homemade pizza
I can't remember the last time I ordered a pizza. I can make my own for under $5 in about the same amount of time it would take me to call it in, pick it up, and bring it home.
Let's face it, the best places usually don't deliver!
Let's face it, the best places usually don't deliver!
When I'm dreaming up pizza topping combinations, I try to think of it as a meal on a crust. This approach takes pizza to a whole new level!
My homemade favorite is a Hawaiian BBQ chickenless pizza topped with:
Homemade BBQ Sauce
Pineapple
Trader Joe's "Chickenless" Strips
Sliced Green Onions
Cheddar or Monterey Jack Cheese
Pineapple
Trader Joe's "Chickenless" Strips
Sliced Green Onions
Cheddar or Monterey Jack Cheese
We're still working on perfecting the crust, but I will share my favorite homemade barbeque sauce recipe:
1 cup ketchup
1 cup white vinegar
1/2 cup molasses
1/2 cup honey
1 t liquid smoke
1/2 t salt
1/4 t onion powder
1/4 t garlic powder
1 cup white vinegar
1/2 cup molasses
1/2 cup honey
1 t liquid smoke
1/2 t salt
1/4 t onion powder
1/4 t garlic powder
In a saucepan, whisk together all of the ingredients and bring to a boil over medium/high heat. Reduce heat and simmer uncovered for 30 minutes, or until it's as thick as you'd like.
This sauce it so good it almost makes me crave ribs ;-)
Did I mention it's HFCS free?
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1 comments:
Hi Sage!
I make pizza at home at least once a week and am still working on the crust part. I use a basic recipe: yeast, warm water, salt sugar, flour and olive oil. let rise and then use. But I was reading in Fine Cooking magazine (I think that's what it is called) that uses the same basic recipe but calls for letting it rise in the fridge for 3 hours or overnight. I have yet to try that, but I bet it lets the flavor develop nicely.
My favorite traditional sauce seasoning is the pizza spice mix from Penzeys. Really tasty! I mix it into tomato puree for my sauce. Good stuff!
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