Meatball Pizza

This is a spur of the moment meal if you keep frozen meatballs and pizza crust in your freezer.  Delicious dinner!

• 1 prebaked 12-inch pizza crust
• 1 (8-oz.) can pizza sauce
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/4 cup grated Parmesan cheese
• 12 frozen fully cooked Italian meatballs (1/2-oz. each), thawed and halved
• 1 cup shredded part-skim mozzarella cheese
• 1 cup shredded cheddar cheese

Preheat oven to 350 degrees.  Place crust on an ungreased 12-inch pizza pan or baking sheet.

Spread sauce over crust; sprinkle with garlic powder, Italian seasoning and Parmesan cheese.  Top with meatballs; sprinkle with remaining cheeses.  Bake 12-17 minutes or until cheese is melted.

Yield:  8 slices

“No danger can come so near that God is not nearer still.”

Gramma Pizza

This is a thin crust, rectangular pan pizza that is topped in reverse order.  The crust is sooo good!!  You can certainly add additional toppings if you like.  I think bacon would be good on it.

Dough

• 3 tablespoons olive oil
• 3/4 cup water
• 1 1/2 cups (8 1/4 oz.) bread flour
• 2 1/4 teaspoons instant or rapid-rise yeast
• 1 teaspoon sugar
• 3/4 teaspoon salt

Topping

• 1 (28-oz.) can diced tomatoes (or use fresh)
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 8 oz. mozzarella cheese, shredded (2 cups)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil

1.  For the dough:  Coat rimmed baking sheet with 2 tablespoons oil.  Combine water and remaining 1 tablespoon oil in 1-cup liquid measuring cup.  Using stand mixer fitted with dough hook, mix flour, yeast, sugar, and salt on low speed until combined.  With mixer running, slowly add water mixture and mix until dough comes together, about 1 minute.  Increase speed to medium low and mix until dough is smooth and comes away from sides of bowl, about 10 minutes.

2.  Transfer dough to greased baking sheet and turn to coat.  Stretch dough to 10 by 6-inch rectangle.  Cover with plastic wrap and let rise in warm place until doubled in size, 1 to 1 1/2 hours.  Stretch dough to corners of pan, cover loosely with plastic, and let rise in warm place until slightly puffed, about 45 minutes.  Meanwhile, adjust oven rack to lowest position and heat oven to 500 degrees.

3.  For the topping:  Place tomatoes in colander and drain well.  Combine drained tomatoes, oil, garlic, oregano, and salt in bowl.  Combine mozzarella and Parmesan in second bowl.  Sprinkle cheese mixture over dough, leaving 1/2-inch border around edges.  Top with tomato mixture and bake until well browned and bubbling, about 15 minutes.  Slide pizza onto wire rack, sprinkle with basil, and let cool for 5 minutes.  Serve.

Serves 4.

“To reflect the presence of the Father, we must rely on the Son.”