ROYAL PIZZA SAUCE RECIPE – FOOD.COM
|1 tablespoon dried crushed sweet basil leaves|
|1 tablespoon dried crushed parsley|
|1 tablespoon dried oregano|
|3/4 teaspoon black pepper|
|3/4 teaspoon salt|
|1 1/2 teaspoons sugar|
|1 tablespoon garlic powder|
|2 1/2 ounces tomato puree|
|25 ounces tomato sauce|
- Make the sauce before you make the crust, so that the flavors have some time to get yummy.
- Mix all ingredients in a big bowl; order doesn’t matter. You can do without the Puree, and increase/decrease the amount of Sauce to conveniently match the cans you purchased.
- This makes enough sauce for 2 big pizzas. Refrigerate the remainder for up to 10 days before the texture gets lumpy.
Calories 54, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 918.8, CarbohydrateContent 12.5, FiberContent 2.5, SugarContent 7, ProteinContent 2.1
PIZZA LASAGNA RECIPE – PILLSBURY.COM
Provided by: Pillsbury Kitchens
Total time: 1 hours 30 minutes
Prep time: 45 minutes
|9 uncooked lasagna noodles|
|1 (15-oz.) can pizza sauce|
|1 (14 1/2-oz.) can diced tomatoes seasoned with green pepper and onion, undrained|
|1 (15-oz.) container ricotta cheese|
|1 teaspoon dried Italian seasoning|
|8 oz. (2 cups) shredded mozzarella cheese|
|2 (3 1/2-oz.) pkg. pepperoni slices|
|1 (4.5-oz.) jar sliced mushrooms, drained|
|1 (2 1/4-oz.) can sliced ripe olives, drained|
|1/2 cup chopped green bell pepper|
|2 tablespoons grated Parmesan cheese|
- Cook lasagna noodles to desired doneness as directed on package. Drain.
- Meanwhile, heat oven to 350°F. Spray 12×8-inch (2-quart) glass baking dish with nonstick cooking spray. In medium saucepan, combine pizza sauce and tomatoes; cook until thoroughly heated.
- In medium bowl, combine ricotta cheese and Italian seasoning; mix well.
- Spread 1/4 cup sauce mixture in bottom of sprayed baking dish. Arrange 3 cooked noodles over sauce in baking dish. Spoon and spread half of ricotta mixture over noodles; top with 1/2 cup mozzarella cheese, 1 cup sauce, 1/3 each of the pepperoni slices, mushrooms, olives and bell pepper. Repeat layers once. Top with remaining 3 noodles, sauce, mozzarella cheese, pepperoni slices, mushrooms, olives and bell pepper. Sprinkle with Parmesan cheese.
- Bake at 350°F. for 30 to 35 minutes or until lasagna is bubbly. Let stand 10 minutes before serving.
Calories 430 , CarbohydrateContent 31 g, CholesterolContent 50 mg, FatContent 1/2 , FiberContent 2 g, ProteinContent 24 g, SaturatedFatContent 11 g, ServingSize 1/8 of Recipe, SodiumContent 1310 mg, SugarContent 7 g
HOMEMADE PIZZA DOUGH RECIPE | JAMIE OLIVER RECIPES
Provided by: Jamie Oliver
Total time: 20 minutes
Yield: 8 medium-sized thin bases
|1 kg white bread flour or Tipo ’00’ flour or 800g strong white bread flour or Tipo ’00’ flour, plus 200g finely ground semolina flour|
|1 teaspoon fine sea salt|
|2 x 7 g dried yeast sachets|
|1 tablespoon golden caster sugar|
|4 tablespoons extra virgin olive oil|
- Sieve the flour/s and salt on to a clean work surface and make a well in the middle.
- In a jug, mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well.
- Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
- Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
- Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
- If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
- Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tin foil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.
Calories 490 calories, FatContent 7.7 g fat, SaturatedFatContent 1.1 g saturated fat, ProteinContent 15 g protein, CarbohydrateContent 96.1 g carbohydrate, SugarContent 3.7 g sugar, SodiumContent 0.5 g salt, FiberContent 3.9 g fibre