The BEST Homemade Pizza Sauce & Crust

By now it is common knowledge that Zack and I are pizza addicts.  We have some form of pizza at least once a week (usually).

Well, we finally found the perfect sauce and crust.  It was actually two separate recipes that I found and tweaked.  The crust was originally not whole wheat, but I really wanted that added health edge (if there is such a thing in pizza!).  I’m very glad I did, because this was AMAZING.

There was a lot of sauce left over, so I saved it and served it with some pizza bites for Zack later on.  Post about those coming soon.

I cannot wait to make this pizza again, but I may have to wait a while, because I had no self control when it came to eating it! haha!

 

The BEST Homemade Pizza

Make the whole wheat crust:

– 1 pkg dry yeast

– 1 c warm water

– 1 t sugar

– 1 t salt

– 2 T olive oil

– 1 c whole wheat flour

– 1 1/2 c all purpose flour

Dissolve yeast in warm water.  Add sugar, salt, and oil.  Add flours and mix well.  Cover and let rise in warm place for five minutes.  This makes one soft crust.

Make the sauce:

– 1 (15 oz) can tomato sauce

– 2 (6 oz) cans tomato paste

– 2 t dried oregano

– 2 t garlic powder

– 1 t onion powder

– 1 t ground sweet paprika

– 2 t sugar

– 1/2 t salt

– 4 T olive oil

– 2 t white vinegar

In a large bowl or container, mix all ingredients.

Roll out dough onto pizza pan, cover in sauce, cheese, and toppings of choice.  Bake at 350 degrees for 20-25 minutes or until cheese is melted and crust is browned.

Italian Chicken Pasta Skillet

This was DELICIOUS.  I think I was an Italian in a previous life, because I cannot get enough Italian food, but this one was to die for.

I gave up cooking the next night so that I could have another heaping plate of this stuff and believe me, that is unheard of.  I really don’t know what exactly made this dish so delicious, but I wanted to eat the entire skillet full.

Zack really liked it, too, thankfully because I can guarantee that we will be having it again.

I’m so thankful to have a guy like him – he’s always so open to trying all the foods that I throw at him everyday.  Even if he thinks something doesn’t sound good, he will still try it.  He is such a good sport.  I’m a lucky girl.


Italian Chicken Pasta Skillet

– 1 lb boneless, skinless chicken breasts, cut into bite size pieces

– 1 green pepper, chopped

– 1 small onion, cut into thin wedges

– 1 jar (26 oz) spaghetti sauce

– 2 cups pasta, cooked, drained

– 1 pkg (8 oz) shredded mozzarella cheese, divided

Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 5 minutes.  Add vegetables, cook 5 minutes or until chicken is done and vegetables are crisp tender.

Add sauce and pasta; cook until heated through, stirring occasionally.

Stir in 1 cup cheese; top with remaining cheese.  Cover; let stand 2 minutes or until cheese is melted.

For a spicier dish, add 1/4 tsp crushed red pepper with the spaghetti sauce.

Deep Dish Pizza Casserole

Ah, yes.  Another delicious pizza recipe.  This one is made like a casserole for an interesting twist.

I don’t know if Zack and I like pizza because we’re young, if it’s a phase that we will grow out of, or if it’s just because it is SO good.  Regardless, I am going to keep making it as often as possible in as many different ways as possible.  We are that addicted.

This pizza was pretty good.  It was a nice change from the standard pizza, but it isn’t going to become our go-to pizza recipe.  It’s easy to make and not really that time consuming – a great weeknight dinner.

This makes A LOT of pizza.  I bet Zack and I didn’t even eat 1/4 of it.  The crust is so thick that you get full really quick, so if it’s just you one or two other people, I’d probably recommend cutting the recipe in half (unless you really like leftovers!).

My granny grew those jalapenos in her garden.  Homegrown produce is the best.  Knowing that it isn’t covered in pesticides or sprayed with chemicals to make it stay fresh longer makes it taste so much better.

Here’s Zack’s pepperoni-clad piece.  This pizza was really messy.  It immediately fell apart when we took it out of the dish (by fell apart, I mean all the toppings slid off!).  Oops.  We just slid it all back on there and ta-da, good as new.
My delicious jalapeno-topped piece.  I am so hooked on jalapenos lately.  I’ve been putting them on almost everything.

Deep Dish Pizza Casserole

– 1 lb ground turkey

– 1 jar (15 oz) chunky Italian style tomato sauce

– cooking spray

– 1 pizza dough (homemade, store bought, or canned)

– 1 1/2 c shredded part skim mozzarella cheese

– various pizza toppings

Cook meat over medium-high heat until browned, stirring until it crumbles.  Drain.  Add tomato sauce and cook until heated.  Coat 9×13 inch baking dish with cooking spray.  Unroll pizza crust dough.  Press in bottom and halfway up sides of baking dish.  Top with meat mixture.  Bake uncovered at 425 degrees for 12 minutes.  Top with cheese and toppings and bake 5 more minutes until golden brown and cheese melts.

Easy Parmesan Knots

I am a big fan of making things from scratch.  I love the satisfaction of spending time making something and then getting to enjoy it (especially when others are enjoying it with me).

However, sometimes there just isn’t time to make everything homemade.

These Parmesan Knots are the answer to that.

They are just canned biscuits with seasonings and butter.  Simple sounding, but delicious tasting.

I made these with Fettuccine Alfredo the other night.  Zack LOVED them!

Up close view of the buttery, cheesy, yummy-ness.

Pasta dishes like Fettuccine Alfredo are relatively quick dinners, so the easiness of these fit well with those type of dinners.

Easy Parmesan Knots

– 1 tube (12 oz) refrigerated buttermilk biscuits

– 1/4 cup olive oil

– 3 tablespoons grated Parmesan cheese (from the green can)

– 1/2 teaspoon garlic powder

– 1 teaspoon dried oregano

– 1 teaspoon dried parsley flakes

Roll each biscuit into a 12-inch rope and tie into a knot; tuck ends under.  Place 2-inches apart on a greased baking sheet.  Bake at 400 degrees for 8-10 minutes or until golden brown.

In a medium bowl, combine the remaining ingredients; brush the warm knots with the mixture.

Fettuccine Alfredo…a little healthier


Italian food has my heart.  I could eat some form of it everyday.  Fettuccine Alfredo is yummy, but I’m more of a tomato sauce type of gal.  However, to switch things up, I decided to make this.

Zack loves Italian food, too, but he does not prefer noodle dishes.  Surprisingly, he liked this one.

By using evaporated fat free milk instead of whipping cream and reduced-fat Parmesan cheese, you cut the fat of regular Fettuccine Alfredo in half.  That sounded perfect to me.

I found this recipe in a Betty Crocker cookbook, so I knew it had to be good.  I think Betty Crocker is completely fool-proof.  When I get on a big baking/cooking spree, my mom calls me Betty.

Like I said, this recipe was good, but I think I will stick to tomato sauce Italian dishes for a while.  This will definitely be my go-to recipe when I am looking for a change, though.

It was really quick and easy.

I served it with some really simple Parmesan Knots (as can be seen in the picture below), but I will feature those in a different post.

Fettuccine Alfredo

Prep: 10 minutes.  Total time: 25 minutes.  6 servings.

– 8 oz uncooked fettuccine

– 1/2 cup butter

– 1/2 cup evaporated fat free milk

– 3/4 cup freshly shredded reduced-fat Parmesan cheese

– 1/2 teaspoon salt

– 1/8 teaspoon black pepper

– chopped fresh parsley

In a large sauce pot, cook fettuccine as directed on package.

While fettuccine is cooking, in a 2-quart saucepan, heat butter and milk over low heat, stirring constantly, until butter is melted.  Stir in cheese, salt and pepper.

Drain fettuccine; return to sauce pot.  Pour sauce over warm fettuccine; stir until fettuccine is well coated.  Sprinkle with parsley.