This is all of the items before being served.This dinner was definately a favorite with the girls. There was not any complaining or food dumping on the kitchen floor! Granted it was pizza, but still, for all to agree is simply amazing. I had made the pizza earlier this year before the blog, I think, so I knew how easy it was. The pizza dough is puff pastry from the freezer, but the sauce was homade with the help from Anna stirring the "pizza soup" as she put it. The salad is a simple chopped salad, but I made the vinegarette from scratch. And the bread is a simple garlic bread. The recipes are down below. I would stongly recommend using the puff pastry as the crust for an easily made pizza. Enjoy.
Grade: A-
Pizza Sauce:
In a medium saucepan combine one-8 oz can tomato sauce; one 7 1/2 oz can undrained tomatoes, cut up; 1/2 cup chopped onion; 1 Tbs dried basil, crushed; 1 tsp sugar; 1 tspdried regano, crused; 2 cloves garlic, minced; and 1/4 tsp pepper. Bring to boiling. Reduce heat. Simmer, covered, about 10 minutes or till the onion is tender.
For puff pastry:
Thaw the pastry shells at room temperature for 40 minutes or until they’re easy to handle. Heat the oven to 400°F. Lightly grease 2 baking sheets.
On a lightly floured surface, roll the pastry shells into 7-inch circles. Put the pastry circles on the baking sheets. Using a fork, prick the pastry circles thoroughly. Bake for 10 minutes or until golden. Leave the pastry circles on the baking sheets, and place the sheets on wire racks. Set aside.
Spread the pizza sauce over the pastry shells, cheese, and whatever toppings you would like, and return it to the oven for 5 minutes, or until the cheese is melted.
Grade: A-
Pizza Sauce:
In a medium saucepan combine one-8 oz can tomato sauce; one 7 1/2 oz can undrained tomatoes, cut up; 1/2 cup chopped onion; 1 Tbs dried basil, crushed; 1 tsp sugar; 1 tspdried regano, crused; 2 cloves garlic, minced; and 1/4 tsp pepper. Bring to boiling. Reduce heat. Simmer, covered, about 10 minutes or till the onion is tender.
For puff pastry:
Thaw the pastry shells at room temperature for 40 minutes or until they’re easy to handle. Heat the oven to 400°F. Lightly grease 2 baking sheets.
On a lightly floured surface, roll the pastry shells into 7-inch circles. Put the pastry circles on the baking sheets. Using a fork, prick the pastry circles thoroughly. Bake for 10 minutes or until golden. Leave the pastry circles on the baking sheets, and place the sheets on wire racks. Set aside.
Spread the pizza sauce over the pastry shells, cheese, and whatever toppings you would like, and return it to the oven for 5 minutes, or until the cheese is melted.
Italian Herb dressing:
Combined 2/3 cup olive or vegetable oil, 1/3 cup Heinz Wine Vinegar, 1 clove garlic, split, 1 tsp dry mustard, 1/2 tsp each salt, dried basil leaves, dried oregano leaves, 1/4 tsp crused red pepper; cover and shake vigorously. Chill to blend flavors. Shake again before using.
Emily trying to stuff her mouth completely full.
Anna loving the cheese garlic bread that she helped make.
Sarah picking up her piece of pizza.
Lucy loving the garlic bread.
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