*this is a great recipe that I often double or triple to make several pizzas at once. there's always a pizza in the freezer for those crazy nights when i'm strapped for time or ideas. also, i often leave out the beef and sausage & add more veggies. you can use whatever your family likes best.
Freezer Pizza
12 oz mozzarella cheese, grated
1⁄4 lb Italian sausage, browned
1⁄4 lb ground beef, browned
1⁄4 c onion, chopped and sauteed
2 oz pepperoni slices
2 T parmesan cheese
1 pizza crust- recipe follows
1 1⁄2 c marinara sauce- recipe follows
salt
Pizza Crust
2 c flour, all purpose
2 t active dry yeast
1 t sugar
1⁄2 t salt
3⁄4 c water, warm
2 T olive oil
For AUTOMATIC BREAD MACHINE, place ingredients in container in following order: water, olive oil, flour, sugar, salt and yeast. Select Dough setting and press Start.
For FOOD PROCESSOR, dissolve yeast and sugar in warm water in a measuring cup; let stand until bubbly--about 10 minutes. Stir in olive oil and salt. Insert metal blade or plastic dough blade. Place flour in work bowl. With motor running, pour yeast mixture through the feed tube in a steady stream, as fast as the flour absorbs it. When the dough forms a ball, stop the machine. Process continuously for 45 seconds to knead. Shape the dough in a ball, and place in greased bowl; turn to grease top. Let rise in a warm place until doubled--about 1 to 1 1/2 hours.
Marinara Sauce
1 can tomatoes, peeled in juice (16-ounce) coarsely crushed
1⁄3 c olive oil
6 garlic cloves, crushed
3 onions, medium, chopped
4 carrots, finely chopped
2 T basil, dried
1 T oregano, dried
2 t salt
1 t pepper
Heat oil in a 5-quart or larger pot over medium heat. Cook garlic, onions and carrots, stirring occasionally, until soft. Stir in tomatoes and juice, basil, oregano, salt and pepper. Bring to a boil.
Reduce heat and simmer rapidly, uncovered, stirring occasionally, for about 1 1/2 hours or until sauce is very thick and reduced by about half.
To assemble pizza:
Spray pizza pan with non-stick cooking spray or brush with olive oil. Gently stretch Pizza Crust to fit pan, forming raised edge at lip. Sprinkle crust with grated mozzarella cheese.
Dot with browned sausage, ground beef, pepperoni and chopped and sauteed onion. Gently spread Marinara Sauce to cover cheese and toppings. Sprinkle with parmesan cheese and salt to taste.
To freeze: flash freeze pizza in pan. When frozen, wrap in aluminum foil.
To prepare: do not thaw pizza. Heat oven to 400 degrees. Bake frozen pizza for 20 to 25 minutes, until crust is browned, sauce bubbles and cheese is fully melted.
NOTES : This tried-and-true method preserves a fresh, crisp crust even through the freezing process! The secret's in the cheese; when applied to the crust before any toppings or sauce, the cheese seals the crust against the moisture in the sauce. Do not thaw before baking.
Freezer Pizza
12 oz mozzarella cheese, grated
1⁄4 lb Italian sausage, browned
1⁄4 lb ground beef, browned
1⁄4 c onion, chopped and sauteed
2 oz pepperoni slices
2 T parmesan cheese
1 pizza crust- recipe follows
1 1⁄2 c marinara sauce- recipe follows
salt
Pizza Crust
2 c flour, all purpose
2 t active dry yeast
1 t sugar
1⁄2 t salt
3⁄4 c water, warm
2 T olive oil
For AUTOMATIC BREAD MACHINE, place ingredients in container in following order: water, olive oil, flour, sugar, salt and yeast. Select Dough setting and press Start.
For FOOD PROCESSOR, dissolve yeast and sugar in warm water in a measuring cup; let stand until bubbly--about 10 minutes. Stir in olive oil and salt. Insert metal blade or plastic dough blade. Place flour in work bowl. With motor running, pour yeast mixture through the feed tube in a steady stream, as fast as the flour absorbs it. When the dough forms a ball, stop the machine. Process continuously for 45 seconds to knead. Shape the dough in a ball, and place in greased bowl; turn to grease top. Let rise in a warm place until doubled--about 1 to 1 1/2 hours.
Marinara Sauce
1 can tomatoes, peeled in juice (16-ounce) coarsely crushed
1⁄3 c olive oil
6 garlic cloves, crushed
3 onions, medium, chopped
4 carrots, finely chopped
2 T basil, dried
1 T oregano, dried
2 t salt
1 t pepper
Heat oil in a 5-quart or larger pot over medium heat. Cook garlic, onions and carrots, stirring occasionally, until soft. Stir in tomatoes and juice, basil, oregano, salt and pepper. Bring to a boil.
Reduce heat and simmer rapidly, uncovered, stirring occasionally, for about 1 1/2 hours or until sauce is very thick and reduced by about half.
To assemble pizza:
Spray pizza pan with non-stick cooking spray or brush with olive oil. Gently stretch Pizza Crust to fit pan, forming raised edge at lip. Sprinkle crust with grated mozzarella cheese.
Dot with browned sausage, ground beef, pepperoni and chopped and sauteed onion. Gently spread Marinara Sauce to cover cheese and toppings. Sprinkle with parmesan cheese and salt to taste.
To freeze: flash freeze pizza in pan. When frozen, wrap in aluminum foil.
To prepare: do not thaw pizza. Heat oven to 400 degrees. Bake frozen pizza for 20 to 25 minutes, until crust is browned, sauce bubbles and cheese is fully melted.
NOTES : This tried-and-true method preserves a fresh, crisp crust even through the freezing process! The secret's in the cheese; when applied to the crust before any toppings or sauce, the cheese seals the crust against the moisture in the sauce. Do not thaw before baking.
What a great idea--I need some of these in my freezer. I will defintely give it a try!!
ReplyDeleteI've never frozen a homemade pizza but often wondered if it would be good. Great recipe and tips.
ReplyDelete