Kids' Favorite Pizza Recipe
Ingredients
| Frozen whole wheat pizza dough | 1 3⁄4 Pound | |
| Vegetable oil | 1 Tablespoon | |
| Onions | 2 , chopped | |
| Garlic | 3 Clove (15 gm), minced | |
| Canned tomatoes | 28 Ounce | |
| Canned tomato paste | 5 1⁄2 Ounce | |
| Granulated sugar | 1 Tablespoon | |
| Dried basil | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Dried oregano | 1⁄2 Teaspoon | |
| Dried thyme | 1⁄4 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Pepperoni | 1⁄2 Pound, sliced | |
| Sweet green pepper | 1 , seeded, sliced | |
| Shredded mozzarella cheese | 2 Cup (32 tbs) | |
| Chopped green olives | 1 Tablespoon | |
| Sliced mushrooms | 1 Tablespoon | |
| Olive slice | 1 Tablespoon | |
| Chopped sweet red pepper | 1 Tablespoon |
Directions
Defrost pizza dough according to instructions on bag.
Lightly oil a 17 1/2 by 11 1/2 in (45 x 29 cm) jelly roll pan.
Roll out dough to fit pan, set aside.
Tomato Sauce: In large saucepan, heat oil over medium high heat; cook onions and garlic 3 to 5 minutes, stirring often, until softened.
Stir in tomatoes with their juice, the tomato paste, sugar, salt, basil, oregano, pepper and thyme.
Stir well, breaking up tomatoes with back of spoon.
Bring to boil.
Reduce heat to medium low; simmer, uncovered, 20 minutes or until thickened.
Spread half of tomato sauce over pizza dough.
(Freeze remaining tomato sauce for up to 2 months for use on another pizza.)
Toppings: Arrange pepperoni and green pepper on top of tomato sauce.
Bake pizza in 425 F (220C) oven 20 to 25 minutes or until underside of crust is golden brown.
Remove from oven; sprinkle immediately with mozzarella cheese.
When pizza is cool enough to handle, cut with pizza wheel or scissors into 8 to 10 portions; arrange on serving platter.
Serve optional toppings in bowls alongside pizza so that the children can add extra toppings if they choose.
Lightly oil a 17 1/2 by 11 1/2 in (45 x 29 cm) jelly roll pan.
Roll out dough to fit pan, set aside.
Tomato Sauce: In large saucepan, heat oil over medium high heat; cook onions and garlic 3 to 5 minutes, stirring often, until softened.
Stir in tomatoes with their juice, the tomato paste, sugar, salt, basil, oregano, pepper and thyme.
Stir well, breaking up tomatoes with back of spoon.
Bring to boil.
Reduce heat to medium low; simmer, uncovered, 20 minutes or until thickened.
Spread half of tomato sauce over pizza dough.
(Freeze remaining tomato sauce for up to 2 months for use on another pizza.)
Toppings: Arrange pepperoni and green pepper on top of tomato sauce.
Bake pizza in 425 F (220C) oven 20 to 25 minutes or until underside of crust is golden brown.
Remove from oven; sprinkle immediately with mozzarella cheese.
When pizza is cool enough to handle, cut with pizza wheel or scissors into 8 to 10 portions; arrange on serving platter.
Serve optional toppings in bowls alongside pizza so that the children can add extra toppings if they choose.
Chef
