Saturday, June 25, 2011

Pizza Sauce & Wheat Pizza Crust

I have to apologize for not posting anything new lately. I have not cooked anything I deem worthy enough of sharing. Hear me out…

  • I tried a Lemon Chicken Slow Cooker recipe, but it was gross – seriously.
  • We had a couple of roasts on Father’s Day, but again – nothing to write home about.
  • There were the BLTs (Bacon, Lettuce, Tomato Sandwiches), but with spinach instead of lettuce, so I guess they were BSTs – wonderful, but not original enough to share.
  • I made some homemade pizza pockets – but I did not seal them correctly…. tasty, but definitely not picture worthy.
  • There were brownies, but I missed a step in the recipe and it is kind of an important step – so, another recipe that will have to wait to be shared.

Geez, who let this girl have a food blog?

Ah, now there is something new I can share with you! We are officially :) Very exciting, very official. Yay!

Ok, ok a recipe. I am totally excited about this one. Pizza! We all love pizza here in the Harp House, it has the key essentials of a perfect dish; bread, cheese and meat. And I can’t lie, I like the veggies too. This was the first time I had ever made pizza “from scratch” and the outcome was delightful.

Wheat Pizza Crust
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon brown sugar
  • 1 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 3 1/3 cups wheat flour
  • 3 tablespoons minced garlic

  1. Dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
  2. Stir the salt and oil into the yeast solution.
  3. Mix in 2 1/2 cups of the flour.
  4. Turn dough out onto a clean, well floured surface. Add garlic and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
  5. Preheat oven to 425. If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
  6. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
  7. Enjoy!

Pizza Sauce
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 tablespoon ground oregano
  • 2 tablespoons dried minced garlic
  • 1 teaspoon ground paprika

  1. Mix everything in bowl
  2. Let sit for 30 minutes
  3. Enjoy!

The toppings I used were as follows:
Cheese, chopped spinach, more cheese, mushrooms, red onions, grilled chicken, more cheese, minced garlic and minced rosemary… and I may have put a little bit more cheese on there too. The pizza turned out delicious, Super Yum!

Pizza Sauce and Wheat Pizza Crust are both recipes adapted from


Tiffany said... Best Blogger Tips[Reply to comment]Best Blogger Templates

I am kind of glad I am not the only one having trouble making a blog-worthy meal this month, that and our camera is broken.... this pizza sounds divine!

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