THE DETROIT JEWISH NEWS
Friday, June 29, 1984 53
BUY, SELL TRADE OR RENT THROUGH THE 111
■ 11.111)
CLASSIFIED ADS
Loolesfriti
hike
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„„„„„„„„„„„
dough is not to be used im-
mediatly, refrigerate it
overnight or freeze. Before
using, bring it to room tem-
perature and punch down.)
Shape, add toppings, and
bake dough as directed in
"tips" section above.
If you don't have a baking
stone, flatten the dough as
directed, but do it on a
well-oiled, heavy-duty bak-
ing sheet or pizza pan, ad-
justing the shape to fit the
pan. Prick the bottom with a
fork in several places. Bake
the unfilled crust on the
lowest rack of a preheated
450-degree oven for about 7
to 10 minutes or until set
and lightly browned. Re-
move and fill as suggested
above. Return to hot oven,
and bake an additional 8 to EASY, COOKED,
15 minutes or until done. PIZZA TOMATO SAUCE
2 tbsps. olive oil
EASY NO-COOK
PIZZA TOMATO SAUCE 1 medium onion, finely
chopped
1 can (16 ounces) tomato
2 cloves garlic, finely
sauce
minced
1 can (6 ounces) tomato
2 cans (16 ounces each)
paste
tomatoes, finely chop-
1/2 cup water (or a little
ped, including juice
more, if desired)
1 tbsp. dried oregano 1 can (6 ounces) tomato
paste
leaves
1 tsp. dried basil leaves 11/2 tbsps. dried oregano
% tsp. garlic powder leaves
1 tsp. instant minced 1'/2 tsps. dried basil
leaves
onion
tsp. salt (or to taste)
Pinch salt and pepper
Mix all ingredients to- 11/4 tsp. pepper
gether. Spoon on pizza crust
In skillet or saucepan,
over cheese. Makes enough heat oil; then saute onion
for 2 large pizzas. (Sauce and garlic until tender. Add
may be refrigerated for sev- remaining ingredients, and
eral days or frozen.)
simmer, covered about 30
minutes or until desired
consistency. Makes enough
for 3 to 4 large pizzas.
(Sauce may be refrigerated
for several days or frozen.)
a.
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Copyright 1984 Gloria
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Dr. Moshe Bar-Joseph works with a citrus tree at the
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I I I I I I I l• I I I I I I I I II III NI IN • III IN UM OM I la • • GO NI MR ear
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