Homemade Pizza

Crust:
1 3/4 cup warm water
1 Tbsp. active dry yeast
1 tsp. sugar
2 tsp. salt
4 1/2 to 5 cups flour
3 Tbsp. olive oil, plus extra for bowl

Measure out water and add yeast and sugar. Allow yeast to activate for 10 min.
Put the salt and add 2 cups of flour.  Mix and add olive oil and remaining flour 1 cup at a time.  Mix until well blended. Dump onto a floured surface and knead for 15 turns until the dough is smooth and elastic.

Place the dough in a greased bowl and turn to coat all sides.  Cover with plastic wrap.  Allow the dough to rise in a warm place for about 45 min or until doubled in size.  Punch it down and divide in half.  Each half will make about a 12 inch pizza. (Mine were bigger than this)

Roll out dough and add sauce and desired toppings.

Sauce:
1 can tomato sauce
3 Tbsp. Garlic Bread Seasoning (recipe below)
1 Tbsp. Sugar or Honey
3/4 tsp. onion powder

Add all ingredients and stir to combine.  Tops 2 average sized pizzas.

Garlic Bread Seasoning:
1/2 cup powdered parmesan cheese
2 tsp. kosher salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley

Shake ingredients together in an airtight container.  Store in refrigerator for up to 3 months.

(Sauce recipe from Our Best Bites)

Bake pizza on pizza stone or cookie sheet at 425 degrees for 15-20 min.
Can also use for calzones or mini pizzas

Freezer Instructions:
Thaw dough. Roll out and allow to come to room temperature.  Then add all toppings and bake at 425 degrees for 15-20 min.

Southwest Beef Wraps

 YOU WILL NEED:
FRESH CILANTRO, TORTILLAS, optional: sour cream, cheese, salsa.


1 onion- chopped
2-3 lbs beef roast

1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
3/4 tsp salt

1 green pepper- chopped
1 red pepper- chopped
1 can diced tomatoes with green chilies

Place roast in crock pot.  Sprinkle seasoning on top o the onion and roast.   Add the peppers and can of diced tomatoes.

Cook on low for 6 hours or until it shreds easily.  Add fresh cilantro,  Serve on tortillas with sour cream, cheese, and salsa.

FREEZER INSTRUCTIONS:
Thaw in fridge overnight.  Cook on low for 6 hours or until it shreds easily.  Add fresh cilantro,  Serve on tortillas with sour cream, cheese, and salsa.

Pepperoni Sandwiches

Originally done by Jen Kempton, we have loved these!

I made the bread using this recipe from melskitchencafe.com:

INGREDIENTS

• 2 1/4 cups warm water
• 2 tablespoons sugar
• 1 tablespoon instant or active dry yeast
• 1 tablespoon salt
• 2 tablespoons oil
• 5 1/2 - 6 cups flour (see note)

DIRECTIONS

1. In a large bowl or in the bowl of a stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate). Add the salt, oil and 3 cups of flour and mix. Add in 2 1/2 to 3 more cups of flour gradually. The dough should clean off the sides of the bowl and not be too sticky but it should still be soft. Knead for 2-3 minutes until the dough is smooth and soft.
2. Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds or use a wooden spoon to stir down the dough) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn the dough onto a lightly greased surface and divide into two equal parts. Roll each part into a 9X13-inch rectangle. Roll the dough up starting from the long edge and pinch the seam to seal. Arrange seam side down on a large baking sheet lined with parchment paper. Repeat with the second part of dough. Place it on the baking sheet leaving room for both loaves (or use a second baking sheet for the second loaf). Cover with greased plastic wrap and let the loaves rise until doubled in size. With a very sharp knife cut 3 or 4 gashes at an angle on the top of each loaf. Bake at 375 degrees F for 25-30 minutes until golden brown and baked through.

Just add pepperoni, mozzarella cheese, grill them on a griddle and dip them in warm spaghetti sauce.