Better Homes and Gardens BH&G Pizza & Pasta 2023

MARINARA SAUCE HANDS ON 15 minutes COOK 30 minutes 1 Tbsp. olive oil1 cup finely chopped onion2 Tbsp. minced garlic2 28-oz. cans San Marzano tomatoes, coarsely snipped*2 28-oz. cans crushed tomatoes1 Tbsp. dried Italian seasoning, crushed (optional)2 tsp. sugar (optional)1 tsp. salt½ tsp. black pepper 1. In an 8-qt. pot heat oil over medium. Add onion and garlic; cook, stirring occasionally, until onion is tender, 3 to 5 minutes. 2. Stir in remaining ingredients. Bring to boiling; reduce heat. Simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 30 minutes. Makes 12 cups. PER ½ CUP 44 cal., 1 g fat (0 g sat. fat), 0 mg chol., 272 mg sodium, 9 g carb., 2 g fiber, 6 g sugars, 2 g pro. *Use kitchen shears to snip the San Marzano tomatoes in the can. USE IT To…

HOMEMADE PASTA START TO FINISH 1 hour 2⅓ cups all-purpose flour½ tsp. table salt2 eggs, lightly beaten⅓ cup water1 tsp. vegetable oil or olive oil 1. In a large bowl stir together 2 cups of the flour and the salt; make a well in center. In a small bowl combine eggs, the water, and oil. Add egg mixture to flour mixture; stir to combine. 2. Sprinkle a kneading surface with remaining ⅓ cup flour. Knead dough until smooth and elastic (8 to 10 minutes). Cover; let rest 10 minutes. Divide dough into four portions. 3. On a lightly floured surface, roll each portion into a 12-inch square about 1/16 inch thick (dough is thin enough when you can just see your hand underneath). Dust both sides with flour. Let stand, uncovered, 20 minutes; cut as…

BASIC TOOLS Our Test Kitchen rates these as the top tools to keep on hand for making and baking homemade pizzas. SCALE Flour measurements can vary depending on factors like how packed the flour is in a measuring cup. For better accuracy, use a scale to measure flour by weight. Our Test Kitchen uses the equivalency of 1 cup flour (volume) = 120 grams (weight). Also use a scale for portioning dough. BENCH SCRAPER Bench scrapers are extremely handy when working with dough. They’re great for moving and dividing dough, working with and kneading stickier doughs, and scraping up dough or flour stuck to your counter. PROOFING CONTAINER A proofing box is a container made for easy storage of pizza dough balls during proofing and slow-fermenting. The airtight containers help to prevent a dry crust from developing…

BUTTERNUT, BLUE, AND WALNUT PIZZA Prepare and stretch Homemade Pizza Dough (p. 8) as directed. Preheat oven and pizza stone to 500°F. In an 8-inch skillet heat 2 Tbsp. olive oil over medium-low. Stir in 1 cup thinly sliced onion; cook and stir until golden, 8 to 10 minutes. Add ¾ cup finely chopped butternut squash; cook until tender, 3 to 5 minutes. To assemble, spread ⅓ cup Alfredo sauce over dough. Top with ½ cup shredded mozzarella cheese, the squash mixture, 1 cup chopped apple, ½ cup crumbled blue cheese, and ¼ cup chopped walnuts. Gently slide pizza onto the heated pizza stone. Bake until crust is browned, about 10 minutes. Serve topped with 1 to 2 Tbsp. chopped fresh sage. RANCH AND PANCETTA PIZZA Prepare and stretch Homemade Pizza Dough (p. 8) as…

BUFFALO CHICKEN CALZONES HANDS ON 25 minutes BAKE 15 minutes at 450°F Nonstick cooking spray3 cups shredded cooked chicken½ of an 8-oz. pkg. cream cheese, softened⅓ cup cayenne hot sauce¼ cup ranch or blue cheese salad dressing¼ cup chopped green onions¼ cup finely chopped celery2 portions Homemade Pizza Dough (p. 8) or 2 lb. purchased refrigerated pizza dough1 cup shredded pepper Jack cheese or crumbled blue cheese1 egg2 Tbsp. grated Parmesan cheese1½ tsp. dried Italian seasoning, crushed 1. Preheat oven to 450°F. Coat two baking sheets with cooking spray. In a medium bowl combine next six ingredients (through celery). 2. Divide dough into six portions; shape each into a ball. For each calzone, on a lightly floured surface roll one ball into a 7-inch circle. Spread about ½ cup chicken mixture on one half of…

DEEP-DISH PIZZA DOUGH HANDS ON 20 minutes RISE 2 hours STAND 5 minutes 1 cup warm water (105°F to 115°F)1 pkg. active dry yeast1 tsp. sugar3 to 3½ cups all-purpose flour½ cup vegetable oil1½ tsp. salt2 Tbsp. olive or vegetable oil2 Tbsp. cornmeal (optional) 1. In a large bowl combine warm water, yeast, and sugar, stirring to dissolve yeast. Let stand until mixture is foamy, 5 minutes. Stir in 3 cups of the flour, ½ cup vegetable oil, and salt. 2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a soft dough that is slightly sticky (about 5 minutes). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface of dough. Cover and let rise in a warm place until double in size…