Pizza Kit for Three Pies

Remember the good old days? You could buy a Chef Boyardee Pizza Kit for two homemade pizzas? Probably not the best seller anymore with Little Caesars and CiCi’s pizzas around for $5 , right? I admit, we indulge in a $5 pizza every once in a blue moon, but when we do I realize how I miss my homemade pizza.

Here’s an easy recipe I’ve used for years which yields three large pies and I’m throwing in a super easy frugal way to make enough pizza sauce for three pies. Grab a can of tomato paste from the pantry. Seriously.

I always make three pies and we eat on the leftovers the next day. Feel free to freeze leftovers for quick lunches and dinners. I got on a freezing kick the other night and made six pizzas to have enough to freeze (because we’re always eating the leftovers the next day with none left to freeze).


Though your family may not be large enough to consume three pizzas. Think ahead and freeze the extra slices on a cooling rack. Bag the leftovers in a gallon size bag. Pack in school or work lunches. Serve with a salad for a speedy lunch or dinner. Take a night off from cooking and enjoy freezer pizza/movie night.

Speedy Pizza Sauce

Ingredients

  • 6 oz can tomato paste
  • 6 oz. water (use the can)
  • 1 1/2 teaspoons Italian Seasoning
  • 2 teaspoons sugar
  • 1 teaspoon garlic salt

Instructions

  1. Mix all ingredients with a small whisk or fork in a 2-cup glass measuring cup.
  2. Pour or spread over three large pizza crusts.
  3. Sauce is freezable. Pour into a quart size freezer bag. Squeeze out air, freeze flat. Thaw 24 hours prior to using.
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Three No-Rise Pizza Crusts

Ingredients

  • 2 cups warm water (115 degrees)
  • 4 tablespoons oil
  • 2 1/2 cups unbleached all-purpose flour
  • 2 1/2 cups white whole wheat flour (we like King Arthur or Gold Medal)
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 2 tablespoons yeast
  • 1 Tablespoons Italian seasoning
  • 1/3 cup Real grated parmesan cheese (optional)

Instructions

  1. Preheat oven to 450 degrees.
  2. Mix all ingredients until dough forms. It will appear sticky.
  3. Liberally sprinkle extra flour on top. Divide into three portions.
  4. Pat each portion onto a buttered pizza pan or stone.
  5. Top with speedy pizza sauce and favorite toppings.
  6. Bake for 15 minutes. Tint with foil if pizza is browning too quickly and there are lots of toppings.
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We like turkey pepperoni, black olives, green pepper, tomatoes, spinach, cheddar and mozzarella cheese and red pepper flakes.

What’s your favorite pizza toppings?

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Comments

  1. I’m a new subscriber to this website, and have immensely appreciated the tips and recipes! So much great stuff on here. I aspire to freeze and plan ahead as much as you do, Jackie!

    One quick thing – I went to save the pizza dough recipe to ZipList (using the short-cut “Save Recipe” button) and it pops up as the Speedy Pizza Sauce. Can you help with that, please?

  2. What kind of yeast is used for this?

  3. I should try this. I make pizza often, but I always use dough that takes time to rise, and I never freeze baked pizza. I freeze dough only.

  4. I tried this the other day. I used regular whole wheat pasta, maybe that’s why my dough wasn’t sticky at all, I think it’s coarser that white whole wheat flour. Anyway, I froze half of the dough as usual, and made the rest into two pizzas. They turned out as good as the ones I make with rising dough. What a time savior when you feel like pizza but didn’t think about it until close to dinner time! Thank you!

  5. What’s tomato paste like? Stupid question, I know, but I’m trying to translate it into what we get here. We get tomato puree (thick, omes in a tube) or tomato passata (thinner, comes in a can or carton). Passata’s thicker than tomato juice but still runny. Is tomato paste thick or thin?

    I will have to try your no-rise pizza base. I either bake pizza on a day I’m making bread anyway, or else I make the bases, put just tomato sauce on them and part-bake them, just til they’re set, not browned. Then I cool them, top with more tomato sauce and grated cheese, and freeze them. That way I can cook them from frozen without over-browning them.

    You have to add tomato sauce before part-baking them, as it stops the middle rising up. Otherwise it just turns into a big focaccia! Then you have to add more to make the cheese stick. I have spent too much time thinking about this…

  6. This was very, very cool! I’ve tried to make pizza sauce before and could never get it quite right. Tomato PASTE rather than sauce. Now I know. ;) I did make this, and it turned out really well. I couldn’t believe it! So simple, so cheap, so tasty! :D

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