Pizza!


Menu:
2 Double-Crusted Pizzas with Roasted Red Pepper and Garlic
2 Double-Crusted Pizzas with Pepperoni
2 gallons Purdyville Juice

Comments: I clipped this recipe out of Parade magazine long before I got married, but I don’t think I ever made it till I got a food processor. A food processor greatly speeds up making the dough, though nowadays we use our super-duper Electrolux Assistent, essentially a commercial mixer. The double crust allows you to put a lot more cheese in. The original recipe called for green peppers, mushrooms, and onions, but you can use whatever you want! Other combinations we have used are: black olive and onion, spinach and mushroom, bacon (fry it first), mushroom and onion, and just plain.

* Exported from MasterCook *

Double-Crusted Pizza with Roasted Red Pepper and Garlic, doubled

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : American Cheese
Food Processor Cooking Italian
Volume 3

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 batch Pizza Dough
1 batch Italian Tomato Sauce
2 pounds part skim milk mozzarella cheese — grated
2 12 ounce jars bottled roasted red peppers — drained
8 garlic cloves — sliced

Prepare Pizza Dough as directed.

Meanwhile, grate cheese and prepare sauce, omitting water. Also peel and
slice garlic.

TO ASSEMBLE–Punch dough down. Divide in 4 pieces. Roll out one piece,
place in bottom of 12" pizza pan. Repeat with second piece of dough and
second pan. Place mozzarella in crusts. Distribute peppers and garlic over
cheese in both crusts. Roll out the other two pieces of dough and place
over the fillings. Fold over and seal edges. Prick the tops to prevent air
bubbles. Bake 7 minutes in bottom of oven at 450 degrees. Take out pizza,
top with sauce (I don’t put anything else on top) and bake another 25
minutes at 400 degrees. Let rest for 10 minutes before cutting.

Description:
"Classic Purdyville pizza with roasted red peppers and garlic."
Source:
"adapted from a recipe in Parade magazine in the ’70s"
Yield:
"2 pizza"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 390 Calories; 12g Fat (26.9%
calories from fat); 23g Protein; 47g Carbohydrate; 1g Dietary Fiber; 31mg
Cholesterol; 720mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1
Vegetable; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Italian Tomato Sauce

Recipe By :Kathleen Purdy
Serving Size : 6 Preparation Time :0:00
Categories : Heritage Italian
Kosher Pasta
Sauces And Gravies Volume 1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
2 garlic cloves — minced
1 28-oz. can tomatoes, crushed chunky style
1 6-oz. can tomato paste
1 6-oz. can water
1 teaspoon basil
1 teaspoon oregano

Cook garlic in oil over low heat till softened but not brown. Add
remaining ingredients. Stir to mix well. Cook over low heat till heated
through. Hold at simmer, stirring occasionally, till ready to use. Covers
up to 2 lb. pasta.

Description:
"This is my basic tomato sauce that I use for anything remotely
Italian. It doesn’t take that much time and is a lot less salty and
spicy than sauce from a jar."
Yield:
"1 batch"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 87 Calories; 2g Fat (23.6% calories
from fat); 3g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 703mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable;
1/2 Fat.

NOTES : For Pizza Sauce: leave out water.
For Meat Sauce-turkey: brown 1 lb. in hot oil, breaking up
clumps. Then continue w/recipe. Ground beef: brown meat in
pan without oil. Drain meat. Use 1 TB. of meat fat to cook
garlic. Add beef back in with rest of ingredients.

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Pizza Dough

Recipe By :Adapted from Fleischmann’s yeast book and Abby Mandel’s Cuisinart Classroom
Serving Size : 24 Preparation Time :0:00
Categories : Food Processor Cooking Italian
Kosher Volume 1
Yeast Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups bread flour
1 teaspoon sugar
1/4 teaspoon salt
2 envelopes Rapid Rise yeast — *see Note
2 cups hottest tap water — *see Note

Put flour, sugar, salt and yeast in food processor bowl. Pulse 2-3 times
to blend.

With machine running, pour hot water through feed tube slowly, till all is
incorporated and dough forms a ball. Let process 40 seconds.

Remove from work bowl. Place in a bowl coated with olive oil. Cover with
greased plastic wrap. Let rest 10 minutes, or until double.

Proceed according to main recipe directions.

Description:
"This makes 4 crusts in the food processor, enough for 2
double-crusted pizzas."
Yield:
"1 batch"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 126 Calories; 1g Fat (4.3% calories
from fat); 4g Protein; 25g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 24mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Other Carbohydrates.

NOTES : *2 envelopes yeast = 4 1/2 teaspoons
* May need 1/4 to 1/2 cup more water

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Double-Crusted Pizza with Pepperoni, Doubled

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : American Cheese
Food Processor Cooking Italian
Volume 3

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 batch Pizza Dough
1 batch Italian Tomato Sauce
2 pounds part skim milk mozzarella cheese — grated
17 ounces pepperoni slices

Prepare Pizza Dough.

Slice pepperoni. (We use the food processor.) Grate cheese and prepare
sauce, omitting water.

TO ASSEMBLE–Punch dough down. Divide in 4 pieces. Roll out one piece,
place in bottom of 12" pizza pan. Repeat with second piece of dough and
second pan. Place mozzarella in crusts. Distribute pepperoni over cheese.
Roll out the other pieces of dough and place over the filling. Fold over
and seal edges. Prick the
tops to prevent air bubbles. Bake 7 minutes in
bottom of oven at 450 degrees. Take out pizza, top with sauce (I don’t put
anything else on top) and bake another 25 minutes at 400 degrees. Let rest
for 10 minutes before cutting.

Description:
"Classic Purdyville pizza with pepperoni."
Source:
"adapted from a recipe in Parade magazine in the ’70s"
Yield:
"2 pizzas"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 530 Calories; 25g Fat (42.4%
calories from fat); 30g Protein; 46g Carbohydrate; 1g Dietary Fiber; 54mg
Cholesterol; 1213mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat;
1 Vegetable; 3 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook *

Italian Tomato Sauce

Recipe By :Kathleen Purdy
Serving Size : 6 Preparation Time :0:00
Categories : Heritage Italian
Kosher Pasta
Sauces And Gravies Volume 1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
2 garlic cloves — minced
1 28-oz. can tomatoes, crushed chunky style
1 6-oz. can tomato paste
1 6-oz. can water
1 teaspoon basil
1 teaspoon oregano

Cook garlic in oil over low heat till softened but not brown. Add
remaining ingredients. Stir to mix well. Cook over low heat till heated
through. Hold at simmer, stirring occasionally, till ready to use. Covers
up to 2 lb. pasta.

Description:
"This is my basic tomato sauce that I use for anything remotely
Italian. It doesn’t take that much time and is a lot less salty and
spicy than sauce from a jar."
Yield:
"1 batch"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 87 Calories; 2g Fat (23.6% calories
from fat); 3g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 703mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable;
1/2 Fat.

NOTES : For Pizza Sauce: leave out water.
For Meat Sauce-turkey: brown 1 lb. in hot oil, breaking up
clumps. Then continue w/recipe. Ground beef: brown meat in
pan without oil. Drain meat. Use 1 TB. of meat fat to cook
garlic. Add beef back in with rest of ingredients.

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Pizza Dough

Recipe By :Adapted from Fleischmann’s yeast book and Abby Mandel’s Cuisinart Classroom
Serving Size : 24 Preparation Time :0:00
Categories : Food Processor Cooking Italian
Kosher Volume 1
Yeast Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups bread flour
1 teaspoon sugar
1/4 teaspoon salt
2 envelopes Rapid Rise yeast — *see Note
2 cups hottest tap water — *see Note

Put flour, sugar, salt and yeast in food processor bowl. Pulse 2-3 times
to blend.

With machine running, pour hot water through feed tube slowly, till all is
incorporated and dough forms a ball. Let process 40 seconds.

Remove from work bowl. Place in a bowl coated with olive oil. Cover with
greased plastic wrap. Let rest 10 minutes, or until double.

Proceed according to main recipe directions.

Description:
"This makes 4 crusts in the food processor, enough for 2
double-crusted pizzas."
Yield:
"1 batch"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 126 Calories; 1g Fat (4.3% calories
from fat); 4g Protein; 25g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 24mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Other Carbohydrates.

NOTES : *2 envelopes yeast = 4 1/2 teaspoons
* May need 1/4 to 1/2 cup more water

Nutr. Assoc. : 0 0 0 0 0