I decided I needed to clean up some leftovers and thought I would start with the extra pizza sauce I had made. Any tomato sauce will work; I just happened to have the extra sauce from the pizza. I choose to use asparagus, chicken and mushrooms; but broccoli instead of asparagus or sausage in place of the chicken would be great too.
Bow-tie Pasta with Chicken and Tomato Sauce
2 cups uncooked bow-tie pasta; any shape will work
1 boneless chicken breast – sliced
1 cup diced mushrooms
1 cup diced asparagus
2 garlic cloves minced
2 cups sauce
Cook pasta according to package directions. In medium skillet heat a little olive oil. Add chicken sliced and cook for 3-4 minutes. Flip pieces of chicken over and add mushrooms, asparagus, and garlic. Continue cooking 4 – 5 more minutes until mushrooms are tender and chicken is cooked through. Stir in sauce and cooked pasta. Pour into oiled baking dish, sprinkle with some fresh grated parmesan, and bake at 375 degrees for 15 – 20 minutes. Add additional parmesan if desired just before serving.
The pizza turned out great. We really enjoyed the crust, it was crispy yet not to thin and the sauce was perfect. Next time I think we’ll make the mozzarella again just to finish out the homemade touches.
I think the key to the crust was making it the day before and refrigerating over night. It was a very mild dough I used very little yeast so it wasn’t at all overpowering. I think next time I may up the seasonings a bit. Perhaps double the salt and garlic or sprinkle the dough with come additional garlic and maybe some parmesan before baking.
I like to bake the crust for 10 minutes at 425 degrees before building. I think this helps make a crispier crust and keeps from having a doughy center. I don’t have the ideal pizza stones so I used my 11 X 17 baking sheets. The dough stretched very well on its own; no need to roll. Pierce the dough a few times with a fork before baking to keep from getting large air pockets.
Once the crust has been prebaked (it won’t be cooked all the way through) add sauce. Don’t go too heavy on the sauce. It will take about a 1/2 cup of sauce to make this size pizza. Adjust to your liking; my recommendation if you prefer extra sauce would be to toss your toppings with some sauce instead of spreading a thick layer.
Top with your favorite toppings. I used italian sausage, onion, green pepper, and spinach. I cooked all of it before topping. The veggies were a little more cooked than when you toss them on raw but I liked the flavor better this way. Either works well. Sprinkle with cheese. I used fresh mozzarella pearls and grated parmesan. The pearls are good but they do tend to be a little wet. I drained them well but still ended up with a little moisture being released as it baked. Any kind of cheese works great; just pick your favorite.
Once the pizza has been built to your liking bake an additional 12 – 15 minutes depending on amount of toppings used. This technique works well with just about any crust and sauce so don’t be afraid to give any recipe a try. The leftovers were great too; cold, microwaved and baked; baked of course was the best ~ just bake at 350 degrees for 10 minutes to reheat slices.
The pizza adventure continues. Now on to the sauce; I’ve always made a cooked pizza sauce. Cooking down the tomatoes to thicken and simmering for hours. I however have noticed a trend toward uncooked sauce and I must say I am a fan. It’s easy and works very well. The flavors are crisp and the seasoning was perfectly balanced yet easily adjusted to suit any tastes. It did make more sauce than I needed for the 2 large pizzas I made. I may freeze the extra sauce or throw together with some pasta in a day or two.
Uncooked Pizza Sauce
1 ~ 28 o.z. can crushed tomatoes
1 tsp garlic powder
2 tsp italian herb seasoning
1/2 tsp cayenne
1/2 tsp black pepper
2 tsp balsamic vinegar
1 Tbs sugar
Mix together all ingredients and refrigerate overnight. Taste for seasonings and adjust as desired. Everything will mellow together as it sets so taste again after an hour or so in the refrigerator. You could use a combination of basil, thyme and oregano in place of the italian herbs if desired. Omit the cayenne if you prefer a milder sauce or use crushed red pepper for an extra spicy kick.
I will wrap it all up tomorrow and let you know what we thought.
I am trying a new pizza dough. I saw a couple of different recipes that inspired me to create this recipe. I have merely mixed the dough at this point and am refrigerating it overnight. I will continue with the pizza listings tomorrow; it smells phenomenal though and I can’t wait to make pizza for lunch. I have been craving pizza for a few weeks and I am so glad I didn’t break down and go out for pizza because this will be so much better than any pizza I can find around here I am sure!
The Crust ~
1/2 cup warm water ~ 110 – 115 degrees
1 1/2 tsp active dry yeast
1 Tbs sugar
5 cups bread flour
2 tsp kosher salt
1 1/4 cup warm tap water
2 Tbs olive oil
1 tsp garlic powder
1 Tbs italian herb blend
Dissolve yeast and sugar in the 1/2 cup warm water. Allow to rest for about 8 – 10 minutes until mixture begins to foam.
Pour flour in mixing bowl.
Add kosher salt, the remaining warm water, and olive oil. Pour in yeast mixture and begin mixing over low-speed for 3 minutes.
Dough will still be sticky. Add garlic and italian herbs; increase mixer speed to medium and mix an additional 3 minutes until dough begins to pull away from sides of bowl. Dough should be tacky and not too sticky ~ mix in a bit of additional flour if needed.
Place dough in oiled bowl and flip dough over to coat. Cover with plastic wrap and rest on counter 30 minutes. Refrigerate overnight.
Here is the plan for tomorrow ~ Remove the dough from refrigerator and divide into 2 pieces. Place each piece onto oiled baking sheet and cover with plastic wrap; allowing to proof for about 2 hours. Roll or stretch dough to fit pan; I plan to use a couple of large baking sheets. Bake dough for about 10 minutes at 425 degrees; add desired toppings and bake an additional 10 – 15 minutes. Come back tomorrow for “Part 2 ~ The Sauce”
Pizza for lunch today ~ we actually made 2 different kinds but I have to share the bbq pizza sauce. The crust was homemade – used our simple baguette recipe; it came out nice and crispy ~ just the way we wanted. I like to top my BBQ Pizza with chicken and pineapple; today I added bacon too. Like I always tell my dog, ” The only thing better than bacon is …. more bacon!”
BBQ Pizza Sauce
1/4 cup Diced Onion
2 cloves Garlic – minced
1 Jalapeno Pepper
1 1/2 Tbs Butter
1/8 c White Vinegar
1/8 c Brown Sugar
1 tsp Whole Corriander – crushed
1/4 tsp thyme
1/4 tsp Crushed Red Pepper
1/8 tsp Celery Seed
1/4 tsp Black Pepper
1/2 tsp Salt
1/2 c Ketchup
2 Tbs Pineapple Juice ~ I got this from the can of Pineapple Chunks I opened for the toppings
Saute onion, garlic and jalapeno over medium heat until desired doneness ~ we got ours a little toasty before adding rest of ingredients. Add remaining ingredients and heat through. Simmer for 20-30 minutes to combine flavors. Adjust the heat to your liking ~ this was spicy – seed the jalapenos and omit the crushed red if you prefer a milder version. This made enough sauce for 1 pizza ~ leaving a little left over to coat cooked chicken pieces.
We’ve found through trial and error that our pizzas come out the best if you prebake the crust part way before topping. We baked our crust at 425 degrees for 10 minutes before building. Adjust the time and temperature according to the type of crust you are making. After adding sauce, cooked chicken, pineapple, crispy bacon, mozzarella and parmesan cheese we baked an additional 12 minutes to finish crust and heat toppings through.
I’ll post the crust recipe and our traditional sauce recipe soon. Hope you enjoy the BBQ Pizza Sauce recipe ~ Kimberly