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PIZZA IN A HURRY
In the time it takes to order takeout, you can make
this fresh pizza to feed your whole family.
Makes two 14-inch pizzas
2
14-inch pizza crusts
(see previous recipe)
6
ounces Parmesan cheese,
at room temperature
3
ounces pepperoni, peeled, in 3 pieces
16
ounces mozzarella cheese, very cold
2
small onions, ends cut flat
2
medium green bell peppers, cored and
seeded, cut flat at stem
2
medium tomatoes, cored and cut flat at
ends
2
cups Tomato Pizza Sauce
(see following recipe)
1
teaspoon dried basil or
2 teaspoons fresh
1
teaspoon dried oregano or
2 teaspoons fresh
Pinch of granulated sugar
Freshly ground black pepper
Preheat oven to 425°F and place rack in lower
third. Bake pizza crust(s) for 6 minutes. In the
meantime, prepare filling.
Insert metal blade. Put Parmesan cheese and
pepperoni into the work bowl and process until
coarsely chopped. Reserve.
Insert shredding disc and process mozzarella
cheese. Reserve.
Insert slicing disc and slice onions. Reserve.
Slice green peppers and reserve. Slice toma-
toes, using light pressure. Reserve on paper
towels to drain.
Use rubber spatula to spread Tomato Pizza
Sauce evenly over crust, leaving 1-inch rim
exposed. Separate each onion slice into rings
and distribute them over sauce. Distribute
shredded mozzarella over onions. Arrange
tomato slices over cheese and sprinkle with
pinch of sugar and pepper.
Distribute Parmesan cheese and pepperoni
mixture, then green pepper slices, over toma-
toes. Sprinkle evenly with basil and oregano.
Return pizza to oven and bake for 18 minutes,
or until rim of crust is golden and bottom is
deep brown.
Nutritional information per serving:
Calories 185 (75% from fat) • carb. 18g • pro. 9g
• fat 8g • sat. fat 4g • chol. 23mg • sod. 420mg
• calc. 194mg • fiber 1g
TOMATO PIZZA SAUCE
When this sauce stands, liquid may accumulate
on surface. Pour off all but 2 tablespoons,
then stir well before using.
Makes 2 cups
2
large tomatoes, peeled,
seeded and quartered
1
cup canned tomato sauce
⁄
1
cup canned tomato paste
4
⁄
3
teaspoon dried oregano or
4
1½ teaspoons fresh
⁄
3
teaspoon dried basil or
4
1½ teaspoons fresh
1
teaspoon granulated sugar
Kosher salt
Freshly ground black pepper
Insert the metal blade. Put tomatoes into the
work bowl and pulse until coarsely chopped,
about 6 times. Add remaining ingredients and
pulse 4 times to mix.
Nutritional information per serving:
Calories 25 (7% from fat) • carb. 6g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 194mg
• calc. 13mg • fiber 1g
EASY FOCACCIA
Makes 8 servings
15 x 10-inch rectangle or 14-inch round
⁄
1
cup warm water (105ºF – 115ºF)
3
1
package active dry yeast
(2 ¼ teaspoons)
4
cups unbleached, all-purpose flour
7
tablespoons extra virgin olive oil, divided
2
teaspoons kosher salt
1
cup cold water
1
teaspoon kosher salt
Chopped fresh or dried herbs, sun-dried
tomatoes, olives, etc. (optional)
Combine the
1
⁄
cup warm water with the yeast
3
and a pinch of the flour in a 2-cup measure
with pouring spout. Stir to dissolve yeast; let
rest 3–10 minutes until foamy. If the yeast
does not foam, it is not active; discard and
begin again with fresh yeast.
Insert the metal blade. Place the flour with 3
tablespoons of the olive oil and 2 teaspoons
of salt in the work bowl. Process to blend, 10
seconds. Add the cold water to the yeast mix-
ture, stir to blend. With the machine running,
add the liquid through the small feed tube in
a slow, steady stream, as fast as the flour will
absorb it. When liquid is absorbed and mixture
has formed a ball of dough that has cleaned
the sides of the work bowl, process for an
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