Weatherford Living

Perfect pizza guaranteed to please your people

Pizza Getty Images

My husband once told me never trust anyone who doesn’t like pizza. I think he just said that because of his love for the circular delight. If you’re an avid pizza lover like he is, then you’ll want to try these delicious, easy recipes.



▪ 1 lb. ground meat (beef)

▪ 1 medium onion, minced

▪ 1/2 to 1 tsp. salt to taste

▪ 1/4 tsp. pepper

▪ 1 tsp. basil

▪ 1 tsp. oregano

▪ 1 (8oz.) can tomato sauce

▪ 1 c. grated cheese, cheddar or mozzarella

1. Brown meat in large frying pan.

2. Add onion and cook on medium heat until onion is transparent.

3. Add salt and pepper, garlic salt, basil, and oregano.

4. Use 1/2 of dough. Roll dough to fit 12 inch round pan or can use cookie sheet and make it a rectangular pizza. Dough should be thin.

5. Oil pan. Place dough on pan. Makes a good high ridge at the edge.

6. Place meat mixture on dough. Add tomato sauce.

7. Sprinkle grated cheese on top.

8. Bake 20 to 25 minutes at 375 degrees. Crust should be golden brown.

Pizza Dough

▪ 1 package yeast

▪ 1/4 c. warm water

▪ 1 c. milk

▪ 1 1/2 T. shortening

▪ 1 T. sugar

▪ 1 tsp. salt

▪ 3 c. sifted flour

1. Soften the yeast in the warm water.

2. Scald milk and add shortening, salt and sugar. Cool to lukewarm.

3. Combine yeast with milk in a large bowl. Add enough flour to make a stiff dough; mix thoroughly and turn out on a floured board.

4. Knead 5 to 10 minutes. Keep dough 5 to 10 minutes. Keep dough soft.

5. Place dough in a greased bowl, brush the top with shortening, cover with waxed paper and towel.

6. Allow to rise in a warm place to double in size.

7. Punch down with fist. Fold over to smooth side is on top. Cover and let rise again.

8. Turn out on board. Divide in half, cover with bowl and allow to rest 10 minutes.

9. Roll out 1/2 for pizza.

Follow pizza recipe for finishing pizza.

Dollie M. Bailey, Feeding the Flock North Side Baptist Church

Sausage and Tomato Basil Pizza

▪ 1 package (10 oz.) thin pizza crust (or homemade)

▪ 1/4 c. refrigerated basil pesto (such as Buitoni or homemade)

▪ 1/2 c. fresh mozzarella cheese, shredded

▪ 1/4 c. part-skim ricotta cheese

▪ 3-4 Roma tomatoes, very thinly sliced

▪ 1/4 c. basil leaves, torn or chopped (6-8 medium leaves)

▪ crushed red pepper, optional

▪ 1/4 tsp. black pepper

▪ 1/3 c. Parmesan cheese, grated

▪ 1/2 lb. mild or hot pork sausage, cooked and crumbled

1. Preheat oven to pizza package directions.

2. Place crust on round pizza baking sheet, lightly brushed with olive oil.

3. Spread pesto evenly over crust, leaving a 1-inch border.

4. Top pizza with crumbled sausage, tomato slices, and basil. Sprinkle mozzarella evenly over toppings. Dollop ricotta, by teaspoonfuls, evenly over mozzarella.

5. Cook pizza according to crust directions, during last 5 minutes of cooking, broil 5-inches from heat.

6. Remove from oven and sprinkle with Parmesan cheese and red pepper flakes.

Cheryl Caudill, 3 Chilies and a Bean

Bubble Pizza

▪ 1 1/2 lbs. ground beef

▪ 2 tubes small refrigerator biscuits

▪ 1 (14 oz.) jar pizza sauce

▪ 1 c. cheddar cheese

▪ 1 c. mozzarella cheese

▪ Mushrooms, onions, green pepper, pepperoni (opt.)

1. Brown meat and drain.

2. Mix meat, sauce and any additional toppings together.

3. Cut biscuits into quarters; place in bottom of a greased 9 x 13 inch pan.

4. Top with meat sauce mixture.

5. Bake at 400 degrees for 20 minutes, then top with cheeses and bake another 10 minutes.

Shannan Grove, Feeding the Flock North Side Baptist Church