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Subj:  Tomato Sauce & Pizza Dough
From:  Tanita

This is a fabulous tomato sauce from "Eating Well" ...really, really good. Very easy to
boot.

1 teaspoon olive oil
1-1/2 cloves garlic, minced
1/2 small onion, chopped
2-1/2 large tomatoes, chopped ( I use canned)
1/2 cup low sodium chicken broth, defatted
1/4 teaspoon red pepper flakes
3 black olives (I make it without, and it doesn't seem to be missing anything)
1-1/2 teaspoons capers, drained
1-1/2 teaspoons fresh basil, chopped (dried works - but crush the flakes in your hand
first)
1-1/2 teaspoons fresh parsley, chopped (see above)

In a medium-sized sauepan, heat oil over medium-heat. Add garlic and saute for 2 to 3
minutes, or until softened. Add onion and saute for 2 to 3 minutes, or until lightly
browned. Add tomatoes, stock and red pepper flakes. Cook, uncovered, for 20 mintues,
or until thickened. Remove from heat and stir in olives , capers, basil and parsley.
Season with salt and pepper. (Can be prepared ahead and stored, covered in the
refrigerator for up to 2 days.)  

The only problem with this recipe is it was not quite enough for my tastes. I would
recommend making a larger batch. I like a lot of sauce on my pizza!




QUICK RISING PIZZA DOUGH, also by Eating Well.

2 cups white flour
1 package Rapid-Rise yeast
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon olive oil

In a large mixing bowl, stir together flour, yeast, salt and sugar. In a small saucepan,
combine 3/4 cup water and oil. Heat until hot to the touch, 125 to 130 F. With a wooden
spoon, gradually stir the oil and water mixture into the flour  mixture. Beat until well
mixed. Gradually add enough of the remaining flour to make a firm, soft dough. Turn
out onto a lightly floured surface and knead for 8 to 10 minutes, or until smooth and
elastic. Cover with plastic and let rest for 10 minutes.

(The dough can be made ahead, punched down, enclosed in a large plastic bag and stored
in the refrigerator overnight. Bring to room temperature before using.)

Although I use this dough to make only 1 pizza crust (with huge, lovely, high edges) I
think you could get 2 pizzas out of this. However, you would definitely need to double
the sauce recipe.

After rolling out the dough, I lightly flour a pizza tin and then form the dough on the
tin. Then I very lightly flour the dough. Then I sprinkle a tiny bit of mozzarella cheese
and fresh parmesan cheese on the dough. Then I add the sauce and add
pineapples, fresh tomatoes, raw garlic, basil, roasted red peppers, crushed red peppers, 
raw red onion and of course Mozzarella cheese....Simply delicious! My husband said the
other day that it was the best pizza he had ever had anywhere. And he's stingy on
compliments!






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