This was the scene here last night before we left with friends to see Courageous and also when we sat down for lunch after church today. We love Paula Deen's recipe for pizza crust and sauce. It's become a staple 'round here.
The thick crust melts in your mouth when applied with garlic butter. And since I didn't have any pepperoni, I made pig pie - bacon and sausage (kinda forgot I had ham too.) You won't believe how quick and easy these recipes are and you'll need only minimal ingredients. You can find more of Paula's great recipes here.
(From her magazine, Cooking with Paula Deen)
Paula Deen's Pizza Sauce1 tbsp. olive oil
1/2 cup finely chopped onion
3 cloves garlic, minced (I use a garlic press to make this even easier)
1 - 28 oz. can crushed tomatoes
2 tsp. Italian seasoning
In a medium saucepan, heat oil over medium heat. Add onion and garlic, and cook for 3 to 4 minutes, or until tender. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer for 15 minutes, stirring often.
Note: I make the sauce first so it can be cooling down while the dough is doin' its' thing. And really, you can't mess this up. Once again, I was overly confident and dumped 2 tablespoons of Italian seasoning thinking I remembered the recipe, instead of 2 teaspoons and it still tasted fine. Also, Mr. C likes his pizza with extra sauce, but this recipe makes enough for 2 pizzas, so I always freeze half for another time.
Paula Deen's Pizza Crust
1 - 1/4 oz. envelope Rapid Rise yeast
1 tbsp. sugar
1 1/4 cups warm water (105-115 degrees)
3 1/4 cups all-purpose flour
2 tsp. salt
1 tbsp. olive oil
In a 2-cup liquid measuring cup, combine yeast, sugar, and water; let stand for 5 minutes. In the work bowl of a food processor, (or use a mixer with a dough hook) combine flour and salt. Pulse several times to combine. With processor running, slowly add yeast mixture and oil. Continue running processor until mixture is combined and forms a ball. On a lightly floured surface, turn dough out and knead for 5 minutes. Place in a lightly greased bowl, turning to grease top. Cover, and let rise in a warm place (85°), free from drafts, for 30 minutes to 1 hour, or until doubled in size. Preheat oven to 450°. On a lightly floured surface, roll dough out into an 18-inch circle (or use a jelly roll pan and make it rectangular.) Sprinkle a pizza stone evenly with cornmeal. Place dough round on top of stone, folding edges over to form crust. Prick dough with a fork. Add desired sauce and toppings and bake for 15 to 20 minutes.
6 tbsp. salted butter
1 clove garlic, pressed or minced
In a small bowl, place garlic and butter, microwave until butter is melted. Serve with crust.