There’s still another week to get your Lenten Friday recipes in for our contest. Our test kitchens are eagerly anticipating your suggestions. In the meantime, let me share my Friday recipe with you.
Growing up, my family had a very solid Friday dinner tradition. We always made our own pizza. It was an easy dish to personalize for a family of some occasionally picky eaters. Mom’s slices would have broccoli and green pepper, Dad’s would have green pepper, pepperoni and crushed red pepper flakes, my sister would have pepperoni and I stuck to plain cheese. During Lent, we stuck to veggies or plain cheese
Now that I live away from my family, I go over to my boyfriend’s and make pizza with him for a date night. The recipe below is tweaked for one pizza on the standard-sized pizza pan you can find in any grocery store. Feel free to edit the recipe for the crust as you see fit.
Now does anyone have a good recipe for tomato sauce from scratch?
1 ¼ tsp yeast
¾ cup warm water
½ tsp salt
½ tsp sugar
1 tbs oil
1 cup whole wheat flour
1 cup white flour
Optional: 1 tbs flaxseed
substitute ¼ cup dehydrated milk for ¼ flour
Preheat the oven to 420 degrees F. Dissolve the yeast in the water. Add the salt, sugar and oil. Mix in first the wheat flour, and then the white flour. Add in any additional ingredients. Knead only until the dough stays together. Roll out the dough and transfer it onto the pizza pan. Form the crust as desired. Spread the desired amount of sauce onto the dough. Sprinkle on the parmesan cheese and cover the sauce with mozzarella. Add on any additional toppings. Bake for 13 to 15 minutes or until the cheese is just starting to brown.