA SAUCE (makes enough for two pizzas AND one batch spaghetti)
3 15-oz. cans tomato sauce
1 1/2 c. ketchup
1/2 c. brown sugar
Mix all this together in a saucepan over medium heat until you think it's well blended.
At this point, Rhonda and I diverge, as she added a ground beef mixture to the sauce and I did not.
When you're ready to assemble pizzas to bake, remove dough from fridge, cover clean counter top or cutting board with flour, divide dough into two if you've made the full recipe, quickly roll out each part with floured rolling pin to about 6- or 8-inch circles, and let rest for a few minutes.
Prepare your toppings. We used about:
2 c. grated mozzarella cheese (per pizza)
1/3 package regular Jimmy Dean pork sausage, cooked, crumbled, and drained (per pizza)
a couple regular old tomatoes, sliced about 1/4-inch thick (per pizza)
Now coat two pizza pans (or large cookie sheets) with non-stick cooking spray. Cover lightly with flour, roll out dough into sizes that fit well onto your pans (either thick or thin crust works), put dough onto pans and layer on your pizza sauce (about 1/4 of the total amount for each pizza), cheese, and toppings. Bake at 400 degrees for 12 minutes.
Prepare to purr.
Labels: main dishes