When I posted the Lasagna recipe I mentioned I made pizzas with the leftover sauce, but I neglected to include the pizza dough recipe... so here it is including some variations.
If you like thin crust pizza, divide the dough in half to make 2 crusts. Using the entire recipe for 1 crust will yield a crust rather like the "rising crust" pizzas in the freezer section at your local grocery store.
It is a simple recipe and can be made into bread sticks, or a loaf of bread instead of using it as pizza dough.
My Pizza Dough
2 1/4 tsp active dry yeast
1 tsp brown sugar (honey may be substituted)
1 1/2 cups warm water (110 degrees)
1/2 tsp salt
2 Tbs olive oil
3 1/3 cups all-purpose flour
In a large bowl dissolve the yeast & brown sugar in the warm water; let it sit (proof) for 10 minutes.
Stir the salt & olive oil into the yeast mixture. Mix in 2 1/2 cups of the flour.
Turn the dough out onto a clean, well floured surface, & knead in enough flour until the dough in no longer sticky. Place the dough in a well oiled bowl, turning once to thoroughly coat; cover with a clean cloth. Let rise until doubled, approx 1 hour. Punch down dough, and form into a ball; allow dough to "rest" for a minute or so.
If you like thin crust pizza, divide the dough in half now to make 2 crusts. Using a rolling pin, roll to desired size/thickness. Use your favorite toppings, create your own masterpiece! (:
Preheat oven to 425 degrees.
If you are baking on a pizza stone, place your toppings on the dough and bake immediately. If you are using a pizza pan, cookie sheet, etc, lightly oil the pan and let the dough rise for 15 min or so before topping and baking it.
Bake in preheated oven, until the cheese and crust are golden brown, about 15-20 minutes.
To your dough you can add:
1 tsp Italian herbs, when you add the salt & oil (or my way: 1/4 tsp each: thyme, rosemary, basil, oregano, sage & marjoram)
1/4 - 1/2 cup Parmesan cheese (use the shredded type not the powdered type) when you add the flour to the yeast mixture
1 clove of garlic finely minced or grated (I use a fine vegetable/cheese grater) when adding salt & oil
Or add all 3!!!!
I made the most amazing herb, garlic, Parmesan bread Saturday when I made lasagna!
After you have punched down the dough and allowed it to rest, roll the dough out to approx 1/4 thickness (try to keep it sort of rectangular in shape as your rolling it out). Melt 2 Tbs butter or margarine brush this over your rolled out dough.
Starting on one of the longer sides of the dough, begin rolling it up jelly roll fashion, leaving the seam on the bottom; fold both ends under. place on a lightly oiled cookie sheet, cover with a clean towel, and let rise until doubled. Preheat oven to 375 degrees.
Bake 25-35 minutes or until nicely browned (will sound hollow when tapped when done)
I love Lasagna! Well, good lasagna, and lets face it, it doesn't always turn out perfect...sometimes soupy, noodles overdone or not done enough, sometimes the flavor just isn't what it should be... all of which can be distressing if it is for an occasion rather than tonight's dinner.
My recipe is a combination of 3 recipes I've made throughout the years, and is by far, the best! With good texture throughout, nice balance of flavors, not soupy.
Bear in mind, using quality ingredients makes a huge difference in the product also.(:
The sauce portion of the recipe may be made a day ahead of time if more convenient, it also allows the flavors to meld. It also makes more sauce than needed for the lasagna I made pizzas with it a couple days later, fantastic! So here we go!
1 lb sweet Italian sausage
3/4 lb lean ground beef
1/2 cup minced onion
2-4 cloves garlic, crushed
1 (28 oz) can crushed tomatoes
1 (15 0z) can tomato sauce
1 (8 0z) can tomato sauce
2 (6 oz) cans tomato paste
1/4 cup of water
2 Tbsp sugar
1 1/2 tsp dried basil
1 tsp fennel seeds
1 tsp Italian seasoning (or 1/4 tsp ea: oregano, rosemary, marjoram, thyme...sage)
1 1/2 tsp salt
1/2 tsp black pepper
2 Tbsp parsley flakes
32 oz Ricotta cheese
1 large egg
1 cup shredded mozzarella cheese
1/2 cup Parmesan cheese
2 Tbsp parsley flakes
1 tsp oregano
12 Lasagna noodles
3/4 lb mozzarella cheese (in addition to the 1 cup above)
3/4 cup Parmesan cheese (in addition to the 1/2 cup above)
In a large Dutch oven, cook sausage, ground beef, onion, & garlic over medium heat until well browned. Drain any excess fat. Stir in crushed tomatoes, tomato paste, tomato sauce, & water. Season with sugar, basil, fennel seed, Italian seasoning, salt, pepper, & parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. (This is a very thick sauce)
Meantime, prepare your noodles: using a large flat pan (with sides), lay the noodles in the pan, pour in enough very hot water to cover noodles; let sit 20-30 minutes. Check halfway through to make sure they don't stick together.
In a large bowl, combine the Ricotta, egg, 1 c mozzarella cheese, 1/2 c Parmesan cheese & oregano. Mix well, set aside.
Preheat oven to 375 degrees
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over the meat sauce. Spread with one half the ricotta cheese mixture. Top with 1/3 of the mozzarella cheese. Spoon 1 1/2 cups meat sauce over the mozzarella sprinkle with 1/4 cup of Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheeses. Cover with foil, to prevent cheese from sticking to foil spray with cooking spray first.
Bake covered, for 25 minutes. Remove foil, & bake an additional 25 minutes. Remove from oven; allow 15 minutes for the Lasagna to cool and set before cutting/serving.
Serve with salad and garlic bread, enjoy!
All natural grass fed and finished beef and lamb, non gmo organic pork and chicken, wild caught Alaskan salmon..delivered to your door
I love to cook! So, I thought I would take time to share tried and true recipes.... which I will attempt to change weekly (: