Food & Nutrition

Recipe By: N. Jay Sorensen, RD

Serving Size: 9 Preparation Time: 0:35

Categories: Pizza
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CRUST
⅔    cup warm water — 110-115°F
1     package active dry yeast
¼    teaspoon sugar
2    cups all-purpose flour
¼    teaspoon salt
TOPPINGS

8    ounces pizza sauce
16    ounces mozzarella cheese
6    ounces pepperoni slices
6    ounces sausage meat

Preparing the Crust

Place water, yeast and sugar in a mixing bowl. Stir well and let rest 5 minutes. Add the flour and salt; mix with hand and knead for 10 minutes. Adding flour as necessary. After about 10 minutes, dough should feel elastic. Rest dough for 5 minutes.

Place the dough in a large bowl and cover with a towel. Set aside in a warm place (75 to 80°F) for about two hours, or until the dough has doubled in volume. (When the dough is ready, touching it firmly will leave an indentation).

Preparing the Pizza

Preheat oven to 425°F. When ready cut dough in half. Roll out the dough too about 12 inches. Using flour as necessary. Crust should be 1/4 inch thickness. Using a dinner plate, cut out a 10-inch circle. Place pizza dough on a sheet tray. Repeat step for additional pizza crusts.

Next, place 4 ounces of the pizza sauce in the middle and spread to the edges, leaving 1/2 inch of crust exposed. Place evenly, 3 ounces each of the pepperoni and small pieces of the sausage on the pizza. Finally place 8 ounces of the cheese evenly on the pizza. Cook for 15-20 minutes or until cheese is completely melted and crust is crisp.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:10

Categories: Pizza

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15    ounces tomato sauce

1    medium onion — finely chopped

½    teaspoon basil leaves

½    teaspoon oregano

½    teaspoon black pepper — fresh cracked

½    teaspoon garlic powder

2    tablespoons sugar

1 ½    teaspoons salt

Combine and let stand 5 minutes. Set sauce aside.

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 1:00

Categories: Pizza

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1    large onion — coarsely chopped

½    pound ground sirloin

½    pound ground pork

1    teaspoon whole fennel seed

3    each plum tomato

1    recipe Cornmeal Pizza Dough

1    pound mozzarella cheese

¾    cup Romano cheese — grated

1 ½    teaspoons dried oregano

1 ½    teaspoons dried basil

16    ounces Hunt’s Spaghetti Sauce

⅓    cup olive oil

Place the onion and meats in a medium sauté pan. Cook over medium heat until the meat is no longer pink and onion is cooked; blot up excess fat with a paper towel. Add the fennel seed. Set aside to cool.

Skin and chop the tomatoes. Place in a sieve and drain for 10 minutes.

Twenty to thirty minutes before baking, place a pizza stone on the lower third rack of the oven and preheat it to 400°F.

Brush a 14-in deep-dish pizza pan with oil and press the pizza dough, making sure it is even on the bottom and up the sides to the rim; do not stretch. Let rest for 15 minutes.

Toss the mozzarella, Romano, and herbs together in a bowl. Sprinkle the dough with two-thirds of the cheese mixture. Then spread with the entire can of sauce and drizzle with some olive oil. Distribute the meat mixture over the top for the next layer. Top with the tomatoes and the remaining cheese mixture. Drizzle with the remaining olive oil.

Bake for 15 minutes, then lower the oven temperature to 350°F, and bake for an additional 40 to 45 minutes. Cover with foil for the last 10 minutes if the cheese is too brown. When done, the crust will be golden brown; lift with a metal spatula to check the bottom. Remove the pizza from the oven and let it rest on a rack for 10 minutes before cutting. Serve while still hot.

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 10-inch Pizza’s Preparation Time: 0:55

Categories: Pizza

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1 ½    cups water

2    tablespoons olive oil

2    teaspoons salt

4    cups unbleached all-purpose flour

⅓    cup medium-grind yellow cornmeal

2    teaspoons sugar

2    teaspoons bread machine yeast

Place the warm water, olive oil, salt, flour, cornmeal, sugar, and yeast into the bread machine baking pan. Set on “Dough-Only” and let the bread machine do the rest of the work.

Once the cycle is complete and the dough has doubled in size, remove to floured broad and use immediately. Or place one tablespoon of olive oil in a medium size bowl, turn dough in oil to coat, cover with plastic wrap and refrigerate.

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Preparation Time: 0:30

Categories: Pizza

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1    clove garlic — sliced

1    tablespoon olive oil — divided

1    pound mushroom — sliced

4    ounces shiitake mushrooms — sliced

salt and pepper — to taste

1    tablespoon basil, fresh — coarsely chopped

⅓     cup pesto sauce

1    shell BOBOLI 12″

Preheat oven to 450°F.

Sauté garlic in 1 tsp. oil until golden. Discard garlic.

Sauté mushrooms in remaining oil until tender. Salt and pepper to taste. Toss with basil.

Spread pesto over top of bread shell leaving a 1″ border; top with mushrooms.

Bake 8-10 minutes on baking sheet in lower 1/3 of oven.

Cool slightly and serve.

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:30

Categories: Pizza

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1    can Pillsbury All Ready Pizza Crust

¾     cup black beans — canned and rinsed

1    medium onion — diced

¼     cup black olives — sliced 1/4″ thick

¼     cup red bell pepper — diced

⅓    cup basil, fresh — chopped

½     teaspoon cumin

½     teaspoon chili powder

½     teaspoon salt

½     cup pizza sauce

1    cup shredded cheddar cheese

1    cup mozzarella cheese

2    cups iceberg lettuce — shredded

Preheat oven to 425°F.

In a small mixing bowl, combine the rinsed black beans, onion, black olives, red pepper, basil, cumin, chili powder and salt. Mix well and set aside.

Lightly grease a 12 inch pizza pan. Unroll dough and place in greased pan. Starting from the center spread the dough to the edges by pressing out with hands. Par bake crust in oven for 5 to 8 minutes.

Next, place the pizza sauce in the middle and spread to the edges, leaving 1/2 inch of crust exposed. Spoon bean mixture evenly onto the pizza. Top with the two cheese and bake for 15 to 20 minutes or until edges of the crust are golden brown.

Slice pizza into six slices. Top with shredded cheese and serve.

Recipe By: N. Jay Sorensen

Serving Size: 1 Pizza Preparation Time: 1:00

Categories: Pizza

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2     teaspoons honey

1    package active dry yeast

¾      cup warm water

2 ¼     cups all-purpose flour

½      teaspoon salt

2    tablespoons yellow cornmeal

cooking spray

Dissolve the honey and yeast in ¾ cup warm water in a large bowl. Let stand 5 minutes or until bubbly. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hand (dough will feel slightly sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), free from drafts, 30 minutes or until double in size. Gently press two fingers into dough. If the indentation remains, the dough has risen enough.

Roll dough into a 12-inch circle (about 1/4 inch thick) on a lightly floured surface.

Recipe By: N. Jay Sorensen, RD

Serving Size: 2 Pizza’s Preparation Time: 0:55

Categories: Pizza

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2    teaspoons active dry yeast

3 ⅓    cups unbleached flour

1     teaspoon sugar

1 ½     teaspoons kosher salt

1 ¼     cups warm water

3    teaspoons extra virgin olive oil

In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3 to 5 minutes. Insert dough blade in work bowl and add flour, salt and 2 teaspoons olive oil.

With machine running on dough speed, pour liquid through small feed tube as fast as flour will absorb it. Process until dough cleans sides of work bowl and forms a ball. Then process for 30 seconds to knead dough. Dough may be slightly sticky. Coat dough evenly with 2 teaspoons olive oil; transfer to a plastic food storage bag and seal the top. Let rise in a warm place for about 45 minutes. While dough is rising, prepare any pizza toppings.

Place dough on a lightly floured surface and punch down. Roll into desired crust size.

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Pizza’s Preparation Time: 0:55

Categories: Pizza

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1 ½    cups warm water

2    tablespoons olive oil

2    teaspoons salt

4 ¼    cups all-purpose flour

2    teaspoons sugar

2    teaspoons yeast

Place the warm water, olive oil, salt, flour, sugar, and yeast into the bread machine baking pan. Set on “Dough-Only” and let the bread machine do the rest of the work.

Once the cycle is complete and the dough has doubled in size, remove to floured broad and use immediately. Or place one tablespoon of olive oil in a medium size bowl, turn dough in oil to coat, cover with plastic wrap and refrigerate.