An Undefeated Feast with Friends

Our Undefeated Feast in the Enoch’s kitchen.
(Which is one of my favorite all-time kitchens!)
Photo by Larry Enoch

In case you’ve been living under a rock that doesn’t care about college basketball, our hometown team, the Murray State University Racers, are undefeated.  Currently at 18-0, they are one of three teams that are undefeated this season.  Right now, they are the darlings of college basketball media.  But then, we’ve always loved them, so we’re pretty excited that they are getting such well-deserved attention.  Since the tickets were sold out for yesterday’s game, we joined our dear friends Larry and Teresa Enoch to watch the game on ESPNU.  For an evening filled with sports, we needed a undefeated feast worthy of the our Racers.

The Undefeated Pie
Toppings:
1 c Sausage (pure guess, we used breakfast leftovers found in the freezer)
1/2 small yellow onion
1/2 c Green Peppers
1 can pieces and stems mushrooms
1/2 c tomato sauce (Roasted Tomato & Garlic Soup)
2 c mozzarella cheese

Roast Tomato & Garlic Soup by Mrs. Wheelbarrow
Mrs. Wheelbarrow is one of my favorite food/canning bloggers.  I’ve been a faithful follower since hearing her story on NPR’s Morning Edition.  This recipe is the amazing, called ‘soup’, its perfect for any tomato sauce/soup based recipe.  Each summer I can several dozen pints, which for us is just right amount.

Homemade Pizza Dough
Vince made homemade pizza dough using the Kitchenaid Recipe guide (under “Care and Support”).

Ingredients:
1 c warm water
2-1/4 tsp active dry yeast
1/2 tsp sea salt
2 tsp olive oil
2-1/2 to 3-1/2 c organic unbleached all-purpose flour
cornmeal

Warm mixing bowl with hot water, then dissolve yeast in warm water in bowl.  Add salt, olive oil, and 2-1/2 c flour.  Mix on low speed for about a minute.  Add flour in 1-tbsp doses until dough forms clinging to hook and cleaning sides of bowl.  Turn into a buttered bowl, rolling to coat all sides of dough ball.  Cover and let rise in a warm place (slightly warmed oven) until doubled in size, around an hour.

Meanwhile, coat a pizza pan, pizza stone, or other oven pan with olive oil.  Sprinkle with enough cornmeal to cover the bottom of the pizza (cornmeal gives the crust a nice texture).  When the dough has risen, punch it down and turn onto your cooking surface.  Spread by pressing out from the center to a 15-inch diameter.  Roll up the edges to hold your toppings.

Preheat oven to 450°.  Top pizza crust with a thin coat of olive oil.  Spread tomato sauce over entire pie.  Add toppings and finish with cheese.  Cook for about 15 minutes or until cheese is melted and browned to your preference.  Remove from oven, cool, cut, and enjoy!

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