Domino's Thin-Crust Pizza Recipe

INGREDIENTS 

For the sauce: 

1/2 cup canned, crushed tomatoes 
1 cup tomato purée 
2 tablespoons Parmesan cheese 
2 teaspoons granulated sugar 
1/2 teaspoon vegetable oil 
1/4 teaspoon plus 1/8 teaspoon salt 
1/8 teaspoon ground black pepper 
1/8 tablespoon garlic powder 
1/8 teaspoon ground oregano 
1/8 teaspoon dried basil 
1/8 teaspoon dried marjoram 
Pinch of ground cayenne 

Classic Italian Recipes Under 350 Calories 

For the pizza dough: 

2 cups high-gluten bread flour 
3/4 cup warm water 
1 tablespoon vegetable oil 
1 1/2 teaspoons active dry yeast 
1 1/2 teaspoons sugar 
1 teaspoon salt 
1 1/2 cups shredded mozzarella cheese, plus more if needed 
1 tablespoon dried oregano 
1 tablespoon dried marjoram 

7 Spectacular Pizza Recipes 

DIRECTIONS 

For the sauce: 

Make the sauce by combining the crushed tomatoes with tomato purée in a blender. Blend on medium speed for 30 seconds. Combine tomato sauce with other sauce ingredients in a small saucepan over medium heat. When the mixture begins to bubble, reduce heat to low and simmer, covered, for 30 minutes, stirring occasionally. Remove from heat and cool, then chill in a covered container until you make your pizza. 

For the pizza dough: 

Mix the dough together and let it retard in the refrigerator overnight. 

Preheat the oven to 500 degrees an hour before you begin assembling the pizza. 

Bring the dough to room temperature and roll it out into a very thin, round crust. Dock the dough but using a dough docker or poking it with holes using a fork. Bake the crust for 4 minutes before topping with the rest of the ingredients. 

Mix together the cheese and dried herbs. Place on top of sauce and bake the pizza for 10-15 minutes, until the cheese is bubbling and the crust is golden brown. 

Cinnabon Shortcut No-Rise Cinnamon Rolls

• 1 tube Pillsbury Simply french bread
• 1 1/2 stick butter, softened
• 1 tablespoon cinnamon
• 3/4 cup sugar
• 4 ounces cream cheese 
• 3 cups powdered sugar 

Preheat oven to 400 degrees. Open Pillsbury bread and unroll it gently until it's flat. In a small bowl, mix together 1 stick of butter, cinnamon, and sugar until a thick paste forms. Spread this cinnamon paste across the bread dough, leaving 1/2″ at the top without the cinnamon-butter mixture. Starting from the cinnamon-slathered bottom end of your bread, roll firmly and pinch the top dough tightly to keep it from opening. Slice into 1 1/2″ pieces. Place in a 9″ round cake pan. Bake for 13-18 minutes, or just until the exterior of the bread dough turns light golden brown. Remove and frost immediately. 

To prepare frosting, while the cinnamon rolls are baking, place 3/4 stick butter, 5 ounces of cream cheese, and powdered sugar into a stand mixer. Beat until smooth. Slather over hot cinnamon rolls the moment they emerge from the oven. Serve with giant forks, glasses of cold milk, and enjoy! 

Corleone Family Meatballs

1/2 cup shallot, minced

10 cloves of garlic, minced

1 teaspoon of salt

1 teaspoon of chili flakes

1 teaspoon of ground black pepper

2 tablespoons fresh parsley, finely chopped

2 pounds of ground beef (preferably 80/20)

1 cup breadcrumbs of choice

2 eggs

Olive oil

2 jars or 4.5 cups of tomato sauce (preferably tomato basil)

Fresh basil

In a large bowl combine the shallot, garlic, salt, chili flakes, black pepper, parsley, ground beef, breadcrumbs and eggs. Mix with a spoon (or your hands) until well-combined. Heat a large pan over medium heat with a just enough olive oil to coat the bottom of the pan. While the oil is heating, form your meatballs. Try to make the meatballs about an inch and a half in diameter, or just larger than a golf ball. Brown the meatballs in the hot oil on all sides and then cover with both jars of sauce. Place a lid on the pan and reduce the heat to a low simmer. Cook for fifteen minutes on one side, and then flip the meatballs and cook for another fifteen minutes. Serve with spaghetti and garnish with fresh torn basil.

It's like Magic! Delicious No-Churn Vanilla Ice Cream with Just 4 Ingredients

I
It'll take you just 10 minutes to prep this satisfying and delicious homemade vanilla ice cream. The best part? You don't need one of those silly ice cream machines! Now that'smagic, if you ask us. 

Ingredients
1 can (14 ounces) sweetened condensed milk
2 teaspoons pure vanilla extract
2 tablespoons bourbon (optional)
2 cups cold heavy cream

Directions
In a medium bowl, stir together condensed milk, vanilla, and Bourbon, if desired. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 hours.

Cook's Note: Freeze, covered, up to 1 week.