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COOKIEZZA CRUST
Preparation Time:
1½ - 2 hours
Ingredients:
850g refrigerated cookie dough
Method:
1.
Slice dough into 18 rounds, each 5mm thick. Reserve 9 rounds and set aside. Place 1
round in the middle of the unheated ceramic tray and arrange the remaining 8 rounds
around it. Cookies should be about ¼ inch apart. Bake for 4 minutes on the Rising Crust
setting.
2.
Check the crust and cover with foil if it is browned. Continue baking for 1-2 minutes until
baked through. Cookiezza crust will be soft. Let stand on the tray for 5 minutes before
removing to a wire rack to cool. Repeat with remaining 9 rounds. Add toppings as your
recipe directs and slice into wedges to serve.
Makes 2 Cookiezza crusts
CLASSIC TOMATO HERB PIZZA SAUCE
Preparation Time:
20 minutes
Ingredients:
1 tbsp olive oil
2 cloves garlic, chopped
½ medium yellow onion, chopped
800g canned whole tomatoes crushed with hands
170g tomato paste
¼ cup fresh basil leaves chopped
¼ tsp dried marjoram
½ tsp dried oregano
¼ tsp sugar
½ tsp black pepper
½ tsp salt, or to taste
Method:
1.
In a medium saucepan, heat the olive oil over medium-high heat. Add the garlic and onion
and sauté on medium heat for 5 minutes, until the onions are translucent.
2.
Add the tomatoes, basil, marjoram, oregano, sugar, pepper and salt to taste. Stir and
simmer until thickened, about 15 minutes.
3.
Tightly seal and store sauce for up to 1 week in the refrigerator.
Makes 3 cups
6
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