Pizza Lunch Bunch

The pizza lunch bunch turned out excellent! Thanks to all who came and brought other sides or pizza. I am so glad all of you came. I really enjoyed hosting it. I wouldn't mind doing it again sometime. Here are the recipes from my pizzas.

Pizza Crust

1 T. yeast
2 T sugar
1 cup warm water
2 ½ cups flour
1 t salt
2 T oil
¼ cup powdered milk

Mix yeast and sugar in warm water. Let it grow. Then add the rest of the ingredients and mix. Spread out on pan and bake at 475 degrees for 10-15 minutes.


Alfredo Sauce for Chicken Alfredo Pizza

1 stick unsalted butter
1 cup heavy whipping cream
1/2 tsp salt1/8 tsp pepper
1/4 tsp nutmeg
1/2 cup parmesan cheese

Melt butter in cream. Bring almost to the
point of boiling and whish in seasoning and cheese. Pour over one pound of fettuccine, cooked. (If sauce doesn’t thicken add about a teaspoon of corn starch). I also add 1-2 tablespoons of cream cheese to thicken and to make it a little richer, but it is optional.Makes 4 servings.

Fettuccine Alfredo

For my fettuccine alfredo I cook up some chicken to put on it. I also add cooked broccoli, caulilflower, and carrots, either steamed or cooked in a little olive oil. It turns out great. I love it. If you have extra sauce it makes great leftovers.

Chicken Alfredo Pizza

Make crust (from above recipe) and alfredo sauce (also from above). Add cooked chicken, sliced onion, and minced garlic to pizza. Top with mozzarella cheese (1-8 ounce brick will be enough for the size of this pizza). Makes 1 cookie sheet size.


Best Basic Red Sauce
(Emeril)

You only need a quarter of this recipe for one pizza. You can also use it for spaghetti.

2 tablespoons olive oil
1 1/2 cups chopped yellow onions (1 medium yellow onion)
1 teaspoon minced garlic (2 cloves garlic)
1/2 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon ground black pepper
2 (28-ounce) cans whole peeled tomatoes
2 (15-ounce) cans tomato sauce
3 tablespoons tomato paste
2 cups water
1 teaspoon sugar

Heat the olive oil in a 5-quart pot over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, about 5 minutes. Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onions, and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a long-handled wooden spoon.

I doubled the amounts for the garlic, salt, basil, oregano, and pepper. Instead of the whole peeled tomatoes, I used diced. If you don't like chunky sauce (like Erik), then I blend it in the blender. Otherwise, you don't have to blend it.