Italian!

Pizza dough (Not SCD legal)

(Makes enough for 1 very large pizza)

1 (.25 ounce) package active dry yeast

1 cup warm water

1 tablespoon olive oil

1 teaspoon white sugar

1 teaspoon salt

2 1/2 cups all-purpose flour, divided

1 teaspoon olive oil

Directions:

In a small bowl, dissolve yeast in water (temp of about 110 degrees). Add the oil, sugar and salt and let it sit for about 10 minutes; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled. 

Roll out dough, add sauce and other ingredients (I add a sprinkle of Penzey’s pizza seasoning on top after sauce), and then bake at 450 for 7-8 minutes.  If using a stone, preheat the stone for about 5-10 minutes prior to baking the pizza.  The dough can also be divided to make individual pizzas or calzones.

Pizza sauce (Not SCD legal)

(Makes enough for 3 pizzas)

1 (15 ounce) can tomato sauce

1/4 cup water

1 teaspoon sugar

1/4 teaspoon dried oregano

1/4 teaspoon dried basil leaves

1/4 teaspoon dried thyme

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon black pepper

1 whole bay leaf

1/2 teaspoon lemon juice

Directions:

Combine all ingredients in a small saucepan. Cook over medium heat until sauce starts to boil.  Lower heat and simmer, covered, for 30 to 45 minutes or until it is as thick as you like it.

Spaghetti Squash and Spaghetti Sauce (SCD legal)

1 Onion
2 Garlic Cloves
1 Tbsp Oil
1 lbs Ground Beef
48 oz Tomato Juice
1 Bay Leaf
1 tsp Oregano

Chop onion and garlic and brown in oil in skillet with meat.  Add tomato juice, bay leaf, oregano, and any other spices you may want.  Simmer to desired thickness, 1.5 hours or longer.  Serve with Spaghetti Squash (poke holes in it and cook in oven for 1 hour on 350 degrees).