Pantry Pizza

Pantry Pizza

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).                 

Three-Bean Salad

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.