If using sausage, cook and crumble 1/4 lb. now; can add some minced onions.
For pepperoni: take baggie out of freezer, thaw while preparing sauce/dough.
Sauce; stir together, cover, set aside:
1 can (8 oz.) tomato sauce 2 tsp. italian seasonings
1 tsp. garlic salt pinch or two of crushed red pepper(optional)
Dough (put in a gallon freezer zip-loc bag for easy mixing):
1 tsp. sugar
1 T. dry yeast
1 tsp. sea salt
2 c. unbleached flour + 1 c. whole wheat flour [can switch this, and use 1 c. unbleached + 2 c. w. w. flour]
1 T. vegetable oil
1 c. + 2 T. warm water
Seal bag. Squish/knead bag until dough is a smooth ball (5 to 8 minutes). Put dough into an oiled bowl (1 tsp. oil), cover, let dough raise about 30 minutes.
Generously grease (using shortening or oil) a 16-inch pizza pan or an 11x15x1 pan. Heat oven to 475º.
Form pizza crust in chosen/greased pan (oil or grease hands first, this keeps a ‘barrier’ on dough for holding the sauce). Press dough evenly until to all edges (half-way up sides if using a pan with 1″ sides). Spoon sauce onto dough. Using back of spoon, swirl/spread sauce evenly over all.
If using cooked sausage/onions, add it on top of sauce now.
Sprinkle 1 and 1/2 c. grated mozzarella evenly over sauce. Sprinkle 3- 5 T. dry parmesan evenly over mozzarella.
If using pepperoni: place it in single layer on top of cheeses now.
Bake for 7 to 9 minutes ON LOWEST OVEN RACK. Check bottom of crust, if not golden browned, leave pizza in for another minute or two [when cheese is lightly browned, and edges look cooked: the bottom is usually done]. Remove pizza from oven. Allow to cool a few minutes. Cut into 8 even pieces/slices. One meal per person is 2 slices. Pizza can be cooled, wrapped in saran or put in baggies, chilled/frozen. Thawed pizza will re-heat well in microwave (30 seconds per slice).
This salad had very good reviews when made as a sample for a class recently…
2 c. well-drained/cooked/cooled pinto beans Dressing:
1/4 c. well-drained, cooked/cooled lentils 1/3 c. vegetable oil
1 and 1/4 c. well-drained green beans about 2/3 c. cider vinegar
about 3 c. finely shredded cabbage 1/4 to 1/2 c. sugar (to taste)
1 to 2 stalks celery and tops, diced sea salt and pepper to taste
1/4 to 1/2 c. finely diced onions 1 clove garlic, minced (optional)
Heat vinegar and sugar just until sugar is dissolved; remove from heat, add oil, salt, pepper; allow to cool until just warmish. Meanwhile, in a large bowl: mix the pinto beans, lentils, green beans, cabbage, celery, onions. Add dressing, stir well. Chill. Makes 4 to 6 generous servings.