Kate’s Homemade Pizza
Makes 4 (19-inch) Pizza Crusts
A note from Kate: I love cooking healthy, organic, and inexpensive meals. This recipe allows us to have a somewhat healthy pizza night, and I can even accommodate each topping request. I usually make three pizzas: one with cheese, onion, green pepper, and pepperoni; one tomato basil (feta cheese, fresh tomato, fresh basil, and a few drops of olive oil); and one with “everything” (cheese, pepperoni, onion, mushrooms, black olives, and green pepper). It’s a sure hit every time Mom plays “Pizza Parlor”!
- 4 cups warm water (105 to 110 degrees F on a kitchen thermometer)
- 6 teaspoons (2 packets) bread (or pizza) yeast
- 11 cups white wheat (not whole wheat)
- flour, plus 2 to 3 cups for
- surface while rolling dough out
- 2½ tablespoons raw sugar
- ⅓ cup extra virgin olive oil
- 1½ teaspoons salt
- 9 cups pizza sauce
- Desired toppings
- Preheat the oven to 550 degrees F.
- Into a large standing mixer, using a dough-hook attachment, pour the warm water and add the yeast. Let stand for 5 minutes. Slowly add the 11 cups of flour, and the sugar and the olive oil intermittently, stopping occasionally to scrape the sides of the bowl.
- Turn the mixer up to medium as the dough becomes thicker, and continue mixing. Once all of the flour, sugar, and olive oil are added and they are well mixed, add the salt and incorporate it well.
- When the dough is firm, yet somewhat “sticky,” it’s ready to be placed on a well-floured surface to be rolled out.
- Divide the dough into 3 to 4 sections and knead the air bubbles out. Form each section into a flat circle. Then, using a rolling pin, roll each circle evenly in all directions to form a ¼-inch-thick pizza crust. Flip the dough over occasionally and flour its surface each time so that the rolling pin doesn’t stick to the dough surface.
- When the desired size is reached, transfer the dough to a pizza pan. Crimp the edges of the dough to form a crust.
- Top the dough with pizza sauce (use Kate’s Homemade Pizza Sauce or store-bought). Top the sauce with the desired toppings and bake until the crust is browned and the pizza is bubbly, about 12 to 14 minutes. Watch the pizza closely as all ovens vary.
- Note: If you want smaller (12-inch) pizzas, divide the dough into 5 parts. Kate likes to make these into heart-shaped pizzas for Valentine’s Day.
Kate’s Homemade Pizza Sauce
Makes about 9 Cups of sauce
A note from Kate: I remember being “stuck” at home every day when my kids were very young. I was unable to get out to the store . . . or anywhere else, for that matter. Sometimes, it just felt like a “pizza night.” Pizza is an absolute favorite, so since I was at home, I began working on making my very own pizza. I literally had a burning desire to conquer it. . . . I worked relentlessly on pizza sauce and was delighted with this “better than a pizza shop” result. Dough was another story though. For years I bought pizza dough from a local pizza shop and rolled it out, using my own sauces and toppings. Finally, I was determined to figure out the perfect dough, and, with some startup guidance and encouragement from our family friend, “Uncle Steve,” who is a pizza wizard, I perfected exact measurements to make the perfect dough to accompany my delicious sauce. I’m so proud of it. And have become known to my kids’ friends as the Pizza Mom. Try it. Everything you need to know is right here. I promise, you can do it, too!
- 2 (15-ounce) cans tomato sauce
- 2 (14.5-ounce) cans diced
- 1 can tomato paste
- ¼ cup ketchup
- 1 tablespoon minced garlic
- ¼ cup olive oil
- 1½ tablespoons sugar
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic salt
- 1 tablespoon chicken base
- 1 tablespoon balsamic vinegar
- In a large pot, mix together all of the ingredients and bring to a slow boil for
- 2 to 3 minutes; lower the heat, and simmer on low, uncovered, for 1 to 2 hours.
- Allow the sauce to cool completely before topping the pizzas. This sauce will top four 19-inch pizzas.
- If you like a smoother pizza sauce, pulse the sauce mixture in a food processor for 30 seconds.
- Note: If you like very saucy pizza, feel free to use more sauce. I usually double this recipe and freeze the leftover sauce for another—much quicker—pizza night.
Farm to Table Stir Fry
A note from Kate: I came up with this recipe on my own out of pure necessity! I wanted to know how to make a delicious stir fry but never found a recipe I liked. One day, in the middle of the summer, when fresh beautiful produce was aplenty, I decided to experiment. I started by combining the oil and soy sauce together and was really just winging it. At some point, Cara came into the kitchen. She saw what I was making and said, ‘That needs sesame seeds’ and kept walking. I added Cara’s magical ingredient and our stir fry was born! I made the dish three times that week. We just couldn’t get enough of it…
- 1⁄2 cup soy sauce
- 1 teaspoon brown sugar
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 11⁄2 pounds round steak, sliced thin
- 1 quart snow peas
- 1⁄2 head cabbage, slivered
- 1⁄2 bag baby carrots, quartered lengthwise
- 1 head broccoli, florets and stems, chopped small 8 scallions, whites and greens, chopped coarsely 1 red and 1 green pepper, sliced lengthwise
- 3 teaspoons sesame seeds
- 3 to 4 garlic cloves, minced
- 2 to 3 cups cooked brown or white rice
- Mix the soy sauce, brown sugar, olive oil, and sesame oil together. Toss the mixture with the steak and sauté for 3 to 4 minutes.
- Add all of the vegetables to the pan and sauté, turning occasionally until the vegetables are steamed but still firm in texture.
- Add the sesame seeds and garlic and cook for 3 to 5 more minutes. Serve over rice.
Turkey, Corn, and White Bean Chili
A note from Kate: Finished Product = Yum! This very flavor-packed soup was well received by my eight. In fact, on a scale of 1 to 10, it received a solid 8 from them. As for me, I didn’t rate it, but I think my kids lost track of how many times I refilled my bowl. It’s so delicious!
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium red onion, finely diced 1 tablespoon minced garlic
- 1⁄2 cup of Kate’s Best Balsamic Vinaigrette, or you can use store-bought Italian or balsamic vinaigrette dressing
- 2 pounds ground turkey
- 3 cups chicken broth
- 2 tablespoons chopped fresh cilantro, or 3 teaspoons dried cilantro 1 tablespoon chopped fresh basil, or 2 teaspoons dried basil
- 2 tablespoons chili powder
- 3⁄4 cup salsa
- 2 (15-ounce) cans great northern beans, undrained 2 (15-ounce cans) whole kernel corn, undrained Salt and black pepper, to taste
- Melt the butter and olive oil in a large pot over medium heat. Add the onion and sauté, stirring until tender. Add the garlic and cook for 1 more minute.
- Add the vinaigrette to the pan with the ground turkey; brown the turkey thoroughly. Once the turkey is cooked through, add the broth, cilantro, basil, chili powder, salsa, beans, corn, salt, and pepper.
- Bring to a boil and then lower the heat to medium-low for 15 minutes, stirring occasionally. Add salt and pepper, to taste, before serving. Serve with homemade cornbread.
- This is a great recipe to make and freeze for another night!