(this one is easy because you can make it all in the morning and cook the last 2 steps right before eating)
DOUGH:
1/2 c. EVOO, divided
1 3/4 c. very warm water
1 T. sugar
5 c. flour
2 envelopes (4 1/2 t.) rapid-rise or instant yeast
2 t. salt
SAUCE AND TOPPINGS:
2 T. EVOO
3 garlic cloves, minced
1 1/2 t. dried oregano
1/4 t. red pepper flakes
2 T. tomato paste
1 (28 oz) can crushed tomatoes
2 T. chopped fresh basil
salt
1 1/2 c. grated Parmesan (I just use a bag of the preshredded Parmesan blend)
3 c. shredded mozzarella
- FOR THE DOUGH: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn oven off. Grease large bowl. Evenly coat 18-by 13-in. rimmed baking sheep with 1/4 c. EVOO.
- Combine water, sugar, and remaining oil in measuring cup. In bowl of standing mixer fitted with dough hook, mix flour, yeast and salt on low speed until combined. increase speed to medium-low and slowly add water mixture until dough is uniform in texture, about 3 minutes. Transfer dough to prepared bowl , and cover with plastic, and place in warm oven. Let rise until doubled in size about 30 minutes.
- Heat 1 T. EVOO in sauce pan over med. high heat until shimmering. Cook garlic, oregano, and pepper flakes about 30 sec. Add in Tomato paste and cook until just beginning to brown. Add tomatoes and simmer until reduced to about 3 cups, about 10 min. Off heat stir in basil and season with salt.
- On lightly floured work space, roll dough into 16-in by 12-in rectangle. Transfer dough to prepared baking sheet and stretch dough to cover pan, pressing into the corners. Brush dough with a little EVOO and cover with plastic. Set in warm spot until slightly risen (about 20 min.) Heat oven to 450 degrees.
- Remove plastic and make indention's all over dough with fingers. Sprinkle dough with 1 cup Parmesan cheese and bake until cheese begins to melt, 7-10 min.
- AT THIS POINT, WHEN CRUST IS REMOVED FROM OVEN, I LET IT COOL SLIGHTLY THEN PUT IT AND THE SAUCE IN THE REFRIGERATOR UNTIL I AM READY TO FINISH DINNER.
- Spoon sauce over pizza, leaving a one in. border. Bake until sauce is deep red and steaming, 7-10 min.
- Sprinkle mozzarella and remaining Parmesan until cheese is golden brown, about 12 min. Let rest 5 min, then Serve. Makes enough easily for 2 meals for a small family.
SKILLET MACARONI AND CHEESE
(I love this meal because it cooks up in less than 30 min and uses food storage and it is the only recipe of home made Mac-N-Cheese that my kids will eat. I've tried so many recipes, and this one is by FAR the easiest and creamiest and tastiest I've ever found.)
**This recipe calls for fresh bread crumbs and it really makes a difference to use fresh. I usually buy an extra loaf of french bread and chop it up in my food processor, then store it in the freezer and just use as needed.
2 T. unsalted butter
2 c. fresh bread crumbs
salt and pepper
3-3/4 cup water plus more as needed
1 (12 oz.) can evaporated milk
3 c. elbow macaroni
1 t. corn starch
2 t. hot sauce
3 c. shredded sharp cheddar cheese
2 cups Monterrey jack cheese
- Melt butter in large nonstick skillet. Add bread crumbs, 1/4 t. salt and 1/4 t. pepper and cook stirring frequently, until deep golden brown, about 5 min. Transfer to a bowl and wipe out skillet.
- Bring water and 1-1/4 c. evaporated milk and 1/2 t. salt to simmer in skillet over med.-high heat. Add macaroni and cook, stirring often, until noodles are al dente, 8-10 min.
- Whisk remaining evaporated milk, cornstarch and hot sauce in small bowl, then stir into skillet. Simmer until slightly thickened, about 1 minute. Off heat, stir in cheeses, one handful at a time, adding water as needed to adjust consistency. Sprinkle with toasted bread crumbs. Serve.
SOOOOO EASY AND VERY YUMMY!
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