Easy Homemade Pizza
delicious homemade pizza is easier than you think, and it's good for your wallet and your waistline. Depending on the amount of cheese and other topping ingredients you use, you'll cut calories by 100-200 per slice.
Related link: Rachel Ray's supermarket tomato sauce taste test
The National Association of Pizzeria Operators (NAPO) reports that one of the fastest growing trends in the pizza world is gourmet pies topped with upscale ingredients such as prosciutto and asparagus. Domino's, maker of the gut-busting MeatZZa pizza, which clocks in at just under 400 calories per slice, is even cashing in with its new line of "Artisan Pizzas." But you can't get much more artisan than making your own.
If you need a little inspiration, according to NAPO, the top 10 pizza toppings in the United States are:
1. Pepperoni
2. Sausage
3. Mushrooms
4. Green peppers
5. Ham
6. Olives
7. Beef
8. Bacon
9. Chicken
10. Pineapple
Easiest weeknight pizza
Did you know that most supermarkets sell balls of frozen pizza dough? This makes weeknight pizza quick and simple to prepare.
1. Thaw dough (whole-wheat dough provides a nutrition boost).
2. Pre-heat oven to highest temperature -- usually 500-550 degrees.
3. Sprinkle a large baking sheet with corn meal.
4. Place dough on a lightly floured surface.
5. Gently stretch into a thick, flat rectangle (which fits better on a baking sheet). Roll thin with a rolling pin.
6. Transfer dough to baking sheet.
7. Spoon on a half-cup of your favorite jarred sauce leaving a 3/4-inch rim around the edge of the dough
8. Sprinkle with one cup of shredded, part-skim-milk mozzarella.
9. Bake until cheese is bubbling and dough is crispy -- about 10-20 minutes.
Pretty-easy pizza from scratch
When you have a bit more time, it's fun to make pizza completely from scratch. We asked two expert pizza slingers, Victor Casanova of Culina in Beverly Hills and Tony Gemignani of Tony's Pizza Napoletana in San Francisco, to share their secret (and simple) recipes.
Victor Casanova's Pizza Dough
Ingredients:
· 1 cup whole-wheat flour
· 1 cup all-purpose flour
· 1 package quick-rising yeast, (2 1/4 teaspoons)
· 1 teaspoon salt
· 1/2 teaspoon sugar
· 3/4 cup hot water (130°F)
· 1 tablespoon extra virgin olive oil
1. Combine whole-wheat flour, all-purpose flour, yeast, salt, and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add one to two tablespoons warm water; if too sticky, add one to two tablespoons flour. Process until the dough forms a ball, then process for one minute more to knead.
2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
3. Roll out and cook as above.
New York-Style Pizza Sauce From Tony Gemignani
Makes about 2 ½ cups
Ingredients:
· 1 can (14.5 ounces) diced tomatoes in juice
· 1 can (6 ounces) tomato paste
· 1-1/2 tablespoons extra-virgin olive oil
· 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil
· 1-1/2 teaspoons dried oregano
· 1-1/2 teaspoons sugar
· 1/2 teaspoon minced garlic
· 3/4 teaspoon table salt or 1-1/2 teaspoons kosher salt
In a medium bowl, combine the diced tomatoes (including the juice from the can), the tomato paste, olive oil, basil, oregano, sugar, garlic, and salt. Do not cook. Taste and add more salt, if desired. Use immediately, or store in a tightly covered container in the refrigerator for up to 5 days, or freeze for up to 2 months. Bring to room temperature before using.
Also on Shine:
Video: Watch 7 year-old Toss Pizza Like a Pro
