Half Pesto and Half Marnara

Do you have some Marinara Sauce left over in the freezer? I have been trying to get you to do that. If not you can make some fast enough. http://www.cookinginthejungle.com/#!The-Sauce-Grandma-Maries/cmbz/2 The Pesto can be made presto. The pizza dough is from

grouprecipes.com

The sauce is from my pasta sauce. But I can make it," quick sauce" using the same recipe but cut the cooking time down to 1/2hr. still good.

Spread one pizza with Marinara sauce and dot with the Pesto. Add what ever you like. I was keeping it simple with bell peppers that I cooked in the Marinara sauce and chopped chives on top and Mozzarella cheese.

For the next pizza I spread it with the Pesto and dot with the Marinara sauce and added the chives and Mozzarella. Simple yet good with the Asparagus Salad.

Pizza Dough

1 pkg active dry yeast, check the date.

1 teaspoon honey

1 Cup warm water 105-115 degrees

3 Cups all purpose flour

1 teaspoon salt

1 Tablespoon olive oil

2 large cookie sheets

In a small bowl, dissolve the yeast and honey in 1/4

cup of the warm water.

In large bowl, combine the flour and salt. Using a fork, add the oil,

and yeast mixture and the remaining 3/4 cup of water.

Mix until the entire mixture forms a ball.

I just knead the mixture in the large bowl for 3 minutes or until

it comes all together in a smooth and firm ball.

You may have to add more flour, just not much at all.

Cover the dough with a cloth and let rise for 2 hours.

When the dough is ready it will stretch when pulled lightly.

Divide the dough into 2 balls. Work each ball by pulling down the

sides and tucking under the bottom of the ball, Do this about 5 times.

Now roll each ball under the palm of your hand on a floured surface

for about 1 minute. Cover the dough with cloth and let rise for 1 hr.

Preheat the oven to 500 or highest temp. you have. Lightly oil the cookie

sheets with Olive Oil. I use 2 cookie sheets. Put a little corn meal on the oil. Roll out 1 ball at a time.

I lay the pulled dough on the cookie sheet and start to stretch very

lightly. Stop, and do the other ball the same way. Stop and stretch, stop and stretch.

It's best to do this a little at a time so the dough does not tare. Stretch out to almost

cover the cookie sheets. Add sauce, not to much, add your topping and bake for

10 to 15 or until cheese has melted and the crust is a bit golden. Enjoy, you just cooked at home.

Asparagus Salad

Boil a small amount of water in a fry pan. Add the Asparagus that has been cut into 2in. pieces, boil for 1 minute. Put in cold water and then drain.

Red leaf lettuce cut into small pieces

Handful of arugula cut up

Cherry tomatoes cut in half

Pine nut

Feta cheese

Purple baby basil leaves

Radish, sliced

Dressing you like

Pesto

2 handfuls of Basil

1/4 cup pine nuts or walnuts or no nuts.

1 clove of garlic

squeeze of lemon or lime, I use about 1 to 2 Tablespoons.

salt

Olive Oil

In the food processor or blender or bullet put in Basil, Nuts, garlic clove, squeeze the lemon or lime add a pinch of salt you can add more later if you like. Turn on the food processor and add the oil slowly until it's all smooth. Taste and add more oil or salt.