DSC_6436 [1600x1200]I dug some cherry tomatoes out of the big freezer and combined them with some fresh ones from the patio garden and made a small batch of Awesome Sauce.  I canned them in half pint jars because they will be primarily for pizzas and half pints are plenty for that.  These are heavy on the fresh garlic and have onions and assorted fresh and dried herbs.  Grated carrot adds sweetness.DSC_6430 [1600x1200]We can’t quit these things.  Fresh tomatoes from the back garden!IMG_2390 [1600x1200]This is a 13 week old, male, Jack Russel x Poodle.  He has a brother!  Should be a real handful._DSC9134Here is a something I put up to honor a commenter at another blog who has died.  He was fond of hummingbirds and took many stunning photos of the flock he tended.

Mmm…sauteed tomato pizza sauce

Absolutely the last of the patio cherry tomatoes.  Mrs J hauled the last container away today after harvesting what tomatoes that remained.  We wanted to do something nice with the last batch.  We had enjoyed the sauteed tomato and pasta dishes so much we decided to try the same process for a pizza sauce.  We believe it worked.


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These Lebanese pita rounds are just perfect for individual pizzas.  This one has some heavily herbed tomato sauce with ham, pepperoni, and green olives.  The cheeses are fresh mozzarella and a little brie.  Baked on a stone in a 500+ oven until I couldn’t stand it any more-about 7 or 8 minutes.

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This is going to be another picture heavy post, loves me some slide shows!  A word on the crust:  3 cups of flour, 1 cup water, 1 teaspoon of salt, a tablespoon of olive oil, and a packet of yeast.  I let my machine do the kneading.  This one I dumped into an oiled bowl and set it in the fridge after about an hour, Mrs J was at work, and I was a bit early making it.  It set in the fridge for a couple hours, then I took it out about two hours before she was due, and let it rise in a warmed oven for an hour.  The pizza tin is 14″.

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I’m a huge pizza! fan, and these days that means one with cheese rolled into the crust on the edges. I’ll get to that later.  Here’s the recipe for the dough:  3 cups flour, 1 cup water, a tablespoon of olive oil, a dash of salt, and a packet of yeast.  I also added a couple of tablespoons of dried herbs to this batch, oregano and basil.  I let my bread machine to all the work of kneading just to cut down on the mess.  When the machine beeped 2 hours later I dumped it all onto a lightly oiled 14″ pizza! pan and smooshed it into shape.  Tried rolling the dough once, didn’t work.  Push the dough right up the rim of the pan.  I used pepper jack cheese this time, just about any cheese that melts well will work fine.  Layer the cheese around the rim, squishing it into the bottom edge so that the dough pushes out some.

Now roll the crust over the top, gently pulling and stretching the dough from the flat part that lies on the bottom of the pan. Yay! Now we are ready for the sauce.  I make it a little different every time.  This time I started with a bit of olive oil in a small sauce pan to which I added 3 thinly sliced cloves of garlic.  Warm them up some to bring out the aroma, then dump in a 15 oz can of tomato puree.  To this add some onion powder and several tablespoons of dried herbs: oregano and basil.  Simmer on low until it reduces to more of a tomato paste than puree.  Time to spread it on.  I used to layer the toppings, then spread the cheese atop everything, but these days I tend to add a little as I go along. My toppings today are three meats: Genoa salami, a Hungarian salami and pepperoni.  Also going on are black olives, mushrooms, pickled banana pepper rings, and red onions.Brush some olive oil on the edge and drizzle some more over the top and pop it into a  425 oven, check in 15 minutes.  This one I ended up giving 20 minutes.It’s so thick I used a cleaver to slice it.  Sprinkle on some Parmesan and some red pepper flakes and you are good to go!Enjoy!