Menu plan for the week of November 2

Today I thought I'd share my pizza crust recipe.  I got this recipe from Hubby's aunt, who claimed to have gotten it from Hubby's dad, but Hubby's dad denies all knowledge of said pizza crust recipe.  Either way, it tastes good, and should be a great addition to the selection of convenience foods in our freezer.

Bluefield Pizza Crust

click here to print

1 c. warm water
1 T. active dry yeast
1 T. granulated sugar
3 c. flour (I use a mixture of whole wheat and white whole wheat)
1/4 c. olive oil
3/4 t. salt

1. In a large bowl, combine warm water, yeast, and sugar, and let sit until bubbly (5-10 minutes)
2. Add flour, oil, and salt and mix to combine.  Knead a few times, then cover and let rise in a warm place until double (30-45 minutes).
3. Punch down dough.  Divide into two equal portions.  Spread each portion out on a pan (I use 14" round pans).  Cover and let rise for another 30-45 minutes.
4. Top with your favorite toppings.
5. Bake at 425 degrees F for about 15 minutes, or until done.

To Freeze: after dividing dough into two equal portions, wrap each portion and freeze.  

To use dough from freezer: allow dough to thaw overnight in the refrigerator.  Spread dough in pan, and allow to rise for 45-60 minutes.  Continue as written.

Here's what else is on the menu this week.
Supper:

• Hamburgers, buns, steamed veggies, pears
• Tacos, tortillas, taco toppings
• Meat sauce with spaghetti or spaghetti squash, grilled asparagus, mandarin oranges
• Turkey bacon ranch wrap, carrots
• Pizza or chicken crust pizza, salad
• Sunday night stew, mashed potatoes, salad
• Grilled chicken, salad, garlic toast

Lunch:

• Egg roll in a bowl
• Taco bean soup

Planning ahead:

• Meat sauce for the freezer
• Pizza dough for the freezer
• Pizza sauce for canning