A few weeks ago, a fellow homeschooling mom and leader of the Savannah Girl Scouts troop (#30273) contacted me to see if I would be willing to give a tour of my church's kitchen to the girls. I was delighted for the opportunity!
After devouring our pizzas, we had our Girl Scout Cookie Cake Bars! Girl Scout Samosas and Tagalongs can be used as toppings for this recipe. Many thanks to Kevin and Amanda for this super easy and yummy recipe!
Independent Presbyterian Church is located just across from the birthplace of Juliette Gordon Low, the founder of Girl Scout USA. It is a common sight on Bull Street to see troops paying a visit to their beloved founder's home year around.
Since it wouldn't take but several minutes to tour the IPC kitchen, I thought it would be fun to make some homemade pizzas and surprise the girls with a special dessert using their famous cookies.
Choose your favorite topping! (I told the girls the most interesting pizza I've eaten was topped with squid and garlic!) From plain cheese to pepperoni, roasted peppers and onions, we all had a great time talking and assembling our own personalized pizzas.
It's just something about cooking and sharing food together...memories are made and friendships forged. I've made more friendships through cooking in the kitchen than anywhere else!
After devouring our pizzas, we had our Girl Scout Cookie Cake Bars! Girl Scout Samosas and Tagalongs can be used as toppings for this recipe. Many thanks to Kevin and Amanda for this super easy and yummy recipe!
Girl Scout Tagalong (or Samosa) Cookie Cake Bar by Kevin and Amanda
Homemade Pizzas
*I usually triple this recipe for my family of 6 so we have left overs. These pizzas are great re-heated in toaster oven!
Simple Pizza Crust
Makes 1 large or 4-6" personalized pizza crusts
1 teaspoon active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 1/2 cups bread flour, more for dusting
2 tablespoons olive oil
2 tablespoons olive oil
Preheat oven to 425 degrees F, lower the oven rack to bottom third
In a medium bowl, dissolve yeast in warm water, using your hand.
Stir in flour and salt and knead until smooth, 4-5 minutes. Dough should be supple and not sticky. Form it to a smooth ball, place it in a bowl greased with 2 tablespoon of olive oil.
Cover with plastic wrap and let rise until double in size.
Turn dough out onto a lightly floured surface and stretch or roll into a round. If the dough is hard to stretch or roll, let rest for a minute. Resume stretching to the size to fit your pan or make personalized pizzas.
Place a sheet of parchment paper over a baking pan. Lay stretched dough discs on paper.
Spoon on marinara sauce (recipe below), spread with desired toppings and bake in preheated oven for 12-15 minutes (longer if making a large pizza) , or until golden brown. Let baked pizza cool for 5 minutes before serving.
1/4 cup extra-virgin olive oil
2 garlic cloves, grated
1/2 teaspoon dried organo
1/2 teaspoon dried basil
1/2 teaspoon dried pepper flakes
1 (32-ounce) cans crushed tomatoes
1 dried bay leaves
Spoon on marinara sauce (recipe below), spread with desired toppings and bake in preheated oven for 12-15 minutes (longer if making a large pizza) , or until golden brown. Let baked pizza cool for 5 minutes before serving.
Simple Marinara Sauce
1/4 cup extra-virgin olive oil
2 garlic cloves, grated
1/2 teaspoon dried organo
1/2 teaspoon dried basil
1/2 teaspoon dried pepper flakes
1 (32-ounce) cans crushed tomatoes
1 dried bay leaves
1/4 cup grated fresh Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
In a large casserole pot, heat the oil over a medium heat. Add the garlic, dried oregano, basil, pepper flakes and sauté garlic and herbs until just beginning to sizzle and heat. Add the crushed tomatoes, bay leaf and grated parmesan cheese, and simmer uncovered over low heat until the sauce thickens, about 45 minutes. Remove and discard the bay leaf. Season the sauce with more salt and pepper to taste.
In a large casserole pot, heat the oil over a medium heat. Add the garlic, dried oregano, basil, pepper flakes and sauté garlic and herbs until just beginning to sizzle and heat. Add the crushed tomatoes, bay leaf and grated parmesan cheese, and simmer uncovered over low heat until the sauce thickens, about 45 minutes. Remove and discard the bay leaf. Season the sauce with more salt and pepper to taste.
Recipe can be doubled. Portion the sauce and freeze in quart-size bags for future use.
