Pizza is one of my favorite homemade comfort foods to make (click here for additional pictures and recipes). And while many believe it to be time-consuming and somewhat laborious–or even difficult–to make, it is neither. It’s basically bread dough with stuff baked on it. Thus, when I bake pizza at home I usually make twice the amount of dough as needed and use half to make a loaf of bread…it rises and ferments while the pizza is baking. Over the years I’ve gravitated to baking almost exclusively with whole grains and whole wheat flour and this is no exception. What’s a bit different about this particular recipe is that I made it a deep-dish pizza, meaning I made a sort of rim around the edge to hold even more stuff (mmm…). And in this night’s variety I used broccoli, which I par-cooked and chopped before adding it to the pizza, homemade tomato sauce, made with some of the last tomatoes from the garden (click here for a recipe), and a 3-cheese blend I had in the freezer.
The combination of the above said ingredients–for the dough and it’s filling–translates, in my mind, to not only flavor but also nutrition…this is anything but junk food. As usual, these recipes are just suggestions; use your own adaptations for an equally good outcome. Anyhow, here it is in pictures and recipes.
Bake the breads forabout 30-40 minutes, adding steam to the oven a few times (eitherwith ice cubes or a spray bottle) and rotating the breads every tenminutes. The breads are done when they are dark brown and soundhollow when tapped upon. Remove the breads from their pans and allowthem to cook on a wire rack for at least 10 minutes before slicing.
To see the original posting for this recipe–with additional pictures of it being made–click here.
(This is a simple but excellent tomato sauce that can be used as is or as a base for other sauces. I usually make this a few times throughout the summer months–as the tomatoes ripen in the garden–and freeze it in increments. This way I have homemade sauce throughout the winter. This recipe makes about 6 quarts but it’s really just a guide)
4 quarts fresh tomatoes (click here to see them)
1/2 cup extra virgin olive oil
2 small onions
4 cloves of garlic
1 tablespoon sugar
2 teaspoons sea salt
1 teaspoon fennel seeds
1 teaspoon crushed hot pepper
2 cups chicken broth
1 bunch fresh basil
Cut the tomatoes in half and squeeze out the seeds; discard the seeds and dice the tomatoes. Heat the oil in a heavy sauce pan; add the onions, then the garlic, then the sugar, salt, fennel, and hot pepper. Add the diced tomatoes and the chicken broth (or vegetable broth). Bring to a boil, then lower to a simmer. Cook the sauce for about 45 minutes, or until it has reduced and thickened. Stir in whole basil leaves and remove from the heat. Allow it to rest for 5 minutes. Taste it for seasoning, then puree in a blender. Refrigerate until needed.