First, I needed pizza sauce. I've always wanted to try making a tomato sauce, but never have. I didn't want to spend any extra money on this meal, since I've already done my grocery shopping for the week, so I kinda just grabbed things from my pantry and fridge. I decided I wanted a veggie-packed sauce so the boys would get all sorts of vitamins and good stuff. Here's what I did:
Veggie-Packed Tomato Sauce:
1/4 cup extra virgin olive oil
1 yellow onion, diced
2 tsp minced garlic
1 small red bell pepper, chopped
1 small zucchini, chopped
1 cup spinach, chopped
1 can diced tomatoes
1 can tomato puree
3 tbsp fresh parsley, chopped (may substitute basil)
1 tsp salt
1 tsp freshly ground black pepper
1 tsp red pepper flakes
1 tsp splenda
1 tsp dried oregano (if you've got fresh, use it!)
Here's how I put it together:
Heat EVOO in skillet over med-high heat. Add garlic and onion, and cook, stirring frequently, for 2-3 minutes. Throw in zucchini and bell pepper, and continue cooking about 8 minutes, or until the veggies are tender.
Add Spinach, and cook until wilted.
Add diced tomatoes and tomato puree, and stir to combine. Reduce heat to med-low. Add parsley, salt, pepper, red pepper flakes, and oregano, stirring to combine. Allow to simmer, stirring occasionally, for about 10 minutes. At this point your sauce is done, but I knew that my boys wouldn't eat it in this state, it's too chuncky.
So, I removed it from heat, allowed it cool for about 10 minutes, than put my new immersion blender to work, and pureed it smooth. Isn't it pretty!
This recipe yielded 4 cups of sauce. I froze 2 cups for another meal. I think it will be great on spaghetti, or stuffed bell peppers! The remaining 2 cups, I used for this recipe (and yes, we probably only used 1/2 of that. I may still freeze the remaining cup sitting in the fridge right now.
Then, it was time to make some dough. I finally found a recipe that I liked the ingredients in, but when I make it and allowed it to rise, it was way too sticky, and I would never have been able to roll it out, so I added some other things, and it worked. Here's the recipe I ended up with. (My hands were too sticky to take pics at this point, so bear with me.)
Whole Wheat Pizza Dough:
Whole Wheat Pizza Dough:
2 1/4 cup whole wheat flour
1/3 cup oat bran
1 packet active dry yeast
1 tbsp honey
1 tbsp olive oil
1 cup warm water
I just mixed the dry ingredients together, then added the wet and stirred/kneaded until well combined. Then, let sit, covered by a damp cloth for about 10-15 min to rise. Punch down, and roll out. (I greased my counters with olive oil because it was still a little sticky) I used a 4 inch round cookie cutter, and my dough made about 18-20 circles.
Then, to put to all together:
1 recipe veggie-packed tomato sauce
1 recipe whole wheat pizza dough
1/2 package turkey pepperoni
1 cup 2% Mozzarella cheese, shredded
(Any other pizza toppings you want, finely chopped)
Lay out your dough rounds on a greased cookie sheet, spread a small amount of sauce over each one, leaving 1/2 inch border. Then, top with tsp of chopped up pepperoni and 1 tbsp cheese. Fold in half and seal edges, crimping with fork.
Aren't they pretty! This was before baking. I baked them at 400 degrees for 15 minutes, and they were perfect. I served them with warmed sauce on the side to dip.
Stonewall ate them and liked them. Skywalker ate about 1/2 of one, then said he didn't like it. Oh well, you can't win them all!