So, want to know how I used my tomato powder?

Tuesday, May 21, 2013
This week I've used the tomato powder to make tomato paste for crock-pot lasagna - love that stuff!

I also used it the next night in making freezer pizzas to be taken to some neighbors.

And then we made pizza for us two days later to use up the rest of the cheese and pepperoni.  It turned out great and so yummy!  It was WAY better than the stuff we've gotten at Pizza Hut recently (long story, and we'll just say that PH isn't allowed in our house anymore).

The crust is a recipe from Our Best Bites HERE.  Follow the recipe through the first rise.

Preheat oven (with pizza stone in it) to 425F.  Punch down dough and roll out into a circle on a floured countertop.  Then take the outer inch and fold it over on itself to make a double layer crust.  Then carefully flip the entire thing over so the crust seam is on the underside.  Using a fork, prick holes in the crust every inch or so (to prevent the crust from bubbling up).  Drizzle with a little olive oil and spread it with a pastry brush all the way out to the edges.  Sprinkle with a little garlic salt.

Sprinkle cornmeal on your pizza stone and carefully transfer dough to the hot stone. Bake 10-12 minutes or until just starting to turn golden.

Remove crust from oven and prepare your pizza sauce (recipe HERE).  [Note that for this pizza, I was completely out of tomato paste, so I used 6 T tomato powder mixed with 3 T water, which is equivalent to a 6oz can of tomato paste.] Spread crust with thin layer of sauce, then add toppings and cheese in any combination that suits your fancy!  You can't really see it under all that cheese, but there was a nice layer of pepperoni under there - the shelf-stable kind of pepperoni that I keep in my food storage!  :)

Return pizza to the hot stone in the oven and bake an additional 10-12 minutes until cheese it nice and melty and gooey and the crust is golden.  Remove from the oven and enjoy!