Today is my 100th post!  Due to this celebratory occasion, I have to share a recipe from my mom.  She came to New York to visit me early November and she stayed for 10 days while Andy was in Sydney for work. It was WONDERFUL. Those 10 days now hold some of the best memories made with her.

We saw the colors of Central Park, the heights of Manhattan, the hustle of the trains, browsed the shops and streets of Brooklyn, we frequented bakeries in my neighborhood, discovered local restaurants, and came home for late night wine and movies in my King size bed:)

Generosity was probably invented by mothers. She filled my fridge, stocked our toilet paper, and I keep finding odds and ends of useful things she got for us and tucked away in a drawer somewhere.

We also COOKED together and it was so fun!  She taught me how to make her pizza crust recipe, and now I officially know how to reproduce this taste right in my own Tiny Kitchen.  I grew up on my mom’s pizza. It’s all in the crust. I LOVE her crust. Here it is for you to experience too!

Ingredients:
3/4 cup warm water (not hot)
2 tsp dry yeast
2 tsp sugar or honey
1 TBSP olive oil
1 TBSP butter (softened)

stir this together and let sit for 5 minutes

2 cups flour
1/2 tsp salt

Mix flour and salt – then add this to the wet ingredients. Form into ball. Place in a bowl and cover with plastic wrap. Set in warm oven for 1/2 hour to an hour.  (*mildly warm oven*  As in, turn it on while you’re mixing. Turn it off when it feels slightly warm. Leave it off while the bowl of dough rises.)

Toss some flour on your counter, and on your hands (to avoid sticking)  You can split it, knead it and add flour if it’s too sticky to your hands. But be cautious to “over-kneading”. It doesn’t require a lot.
Then flatten it out with your hands, or roll it with a pin.  We also tried tossing it.  Notttt as successful, but still. Had to try!

After the dough is ready, preheat your oven to 400 degrees.  Now it’s time for sauce and toppings! We topped ours with marinara, sundried tomatoes, red onion, green pepper, dollops of ricotta cheese, fresh basil, parmesan cheese, and fresh grated mozzarella.

Bake for about 20 minutes or until the dough is fully cooked.  In my oven, we did 22 minutes.  Just lift the edge and make sure the crust isn’t gooey in the middle.
This recipe can be used for cheesy garlic bread and other such appetizers as well!

FANTASTICO!  Tutti Mangiano! {everybody eat!}

I hope you enjoy it as much as we do!

You can thank my Ma for this one!

from my Tiny Kitchen,
glorieanna