Quick and Easy No Cook Pizza Sauce

I think I changed up this weeks menu plan more  than I have in a while.  It was all due to my forgetfulness and neglecting to get ingredients out of the deep freeze in order to thaw in time.  I think I'll need to begin leaving myself post it note reminders for next week.  Luckily, I have some favorite, quick and easy recipes that we can make things work out.

Although Deep Dish Pizza was on the menu we had so much leftover Naan bread that we thought we'd use that to make pizza on the grill.  All I can say, is it was a brilliant idea.   At the end of summer last year I purchased a pizza stone that we thought would work great on the grill, we finally tried it out, and it will now be used A LOT!

So, for today, I am sharing our favorite pizza sauce recipe.  I love the full rich tomato flavor that the tomato  paste gives, and without cooking too.  Just a few ingredients, a few minutes, and a blender, or immersion blender and you've got pizzeria style sauce that you will fall in love with too!

Quick and Easy No Cook Pizza Sauce

1 14 oz can reduced sodium diced tomatoes (I use a pint of home bottled tomatoes)
1 6 oz can reduced sodium tomato paste
2 tbsp olive oil
2 tsp dried oregano or 4 teaspoons fresh oregano
2 tsp sugar
1/2 tsp salt
2 tsp dried basil or 8 fresh basil leaves
1 clove garlic, minced

This is the easy part, dump it all in the blender, and pulse until it is combined.  Spoon it onto your pizza and prepare as usual.

It also makes a great dipping sauce for cheese sticks, as well as a sauce for meatball subs.

BBQ Chicken Calzones

 

About 10 years ago I lived in Oklahoma and Texas for a period of about 18 months.  While I was there I fell in love with BBQ!  Since then, I've been able to travel to Nashville, and into Kentucky and expand my BBQ love.  I love the sweet tangy flavor of a good BBQ sauce, the tender meat, and the subtle smokiness that accompanies it. 

These little calzones pack in the flavor and make a great portable meal for the Hubs to take to work.


BBQ Chicken Calzones

serves 8 (they freeze well for later)

1 recipe pizza crust
2 cups cooked shredded chicken
1/2 cup onion,  sliced
1/2 cup bell pepper, sliced
1/2-1 cup of your favorite BBQ sauce
1-2 cups Monterrey jack or pepper jack cheese
olive oil

Prepare the pizza crust.  While it is raising, saute the onion and bell pepper in a tbsp of olive oil til onion is translucent.  Set aside to cool.

Mix chicken, BBQ sauce, onion, and bell pepper in a bowl.

Divide dough into 8 portions.  Roll each portion into a circle and place 1/3 cup of the filling on one side of the circle.  Fold the other half over the filling and twist edges together to close.  Brush a small amount of olive oil over the top of the calzone.  Poke a couple of  "vent" holes in the top of the calzone to allow steam to escape.  Bake on a pizza stone for 10 min or until golden brown. 

My Favorite "Go-To" Pizza Crust

We LOVE home made pizza.  Okay, okay...I just love pizza! Our budget won't allow me to order pizza as often as I'd like to, so this has become a staple in our weekly menu planning.  It is quick, easy, and oh so tasty.

Pizza Crust
1 1/2 cups warm water
1 tbsp yeast (I like to use instant yeast for this.  Raises even quicker :) )
1 tbsp sugar
1 tsp salt
1 tbsp oil
3-4 cups flour (I do half and half/wheat and white)

Combine the first 5 ingredients in a stand mixer (or a bowl if mixing by hand).  Add flour until combined.  Knead for 5-7 minutes.  Let raise for 30 min (if using instant yeast it will be raised in about 10-15 min.).  Divide dough in half.  Roll out into circles. Top with your choice of sauce/cheese/toppings.  Bake at 425 for 15 min.

My Tips/Tricks
1.  I divide my dough into 4 equal pieces.  I prefer a thinner crust, and this makes it just perfect.
2.  After rolling out dough, I place the circle in the oven on a heated pizza stone to cook for a few min before adding toppings.  That way the crust can be frozen for a later time, it also helps make sure the crust gets cooked completely.
3.  Don't overload your pizza.  It is very possible to have "too many" toppings.

Chicago Style Deep Dish Pizza

For me, planning a vacation is so much more than just deciding where to go, where to stay and what to do... It also includes, where to eat, what is a local favorite, and what can I not get anywhere else...  I love to scour websites and find the best places to try, and plan out each meal.  Needless to say, I have yet to make it to Chicago, it is on my list of places I'd love to go, but I haven't made it there yet.  So, until I get to experience the sights, sounds, smells, and tastes of Chicago, this is my little escape through food.

From all of the cooking shows I watch, I do know that the crust on a deep dish pizza isn't your typical crust. It is flaky, and more like a biscuit.  I kept that in mind while searching for the perfect recipe.  This one was perfect, delicious in every way.  The kids devoured their entire pizza, and Everyone rated it 5 stars!  It will be gracing our dinner table many times to come.

CRUST

• 4 cups all purpose flour
• 3 tablespoons yellow cornmeal
• 1 3/4 teaspoons salt
• 2 3/4 teaspoons instant yeast
• 2 tablespoons olive oil
• 4 tablespoons butter, melted
• 2 tablespoons vegetable oil or salad oil
• 1 cup + 2 tablespoons lukewarm water

FILLING

• 3/4 lb. mozzarella cheese, sliced
• 1 pound Italian sweet or hot sausage, cooked and sliced; or about 3 cups of the sautéed vegetables of your choice
• 28-ounce can plum tomatoes, lightly crushed; or 28-ounce can diced or chopped tomatoes
• 2 to 4 garlic cloves, peeled and minced, optional
• 1 tablespoon sugar, optional
• 1 to 2 teaspoons Pizza Seasoning or mixed dried Italian herbs (oregano, basil, rosemary), to taste
• 1 cup freshly grated Parmesan or Asiago cheese
• 2 tablespoons olive oil, to drizzle on top

Directions

1) To make the crust: Mix the dough ingredients, and knead — by hand, mixer, or bread machine — to make a smooth crust. This will take about 7 minutes at medium-low speed in a stand mixer.

2) Place the dough in a lightly oiled bowl or 8-cup measuring cup (which makes it easy to track its rise), cover, and let rise till very puffy, about 60 minutes.

3) While the dough is rising, ready your 14 inch deep dish pizza pan (I used 2 8" cake pans and it worked great). Grease it with non-stick vegetable oil spray, then pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.

4) Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled baking mat, if you choose; or simply stretch the dough in your hands.

5) Lay the dough in the pan, and stretch it towards the edges till it starts to shrink back. Cover, and let it rest for 15 minutes. Start preheating the oven to 425°F while the dough rests.

6) Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that's OK. Let the crust rest for 15 minutes or so, as your oven comes up to 425°F.

8) Bake the crust for 10 minutes, until it's set and barely beginning to brown. While it's baking, prepare the filling.

9) Drain the tomatoes thoroughly. Combine them with the Pizza Seasoning or herbs, and the garlic and sugar (if you're using them). Add salt to taste; you probably won't need any additional salt if you've used the Pizza Seasoning.

10) Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage (or sauteed vegetables), then the tomato mixture.

11) Sprinkle with the grated Parmesan, and drizzle with the olive oil.

12) Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. A giant spatula is a help here. Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving.

Yield: about 12 servings. The recipe was found here.