Veggie Supreme Pizza

Recipe & Photo sent in by:
N. Marion

Pairs well with: Pizza Sauce & Whole Wheat Rosemary Pizza Crust






- 1 Whole Wheat Rosemary Pizza Crust
- 1/4 c. Pizza Sauce
- 1 Tbs Minced garlic
- 1/4 c Onion, diced
- 1/2 Green bell pepper, diced
- 1/4 c Diced tomatoes
- 1 c Italian Style Cheese, shredded
- 1 c Mozzarella Cheese, shredded
- Handful of Cheddar Cheese, shredded (optional)

1) Place crust in pizza pan.
2) Spread on warm pizza sauce to cover whole crust ( use as much or as little as you'd like ).
3) Sprinkle minced garlic on top of sauce. Spread Italian Cheese on top of garlic. Sprinkle remaining veggies around pizza, using as much or as little as you'd like.
4) Finish with Mozarella Cheese.
5) Bake at 425 degrees for 8 minutes. Check pizza and continue to cook until desired doneness.



All pretty & ready for the oven.
All melted and cooked up!

Pizza Sauce

Recipe & Photo sent in by:
N. Marion
Pairs well with: Whole Wheat Rosemary Pizza Dough









Yields 3 cups
- 2 Tbs Olive oil
- 1 clove Garlic, crushed
- 1-28oz. can Tomato puree
- 1 tsp Dried marjoram
- 1 tsp Dried basil
- Salt and pepper to taste

1) Over medium heat, heat oil in sauce pan until hot.
2) Add all ingredients, cover and bring to a boil.
3) Uncover, lower heat and allow to simmer 30 minutes.

Note:
Store leftover sauce in the fridge in an airtight container for up to a week.

Whole Wheat Rosemary Pizza Dough

Recipe & Photo sent in by:
N. Marion










Yields 4 pizza balls
- 1 1/2 C. warm water (mine was 110 degrees)
- 2 T. extra virgin olive oil
- 1 t. brown sugar
- 1 C. whole wheat flour
- 1 package active dry yeast or 2 t. instant yeast (I used instant)
- 3 C. all-purpose flour plus extra for kneading
- 1 1/2 t. salt
- 1 sprig fresh rosemary, leaves removed and chopped (I used about 1 Tbs dried and crushed them a little)

Mix the dough:
1) In a medium bowl, stir together whole wheat flour, yeast, water, oil, and brown sugar.
2) Add all-purpose flour, salt, and rosemary and stir with a wooden spoon until dough starts to come together.
3) Turn the mixture out onto a floured counter or board.

Knead the dough:
1) Using floured hands, knead the dough, adding extra flour as needed, until it is smooth and slightly tacky rather than sticky, about 5 minutes.
2) Form dough into a ball and place in an oiled bowl.
3) Turn ball in the bowl to coat both sides with oil then cover with a towel or plastic wrap.
4) Set bowl in a warm place and let dough rise until doubled ( about 45 minutes to an hour). I set mine in the oven with a pot of boiling hot water underneath ( Do not turn the oven on, the boiling water will be all the heat you need ).

Divide the dough:
1) When dough has doubled, lightly oil a countertop and turn dough out onto it. With oiled hands, gently deflate the dough.
2) Using a knife or dough scraper, divide dough into four equal pieces. Form each piece into a ball then cover pieces with a towel or lightly greased plastic wrap. Let rest for 20 minutes.
3) At this point, you can put each ball of dough in a ziplock sandwich bag and store in the refrigerator for up to three days.(Or make sure your dough is well oiled and wrap it in plastic wrap and then place in a ziploc bag and freeze for up to a couple of months). When ready to use, bring to room temperature and proceed with the next step.

Preheat the oven:
Preheat the oven to 425 degrees.

Shape the crusts:
1) Move the balls of dough to the edge of your work surface and keep them covered. Take one ball of dough out and working on the oiled surface, flatten it slightly with the heel of your palm.
2) Then start pushing the dough out from the center using the side of your hand and working in a circle. Continue working the dough into a circle, pushing outward with the palm of your hand until the crust is as wide as it needs to be to fit your pizza pan.
You should end up with a small lip all the way around. Transfer crust to pan.
3) Cover crust and let rest for 10 minutes. While the first crust is resting, start forming a second one.
4) After the first crust has rested for 10 minutes, add your toppings.

Bake pizza:
1) Check pizza after 8 minutes. ( Cook more or less depending on your taste ).
2) When crust is golden, remove pizza.

Sour Cream Pound Cake

Recipe & Photo sent in by:
N. Marion










- 1 1/2 c All-purpose flour (I used unbleached, white flour)
- 1 1/2 c White sugar (I used organic sugar)
- 1/2 c Butter
- 1/2 c Sour cream
- 3 Eggs
- 1 pinch Baking soda

1) Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan.
2) In a large bowl, cream butter and sugar until light and fluffy.
3) Add sour cream and eggs. Add flour and pinch of soda, mix well.
4) Pour into a 8x4 inch loaf pan.
5) Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.

Note:
by: N. Marion
Mine did this little Grand Canyon divide thing in the middle...lol (I don't know why) When the rest of the cake was done the little divide part wasn't and so (mistakenly) I put it back in for another 10 minutes. I realized, afterwards, if I had just let it set, the divide would have finished baking on its own. My cake is fine it just has overly brown edges, but nothing that a little lemon juice squirted on it won't cure :o)

Easy Blueberry Topping

Recipe & Photo sent in by:
N. Marion

A very adaptable recipe. Lots of options and lots of great flavor!







- 2 1/2 c Blueberries fresh or frozen ( if frozen; thaw and drain off liquids )*
- 1 Tbs Cornstarch
- 1 1/2 tsp Lemon juice ( you can use orange juice in place of lemon for a slightly different flavor )
- 1/8 c Water
- 1/8-1/4 c Sugar ( I used 1/4 cup and it wasn't too sweet )

1) Carefully pick through fresh blueberries and discard any that are moldy, crushed, soft or shriveled. (If there are any stems still remaining on the berries, remove them and discard ). Check through enough berries to produce 2 1/2 cups of cleaned blueberries.
2) Place the blueberries in a strainer and gently swish in cold water. Allow excess moisture to drain off. (If using frozen blueberries, thaw and drain off the excess liquid).
3) Mix the cornstarch, lemon juice and water together in a saucepan and stir until blended. Then place the blueberries in the saucepan.
4) Cook the blueberries over medium heat until mixture has thickened and is translucent. Stir the berries often while cooking.
5) As the sauce thickens, add 1/8 to 1/4 cup of sugar to desired sweetness.

Notes: The topping can be served warm or cool, depending on what you are using it for. It can be used as a topping on cheesecake, ice cream, pancakes, and many other foods.

* Other berries work well in this topping also.

** This topping can also be used in recipes that call for a can of blueberries. Allow the topping to cool before adding it to other ingredients.