1 cup of warm water (105F)
3 1/2 cups of all-purpose flour
2 tablespoons of olive oil
2 teaspoons of honey
1 teaspoon sugar
1 teaspoon of salt
1 teaspoon of yeast

  • Put warm water into a bowl. Add salt, sugar and honey and mix well. Add the yeast, mix and let it sit for about 10 minutes.
  • Gradually add the flour and olive oil until well blended.
  • When the mixture gets too heavy to mix, start kneading the dough with your hands.
  • Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice smooth ball. If you need to add water or flour, do it by small amounts.
  • Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap and a flour sack towel. Let the dough rise for about an hour at room temperature, then push it down again so it deflates. Let it sit for about another hour. Either bake it or refrigerate for later use.
  • Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4″ thick. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven

2 tablespoons butter
1/2 cup heavy cream
1 teaspoon minced garlic, jar
1 tablespoon Classico sun-dried tomato paste
1 egg yolk, beaten
1/4 teaspoon thyme
salt and pepper to taste
3/4 cup grated Parmesan cheese

  • Melt butter in a saucepan.
  • Add garlic and saute until fragrant.
  • Gradually add heavy cream, stirring constantly. Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted.
  • Whisk in egg quickly and heat through.

Enough pepperoni to cover pizza
Enough crumbled cooked sausage to cover dough
Thinly sliced mushrooms
Thinly sliced green onions
1 tomato, diced small
2/3 cup grated mozzarella

  • Coat dough with a layer of sauce
  • Evenly sprinkle the crumbled sausage over the sauce
  • Follow with the mushrooms, green onions and tomatoes
  • Evenly sprinkle the cheese over it all
  • Top with the pepperoni
  • Bake the pizza at 400-450° F for about 20-25 minutes until the crust is golden.

Leftovers Pizza – Monday Munchies

I do a lot of meal stretching. I spend a lot less time in the kitchen during the busy weekdays that way, and it saves a lot of money in the grocery store as well. When I think of stretching out meals I usually think in terms of cooking extra so there are always leftovers – enough for a different meal created from the main dish a second night, and sometimes even a bit of extra for a third meal or appetizer. When it comes to those small amounts of leftovers I think soups, salads, appetizers, strata, and pizza toppings. Cooking like this makes life easier during the busy holiday months too!

Here’s an example of using up just a tiny bit of leftovers to create a quick yummy meal or for the appetizer buffet for game days. This time I used store bought pizza crusts (I like the Mama Mary brand, thin crust), add sauce, shredded cheese and toppings. Bake until cheese is bubbly and just barely starting to brown.

Toppings shown here are a teeny bit of leftover steak (not enough to do much of anything else with), a little bit of leftover roasted asparagus, cherry tomato halves and sliced portabella mushrooms. It’s a bit different, but I promise it’s great! Almost anything can go on a pizza – GET CREATIVE! 🙂

*Originally posted at Menagerie

Appetizer Pizzas – Martha’s Monday Munchies

These little appetizer pizzas are so easy and they are a great addition to the party buffet.

Just cut French bread into slices, brush both sides of each slice with olive oil, place a thin slice of tomato on each, top with fresh mozzarella cheese, sprinkle with oregano, basil and minced garlic (optional), bake at 350 for about 15 minutes or until cheese is bubbly and just starting to brown.

I can’t wait to see what you have on your party buffet!

Please join me today over at The Motivation Station for some menu planning ideas and suggestions.

Healthy Helpings – Deep-Dish Pizza Casserole

Deep-Dish Pizza Casserole
Source: WW 15 Ingredient 15 Minute Cookbook (2002)
1 pound ground round
1 (15 ounce) can chunky Italian-style tomato sauce
Cooking spray
1 (10 ounce) can refrigerated pizza crust dough
1 1/2 cups preshredded part skim mozzarella cheese

Cook meat in a medium nonstick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary, and return to skillet. Add tomato sauce, and cook until heated.

While meat cooks, coat a 13 x 9 x 2-inch baking dish with cooking spray.

Unroll pizza crust dough, and press into bottom and halfway up sides of baking dish. Top with meat mixture. Bake, uncovered at 425 degrees F for 12 minutes.

Top with cheese, and bake 5 additional minutes or until crust is browned and cheese melts. Cool 5 minutes before serving.

Servings: 6 – 6 WW points per serving