Who is Bob? Many years ago at a Jehovah’s Witness convention in Buffalo New York a lady approached me to ask a question, she had read my name tag and saw I was from Canada. Her question “do you know Bob?” I asked, “Bob who?” Her answer surprised me it was ” I don’t know but he lives in Canada someplace.” What could say but yes. One such “Bob” became my very good friend in fact so good he was the best man at my wedding to Dianna. He recently messaged me asking for some pizza recipes so I am listing just a few within the next few pages, I hope you enjoy.
Flat bread is one of the most ancient of the culinary offerings. Genesis 3:6 is the first mention of bread and likely Adam and Eve were enjoying it while still in the garden, most likely unleavened flat bread. The word “pizza” is first mention in the 900’s in the Mideast area of Italy. The ancient Greeks had flat bread which they top with various aromatics. Pizza as we know it today began as a street food in the 1600’s of Naples Italy sold by street hawkers to mainly the very poor of the area. In the 1800’s the Pizza Margherita (what is considered the authentic pizza) was created to honor the Queen consort Margherita of Savoy with tomatoes, (Buffalo) mozzarella and basil symbolizing the national colors of Italy.
Does pizza need tomatoes, either as base or a topping or both, many would absolutely, but then of course there is a the deliciousness of the “white” pizza. When two ingredients kiss each other, greatness is made. More than flat bread with toppings, pizza provides a psychological comfort that no other food seems to accomplish. The King of comfort food is pizza, comes close to replacing the hamburger as all time favorite. Crispy crusts, gooey stringy cheese, and flavor packed sauce all combine to satisfy a craving that no other cuisine simply cannot do.
After the introduction of the tomato and the assurance that it was not poisonous it became the most popular items to top the pizza in the Naples region. Pizza “la marinara”, the seaman’s wife, (the oldest style of pizza) and the Margherita are considered by many Italians as the only true style of pizza, there are restaurants within Italy that will only serve these two types to this day. A true pizza rolled by hand, 14” (35 cm) round, very thin 0.10” (1 cm) thick, baked in a wood fired oven are consider the best by the “True Neapolitan Pizza Association” a global group for the preservation of authentic Neapolitan pizza. If your in the service industry you can join here: https://www.pizzanapoletana.org/en/ You may begin your group by creating your pizza any way you want, just be sure to use one of our great tasting sauces.
Make a great dough, add a great sauce then go, toppings are limited to only what satisfies you or your guest, so pizza thrives on the creativity of the cook, you. So let your creativity flow.
ORIGINAL PIZZA SAUCE
Ingredients:
3 tbsp 45 ml vegetable or olive oil
2 2 minced garlic cloves
1/3 cup 80 ml finely diced green bell pepper
3 lbs 1.3 kg peeled, seeded and chopped tomatoes
1 tbsp 15 ml oregano leaves
1 tsp 5 ml thyme leaves
1 tsp 5 ml basil leaves
1 tsp 5 ml salt
2 tsp 3 ml cracked pepper
2/3 cup 170 ml tomato paste
Place all the ingredients in a food processor and blend, use as required.transfer to a sauce pot, bring to a boil, reduce heat and simmer until the sauce coats a spoon heavily.
YIELDS 2 CUPS (500 ML
Pesto Sauce
2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
1/2 cup freshly grated Romano or Parmesan cheese (about 2 ounces)
1/2 cup extra virgin olive oil
1/3 cup pine nuts (can sub chopped walnuts)
3 cloves garlic, minced (about 1 tablespoon)
1/4 teaspoon salt, or more to taste
1/8 teaspoon freshly ground black pepper, or more to taste
Directions
Pulse the basil and pine nuts:
Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times.
Add the garlic and cheese:
Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
Slowly pour in the olive oil:
While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating. Occasionally, stop to scrape down the sides of the food processor.
Season the pesto sauce:
Add salt and freshly ground black pepper to taste.
SPICY CREOLE PIZZA SAUCE
Ingredients:
3 tbsp 45 ml Olive oil
½ cup 125 ml Onion, finely chopped
½ cup 125 ml Celery, finely chopped
½ cup 125 ml Green or red bell pepper, finely chopped
2 tbsp 30 ml Fresh garlic, finely chopped
½ tsp 3 ml Thyme, basil, oregano, salt, granulated garlic each
¼ tsp 1 ml Cayenne pepper, black pepper, granulated onion each
1 1 Bay leaf
4 cups 1 L Whole canned tomatoes
3 oz 84 ml Tomato paste
1 tsp 5 ml Tabasco™ sauce
1 tbsp 15 ml Worcestershire sauce
½ ½ Lemon, grated rind and lemon juice
2 tbsp 30 ml Parsley fresh chopped
Directions:
Heat the olive oil in a medium saucepan and sauté the onions, celery, red or green bell pepper and garlic over medium heat until soft. Add the spices, stirring for another minute. Add the tomatoes, tomato paste, Tabasco™ sauce, Worcestershire sauce, lemon juice and rind, cover and simmer on low heat for about 30 minutes.
Taste to adjust the seasonings and stir in the fresh parsley.
Yields 4 cups (1 L)
FRESH PIZZA SAUCE
Ingredients:
4 cups 1 L Ground Tomatoes ((see how to can tomatoes))
1 tbsp 15 ml Lemon Juice
¼ oz 8 g Fresh Basil, chopped
2 tsp 10 ml Dried Leaf Oregano
2 tbsp 30 ml Fresh Parsley, chopped
1 tsp 6 ml Dried Thyme
½ tsp 3 ml Ground Black Pepper
1 tsp 5 ml Fresh Puréed Garlic
2 tbsp 30 ml Fresh Puréed Onion
2 tsp 10 ml Salt
Directions:
Blend all the ingredients in a large mixing bowl and place in the fridge for 12 hours before using.
Yields 3 cups (1 L)
Lagniappe: Real Big Tomato Stuff
The heaviest tomato on record weighed in at 3.51 kg (7 pounds 12 ounces). A “delicious” variety, it was grown by Gordon Graham of Edmond, Oklahoma in 1986.
Guinness Book of World Records, the largest tomato tree grows at Walt Disney World Resort’s experimental greenhouse and yields a harvest of more than 32,000 tomatoes and weighs 1,151.84 pounds (522 kg). The plant was discovered in Beijing, China, by Yong Huang, Epcot’s manager of agricultural science, who took its seeds and grew them in the experimental greenhouse.
The largest tomato plant was recorded in 2000, reached 19.8 meters (65 feet) in length and was grown by Nutriculture Ltd. of Mawdesley, Lancashire, UK.
RICH AND HEARTY PIZZA SAUCE
Ingredients:
2 cups 500 ml Tomato Purée (see how to can tomatoes)
¼ cup 60 ml Water
3 tbsp 45 ml Liquid Beef Soup concentrate
2 tbsp 30 ml Extra-Virgin Olive Oil
1 tbsp 15 ml Leaf Basil
1 tbsp 15 ml Leaf Oregano
2 tsp 10 ml Parsley Flakes
2 tsp 10 ml Black Pepper
2 tsp 10 ml Granulated Garlic
1 tsp 5 ml Granulated Onion
1 tsp 5 ml Celery Seed
Directions:
Blend all the ingredients in large mixing bowl and place in the cooler for 12 hours before using.
Yields 2½ cups (625 ml)
Lagniappe: Food Fight
La Tomatina is a food fight festival held on the last Wednesday of August each year in the town of Bunol near to Valencia in Spain. Tens of thousands of people make their way from all over the world to fight in this ‘World’s Biggest Food Fight’ where more than one hundred metric tons of over-ripe tomatoes are thrown in the streets. Many trucks haul the tomatoes into the centre of the town, Plaza del Pueblo. The tomatoes come mostly from Extremadura. Other tomato festivals are held in Carmel CA. Seattle WA. Fairfield CA. Leamington ON. As well in farmers markets around the globe.
BASIC PIZZA DOUGH
1 tsp 5 ml granulated sugar
1 cup 250 ml warm water
1 tbsp 15 ml (envelope) of active dry yeast
2 tbsp 30 ml melted butter, cooled
3 1/2 cups 875 ml all purpose flour
1/4 tsp 2 ml salt
In a large bowl, dissolve the sugar in the warm water. Sprinkle with the yeast and let stand 10 minutes or until foamy. Stir in the butter.
Stir in half of the flour and the salt into the yeast mixture. Gradually stir in enough of the remaining flour to make a slightly sticky ball.
Knead the dough on a lightly flour surface until smooth and elastic, about 5 minutes.
Place the dough into a greased bowl and let rest 15 minutes. Punch down the dough; cut in half. Roll out each piece of dough into a 11″ (28 cm) circle, allow to rise again, 15 minutes.
Place on a greased 14″ (35 cm) pizza pan. With finger tips press from center half of the pan, rest dough for 10 minutes. Press once again until dough covers the pan completely. The dough is now ready for sauce and toppings.
CALIFORNIA PIZZA
Ingredients:
1 quantity 1 quantity Pizza dough
2 ½ oz 75 ml Pesto Sauce (see above)
6 oz 170 g Mozzarella Cheese
2 oz 60 g Artichoke Hearts, sliced
3 oz 84 g Avocado, sliced
5 5 Rings Yellow Bell Peppers
5 pieces 5 Sun Dried Tomatoes
1 oz 28 g Parmesan Cheese
Directions:
Start with your own fresh dough or crust. Spread the Pesto Sauce over the dough.
Sprinkle the Mozzarella cheese, then add the sliced artichoke hearts, sliced avocado, yellow bell peppers and sun-dried tomatoes.
Sprinkle with the Parmesan cheese.
Bake the pizza in a preheated 450°F (225°C) oven on a pizza stone (if possible) until golden brown.
Yields 1- 16” (40 cm) or 2-8” (20 cm) pizzas
PIZZA PRIMAVERA
Ingredients:
1 quantity 1 quantity Pizza dough
2 oz 30 ml Olive Oil
4 oz 112 g Mozzarella Cheese, shredded
2 oz 56 g White Cheddar Cheese, shredded
4 oz 112 g Asparagus Spears (blanched)
4 oz 112 g Broccoli Florets (blanched)
4 oz 112 g Sliced Zucchini Squash (blanched)
2 oz 56 g Green Peas (blanched)
4 oz 112 g Cherry Tomatoes, sliced
2 oz 56 g Green Onions, chopped
¼ tsp 1 ml Each of Salt and Fresh Ground Pepper
1 oz 28 g Parmesan Cheese, grated
1½ tbsp 23 ml Fresh Tarragon, minced
Directions:
Press the dough into a lightly oiled 12” pizza pan and brush with olive oil. Top with shredded mozzarella and cheddar cheese.
Arrange vegetables on top of pizza, salt and pepper to taste. Drizzle evenly with olive oil.
Bake for 8 to 10 minutes at 425°F (210°C) until golden brown on the bottom. Remove and sprinkle with Parmesan cheese and tarragon. Cut into wedges and serve.
Yields 1- 16” (40 cm) or 2-8” (20 cm) pizzas.
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