#fleischmanns

The Dead Don’t Die Jim Jarmusch. 2019

Cemetery 985 Old Rte 28, Fleischmanns, NY 12430, USA See in map

Happy Monday Y’all!!

Today I’m making my homemade pizza. Now this is not just a pizza....This is a pizza!! It’s got 5 (yes I said 5) cups of cheese, pepperoni and mushrooms. Now these are the toppings we like but you could do any topping that strikes your fancy!......I guess when I think about it I’ve been making homemade pizza’s since back in the day when I was about 13 or so. My mom would buy me those boxed Chef Boyardee pizza kits. I would add different toppings and make it my own. By the time I got married I was making my own crust and pizza sauce. My kids and husband wouldn’t want take out pizza, they always wanted my homemade pizza instead!! They still request it for their birthday dinners or for no specific reason! But hey, just make it and see for yourself!!!.....

xoxo

Leah

For the crust;

1. 1 package

Fleuschmann’s RapidRise instant yeast.

2. 1 cup warm water

3. 1 T. Sugar

4. 1 tsp. Salt

5. 2 T. Extra virgin olive oil ( EVOO)

6. 2 1/2 cups flour

7. 5 cups shredded mozzarella cheese or shredded Italian blend cheese, or a little of both

8. 1 pkg pepperoni

9. 8oz. fresh Baby Bella mushrooms

10. About 1 cup pizza sauce...(recipe follows)

Dissolve yeast in water. Stir in sugar, EVOO, flour, and salt. Mix well with hands. Allow dough to rest 5 minutes. Spread dough on a buttered 15 inch pizza pan. Spread on about 1 cup of sauce, pepperoni, mushrooms, and the cheese. Drizzle with EVOO and sprinkle some dried oregano. Bake @ 400* for 10-15 minutes or until crust is lightly browned and cheese is all bubbly and melted.

For the sauce;

1. 2 Tablespoons EVOO

2. 1 clove garlic minced

3. 1 (28oz) can tomato purée

4. 1 teaspoon dried oregano or marjoram

5. 1 teaspoon dried basil

6. 4 big punches pizza seasoning (I use Williams Sonoma pizza seasoning)

7. Salt, and freshly ground black pepper to taste

Over medium heat, heat the EVOO. Add the garlic, oregano, basil, and pizza seasoning. Sauté for about 30 seconds to 1 minute, carefull not to let the garlic burn. Add the tomato purée. Cover and bring to a boil. Uncover; lower the heat and allow to simmer for 30 minutes. (I double this recipe, place the extra sauce in individual freezer bags 1 cup each bag then put in freezer so I have sauce whenever I want to make a pizza)

The Dead Don’t Die Jim Jarmusch. 2019

Moonlight Motel 1141 Main St, Fleischmanns, NY 12430, USA See in map