Pizza Sauce II

28 oz. can diced tomatoes, undrained
3 tbsp. olive oil
1 tbsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried marjoram
2 tsp. crushed red pepper flakes
1/4 tsp. salt
3 to 4 cloves garlic, finely minced

Combine all ingredients in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to a simmer. Allow to cook for at least 15 minutes. Once finished cooking, remove from heat. If you prefer a smoother sauce, use a potato masher or immersion blender to break up the chunks of tomato. Alternatively, simply leave it as is if you prefer a chunkier sauce. Store in an air-tight container in the refrigerator.

Chicken Garlic Pizza

1 chicken breast
Salt and pepper
2 tsp. olive oil
2 tbsp. butter
2 cloves garlic, minced
2 tbsp. green onion, chopped
1/2 tsp. dried basil
2 roma tomatoes, sliced
1/4 c. chopped fresh cilantro
1/2 c. ricotta cheese
1/4 c. parmesan cheese
Pizza crust

Season chicken breast on both sides with salt and pepper. Heat olive oil in skillet and cook chicken breast until browned on both sides. Cut into chunks and finish cooking until cooked through. In a small saucepan, melt butter with garlic, onion, and basil. Pour into chilled dish to cool and refrigerate until set. Preheat oven to 350°F. Spread herb butter over crust. Arrange chicken on top, then dot with ricotta. Top with tomato slices, cilantro, and parmesan. Bake 15 to 20 minutes.

Pizza Sauce

1 (6 oz.) can tomato paste
6 oz. warm water
3 tbsp. grated parmesan cheese
1 clove minced garlic
1 tbsp. honey
3/4 tsp. onion powder
1/4 tsp. dried oregano
1/4 tsp. dried marjoram
1/4 tsp. dried basil
1/4 tsp. ground black pepper
1/8 tsp. cayenne pepper
1/8 tsp. red pepper flakes

Combine all ingredients in a small mixing bowl. Stir until well-combined and smooth. Allow to sit for at least 30 minutes before using to blend flavors.

Calzones

1 tbsp. olive oil
1 1/2 links turkey sausage, removed from casing
1/2 c. onion, chopped
1/3 c. mushrooms, chopped
2 cloves garlic, minced
1/2 c. low-fat ricotta cheese
1/3 c. shredded mozzarella cheese
1/4 c. grated parmesan cheese
7 oz. frozen chopped spinach, thawed and drained
1/2 tsp. Italian seasoning
1/4 tsp. red pepper flakes
1 recipe pizza dough, divided into 2 equal halves
1 egg
2 tbsp. water

Heat olive oil in skillet over medium-high heat. Add turkey sausage and cook until browned. Add onion, mushrooms, and garlic; saute a few minutes more. Remove from heat and transfer meat mixture to mixing bowl. Add ricotta, mozzarella, parmesan, spinach, Italian seasoning, and red pepper flakes to bowl; mix well to combine.

Preheat oven to 400°F. Roll out pizza dough halves into two circles, 7 to 8 inches in diameter. Divide calzone filling mixture between the 2 pieces of dough. Spread over one half of each circle, leaving a 3/4-inch margin on edge. Fold over pizza dough so that it completely covers filling and free edges line up. Press edges together using tines of a fork. Place onto pizza pan or cooking sheet.

Combine egg and water in a small bowl. Beat well with a fork to create an egg wash. Brush top sides of both calzones with egg wash. Bake for 15 minutes or until top of dough is golden brown. Cut in half and allow to cool a few minutes before serving. Serve with pizza sauce for dipping.

Spinach and Mushroom Pizza

1 (12-inch) pre-baked pizza crust
1 to 2 tbsp. olive oil
1 c. fresh spinach, rinsed and dried
8 oz. shredded mozzarella cheese
1 c. sliced fresh mushrooms
2 to 3 garlic cloves, minced
~ 1 tsp. dried basil
Ground pepper, to taste

Preheat oven to 350°F. Place pizza crust on baking sheet. Brush olive oil onto pre-baked pizza crust, covering entire surface. Sprinkle minced garlic evenly over crust. Stack spinach leaves, then cut lengthwise into 1/2-inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms. Sprinkle dried basil over the top and season with pepper. Bake 8 to 10 minutes, or until cheese is melted and edges are crisp.

Bacon Chicken Alfredo Pizza

1 (2.1 oz.) pkg. fully cooked bacon
1 (12 oz.) Italian pizza crust
1/2 c. refrigerated alfredo sauce
6 oz. cooked chicken breast, cut into bite-sized pieces
1 c. shredded cheese (mozzarella and cheddar are recommended)
1/4 c. KRAFT PARM PLUS! Garlic Herb Italian Topping

Preheat oven to 400°F. Cut bacon slices crosswise in half; heat as directed on package. Place pizza crust on baking sheet; spread with sauce to within 1 inch of edge. Top with remaining ingredients. Bake 8 to 10 minutes or until cheese is melted and pizza is heated through.

Makes 6 servings.

Basic Pizza Dough

1/2 c. warm water (about 110°F)
1 envelope (2 1/4 tsp.) instant yeast
1 1/4 c. water, at room temperature
2 tbsp. extra-virgin olive oil
4 c. (22 oz.) bread flour, plus more for dusting
1 1/2 tsp. salt
Olive oil or nonstick cooking spray for greasing the bowl

Measure warm water into 2-cup liquid measuring cup. Sprinkle in yeast and let stand until yeast dissolves and swells, about 5 minutes. Add room temperature water and oil and stir to combine.

Place flour and salt in the bowl of a stand mixer fitted with paddle attachment. Briefly combine dry ingredients at low speed. Slowly add liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop mixer and replace paddle with dough hook. Knead until dough is smooth and elastic, about 5 minutes. Form dough into a ball, put in in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 1/2 to 2 hours. Press dough to deflate it.

To bake, place pizza stone in lower third of the oven. Heat oven to 500°F for at least 30 minutes. Turn dough out onto lightly floured work surface. Divide dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let dough relax for at least 10 minutes but no more than 30 minutes.

Working with one piece of dough and keeping the other covered, shape dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. Top as desired. Slide dough onto pizza stone. Bake until crust edges brown and cheese is goldne brown in spots, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use.