3 cups pioneer baking mix
1.5 cups milk or water ( whichever you prefer is fine)
extra flour seperate)
non stick spray
1 big mixing bowl
1 seperate bowl to hold your baking mix'
rolling pin( or large smooth drinking glass)
knife
any sort of pan you want to cook your pizza in
pour 1 cup of the mix into the large bowl, and add the liquid, mix to your hearts content. Add the rest of the baking mix into the large bowl 1/2 a cup at a time. Once it stops being super sticky, it's time to get your hands dirty! take off your rings please, and dip your hands into the baking mix, then tip the rest into the large bowl and hand fold the mix in just like you are making a loaf of bread.
you will knead it until it's the right consistency for you, then you will flour the counter, and plop the lovely dryish mix onto it. Take the dough and separate it into 3 equal portions.
set two portions off the the side, you won't need them for a bit
take the portion you are working with right now, and roll it about in the flour, so that it's lightly coated, this is the keep it from sticking, and that may need to be done a few times before it's over.
roll the dough out to the shape and size of the dish you will be using to cook the pizza in, I've done it in deep pans, shallow pans, glass pie dishes, and even muffin tins, though that requires more cutting than stated above.
now remember when rolling out dough, you need to turn it and flip it over from time to time to keep it from sticking to the counter, it's quite easy once you get the hang of it. *heart*
once it's the right shape, size, and thickness, you will spray the pans, and lay the dough gently into them, :)
Preheat the oven to about 425, and then get to prepping the toppings!
I used homemade tomato sauce, I can put the recipe I use later in this blog. :)
Chop all of your veggies, and shred your cheese ( cheaper to buy it in blocks and shred it yourself, we have a beautiful food processor that we use to shred the cheese.
add just a bit of sauce at a time and spread it around the pie, it should be a nice thin layer, too much and it will make a rather soggy pizza ( I've done that a time or two)
after you add the sauce, you can top it any way you choose, My boyfriend likes jalepnos, and cheese, and black olives, and bell peppers, and roasted garlic, and meat. :)
I personally just prefer black olives and cheese, and my sister Kyrie likes Bell peppers and cheese and SOMETIMES pepperoni. :)
Here are the pictures!
4 pounds sad, unloved tomatoes (some swear by romas, I’ve had success with all varieties)
1/4 cup olive oil
2 to 3 small cloves of garlic
lots and lots of fresh basil and rosemary tied up and wrappe din cheesecloth to prevent ickying up the sauce with soggy leaves)
black olives ( As many as you want, so delicious)
masa or flour 1/4th of a cup
ok, so you want to crush all your tomatoes, some people prefer to peel them I like the skin on there, makes the sauce chunkier and more delicious. Either way, put them in the pot and HULK SMASH!
add 2 cups of water bring to a roiling boil ( keep in mind that you can always add MORE water, you can't really take it away)
then after 20ish minutes ladle some into a bowl and add that flour we were talking about and whisk it til it all blends in, no joke that flour does not like to mix, it's obnoxious.
pour it back into the pot and stir a round a bit.
you are going to be stirring this for hours, every 20-30 minutes go stir the sauce, scrape up all the things from the bottom and don't worry, it honestly just adds to the flavor, the reason for scraping it every 20 minutes, is that oyu don't want a huge thick mass of caramalized tomato, that's just annoying.
add as much pepper and basila nd rosemary and garlic as you want . It's delicious! use some right away, freeze the rest!
oh also remember that this takes HOURS I simmered mine for 6 hours. totally worth it.
