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!
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.
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.
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