Monday, March 22, 2010

Tinsel Town Pizza Pie ~ IF I CAN DREAM ~ WEEK 3

This past Thursday I got a text around noon informing me I'd be cooking for David Cook + band that night! Um, no pressure right? Just add 6 extra people to the mix who happen to be celebrities. I momentarily thought about abandoning my "Tinsel Town Pizza" night idea in lieu of something a bit more impressive and gourmet but then I thought ... pizza is actually perfect! I can make all different kinds, to fit every palates ... couture pizza, custom crafted for each person.

You are more than welcome to make your own dough. I didn't have time to and happen to love Trader Joe's ball o' dough that comes in whole wheat, plain and herb. Use any dough you like and follow the directions on package. For pizzas with many toppings, brush the dough with olive oil and par bake for 5-6 minutes at 400 degrees.

I did make my own pizza sauce which is quick and simple, and oh so mouth-wateringly worth the bit of extra effort.

Makes enough for 8-10 twelve inch pizzas + left over sauce for pasta, next day. You can divide by half to make a smaller batch.  Left over sauce can be frozen.

4 garlic cloves, minced
1/4 cup shallot, minced
5 tablespoons olive or grapeseed oil
2 (28ounce) cans marinara sauce(I like TJ'S Brand, you cn also use crushed tomatoes)
1 10.75 oz can tomato puree√
2 6oz cans tomato paste
3 tablespoons agave or brown sugar
2 teaspoons turmeric (optional but very healthy)
1 tablespoons fresh thyme, chopped finely (use dried if necessary)
2 tablespoons fresh oregano, chopped finely (use dried if necessary)
2 teaspoons onion powder
1/2 cup fresh basil, chopped finely
1 teaspoon salt
1-3 teaspoon crushed red pepper flakes (depending on how spicy you are :)

1. In a large saucepan or pot over medium high heat, saute garlic and shallots in oil until tender, about five minutes. 
2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness. Sauce may be refrigerated for up to 1 week or frozen for about 1 month.

1 cup fresh basil leaves
1/2 cup olive oil
1/3 cup fresh grated Parmesan cheese
1/4 cup pine nuts
2 cloves garlic, crushed
1 teaspoon salt
1/2 teaspoon white pepper (or black)
1/8 teaspoon nutmeg
16 oz. of your favorite Alfredo Sauce  ss

1. Blend the basil, olive oil, Parmesan cheese, pine nuts, garlic, salt, pepper and nutmeg in a blender until smooth. 
2. In medium bowl whisk together Pesto and Alfredo sauce. Use immediately or refrigerate until use. 


Lindsay's Favorite
Pepperoni, Mushrooms, Black Olives, Red Onions with Tomato Sauce and shredded Pepper Jack Cheese

Bella Italiano
Whole Wheat Dough with Baby Mozzarella Balls (Bocconcini), Halved Cherry Tomatoes, and Prosciutto with Tomato Sauce.  Top with 2 cups arugula once pizza is cooked.

Pizza Bianco
Chicken Sausage, Sliced Almonds, Mushrooms and Shredded Mozzarella with Alfredo Pesto Sauce

Justin Gaston's 1/2 & 1/2
Whole Wheat Dough, half Pest Alfredo Sauce topped with shredded Mozzarella, Chicken Sausage and Mushrooms; Half Tomato Sauce + BBQ Sauce topped with shredded Pepper Jack, Red Onion, Sliced Tomato and Chicken Sausage.

Kara's Creation
Whole Wheat Dough topped with Tomato Sauce, shredded Mozzarella, Pepperoni, Sliced Tomato, Mushrooms, and Prosciutto. Top with 2 handfuls of Arugula once pizza is cooked.

Gig's Viva Veggie
Shredded Pepper Jack, Feta, Marinated Artichokes, Kalamata Olives, Thinly Sliced Bell peppers, Red Onion, halved Cherry Tomatoes, and Egg Plant (cubed) with Tomato Sauce

Lovely Lox
Alfredo Pesto Sauce, Lox, Red Onion, and Capers

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