Thursday, February 3, 2011

Spaghetti and Bread Sticks/ Pizza Crust

How is this for a "Three fer" post?
Spaghetti Sauce
32- 48 oz. (total) canned tomato products. (I use crushed tomatoes, stewed tomatoes, and diced tomatoes)
6 to 12oz canned tomato paste (If you are making a small amount, the small can is fine, if making a larger amount, use the bigger can, or two of the small)
Ground hamburger meat
onion, chopped
garlic, minced
Italian seasoning blend

Brown hamburger with the chopped onions and garlic. Drain off the fat. Add the tomato products, as well as the seasonings. I LOVE basil, so usually add at least a tablespoon of basil and a little less of the Italian seasoning blend. More garlic and some onion powder, and a teaspoon or less of sugar and of salt.
Simmer. Serve over cooked pasta.

Bread Sticks/ Pizza Crust

2 1/2 (+) cups flour
1 packet or 1 teaspoon of dry active yeast
1 teaspoon sugar
1 teaspoon salt
1teaspoon italian seasoning blend
1 teaspoon garlic granules
1/2 teaspoon onion powder
1 tablespoon basil
1 cup very warm (nor boiling) water
2 tablespoons cooking oil (preferably olive oil)

Mix together the dry ingredients.
Add the warm water and oil. Knead until smooth, adding more flour if necessary.
Knead until smooth.
Allow to rest 10 minutes. (For bread sticks, allow to rest until doubled)
Punch down dough.
Add small amount of flour if necessary.
knead and shape.
Preheat oven to 375*

For breadsticks:  shape into rectangle on a heavily oiled baking sheet- preferably with sides.

Brush with garlic butter. (And Parmesan cheese, if desired!)
Cut into strips, without separating them.
Allow to rise until doubled.
Bake at 375* until done.

Pizza Crust

For pizza crust: After dough has rested 10 minutes, shape to fit your greased pan. Partially bake the crust for 7 minutes in preheated oven.
Top par-baked crust with seasoned tomato sauce ( I add basil, garlic, and italian seasoning blend directly to the can of tomato sauce and stir!) cheese, and toppings of your choice. Return to hot oven for 15 minutes, or until completely hot and crust is browned.

No comments:

Post a Comment