Over the years I've tried to make pizza a few times, always with disastrous results. I could never get the dough to spread and the results never tasted that great. A couple of weeks ago Camila suggested we make pizza for dinner, so I decided to give it a try again - and to my surprise, I found recipes for both pizza dough and sauce that work and are quite quick and easy to make. The results, moreover, are great.

Here are the recipes I used:

Pizza Dough
from allrecipes.com

This recipe yields just enough pizza dough for pizzas for 2-4 people, depending on age and how thick you make the dough. You may want to double it. You DO NOT need to double the recipe for the sauce below.

• 2 cups all-purpose flour
• 1 pckg instant dry yeast
• 1 tsp. salt
• 2 tsp. sugar
• 1 cup warm water
• 2 Tbsp. oil

Combine flour, yeast, salt and sugar in a mixing bowl. Add water and oil. Mix with an electric mixer, using the hook attachment, until you get a stiff, elastic dough. Cover the bowl and set it in a warm place for about 30 minutes, until it doubles its size.

Pizza Sauce
from allrecipes.com

I got this recipe from November's Food & Wine magazine. I cheapened it up by using button mushrooms & skipping the Greek yogurt and forgot to add the celery leaves (which I had actually readied). Still, the results were wonderful. A very simple and tasty weekday dish that I'll definitely make again.

Ingredients

• About 4 lbs chicken parts
• salt & pepper to taste
• 2 Tbsp. olive oil
• 1 large onion, chopped
• 8 oz white mushrooms, coarsely chopped
• 2 garlic cloves, minced.
• 2 bay leaves
• 1 tsp. dried thyme
• 1 cup white wine
• 2 cups chicken stock
• 2/3 cup low-fat sour cream
• 1/2 cup celery leaves (optional)

Instructions

Preheat the oven to 425°F.

Place chicken pieces on the rack of a roasting pan. Sprinkle with salt and pepper. Roast until cooked through and crispy, about 45 minutes.

Meanwhile, heat olive oil over medium heat in a deep frying pan. Add the onion and saute until softened, about 3 minutes. Add the mushrooms, raise the heat to high, and saute until slightly browned, about 5 minutes. Add the garlic, bay leaves and thyme and cook for 1 more minute. Add the wine and cook until it's almost evaporated, scraping up any browned bits. Add the chicken broth and cook until it's reduced by half, about 15 minutes. Turn off the heat and mix in the sour cream.

Add the chicken to the pan skin side up. Place back on the stove and simmer until the chicken is heated through. Serve chicken with sauce.

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