Yield: 1 Servings
|¼ cup||Warm water|
|1 pack||Dry yeast|
|1 teaspoon||Sugar (optional)|
|1¼ cup||Luke-warm water|
|2 tablespoons||Olive oil|
|\N \N||Pizza sauce (recipe follows)|
|\N \N||Mozzerella cheese, shredded|
|1 can||Tomato sauce|
|1 can||Tomato paste|
|1 \N||Clove garlic, crushed|
|½ teaspoon||Sugar (optional)|
.....makes two 14" pies This recipe comes from Debbie and Mike Oliver, who say their kids love it. We like it because you can freeze the cooked pie shell and use for a quick fix pizza. We adapted it a little bit.
PIE SHELL DIRECTIONS: Pour warm water into a large bowl put in the yeast and stir to dissolve. Mix in half of the flour, salt and sugar. Add the lukewarm water and oil. Mix in the rest of the flour and knead on a lightly floured board until elastic. Split into two portions. Put dough into two greased bowls; let rise until doubled. Grease pizza pans with oil and sprinkle with corn meal. Spread each of the dough portions out into a round pie and bake at 450F for 20-25 minutes.
PIZZA SAUCE: Mix all together in a sauce pan and heat.
TO MAKE THE PIZZA: When you're ready to eat your pizza, spread your sauce on the already baked dough and add shredded cheese and your favorite toppings. Bake at 450F again until sauce is heated and cheese melts; about 10 minutes.
Posted to Recipe Page 15 Sep 96