SANDRA'S MOOSE SAUSAGE and CARAMELIZED PIZZA HAND PIES

Delectable filling includes a combination of

caramelized onion, polish-sausage-style moose, mozzarella,

parmesan, parsley and a red sauce...

Yields: (8 Hand Pies)

Prep: 30 Mins. (Not including pizza dough 10-Min/1-Hr prep/rise time)

Bake: 30 Mins.

homemade pizza dough

INGREDIENTS

2 teaspoons olive oil, plus more for drizzling

1/2 red onion, thinly sliced

Pinch of sugar

Kosher salt and freshly ground black pepper, to taste

1/2 recipe of homemade pizza dough

All-purpose flour, for dusting

2-1⁄4 cups shredded mozzarella

1/2 cup (6" piece) polish-sausage-style moose [Alaska Sausage Company], casings removed, cubed

 -- (Render fat by cooking on low for 5 minutes in a dry skillet; drain on paper towel lined plate)

2 tbsp. finely chopped fresh parsley

homemade pizza sauce

3 tablespoons homemade pizza sauce, plus more for dipping when serving

1⁄2 cup shaved parmesan

-- Egg wash:

1 large egg slightly beaten

1/4 teaspoon water

-- Coarse kosher salt, sprinkle tops before baking

METHOD

If previously refrigerated, make sure pizza dough is at room temperature (takes about 1 hour).

Meanwhile, heat 2 teaspoons olive oil a medium skillet over medium heat. Add the onion, sugar, salt, and pepper, and reduce heat to low. Cook, stirring occasionally, until caramelized, about 30 minutes, let cool. [Can easily be prepared ahead of time.]

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

Dust work surface and dough lightly with flour. Using a rolling pin, roll dough into a rectangle large enough to cut out 16 squares about 1⁄4" thick. Use a 3-1/2" square cutter, or knife, to cut dough into squares. If dough becomes hard to roll, simply let it rest 10 minutes, then continue working it.

Brush olive oil over center (not edges) of half of the square bottom sections. Dividing ingredients equally among half of the squares without over-filling - sprinkle each with half the mozzarella. Top with moose sausage, caramelized onion, and parsley; drizzle with pizza sauce. Sprinkle remaining mozzarella and the parmesan over top of each. Place top of squares over filled bottom squares, press edges to initially adhere with fingertips, then with a fork tines to completely seal.  Brush center of tops of pizza pies with egg wash mixture. Finish tops with a light sprinkle of coarse kosher salt.

To cook the pizza hand pies, place pies on prepared baking sheet, cut two small slits on top of each (to vent steam while baking). Bake until crusts are puffed and golden, about 30 minutes. Let set for 5 minutes before serving. Serve with warm pizza sauce for dipping alongside. ~ Enjoy!

~~~~~~~~~~~~~~~~~
Tip:
Feel free to substitute the moose sausage with cooked pork polish sausage, salami, or pepperoni, that's divine too!

SANDRA'S HAM and CARAMELIZED ONION PIZZA HAND PIES

Delectable filling includes a combination of

caramelized onion, sweet ham, mozzarella,

parmesan, parsley and a white sauce.

Yields: (8 Hand Pies)

Prep: 30 Mins. (Not including pizza dough 1-Hr/10-Mins. prep/rise time)

Bake: 30 Mins.

homemade pizza dough

INGREDIENTS

2 teaspoons olive oil, plus more for drizzling

1/2 red onion, thinly sliced

Pinch of sugar

Kosher salt and freshly ground black pepper, to taste

1/2 recipe of homemade pizza dough

All-purpose flour, for dusting

2-1⁄4 cups shredded mozzarella

1/2 cup finley chopped sweet, cooked ham

2 tbsp. finely chopped fresh parsley

homemade ranch dressing

3 tablespoons homemade ranch dressing, plus more for dipping when serving

1⁄2 cup shaved parmesan

-- Egg wash:

1 large egg slightly beaten

1/4 teaspoon water

-- Coarse kosher salt, sprinkle tops before baking

METHOD

If previously refrigerated, make sure pizza dough is at room temperature (takes about 1 hour).

Meanwhile, heat 2 teaspoons olive oil a medium skillet over medium heat. Add the onion, sugar, salt, and pepper, and reduce heat to low. Cook, stirring occasionally, until caramelized, about 30 minutes, let cool. [Can easily be prepared ahead of time.]

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

Dust work surface and dough lightly with flour. Using a rolling pin, roll dough into a rectangle large enough to cut out 16 squares about 1⁄4" thick. Use a 3-1/2" square cutter, or knife, to cut dough into squares. If dough becomes hard to roll, simply let it rest 10 minutes, then continue working it.

Brush olive oil over center (not edges) of half of the square bottom sections. Dividing ingredients equally among half of the squares without over-filling - sprinkle each with half the mozzarella. Top with ham, caramelized onion, and parsley; drizzle with ranch dressing. Sprinkle remaining mozzarella and the parmesan over top of each. Place top of squares over filled bottom squares, press edges to initially adhere with fingertips, then with a fork tines to completely seal.  Brush center of tops of pizza pies with egg wash mixture. Finish tops with a light sprinkle of kosher salt.

To cook the pizza hand pies, place pies on prepared baking sheet, cut two small slits on top of each (to vent steam while baking). Bake until crusts are puffed and golden, about 30 minutes. Let set for 5 minutes before serving. ~ Enjoy!

~~~~~~~~~~
Tip:
Feel free to substitute the ham with finely diced chicken or turkey, that's divine too!

SANDRA'S EASY PIZZA SAUCE

My favorite pizza sauce that
I also serve warm alongside for dipping,
as you never have enough sauce,
especially when only the edge of the pizza crust remains to be eaten...

Yields: (1-1/2 cups) -- Double recipe for 2 pizzas

Prep: 5 Mins.

Cook: 30 Mins.

INGREDIENTS

2 teaspoons olive oil

1 teaspoon granulated garlic

1 tablespoon dried minced onion

1 (15-oz can) stewed tomatoes, mashed to small bits (do not drain)

Salt and pepper, to taste

Pinch sugar

1/4 teaspoon dried oregano (1/8 teaspoon if using ground)

1/2 teaspoon dried basil

-- 1/2 teaspoon red wine vinegar

METHOD

Add olive oil into a hot pan over medium-high heat. Add garlic and onion, stir to combine. Add the stewed tomatoes with its juices, stirring to deglaze the bottom of the pan. Cook until liquid reduces by half, about 5 minutes; stir occasionally. Add salt and pepper, to taste, and a pinch of sugar. Add the dried oregano and basil. Reduce heat to low and gently simmer, uncovered, for 30 minutes; sauce will reduce and thicken. Remove from heat, and finish by adding red wine vinegar; stir to combine. Let cool, and use in preparation of your favorite homemade pizza. ~ Enjoy!

RECIPE OPTIONS...

[Click LINK below photo for recipes]...

Sandra's Pizza Dough Homemade (Double Batch)

Sandra's Easy Pizza Sauce

Sandra's Ham and Caramelized Onion Pizza Hand Pies

Sandra's Moose Sausage and Caramelized Onion Pizza Hand Pies

SANDRA'S PIZZA DOUGH HOMEMADE (Double Batch)

The perfect pizza dough
that never fails me.

Be sure to check the expiration dates on
both your yeast and baking powder prior to using...

Yield: (2 pizza crusts)

Prep: 10 Mins.

Rise: 1 Hr.

INGREDIENTS

2-1/4 teaspoons (or 1 packet) active dry yeast--not rapid or instant

1-1/2 cup warm water

1 teaspoon sugar

4 cups all-purpose flour

1 tablespoon double-acting (or regular) baking powder

--(Makes for a crispier crust)

2 teaspoons kosher salt

4 tablespoons olive oil, plus more to lightly oil bowl

METHOD

Sprinkle active dry yeast over 1-1/2 cups of warm water, add sugar, stir and let bloom for 5 minutes.

Meanwhile, in a stand mixer with the paddle attachment, combine flour, baking powder and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in yeast mixture and mix until combined, just when dough wraps around hook. Knead on clean, flour-free board, just until smooth, then form into a ball.

Coat a separate large glass mixing bowl (so the plastic wrap sticks) with a light drizzle of olive oil and dip the dough in, toss to coat dough ball in olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour before using.

Note: I like to let my dough rise in the oven with just the oven light on (no heat) with the door closed ~ I'm in 'Alaska', so our kitchen temperature is often too cool to do so in an hour on the countertop.

~~~~~~~~~~~~~~~~~~~~~~~~~~~

Tips:

To refrigerate pizza dough: 

You can also opt for later use and refrigerate up to 3 or 4 days. If so, you'll simply need to bring it to room temperature, which takes about 1 hour before using.

To freeze pizza dough: 

Place in the freezer and freeze for up to 3 months. When ready to use, put the ball of dough in its bag in the fridge to thaw overnight or for at least 12 hours. Before making the pizza, bring the dough out on the countertop and let warm up for about 1 hour before stretching out or rolling the pizza.

RECIPE OPTIONS 

[Click LINK below photo for recipes]...

Sandra's Easy Pizza Sauce

Ham and Caramelized Onion
Pizza Hand Pies

Moose Sausage and Caramelized Onion
Pizza Hand Pies

SANDRA'S 15-MINUTE INDIVIDUAL ROMA PIZZA

When faced with preparing lunch for myself today,

this is the end result; a flavorful mini roma pizza that turned out fabulously well....

Serving: (1)

Prep: 5 Mins.

Bake: 10 Mins.

INGREDIENTS:

Roma Pizza:

1 (7” round) store-bought Mama Mary’s Gourmet Pizza Crust

2 teaspoons, Extra Virgin Olive Oil (EEVO), divided

2 tablespoons, crumbled goat cheese, divided

2 Heaping teaspoons, Jarred, basil pesto sauce

4 Jarred, kalamata olives, quartered lengthwise

2 Jarred, halve sliced sun-dried tomatoes in olive oil, roughly chopped

4 Jarred, marinated quartered artichokes in olive oil, quartered

Greens (to wilt over hot pizza):

Small handful, baby spinach and arugula mix

Slight drizzle with: EEVO, Balsamic Vinegar, Agave ~ Including a bit of Sea Salt and Freshly Ground Pepper ~ Toss and set aside.

METHOD:

Preheat oven to 400 degrees.

Place pizza crust atop baking sheet.  Brush surface, including edges, very lightly with EEVO. Leave ¼” edge of crust free of toppings, while smearing inside crust with basil pesto. Sprinkle lightly with a layer of goat cheese, all of the kalamata olives, sun-dried tomatoes, and artichokes.  Sprinkle, again, with a bit more goat cheese.  Bake for 10 minutes.

Remove hot pizza from oven and immediately add dressed greens on top, along with a final sprinkle of goat cheese.  Cut into quarters, and serve ~ Enjoy!

SANDRA’S SAUSAGE STUFFED MINI-PIZZA ROLLS

A delightful afternoon snack
that would be a
great game day appetizer as well... 

Yields: (16 Rolls)

Prep: 15 Mins.

Bake: 12 to 15 Mins.

INGREDIENTS

1 roll refrigerated pizza dough, (or 1/2 a recipe of Sandra's Pizza Dough)

Filling:

1/4 cup pizza sauce, plus more for dipping

4 slices pepper-jack cheese, finely chopped

1/4 lb. sweet Italian sausage, browned (I used moose, although pork, and venison would be nice as  well)

Topping:

1 tablespoon unsalted butter, melted

Pinch of garlic powder

Pinch of dried Italian seasoning

1 tablespoon freshly grated Parmesan cheese

For dipping:

1/4 cup warm pizza sauce

METHOD

Preheat oven to 425 degrees and lightly spray a miniature muffin pan or baking dish, and set aside.

In a small bowl, combine pizza sauce, pepper-jack cheese, and sausage.

Unroll pizza onto a lightly floured surface, and cut into (16) 3” circles. Place 1 scant teaspoon of filling mixture into the center of each circle. Gather the sides up and pinch closed (as shown in photograph). Place each ball seam side down in prepared miniature muffin pan or baking dish.

Melt butter in a small ramekin for about 1 minute in microwave, and stir in the garlic powder, and Italian seasoning. Brush tops of rolls with mixture using a pastry brush. Sprinkle Parmesan cheese evenly over rolls.

Bake until rolls are golden brown, about 12 to 15 minutes. 

Meanwhile, warm 1/4 cup pizza sauce, covered with a paper towel, in the microwave for 1.5 to 2 minutes.

Serve rolls with warm pizza sauce for dipping. ~ Enjoy!

~~~~~~~~~~~~~~~

Tips:  I like to break my sausage into rather small bits while browning.  You can also change up these pizza rolls with many other types of topping ingredients to your heart's desire.

SANDRA’S ITALIAN HERB PIZZA KNOT ROLLS

A very quick and easy
method in which to prepare
rolls as an accompaniment to any entree...

Servings: (4 to 6)

Prep: 10 Mins. |

Bake: 15 to 17 Mins.

INGREDIENTS

1 (13.8 oz. pkg.) pizza dough 

--(or Sandra’s Homemade Pizza Dough)

2 tablespoons olive oil, 

(+ more for brushing lined baking sheet)

¼ teaspoon Italian herb seasoning blend

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon red pepper flakes

Pinch of freshly ground pepper

2 tablespoons grated Parmesan

METHOD

Preheat oven to 350 degrees.  Line a baking sheet with foil, brush with olive oil, and set aside.

In a small bowl, add 2 tablespoons olive oil, Italian herb seasoning, garlic powder, onion powder, red pepper flakes, and freshly ground pepper; whisking to combine, and set aside with a pastry brush.

Roll out prepared pizza dough into a 20” by 8” rectangle ½” thick on a lightly floured surface.  Using a rolling pizza cutter, cut dough crosswise into 20, 8” long x 1” wide strips (see photo).  Brush the top of strips with olive oil mixture.  Flip all the strips over so flour side is facing you and oil mixture side is down.  

Make knots by gently tying each strip into a knot, and flipping one end of knot forward on top of roll and the other end of knot backward on top of roll (see photo).  Repeat until all 20 rolls are knotted, and place them on  prepared baking sheet 1” apart.  Top each roll equally with Parmesan cheese.

Bake for 15 to 17 minutes, just until rolls are lightly golden brown on top, but darker and crispier on bottom like a pizza crust. I baked these rolls in two separate batches. – Enjoy!

These knotted rolls were terrific with
Sandra's Wild Alaska King Salmon
Smoky Kielbasa Stew

SANDRA'S MINI-MARGARITA PIZZAS UNDER 10 MINUTES

These are fantastically easy 
and oh so flavorful!

Yields: (4 Mini-Pizzas) | Servings: (2)

Prep: 5 Mins. |
Bake: 3 Mins.

Posted by Sandra

INGREDIENTS

2 english muffins, split in half

1 teaspoon olive oil

8 ripe tomato slices

Fine-grained sea salt and freshly ground pepper, to taste

Pinches of ground oregano

Pinches of dried basil

¼ cup shredded mozzarella

Pinches of dried parsley

METHOD

Preheat oven to 500 degrees.  Line a baking sheet with foil, and set aside.

In a toaster, toast the english muffin halves just until lightly brown.  Use a pastry brush and lightly brush them cut-side up with olive oil, and place the tomato slices on top of each.  Sprinkle the tomato slices with sea salt and freshly ground pepper, to taste, including pinches of oregano, and basil.  Top all four mini-pizzas generously with mozzarella, and a light sprinkling of parsley.

Place all four mini-pizzas onto the lined baking sheet, and bake for 3 to 4 minutes, just until the mozzarella is light golden and bubbly.  Serve immediately – Enjoy!

~~~~~~~~~~~~~~~

Tip: Please feel free to use fresh herbs ~ I only had dried/ground on hand today when creating this recipe.  I served these mini-pizzas with a fresh garden salad tossed with light vinaigrette.

SANDRA’S TASTY RED POTATO BACON and FRESH VEGETABLE SOUP



I have a produce order arriving today, 
so I created this wonderful soup 
with ingredients on hand - 
It's spectacular - I hope you try it...

Servings: (6)
Prep: 5 Mins. |
Cook: 20 to 25 Mins.

Posted by Sandra

INGREDIENTS:

4 slices smoky bacon, cut into 1” slices
5 red potatoes, scrubbed and cut into ½” cubes
1 Vidalia onion, roughly chopped
1 carrot, scrubbed and chopped
1 red bell pepper, roughly chopped
1 small jalapeno, de-seeded and deribbed, and finely chopped
2 garlic cloves, minced
¼ teaspoon freshly ground pepper
¼ teaspoon Creole seasoning (or Cajun)
4 cups beef broth
1 tablespoon red wine vinegar
1 (14 oz. jar) prepared pizza sauce [or 1-2/3 cup of my homemade recipe here]
1 teaspoon dried sweet basil
1 bunch fresh broccoli florets, cut in half

METHOD:

Heat a heavy-bottom pot over medium-high heat, and brown the bacon. Remove bacon pieces and drain on a paper towel lined plate, while reserving 2 tablespoons drippings in pot. Add all the remaining ingredients, except browned bacon and broccoli, cover, and bring to boil. Reduce heat to a simmer and cook for 10 minutes. Add the bacon and broccoli florets, and re-cover, and continue to simmer for an additional 10 to 15 minutes, just until potatoes are tender – Enjoy.


------------------------


Tip: I like to serve this hearty soup with a nice garden salad and/or warm crispy bread on the side ;)

SANDRA’S TURKEY PEPPERONI and SPINACH THIN-CRUST PIZZA

A creation I made simply
because I had a deep craving for
turkey pepperoni and cheese -
This pizza is actually quite addicting...

Servings (2)
Prep: 5 Mins. |
Bake 12 Mins.

Posted by Sandra

INGREDIENTS

1 store bought pizza dough (or Sandra’s recipe here: Homemade Pizza Dough)
cornmeal (for dusting pizza pan)
1 cup mozzarella, shredded
1 cup medium cheddar cheese, shredded
20 slices turkey pepperoni (Recommend: Hormel)
2 tablespoons olive oil, divided
2 cloves garlic, minced
2 cups baby spinach leaves
1 tomato, thinly sliced
fresh ground pepper

METHOD

Preheat oven to 475 degrees, and place rack in lowest position. Prepare pizza pan brushing it with olive oil, and a light sprinkling of cornmeal.

Roll dough out on a surface slightly dusted with flour. Place dough onto prepared pizza pan; brushing it with 1 tablespoon olive oil, prick lightly with a fork, and par-bake for 5 minutes.

Remove pizza from oven and add toppings. First, brushing with remaining olive oil, sprinkle with minced garlic, two shredded cheeses, and turkey pepperoni. Return to oven and bake for 5 minutes.

Remove from oven, and while hot add the spinach leaves, tomato slices, a couple of twists of fresh ground pepper, and a light drizzle of olive oil. Return to oven and bake for 2 more minutes.- Enjoy!


~~~~~~~~~


Tip: For a thicker crust pizza, you will need to add more baking time.

SANDRA'S SCRUMPTIOUS SPINACH ZUCCHINI MOOSE BURGER PIZZA

Thank you for the inspiration Randy!

This recipe was inspired by a deckhand named Randy that Max hired aboard the F/V Chelsey this summer who made us the best pizza we ever ate, and he used a similar method such as this...

Servings: (4)
Prep/Cooking: 15 Mins.

Recipe by Sandra

INGREDIENTS

1 store-bought pizza dough
--Or for recipe, click here: (Sandra's Homemade Pizza Dough)
Olive oil
1 teaspoon corn meal
1/2 lb. moose burger, (or venison, beef, or buffalo)
½ spanish onion, cut into quarters lengthwise, and julienned
2 garlic cloves, chopped
Vege-Sal (in the health food section of market--see below*)
--Or seasoning salt, to taste
fresh ground pepper, to taste
2 cups mozzarella cheese, shredded
1 (9 oz. pkg.) frozen, chopped spinach, thawed in microwave on high for 4 mins., and squeezed dry
1 small zucchini, cut in half lengthwise, and thinly sliced into half rounds
¼ cup jarred roasted bell peppers, drained, and roughly chopped
1 tablespoon fresh parsley, chopped

METHOD

Preheat oven to 475 degrees, and set rack to a low position in your oven. Prepare pizza pan by brushing it with olive oil, then sprinkling it with cornmeal, and set aside.

Roll out pizza dough into a round, slightly larger than pizza pan. Place rolled-out pizza dough onto pizza pan, and fold under edges to form a lip; brush all over with olive oil, and par-bake for 5 minutes.

Meanwhile, brown the moose burger in a medium skillet over medium high heat. Once meat is halfway cooked, add the onions, garlic, and mix to combine. Sprinkle with vege-sal, to taste. Once onions are translucent, remove meat mixture from heat.

Sprinkle pizza with mozzarella cheese, and evenly distribute the meat mixture atop. Top with spinach that has been squeeze-dried, zucchini slices, and roasted bell peppers, and parsley. Drizzle with olive oil, and a sprinkling of vege-sal.

Bake pizza for 10-12 minutes, depending on thickness of your crust. Remove from oven, and finish with a drizzle of olive oil, and a final light sprinkling of vege-sal just before slicing into 8 triangular pieces. Enjoy!

~~~~~~~~~~~~~~~~


Tip: I often top the pizza just before serving with 2 freshly ripe roma tomatoes that are sliced into 1/8” thin discs, although I did not have and tomatoes today ;-)

Vege-Sal

*Vege-Sal:  
This all-purpose spice blend is my newest find (thanks to Randy) in most all of my dishes instead of salt, as it is an all-purpose vegetable mineral salt seasoning consisting of the finest salt crystals with a blend of 39 herbs, spices and exotic flavors! 

--[Disclaimer:  It was previously recalled for a time due to one of its ingredients, including many other seasoning products back then, although to my knowledge and in-depth research nothing was ever found after it was tested...so, I continue using it most every day!]--

I purchase mine off of Amazon.com in 10 oz. boxes...(Randy got his 3 oz. shaker size at Fred Meyer here in Juneau, AK,) and I double-checked the product number stamped on top of the box, or bottom of bottle, to make sure that they are not one of the recalled numbers posted online by the FDA.]

SANDRA'S ORGANIC ITALIAN HERBS SEASONING BLEND

It's so rewarding to make your
own blends, as you know
you're getting quality ingredients
with no fillers or other additives...

INGREDIENTS

· 2 tablespoons organic dried basil

· 2 tablespoons organic dried marjoram

· 2 tablespoons organic dried oregano

· 2 tablespoons organic dried rosemary

· 2 tablespoons organic dried thyme

METHOD

Mix all ingredients in a small bowl until well combined.  Add to a grinder designated for spices that has been properly cleaned, and pulse a couple of times.

Store in a “labeled” airtight container in your pantry.

Use this Italian seasoning blend in all your Italian dishes, including spaghetti, pizza sauce, and when preparing many other seafood and meat entrees...

~~~~~~~~~~~~~~~~~~~~~

TIP: When using dry spices place in palm first and rub with finger to activate oils before adding to recipes.

SANDRA'S HOMEMADE PIZZA SAUCE

After many different attempts 
to make the perfect pizza sauce,
this one's a keeper!

Yields: (Appx. 3 cups)
Prep: 5 Mins. |
Cook: 25 Mins.

Posted: by Sandra

INGREDIENTS

3 tablespoons olive oil
1 onion, diced
3 cloves of garlic, chopped
½ teaspoon red pepper flakes
1 teaspoon dried oregano
2 (14.5 oz. cans) crushed tomatoes
2 tablespoons roughly chopped fresh basil
Pinch of granulated sugar
Kosher salt and freshly ground pepper, to taste

METHOD

Heat the olive oil in a medium skillet over medium-heat, add the onions and saute until translucent, about 3 minutes. Add the garlic, red pepper flakes, and oregano, and then sauté for 2 minutes. Stir in the crushed tomatoes, and basil, and sugar. Season with salt and pepper to taste, reduce heat to low and simmer for 15 minutes. Remove and let cool to room temperature before spreading on pizza crust – Enjoy!

SANDRA'S HOMEMADE PEPPERONI PIZZA and TWISTY BREADSTICKS

This is a traditional 
All-American version...

(Click here for: Sandra's Homemade Pizza Dough)

--(This recipe makes 2 medium pizzas, although we’ll just be making one, and using the other ½ of the dough to make breadsticks-See below)--

Sauce Prep. and
Baking Pizza: 35 minutes total

***Sauce:

1 tablespoon olive oil

¼ cup yellow onion, diced

¼ cup red bell pepper, diced

2 cloves garlic, minced

2 (14.5 oz. cans) Italian diced tomatoes, drained and chopped

Pinch of red pepper flakes
Pinch of kosher salt
Pinch of freshly ground pepper
½ teaspoon Italian herb seasoning blend
1 teaspoon honey

***Toppings:
¼ package of pepperoni slices
½ can of sliced olives
2 cups mozzarella cheese

--Garnish with fresh chopped basil

METHOD

Preheat oven to 475 degrees, and set rack to a low position in your oven. Prepare pizza pan by brushing it with olive oil, then sprinkling it with cornmeal, and set aside.

Roll out pizza dough into a round, slightly larger than pizza pan. Place rolled-out pizza dough onto pizza pan, and fold under edges to form a lip; brush all over with olive oil, and par-bake for 5 minutes, remove and set aside.


Meanwhile, heat a large skillet to medium-high head, and add the olive oil, onion and bell pepper, and saute until onions are translucent. Add the garlic and continue sautéing for 30 more seconds. Add the remaining ingredients, and bring to boiling point, and then reduce heat and let simmer for 15 to 20 minutes, until sauce reduces and thickens. Place the sauce on the par-baked pizza crust, and continue baking for 15 minutes, until crust and cheese are lightly golden.

***Breadsticks

Meanwhile, begin forming breadsticks:
(Click here for recipe: Twisty Breadsticks - Homemade)

SANDRA'S HOMEMADE PIZZA DOUGH

This pizza dough recipe turns our perfectly for your
many, many possible creations...

Yields: (2 medium crusts)
Prep: 10 mins. |
Rise: 1 hr.

Posted by Sandra

INGREDIENTS:

1-1/2 cups warm water
1/2 teaspoon sugar
2-1/4 teaspoons active dry yeast (or 1 packet)
3-1/3 cups all-purpose flour, plus more for rolling out dough
1 teaspoon kosher salt
1 tablespoon olive oil, plus more in other steps
1/2 teaspoon cornmeal, for dusting pizza pan

METHOD

In the bowl of standing mixer fitted with a dough hook, combine warm water, sugar, and yeast. Let stand for 5 minutes for yeast to bloom. Add flour, kosher salt, and olive oil. Mix on medium speed for 5 minutes, just until the dough is smooth elastic. Spray a medium-size bowl with oil, and place the ball of dough in it, rubbing it around in oil, and then flip over and cover bowl with a plastic wrap. Place bowl of dough in a warm place until it has doubled in volume, about 1 hr. (I do so in my oven with just the light bulb on, no heat).

When dough has sufficiently risen, punch the dough down, and place on a lightly floured surface and roll out into a 12” round, building up the outer edge slightly. Transfer to an oiled pizza pan that has been slightly sprinkled with cornmeal. Brush the entire top and outer edge of unbaked crust with olive oil. Par-bake the pizza crust in the oven for 10 minutes. Remove from oven, and set aside. Feel free to add your favorite toppings, and then return to oven and continue baking with pizza toppings for 15 minutes.


~~~~~~~~~~~~~~~~~~


Tip: I usually make one medium-sized pizza, and while the pizza is baking I roll the other half into twisty breadsticks: (Click for recipe here: Twisty Breadsticks - Homemade), including searching site for optional toppings for other pizzas by selecting “pizza” as your search.

SANDRA'S SMOKED SALMON PIZZA - HOMEMADE

This was created due to left-over 
smoked salmon and pizza dough
 I had on hand, and it 
turned out quite fabulous!

Servings: (6 to 8)
Prep: 15 mins. |
Rising time: 1 hr. 10 mins. | Cooking/Baking: 37 mins. total

Posted by Sandra

INGREDIENTS:

***Dough:
1-1/2 cups warm water
1/2 teaspoon sugar
2-1/4 teaspoons active dry yeast (or 1 packet)
3-1/3 cups all-purpose flour, plus more for rolling out dough
1 teaspoon kosher salt
1 tablespoon olive oil, plus more in other steps
1/2 teaspoon cornmeal, for dusting pizza pan

***Sauce:
2 tablespoons butter
1 clove of garlic, minced
pinch of red pepper flakes
1 tablespoon flour
1 cup milk
1 teaspoon worcestershire sauce
1 (4 oz. pkg.) cream cheese
Freshly ground pepper to taste

***Toppings:
1 sm. jar pesto sauce
2 green onions, finely sliced
2 tablespoons capers
1 (14.5 oz.) can marinated artichoke hearts, drained and sliced
--1 cup jarred smoked salmon strips, flaked (added at last 5 minutes of baking)

--Garnish:
1 tablespoon roughly chopped basil

METHOD:

***Prepare the dough:
In the bowl of standing mixer fitted with a dough hook, combine warm water, sugar and yeast. Let stand for 5 minutes until yeast blooms. Add flour, kosher salt, and olive oil. Mix on medium speed for 5 minutes, just until the dough is smooth elastic. Spray a medium-size bowl with oil, and place the ball of dough in it, rubbing it around in oil, and then flip over and cover with a clean towel. Place bowl of dough in a warm place until it has doubled in volume, about 1 hr. Punch the dough down, and place on a lightly floured surface and roll out into a 12” round, building up the outer edge slightly. Transfer to an oiled pizza pan that has been slightly sprinkled with cornmeal. Brush the entire top and outer edge of unbaked crust with olive oil. Par-bake the crust in a 425 degree oven for 10 minutes. Remove from oven, and set aside.

***Prepare the sauce: (You can make this while the dough rises):
Meanwhile, melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the minced garlic, red pepper flakes, and then cook for 30 seconds. Add 1 tablespoon flour while whisking, and cook for 2 minutes. Add 1 cup of milk, and worcestershire sauce while whisking to prevent lumps, reduce the heat to low and let simmer until thickened, about 2 more minutes. Turn off heat and stir in cream cheese, and season with pepper to taste (no need to add more salt, as there is plenty already in the cheese and smoked salmon). Spread evenly almost to edge of par-baked crust.

***Prepare the toppings:
Also, mix the pesto sauce with a small spoon. Spread the pesto over the sauce, and then with the bottom of the ladle use a circular motion to spread it evenly within ½” of edge. Sprinkle with green onions, and capers, and sliced artichoke hearts. Place pizza on middle rack in oven, and bake at 425 degrees for 10 minutes. Remove from oven and add the smoked salmon pieces, and the return to oven and continue baking for 5 final minutes, just until crust is golden brown. Remove from oven, and sprinkle with fresh basil, and slice. ~ Enjoy!

SANDRA'S TACO PIZZA - HOMEMADE

I created this recipe inspired by a pizza I ate at a local eatery
while attending a conference in the San Francisco Bay Area...

Servings: (6 to 8)
Prep: 20 mins. |
Baking: 25 mins. total + rising time

Posted by Sandra

INGREDIENTS:

***Dough:
1-1/2 cups warm water
½ teaspoon sugar
2-1/4 teaspoons active dry yeast (or 1 packet)
3-1/3 cups all-purpose flour, plus more for rolling out dough
1 teaspoon kosher salt
1 tablespoon olive oil, plus more in other steps
1 teaspoon cornmeal

***Sauce:
1 lb. ground moose/venison/beef/buffalo/chicken/turkey burger
1 onion, diced
2 cloves of garlic, chopped
1 pkg. taco seasoning
1 (14.5 oz.) cans diced tomatoes with zesty mild green chilies, undrained
1 cup of picante salsa (or make this: Homemade Mexican Salsa)

***Toppings:
1 (14.5 oz.) can of refried beans
1 (2.25 oz.) can of sliced black olives
2 cups of mexican-blend cheese, shredded

***Garnish options:
1 roma tomato, de-seeded and chopped
1 cup shredded lettuce
¼ cup mexican blend cheese, shredded
1 green onion, finely sliced
2 tablespoons nacho cheese chips, finely crumbled
taco sauce

METHOD:

***Prepare the dough:
In the bowl of standing mixer fitted with a dough hook, combine warm water, sugar and yeast. Let stand for 5 minutes until yeast blooms. Add flour, kosher salt, and olive oil. Mix on medium speed for 5 minutes, just until the dough is smooth elastic. Spray a medium-size bowl with oil, and place the ball of dough in it, rubbing it around in oil, and then flip over and cover with a clean towel. Place bowl of dough in a warm place until it has doubled in volume, about 1 hr., and place dough on floured surface and roll out into a 12” round, building up the outer edge slightly. Transfer to an oiled pizza pan that has been slightly sprinkled with cornmeal. Brush the entire top and outer edge of unbaked crust with olive oil. Par-bake the crust in a 425 degree oven for 10 minutes. Remove from oven, and set aside.

***Prepare the sauce:
Meanwhile, heat a medium-size skillet over medium heat, add the moose/venison burger, onion and saute until burger is browned. Add the garlic, and taco seasoning. Stir in the diced tomatoes with zesty mild green chilies, and picante salsa, and then simmer until sauce is reduced and mixture thickens, about 5 to 7 minutes. Remove and let cool to room temperature before spreading on pizza crust.

***Prepare the toppings:
Spread with a spatula the refried beans over crust. Ladle the sauce evenly over the pizza to within ½” of edge. Sprinkle with the sliced black olives, and shredded mexican-blend cheese. Place pizza on middle rack in oven, and bake at 425 degrees for 15 minutes, until crust is golden brown. Remove and sprinkle with garnish ingredients in the order listed - Enjoy!

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Tip: Prepare the sauce so it can cool, and other topping and garnish ingredients while pizza dough is rising.

SANDRA'S CARAMELIZED ONION and BACON PIZZA - HOMEMADE

This recipe was inspired when I created my 
Silky French Onion Soup recipe...

Servings: (6 to 8)
Prep: 20 mins. |
Baking: 25 mins. total + rising time

Posted by Sandra

INGREDIENTS:

***Dough:
1-1/2 cups warm water
½ teaspoon sugar
2-1/4 teaspoons active dry yeast (or 1 packet)
3-1/3 cups all-purpose flour, plus more for rolling out dough
1 teaspoon kosher salt
1 tablespoon olive oil, plus more in other steps
1 teaspoon cornmeal

***Sauce:
3 tablespoons olive oil
1 onion, diced
3 cloves of garlic, chopped
½ teaspoon red pepper flakes
1 teaspoon dried oregano
2 (14.5 oz.) cans crushed tomatoes
2 tablespoons roughly chopped fresh basil
kosher salt and fresh ground pepper to taste

***Toppings:
1 slices of bacon, cut into ¼” pieces
1 onion, thinly sliced and separated into rings
6 crimini mushrooms, thinly sliced
2 tablespoons finely chopped jarred sun dried tomatoes
1 (4 oz.) pkg. of goat cheese, crumbled
¼ cup fresh basil, chopped

METHOD:

***Prepare the dough:
In the bowl of standing mixer fitted with a dough hook, combine warm water, sugar and yeast. Let stand for 5 minutes until yeast blooms. Add flour, kosher salt, and olive oil. Mix on medium speed for 5 minutes, just until the dough is smooth elastic. Spray a medium-size bowl with oil, and place the ball of dough in it, rubbing it around in oil, and then flip over and cover with a clean towel. Place bowl of dough in a warm place until it has doubled in volume, about 1 hr., and place dough on floured surface and roll out into a 12” round, building up the outer edge slightly. Transfer to an oiled pizza pan that has been slightly sprinkled with cornmeal. Brush the entire top and outer edge of unbaked crust with olive oil. Par-bake the crust in a 425 degree oven for 10 minutes. Remove from oven, and set aside.

***Prepare the sauce:
Meanwhile, heat the olive oil in a medium skillet over medium heat, add the onion and saute until translucent, about 3 minutes. Add the garlic, red pepper flakes, and oregano, and then sauté for 2 minutes. Stir in the crushed tomatoes, and basil. Season with salt and pepper to taste, and simmer for 15 minutes over low heat. Remove and let cool to room temperature before spreading on pizza crust.

***Prepare the toppings:
Heat a large nonstick skillet over medium-high heat, and the bacon; cooking until brown. Reserve the drippings, and remove bacon to drain on a paper-towel lined plate. Add onion to the skillet; cover and cook for 3 minutes. Uncover and cook for 10 minutes or until golden brown, while stirring frequently. Once onions are caramelized, add the mushrooms and cook for 2 minutes. Ladle the sauce over the pizza, and then with the bottom of the ladle use a circular motion to spread sauce evenly over crust within ½” of edge. Arrange the caramelized onion mixture over sauce, sprinkle with chopped sun dried tomatoes, bacon pieces, and then the crumbled goat cheese. Place pizza on middle rack in oven, and bake at 425 degrees for 15 minutes, until crust is golden brown. Remove and sprinkle with chopped fresh basil, and cut into slices - Enjoy!

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Tip: Prepare the sauce so it can cool, including the caramelized onions, and other topping ingredients while pizza dough is rising.