What to do when there’s leftover bolognese sauce that needs to be used and you just don’t feel like pasta?  Why not use it on a pizza?  That’s the thought that hit me like a bolt last night, and sent me running to my quick no-rise-necessary pizza crust recipe.

About 20 minutes of prep time and another 15 minutes in the oven and bingo!  Meaty, cheesey pizza heaven!

PIZZA BOLOGNESE

FIRST STEPS:  Preheat oven to 450, lightly grease a cookie sheet or pizza pan and sprinkle it with cornmeal.

FOR THE CRUST:

In a medium bowl, dissolve 1/4 ounce active dry yeast and 1 tsp sugar in 1 cup lukewarm water.  Let stand 10 minutes.  Stir in 2-1/2 cups bread flour*, 1 tsp salt and 2 tbsp olive oil. (*I used 1 cup semolina flour, 1-1/2 cups AP flour, and 2-1/2 tsp vital wheat gluten).  Beat until smooth, or knead together by hand in the bowl.  Let it rest for 5 minutes, then turn it out onto a lightly floured surface (or bread board) and roll or shape into a round or rectangle.  Transfer to the prepared pan.

TOPPINGS:

Spread your bolognese (about 3 cups) to within 1/2″ of the edge, then sprinkle all over with your choice of cheese.  I used about 1 cup shredded mozzarella mixed with 1 cup grated Romano.

Bake about 15 minutes.  Then let rest 5 minutes before slicing.

Of course this pizza crust works with any toppings you choose – it’s perfect for a spontaneous pizza craving, and yields on very large crust.  A purchased pizza of this size would run $18 or more; I figued my cost, all-inclusive, was closer to $6-$7.  And tasted way better.