This is the pizza that the Waterbury Elementary School youngsters are so fond of. It’s not only nutritious, it’s delicious, and easy to make. The sauce recipe makes more than enough for the two pizzas, so you’ll have extra for other dishes as well a nice bonus!
Stir together yeast, water, oil, and honey. Let yeast soften while you measure out remaining ingredients, then combine all ingredients and knead for 10 to 15 minutes (“I throw my dough into the food processor and let it knead the dough while I get the sauce together”). Add more flour if needed. Place dough in an oiled bowl, cover, and let rise in a warm place until doubled. Punch down, divide in half, and roll each half onto an oiled pizza pan (12 to 14 inches in diameter). Let rise about 15 minutes. Bake for 10 minutes at 350 degrees F, until crust just starts to turn brown. Remove from oven and brush with oil. When you’re ready to make your pizza, spread 1 cup of sauce (below) on each crust, then top generously with grated mozzarella or crumbled tofu, or both. Bake in a 400 degrees F oven for 5 to 10 minutes, until cheese is bubbling. Serve immediately.
Saute onion, celery, pepper, and garlic in a small amount of oil. Add remaining ingredients and simmer until thick. When crust is ready, spread approximately 1 cup sauce on each pizza and bake as directed above. Since the recipe makes about 3-½ cups sauce, you can use the rest to make Spanish omelets the next morning, or another favorite dish. The sauce can also be frozen for future use. (Timmy freezes his extra sauce in ice cube trays, then pops the cubes into a freezer storage bag. When needed, he takes as many as he wants out of the freezer; the cubes thaw quickly.)