Friday, January 30, 2009

Food Storage Friday: Pizza

Here is Aleasha with a terrific staple: pizza!

Okay, so I admit, before I became friends with Abs and Hannah, I thought food storage was going to be beans, rice and wheat: BORING! Now that I am a little more food storage conscious, I have loved making our everyday recipes FSF (food-storage friendly).

Things needed for the pretty darn tasty pizza dough: Yeast, flour, sugar, salt, olive oil and warm water

I am old school, so I proof my yeast in the water with a pinch of yeast.

In your mixer bowl, pour in the flour. Make sure you have little pudgy fingers to help!

Add in the olive oil.

And the salt.

Look how nice the yeast looks!! I like it bubbly!

Give it a good whirl. I mixed it a little bit after this with a little more flour. It isn't quite stiff. Cover and let rise.

Toppings: Here comes the goodness. 1 can tomato sauce (you could also use stewed/diced tomatoes)and 1 jar Alfredo sauce. I did a half and half pizza. 1/2 pepperoni-black olive, 1/2 Canadian bacon-pineapple.

You can find Canadian bacon and pepperoni in packages that don't need to be refrigerated until opened, if you look hard. If not, leave them out.

This is what it looks like after it has risen. Yum!

I cut it in half and made two pizzas.

Roll out flat. If I hadn't run out of parchment paper I would have just rolled it out onto that and then transferred it to the baking sheet. But that was a no go.

Add your sauce. This is plain-jane tomato sauce. You could add all kinds here. You could even do diced/stewed tomatoes because there is plenty of sauce in the cans. You don't want to get too heavy on the sauce because it will make your pizza soggy. And we all know that soggy pizza is a no-go.

Here is where you add the "cheese" (food-storage friendly of course). Thank you Ragu! Also, at this point you can add some of the shredded/powder parm cheese. You could also add some dried spices here.

Here is the pre-baked. After I took the picture I added fresh black pepper.

Can't you just smell that yumminess?

I made a pink sauce with the Alfredo sauce, tomato sauce, and some Italian seasoning.

It turned out delish! The kiddos really liked it, the husband LOVED it and I was very happy with it! Enjoy!

I doubled the recipe so I could make 2 pizzas. My camera died but I did make a BBQ chicken pizza... totally food storage friendly! Good luck!

Pretty Darn Tasty Pizza Dough

1 package active dry yeast or 1 TBS rapid rise yeast
1 cup warm water
2 cups flour
2 TBS olive oil
1 tsp. salt
2 tsp. white sugar

Dissolve yeast in warm water until creamy. About 10 minutes. I add the sugar to the yeast as well.

In a large mixing bowl combine the flour, olive oil, salt and yeast mixture. Beat well until a stiff dough has formed. Cover and let rise about 30-45 minutes or until doubled.

Flour your counter well and form the dough unto a round ball. Roll out into a pizza crust. Add all of your favorite FSF pizza toppings and back at 350 for about 20 minutes.


Anne said...

LOVE the idea of the cheesy alfredo! Thanks for sharing.

Heather said...

Our family loves pizza and I've been wondering how to do it for food storage. Great ideas here - especially like the alfredo as a cheese substitute. I will have to try that.


santu said...

Try leaving out the sugar, increasing the temperature of the oven to about 500 degrees and decreasing the cooking time to about 9 minutes. This will make your pizza less cake-like and the dough more crispy and tender

RoadScribe said...

Thanks for posting your pizza technique. There's an Italian place in Hancock, TX at Canyon Lake that makes a great Alfredo Pizza, with or without pizza sauce. Your article made me think of it.

And what have you done today to prep for the perfect storm?

theotherryan said...

Who could say no to cheesy Alfredo pizza? Got about half that stuff lying around so I might have to give that a go in the next few weeks. It really sounds yummy.

Sneaux said...

I love how you always have "little hands" in your cooking pictures. :) Little hands are huge helpers!

Anonymous said...

You could always try chicken/spinach/alfredo pizza. It doesn't sound very good, but CiCi's pizza makes a really good one. Just go easy on the spinach!


rockingg said...

I worked at a pizza place and we always pre-cooked our dough, just enough (no browning at all) so the toppings don't make it soggy, always worked wonders, we made our dough fresh every day and then just staked the pre-cooked dough ready to be used as orders were placed.