Recipes24

Garlic Oil Sauce:
1/4 cup extra virgin olive oil
4 cloves garlic

California Oil Sauce:
1/4 cup extra virgin olive oil
2 cloves garlic
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/2 tsp. parsely flakes
1/4 tsp. majoram
1/4 tsp. red pepper flakes
1/4 tsp. ground black peppercorn

Southwestern Oil Sauce:
1/4 cup salad oil
2 cloves garlic
1/4 tsp. dried oregano
1/2 tsp. ground cumin seed
1/4 tsp. ground black peppercorn|To Prepare Oil Sauces:
Puree ingredients in a blender and store in a small covered jar.
These recipes makes enough sauce for 2 12″ pizzas.
By using these examples, it’s not hard to come up with your own
variation based on your taste. Brush oil sauces on dough, place
desired cheese, and then top. Cook just like sauced pizzas, however
they may take just a little less time until done.

1 Pizza Dough Shell (uncooked)
Sauce:
2/3 cup smooth peanut butter
3 tablespoons Hoisin Sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
6 oz. Monterrey Jack cheese
1 cup bean sprouts
1/2 lb. small shrimp, cooked, shelled, and deveined
1/4 cup finely chopped green onions
crushed dried hot chilis, to taste|Preheat oven to 450F.
Mix sauce ingredients together. Spread sauce evenly over crust.
Top with shrimp and onions, then cheese. Bake until cheese begins
to brown, 12 to 15 minutes.
Remove from oven, top with bean sprouts and pepper flakes, slice and
serve.

1 Tbls. sugar or honey
1 1/4 cups warm water (110 degrees)
1 pack (1/4 ounce) dry yeast
1 1/4 cups white flour
2 cups whole wheat flour
1 teaspoon salt
1/4 cup olive oil|Dissolve sugar in water and add yeast. Stir gently until disssolved
(about 1 minute). Let stand until the yeast foams slightly
(about 5 minutes) to insure that the yeast is effective. Combine
3 cups of the flour and salt in a large bowl. Pour in the yeast
mixture and oil if you are using it. Begin kneading the mixture,
gradually adding enough of the remaining 1/4 cup flour so that the
dough is no longer sticky. Continue kneading until the dough is smooth
and elastic (another 10−15 minutes by hand). Shape dough into a ball
and put in an oiled bowl, turning the dough to coat it with the oil.
Let rise until doubled in bulk (45 minutes to 1−1/2 hours, depending
on the yeast and the temperature). Punch down the dough and shape
into 1 or 2 pieces. The entire recipe will make two 12 inch pizzas.
Shape the dough either by hand or with a rolling pin, stretching out
as necessary to achieve a thin dough. For a lighter crust, let the
dough sit for a half hour after shaping before constructing pizza
and baking.