MARILYN, try this . . . SAUERKRAUT PIZZA!!!

For Christmas, 2012, Marilyn pickled grapes and jalapeno.  How did that go, Cousin?

I love Marilyn’s sense of humour – at least I hope she was kidding when she wrote, “I am seriously eyeing the leaves on this plant to also pickle.”

                                                    And what about this?

                                                 Candied Tomatoes

                                           Marilyn is definitely an adventurous cook. 

 Marilyn also really enjoys telling us cute stories about her grandchildren.  Like when Natalie (aged 5) met Sophia 

and asked her mom, “Where can we buy one?  I want one.”

Marilyn has boundless energy.  Following all those food blogs and decorating blogs . . .  My goodness, Cousin, where do you find the time?

Marilyn, you used to write a blog.  How about putting some of that zest to work and starting it up again?   Now, that would be a winner!

                                                              *******************

 PIZZA DOUGH and PIZZA METHOD:       

PIZZA DOUGH 

1 tsp sugar

1 ¼ cups lukewarm water

1 envelope (2 ½ teaspoons) yeast

Flour:  2 ¾ cups and just enough more to make a non-sticky dough (one or 2 tbsps)

1.       Stir to dissolve sugar in lukewarm water.

2.       Sprinkle the yeast onto the swirling water.  Do not stir.  Let stand for 5 to 10 minutes until foamy.

3.       Put 2 cups of flour into a large mixing bowl.

4.       Measure another cup of flour and set it to the side.

5.       Stir the yeast and water into the mixing bowl.

6.       Sprinkle some of the extra flour onto a working surface.

7.       Drop another ¼ cup flour onto the dough in the bowl.  Now turn the contents of the mixing bowl out onto the working surface and start kneading.

8.       Sprinkle additional flour from the cup onto the dough as needed to make a smooth, non-sticky, but still tender dough.

9.       Sprinkle more flour onto the working surface.  Set the dough on this and cover with the mixing bowl.  Leave to rise for at least 10 minutes while you prepare the pan and the toppings.  Letting it rise for 45 minutes will give you a thick crust pizza.

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Brush the pan with 1 tsp of vegetable oil

Place oven rack at lowest level.  Preheat the oven to 500 degrees.

Prepare the toppings:

  

SAUERKRAUT PIZZA -- toppings:

http://www.tasteofhome.com/Recipes/Sauerkraut-Pizza

1 pound pork sausage

1 cup chopped onion

1 tsp fennel seed

1 tsp oregano

1 tsp basil

1 garlic clove

8 ounces mozzarella cheese

213 ml can of tomato sauce  

1 cup well-drained stewed tomatoes

1 cup well-drained sauerkraut

¼ cup Parmesan cheese

Cook sausage and onion together with spices and garlic until sausage is cooked.
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When you lift the bowl over the dough, you will find the dough will be in a soft, round shape.  With floured hands, gently lift it and place in centre of oiled pan.  Press and push the dough to fill the pan. 

You can cover the dough in the pizza pan with a tea towel and put it to rise again for 20 to 30 minutes or you can skip the second rising.  

Bake dough at 500 without any toppings for 7 minutes.  Remove from oven.

Reduce oven temperature to 450.

Cover with toppings.  

Place toppings on pizza dough in this order:

-          spread about half of the can of tomato sauce over the crust

-          sausage mixture 

-          drained, chopped tomatoes

-          sauerkraut

-          shredded mozzarella

-          Parmesan

Return to oven and bake the pizza for 15 minutes until the cheese is melted and just starting to brown.

 I was really doubtful about trying this recipe but it turned out a winner, too!

HAPPY, BIRTHDAY, MARILYN!