| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
Yeast dissolved in: |
| 1/4 |
c |
Warm water |
| 2 |
tb |
Olive oil |
| 1 |
ts |
Granulated sugar |
| 1 |
ts |
Salt |
| 2/3 |
c |
Warm water |
| 3 |
c |
Flour |
| 2 |
tb |
Butter |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Chopped onion |
| 1 |
|
Clove garlic; chopped |
| 1/3 |
c |
Red or white wine |
| 4 |
c |
Chopped tomatoes (up to) |
| 4 |
|
Fresh basil leaves |
|
|
Salt and pepper to taste |
INSTRUCTIONS
CRUST
FRESH TOMATO SAUCE
Crust: Dissolve yeast in warm water. Let stand 5 minutes. In mixer bowl,
put olive oil, sugar, salt and water. Add yeast mixture. Beat in flour, 1
cup at a time. Will be stiff. Knead 5 minutes. Let rest 30 minutes. Punch
down. Stretch dough into a 10 inch pizza pan.
Fresh Tomato Sauce: Heat the butter and oil. Add the onions and garlic.
Cook 1-2 minutes. Add wine and reduce a bit. Add tomatoes, basil, salt and
pepper. Cook 30 minutes. Blend to a puree in blender, food processor or
food mill. Top with cheese, pepperoni slices, Italian sausage, assorted
vegetables, or other toppings of your choosing.
ARKANSAS TODAY, CHANNEL 11, KTHV
11/28/1990
"COOKING WITH DON BINGHAM"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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