1 1/2 cups (packed) stemmed spinach leaves
1/2 cup (packed) fresh basil leaves (about 1 bunch)
1 1/2 tablespoons oil from oil−packed sun−dried tomatoes or olive oil
1 large garlic clove
Olive Oil
1 12 inch NY Style dough shell
1/3 cup sliced drained oil−packed sun−dried tomatoes
2 cups grated mozzarella cheese (about 8 ounces)
1 cup grated Parmesan cheese

1. Blend first 4 ingredients in processor to coarse puree.
2. Transfer pesto to small bowl. (Can be prepared 1 day ahead. Press plastic directly onto surface of pesto to cover; refrigerate.)
3. Preheat oven to 500F.
4. Grease 12 inch pizza pan with olive oil.
5. Arrange dough in pan and spread all of pesto over dough.
6. Sprinkle with sun−dried tomatoes, then cheeses.
7. Bake pizza until crust browns and cheese melts.

28 oz. of crushed tomatoes
3 oz. of tomato paste
4 tbsps. Pecorino Romano
1 tsp Oregano
2 tbsps. minced fresh garlic
1 tbsp. black pepper
3 tsps sugar
2 teaspoons of basil

Whisk all together. Allow flavors to blend for one hour before using.

1 batch of NY Style Dough
Garlic Mixture:
1/2 lb. butter
1 tablespoon granulated garlic
2 tablespoons Italian Parsley, finely chopped
Romano Cheese

1. Stretch and shape dough into a 16″ square.
2. Distribute 1 tablespoon oregano over dough surface.
3. Using a pizza cutter, cut dough into 1/2″ X 4″ strips (they can actually be any size you want).
4. Tie in a knot.
5. Place on a lightly oiled baking sheet.
6. Cover with plastic and allow to proof for 1 hour.
7. Cook in a preheated 500F oven until browned.
8. Remove and brush with garlic mixture.
9. Sprinkle desired amount of Romano cheese over all.
10. Now you are ready to eat – Yes this is one of our more simple recipes.

1 batch of NY Style Dough
Garlic Mixture:
1/2 lb. butter
1 tablespoon granulated garlic
2 tablespoons Italian Parsley, finely chopped
Romano Cheese

1. Stretch and shape dough evenly into an 18″ circle.
2. Distribute 1 tablespoon oregano over dough surface.
3. Using a pizza cutter, cut dough into 16 equal pieces by cutting it as if you were cutting a pizza.
4. Starting with the outer edge, roll each dough piece towards the middle.
5. Place on a lightly oiled baking sheet.
6. Cover with plastic and allow to proof for 1 hour.
7. Cook in a preheated 500F oven until browned.
8. Remove and brush with garlic mixture.
9. Sprinkle desired amount of Romano cheese over all.

2 packages fast−rising dry yeast
2 cups tepid water
2 tablespoons sugar
4 tablespoons olive oil
1/2 cup salad oil
1 teaspoon table salt
5 1/2 cups unbleached white bread flour
3 cloves garlic, crushed
1/4 cup olive oil for topping
1 tablespoon rosemary
1 tablespoon kosher salt

1. Dissolve the yeast in tepid water.
2. Add the sugar, olive oil, salad oil, and table salt.
3. Mix in 3 cups of flour and whip until the dough begins to leave the sides of the mixing bowl, about 10 minutes.
4. Mix in the remianing flour by hand or with a dough hook and knead the dough until it is smooth.
5. Allow the dough to rise twice in the bowl, and punch down after each rising.
6. Oil two baking sheet, each 11 x 17 inches, and divide the dough between the two pans.
7. Using your fingers, press the dough out to the edges of each pan.
8. Cover and allow to rise for about thirty minutes, and brush with a mixture of the crushed garlic and oil reserved for topping.
9. Sprinkle with rosemary and kosher salt.
10. Bake at 375 for 30 minutes.