REC Emergency Pizza
 

Emergency Pizza

home made pizza sauce (jar will work, but I don't like as well)
Thomas English Muffin
mozzarella cheese
pepperoni
green pepper diced and sautéed till soft
mushrooms, sliced canned or fresh, cooked until all water gone

Preheat oven to 350
line roasting pan with parchment paper or with heavy duty foil
and spray with Pam

split muffin in 1/2
toast lightly until warm, do not let it brown
place muffin halves in roasting pan
put sauce on each muffin slice
add cheese, and other favorites

Cover with foil and bake in 350 oven until toppings are melted and hot
serve.

I only have 2 muffins, so am going to use a crispy
Artisan French baguette along with the muffins.
Cut loaf into 6" lengths, split long ways and proceed as above for
muffin,
Don't toast French bread if crusty, it will get too hard.
If the loaf is soft, then toast or heat until just before browning
This will make sure crust is crispy as it is cooked covered and for a
short time
If you cook it uncovered, it will be burnt on top and bottom not done
mini pizzas don't take long to cook.


Pizza Sauce

1 8 oz. can tomato sauce
1 6 oz. can tomato paste
1 T water
1 T. oil
2 T. burgundy wine or other dry red wine
2 garlic cloves, minced
2 T. fresh chopped parsley or use dried
1/2 t fresh chopped or use dried oregano
1/2 t. sugar
1/2 t salt
1/4 t. pepper fresh ground

Directions:
Heat a non stick sauce pan, and add 1 T. oil
add minced garlic and cook 30 sec,
put in the tomato sauce and paste, the wine, parsley, water,
oregano, sugar, and pepper. Bring to a boil. Cover and turn
down heat and simmer for 15 min,
stirring several times

When I make this,, I double it, and freeze 1/2. That way when
I want pizza again, I have some sauce on hand and only have to defrost
it, easy to make. The wine really makes it good, along with the fresh
garlic
let me know if you try it. it's from Southern Living 1985 annual
recipes
pg 244
CC