A simply delicious (and easy) do-it-yourself pizza recipe

I felt the need to try this recipe out this evening and was pleasantly suprised by how well it turned out.
I didn't finish until about midnight (how to hit the grocery store about 9:00PM when I discovered that I had run out of oregano).  The end result was a savory delight, neither salty nor peppery, not sweet and not sour, but you can taste every herb and the olive oil in the crust.  The crust is like a focaccia, with a very wet and stick dough.  It rises quickly in the bowl so I recommend making it after you have the topping and sauce ready so it can rise in the pan.  Original post follows:


When I was in high school (way back in 1972), the Tribune ran an easy to make pizza recipe that I just had to try.  It included a quick, bready crust, easy to make sauce and even a quick 'sausage topping' from ground beef.

What follows is my personal reconstruction of that recipe, along with some embellishments.
I typically used a good sized cookie sheet with raised sides (1/2 inch) (or a large broiling pan)
Heat oven to 425.


Sauce
1 can of tomato sauce (15 oz)
1 teaspoon of minced garlic or garlic powder
2 tablespoons of honey or sugar
3/4 teaspoons of onion powder (even if you put sliced onions on the pizza)
1 1/2 teaspoons of oregano (base recipe says use only 1/4 teaspoon)
1/2 teaspoon dried marjoram
1/2 teaspoon of dried basil
1/4 teaspoon black pepper
1/2 teaspoon of salt (more or less depending on taste)
1 tablespoon of olive oil

Mix and set aside.

Topping
1 lb of ground turkey or beef
1/2 cup chopped onion or 1 tablespoon onion powder
2 tablespoons of olive oil
1 tablespoon of minced garlic or garlic powder
1 1/2 teaspoons of oregano
1/4 teaspoon of black pepper
1/2 teaspoon thyme
1/2 teaspoon dried bay
1/2 teaspoon of salt
1/2 cup of water
1 cube of beef bullion
1/4 cup of water

Dissolve 1 cube of bullion in 1/2 cup of water (microwave for about 90 seconds).
Place oil in hot skillet, add spices/veggies and mix, add bullion mix and cover.  Let simmer for 5 minutes under low flame.  This melds the flavors.  Add thawed meat, 1/4 cup of water, mix and stir, raise heat to medium, stir until thoroughly cooked and crumbly.

Cheese toppings
Healthiest is skim mozzarella.  I generally use:
1 lb shredded mozzarella
1/2 lb of shredded american
6 tablespoons romano
6 tablespoons parmesan
(and sometimes)
1/2 cup shredded asiago
(Jewel also has a nice italian cheese mix that works well.)
Crust
1 package of dry active yeast (or 2 1/4 teaspoons)
1 cup of water
1 teaspoon salt
2 tablespoons of olive oil
1 tablespoon sugar (or honey)
2 to 2 1/2 cups of flour

My adds:
1 egg
1 to 3 tablespoons of oregano
1/4 teaspoon of black pepper
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 tablespoon of dried bay or one package of chopped organic bay

Place water in microwaveable container. Add sugar or honey. Stir. Heat for 1 minute then test (should feel hot, but not burn your finger about 110-115 degrees). Stir in olive oil, salt and sugar. Sprinkle in yeast and stir with a non-metallic spoon (iron/steel reacts with the activated yeast, so plastic works best here - it is OK to us a metal measuring spoon as the yeast is not active at that point) and let sit about 5 minutes.

Oil a bowl.
Combine remaining dry ingredients (hold back 1/2 cup of flour) in a mixing bowl and stir well. Add yeast mixture, and egg (recommended) if you decide to use it.   Mix well.   Mixture should have the consistency of hot taffy.  Dump into the pizza pan and spread to fill (add flour if you have to to keep it from sticking to everything - I like using a plastic knife).  Make sure you build up the edges a bit.  It is alright if the dough is very thin (1/8 inch), it bubbles up nicely while baking.

Assembly
When you have the rest ready:
Spread dough in a oiled and floured pan (corn meal works best for taste), adding that last 1/2 cup of flour as necessary.  Add your meat topping and long cooking raw veggies (mushrooms, onion, garlic).  Bake until crust starts to turn golden (generally about 15 minutes). Then remove to add sauce and cheese and bake until cheese melts and  turns golden, with brown spots just appearing (10-12 minutes).  The result is a pizza with a light but filling bready crust, a spicy sauce and savory meat topping.  Enjoy!

Some variations
A favorite:
Spinach, pineapple and pesto and black olives  (really good)

Others toppings and sauces:
Turkey (as mentioned), pepperoni, italian sausage, ham, bacon, hamburger, anchovies (I'll pass thanks), black olives.

A fishy-tasty treat

I have never been a fan of tuna salad, but this afternoon I found myself looking in my pantry, and wanting something other than the standard beef or chicken.  While rummaging around, I found some vacuum packed tuna that needed to be eaten.

I put this concoction together in about 1 hour (mostly for the rice)  but was very pleased with the results (either it is good or my tastes have significantly changed).

Tuna Salad

1 package of vacuum packed tuna ( or 1 can packed in water).
1 cup of chopped celery
1/8 teaspoon of paprika
2 tablespoons of lemon juice
2 tablespoons of olive oil
1/4 cup of miracle whip

Start by mixing up everything but the miracle whip (you can substitute mayo with 1/4 teaspoon of wasabi, but this works better).   Once everything is well mixed, stir in the miracle whip.
Set aside.

Brown Rice

1/2 cup  brown rice
1 teaspoon  olive oil
1/4 teaspoon salt
2 cups of water

Place in a small covered pot, bring to a roving boil, reduce heat and continue at a medium heat until rice is cooked to your liking (30-60 minutes).

Place rice in a bowl.  Cover with tuna salad.  Servers 2.  A nice meal that stays with you.

A perfect fall dessert - Ginger Peach Pie with a Pecan topping

Per the request of many, here is the recipe for the peach pie. 

Because:

• I had little time to plan (the peaches were quite ripe)
• It was too late to go to the store for the things I needed to make a pastry crust
• I hadn't worked with peaches before
• I couldn't check the flavor of the fruit (needed everything for the pie).

I decided to prepare the filling before I made the pie crust.  So I pulled out my new 12" saucepan and got started:

Filling
Method 1 (if you don't have a good feel for what the results will be)
In a saucepan:

• 2-3 lbs of ripe fresh peaches (depends on ripeness - riper peaches will have a higher water content which will evaporate while cooking)
• 1/4-1/2 cup of brown or natural sugar
• 1/8 teaspoon of nutmeg
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of salt
• 1 tablespoon of lemon juice
• 1 1/2 teaspoon of dried ginger (easier, what I used and gives a milder taste), or (1/4 cup of fine shredded fresh ginger (preferred)
• Add water to float the fruit in your saucepan.

Bring to a mild boil and simmer covered for the first 45 minutes to meld the flavors then remove the lid and continue until the fruit is thoroughly cooked and a thick syrup forms (about an hour or possibly more).   Stir frequently throughout the process to avoid burning the fruit or the sugar.    Once you remove the lid, start taste testing the syrup adding salt, ginger and lemon juice in small increments (1/4 teaspoon for the salt, 1 teaspoon for the lemon juice and 1/8 cup (1oz for raw ginger or 1/4 teaspoon for the powdered ginger) until it taste the way you want it.  This will vary depending on the ripeness of the peaches, freshness of the lemon juice and the quality of the ginger you are using.   For a tarter pie, you may want to add as much as 3 tablespoons of lemon juice.  When done, set aside to cool while you work on the crust.

Method 2 (If you are very confident - this will actually produce a better product)
Make the crust first then add all the ingredients (but use no water!!!).   Sprinkle the the spices and sugar over the peaches before applying the topping.


Crust
I used a pre-made graham cracker crust for mine, but it would actually be better with a nice pastry crust - I recommend this one from the Martha Stewart website if you have a food processor (my sister Celene who makes great pastries recommended this to me): 

http://www.marthastewart.com/254603/pate-brisee-pie-dough

She says that it never fails and you can prep and freeze it for later use.


Topping
I used an old favorite here pecan/praline

1 package of chopped pecans
1 stick of unsalted butter (broken into small pieces)
1/2 cup of brown or natural sugar
1/2 teaspoon of salt
 - optional -
1 teaspoon of vanilla


In your food processor:
Put the pecan chips in first and pulse the power (about 5-10 seconds at a shot) until you have fine chips.
Throw everything else in and pulse the power  until everything is well mixed, but stop before it gets creamy.

For a graham cracker crust:
Set the oven for 375.

For a pastry crust
Set the oven to 400.

Assembly
Place filling in the crust and then, starting from the edges, working towards the center,  ladle on the nut mixture.  Spread to cover as uniformly as possible and make sure that it seals the outer edges.

Put the pie in the oven.  If you have a pastry crust, reduce the heat to 350 after 15 minutes.  Let it bake until the topping turns a nice medium to dark brown (but not till it's burnt).

Serving suggestions:
This goes very well hot,  with vanilla ice cream a la mode.  Or a wedge of sharp cheddar cheese.  A nice chilled German dessert wine (Auslese, Berentroppenauslese, Eiswein), or a chilled pear brandy will also go well.

Enjoy!  Let me know how your attempts worked out.