Two Kinds of Pizza

Knowing how to make a good marinara sauce and pesto from scratch is so useful. You can make plenty and have leftovers to use on pasta, spread on toast or even spoon on top of scrambled eggs with cheese in the morning. This pizza dough recipe is based on the one in a recipe booklet that comes with kitchen aid mixers. Dough works best made in a kitchenaid, but you can make it by hand as long as you knead the dough for several minutes before letting it rise. If you’re in a hurry, try Trader Joe’s refrigerated pizza dough. Here are two of my favorite pizza creations, but you can use any toppings you like!



1 package active dry yeast

1 tsp. sugar

1 cup warm water

3 cups flour

4 Tbs. olive oil

1 tsp. salt

3 Tbs. corn meal

Pour yeast into the bottom of the kitchenaid bowl and pour in the warm water. Add sugar and stir well til dissolved. Let sit 4 minutes. Add flour, oil and salt and mix, starting on low speed and moving up to high once flour has been incorporated. Mix on high for 3 minutes, or until dough has formed a ball around the dough hook. Add more flour as you go if it gets too wet. Pour dough into an oiled bowl and cover with a clean towel. Let rise in a warm place for at least an hour. Stretch into a rectangle about the size of a baking sheet. Sprinkle corn meal on baking sheet before laying down the dough. Add toppings are bake at 425 for 15-20 minutes.

Marinara Sauce:

olive oil

3 large cloves garlic

2 fresh tomatoes, chopped

1 large can whole tomatoes in juice, chopped

1 Tbs. tomato paste

2 tsp. dried oregano

2 bay leaves

1 1/2 tsp. sugar

1 Tbs. balsamic vinegar

salt and pepper

1/2 tsp. dried chili flakes

1/3 cup chopped fresh basil

Heat oil in a large frying pan over medium high heat. Add garlic. Once garlic is just about to brown, add fresh tomatoes. Cook 2 minutes. Add chopped canned tomatoes and half of their juice. Add tomato paste. Season with oregano, bay leaves, balsamic, sugar, salt and pepper, and chili flakes. Bring to a simmer, then turn down to low, cover, and let cook 40 minutes. Turn off heat, remove bay leaves, and stir in fresh basil.

Walnut Pesto:

2 large cloves garlic

1 1/2 cups packed basil leaves

1/2 cup chopped raw walnuts

2 tsp. lemon juice

1 Tbs. plain yogurt

1/3 cup olive oil

salt and pepper

Mix all ingredients except olive oil in a food processor. Add olive oil until mixture is smooth, but not swimming in oil. Season to taste with salt and pepper.


Pesto Chicken Pizza with Broccolini, Baby Beets, and Garlic Herb Cheese:

One batch of pizza dough

1 1/2 cups pesto (from above)

1 cooked chicken breast, shredded

2 small red or golden beets, sliced very thin

4 stalks broccolini, cut into thin pieces

1 1/2 cups shredded asiago or parmesan cheese

1 large clove garlic

1 tsp. dried oregano

4 Tbs. olive oil

Preheat oven to 425. Stretch pizza dough and prepare all toppings. Heat olive oil in a frying pan over medium high heat. Add chopped garlic and oregano. Sauté just until garlic begins to brown, then turn off heat and pour into a small bowl. Let cool 5 minutes, then pour over cheese in a larger bowl and mix well. Brush pizza dough with olive oil. Spread a generous layer of pesto over the dough. Arrange chicken, broccolini and beets over sauce. Top with garlic cheese. Bake for 18-20 minutes until cheese is brown and bubbly.

Vegetarian Tomato Variation:

1 1/2 cups marinara sauce

2 sliced large tomatoes

1/2 thinly sliced peppers

fresh basil

garlic herb cheese

Preheat oven to 425. Stretch dough and add toppings. Bake 18-20 minutes until cheese is brown and bubbly.






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