Before and After


  • 1 large onion
  • 1 large carrot
  • 1 celery stalk
  • several cloves of garlic
  • 1 serrano pepper
  • 1 habenera pepper
  • 1/2 yellow/orange bell pepper
  • 1 32 oz can of whole tomatoes crushed
  • 1 8oz can tomato sauce
  • 1 16 oz can vegetable broth
  • 1 tbs Italian seasonings
  • Mushrooms
  • Salt

Saute onion,carrot, celery, garlic and peppers on a low heat until soft. Sprinkle with salt to aid sweating.
Stir in wet ingredients and seasonings.
Let simmer into a thick sauce adding mushrooms near the end.

Pizza dough

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 cups bread flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 teaspoons white sugar

I put some oregano and asiago cheese in the dough. Sun-dried Tomato is also good.


1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 450 degrees F.
3. Turn dough out onto a well floured surface. Add flour bit by bit kneading lightly to get a workable consistency. Form dough into a round, split in half and roll out into 2 pizza crust shapes. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.

I bake pizza on a stone for ten minutes and then add cheese, baking for another 10 or until browning. If using a grill heat that bitch up!


Drizzle with oil and bake 4-5 minutes then add all ingredients and bake until browned.


Comments are closed.