Pizza Dough & Quick Pizza Sauce
Yield: 1 large 15-inch pizza or five 6-inch pizzas and 3 2/3 cups of sauce
|photo credit: Manitoba Canola Growers|
Ingredients:1/2 cup whole wheat flour (125 mL)
1 1/2 - 2 cup all purpose flour (375-500 mL)
2 Tbsp wheat germ (30 mL)
1 package (7g) quick rising instant yeast (1 )
1 cup hot water (250 mL)
1 Tbsp canola oil (15 mL)
1/4 tsp salt and pepper to taste (1 mL)
- In a large bowl, mix whole wheat flour, 1 cup all purpose flour, salt and yeast. Stir in hot water and canola oil. Gradually stir in enough of remaining all purpose flour to make a soft dough.
- Knead on lightly-floured surface until smooth and elastic. Shape dough into ball. Cover and let rest for 10 minutes before rolling out.
- Chef’s Tip: The dough can be wrapped in plastic wrap and kept in the refrigerator for eight hours or in the freezer for one month.
Quick Pizza Sauce
Ingredients:2 Tbsp canola oil (25 mL)
1 small onion, diced (1 )
3 cloves garlic, minced (3 )
3-4 Tbsp chopped fresh oregano or 2 Tbsp each of fresh oregano and basil (45-50 mL)
1/4 tsp red pepper flakes (1 mL)
1 can (28 oz/796 mL) crushed tomatoes (1 can)
1/2-1 tsp sugar (optional - will reduce the acidity of tomatoes) (2-5 mL)
- In a large saucepan over medium-high heat, add canola oil. Add onion and cook until softened, about 5 minutes. Stir in garlic, oregano, red pepper flakes, pepper and crushed tomatoes. Simmer sauce for 5-10 minutes.
Check out the Be Well blog at: http://canolarecipes.com