Homemade Pizza

Dough Recipe
*start making the dough 2 1/2 to 3 hours before you want to eat*

INGREDIENTS:

• 1 1/2 cups flour (can replace up to half of this with whole wheat flour)
• 1 tsp salt
• 3/4 tsp active dry yeast
• 1/2 cup lukewarm water (may need up to 1 or 2 Tbs more)
• 1 Tbs olive oil

DIRECTIONS:

1. Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Dump all clumps and floury bits onto a lightly floured surface and knead everything into a homogeneous ball.
2. Knead it for just a minute or two. Lightly oil the bowl (a spritz of cooking spray will do the trick) where you had mixed it, dump the dough in, turn it over so all sides are coated, cover it in plastic wrap, and laeve it undisturbed for an hour or two, until it has doubled in size.
3. Dump it back on the floured counter, and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape, and let it sit under that plastic wrap for 20 more minutes.
4. Sprinkle a pizza stone or baking sheet with cornmeal and preheat your oven to its top temperature. Roll out the pizza, add your toppings, and bake for about 10 minutes, until it is lightly blistered.

Toppings:

Toppings are up to you! I use whatever we have on hand. Tonight I used marinara sauce from a jar, pepperoni, green peppers and some leftover 'pizza blend' shredded cheese. Sometimes I go healthy instead and use a homemade sauce and top it with spinach and artichoke hearts (and cheese, of course).

Italian Wedding Soup

INGREDIENTS:

• 1 lb extra-lean ground beef
• 2 eggs, beaten
• 1/4 cup dried bread crumbs
• 2 Tbs grated Parmesan cheese
• 1 tsp dried basil
• 3 Tbs minced onion
• 2 1/2 quarts chicken broth
• 2 cups spinach - packed, rinsed & thinly sliced)
• 1 cup seashell pasta
• 3/4 cup diced carrots

DIRECTIONS:

1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
2. In a large stockpot, heat chicken broth to boiling. Stir in the spinach, pasta, carrots and meatballs.
3. Return to boil. Reduce heat to medium. Cook at a slow boil, stirring frequently, for 10 minutes or until pasta is "al dente", and the meatballs are no longer pink inside.
4. Serve hot with Parmesan cheese sprinkled on top.

Cheesey Italian Tortellini

INGREDIENTS:

• 1/2 lb ground beef
• 1/2 lb Italian sausage, casings removed
• 1 (16 oz) jar marinara sauce
• 1 (4.5 oz) can sliced mushrooms
• 1 (14.5 oz) can Italian-style diced tomatoes, undrained
• 1 (9 oz) package refrigerated or fresh cheese tortellini
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese

DIRECTIONS:

• Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain
• Combine the ground meats, marinara sauce, mushrooms and tomatoes in a slowcooker. Cover and cook on low for 7-8 hours.
• Stir in tortellini and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on low, or until tortellini is tender.