Some pizza/pasta recipes

I made my mother-in-law a Mother's Day package of ingredients to make pasta sauce in a reusable Whole Foods tote bag. These are the accompanying recipes. I think she's still waiting for me to come over and cook it for her...

Sauce
2-3 cloves garlic minced
½ to whole shallot minced
2 TBS to ¼ cup olive oil
1 big can whole tomatoes (or chopped or crushed)
¼ - 1/2 cup wine (optional)
1 -2 tsp Italian seasoning
1 -2 tsp Pizza seasoning (optional)
Up to 1 tsp salt to taste (less if using salty addition)
Up to 2 TBS sugar to taste (less if tomatoes are already sweet)

Saute garlic and shallot in olive oil about 5 min.
Cut up tomatoes (or squish with your fingers) and add to saute with all juices.Heat about 5 min Add wine, seasoning and cook another 5-10 min. Taste sauce and add salt and/or sugar to taste.

Pasta puttanesca (for 2)
½ lb pasta (1/2 normal package)
1-2 TBS capers drained
¼ cup kalamata or black olives pitted and chopped
1 TBS olive oil 2-4 cups of sauce or tomatoes.
Salt or brine from capers/olives to taste

Boil water and cook pasta according to package directions. While water is boiling for pasta heat olive oil and sauté capers, and olives. Add Sauce or tomatoes and heat through. Taste sauce and add brine from capers and/or olives or salt if needed. Drain pasta (do not rinse) and add to sauce and toss to coat.Serve immediately.


Pizza dough
1 cup water
1-2 TBS olive oil (optional)
1-2 tsp sugar (optional)
3 Cups all purpose flour
1 tsp salt
2 tsp or 1 packet yeast

Mix all ingredients together and knead until smooth elastic ball forms. Coat large bowl with olive oil and place in kneaded dough. Let rise until doubled, about 1 hour. Punch down and knead briefly into ball. Preheat oven to 400 degrees. For 4 personal pizzas, divide dough into 4 pieces and roll out to desired thickness. Place on baking sheet, top with sauce and (vegan) cheese and desired toppings. Bake 10 min.

For individual calzones divide dough into 6 pieces. Roll into circle, add toppings and cheese to one half and fold over. Seal edges and bake 10-15 min. Brush with olive oil for a crispy golden crust.

Toppings: Vegan Pepperoni/Sausage/Meatballs/cutlet/tofu
Artichokes
Olives
Roasted eggplant/squash/zucchini Garlic (thin sliced or minced)
Mushrooms
Onions and green peppers
Hot banana peppers /pepperoncini/ jalapenos