I got a new cookbook for Christmas that I had wanted, “Artisan Bread in 5 minutes a day.”  I had read about it on a few blogs, and a couple friends from church had told me a couple months ago that they had it and it really is amazing bread.

So I got the book and it took me a few days to get around to putting the dough together (not sure why, it took all of 10 minutes) - then it goes in the fridge and I can use it over the next 2 weeks to make 4 separate loaves of the artisan-type bread - the super expensive kind in the grocery store with the crackly exterior and super soft inside.  (for the record, I am not using my ground wheat for this at the moment - I’m starting off with the all-purpose, and will maybe eventually see what I can sub in).

They also give a recipe for pizza dough, so I made a double batch yesterday (again, took about 5 minutes), and rolled out pizzas from it tonight (it was very easy to work with).  OH MY GOODNESS they were delicious.  I never really enjoyed the pizza crust made with the whole wheat flour - it just wouldn’t get crispy.  But this pizza was cooked at 550 degrees for only 10 minutes.  It was so good, it even looked like it came from a pizza place!  I am much more inclined to have family pizza nights often now that I know we have a good crust.  There wasn’t a piece left over.  Pizza also is a very frugal dinner when you make it yourself.

The trickiest part is shaking it off the baking pan onto the hot stone.  My first pizza lost some of it’s toppings before I could get it to budge, but the 2nd I was able to get to slide right off - the trick is LOTS of cornmeal.

I don’t actually plan to post the recipe - it’s a bit involved as far as doing things a specific way and I’m not sure if I should post it or not (although if you do a google search on it you will come up with at least one blog that has the recipe posted).  But the book gives all the specific instructions on how to transfer the dough, to turn on your exhaust fan because the oven is at 550 degrees and the cornmeal will burn, etc.

I do want to post a recipe for no-bake pizza sauce though.  It’s SO easy and delicious, and makes enough to freeze (or is easily doubled):

2 tsp dried oregano
6 oz can tomato paste (splurge on Muir Glen Organic kind, you won’t regret it)
1/2 cup water
1/2 tsp dried thyme
scant 1/4 tsp dried rosemary
1 clove garlic, crushed or minced
1 pinch of sugar

Place the oregano in a small skillet and warm over medium heat until the oregano is very fragrant.  Remove from heat.

Mix all ingredients together, divide into 3 portions.  Use or freeze.

(the pizza in the picture was made with this sauce, mozzarella, spinach, mushrooms and pepperoni)

I’m making the first loaf of artisan bread tomorrow, will post the results (assuming it comes out good!)