This recipe will make enough dough for one large crust.

about 2 Cups unbleached all-purpose flour
1/2 tablespoon of sugar or honey
1 1/2 teaspoons kosher salt
1/2 teaspoon instant yeast (I use the instant kind, SAF brand is good)
2 tablespoons olive oil
3/4 cup of room–temperature water.


Put the salt, yeast, olive oil, and water in a large bowl and stir together. Add about half of the flour and stir to make a batter. Cover the bowl with plastic wrap or a moist kitchen towel for 1 hour. Then add the rest of the flour and knead it for about 5 minutes. The dough should be pretty sticky, but if it is too sticky to knead, add a little more flour (only a few teaspoons at a time) until you can manage it. Cover the dough again and let it rest for about 1/2 an hour. This gives you time to get all your toppings ready. You'll want to preheat your oven to 400 degrees F. Next, stretch the dough on to a baking sheet or round pizza pan. If you like your crust crispy, put the dough into the oven by itself for about 5 minutes, then take it out and put on your sauce, cheese, and toppings. Otherwise, put the sauce and toppings on first and bake the pizza until the cheese begins gets bubbly and begins to brown, usually about 10 minutes or so, keep an eye on it.

Sauce:
1 6oz. can tomato paste
1/3 Cup apple cider vinegar
¼ Cup liquid smoke
1/3 Cup brown sugar
½ Cup water
½ tsp onion powder
¼ tsp black pepper
½ tsp ground coriander
1 tsp+ Kosher salt (you may like a little more)
splash of Tabasco sauce

Chicken:
About 4 boneless, skinless chicken breasts.

Mix the sauce ingredients and simmer together for about 1 hour. Meanwhile, cook the chicken breasts in a pressure cooker with 2 cups of water and 2 Tablespoons of vegetable oil for about 15 minutes or you can boil the chicken in the same amount of water and oil in a regular pan for about 1 hour. After the chicken is done, cut it into pieces or shred it (I use 2 large forks to shred the chicken). Then mix the chicken with the sauce and serve it on some nice wheat hamburger buns garnished with pickle slices or banana peppers.

Spinach Frittata:
This one is not as eggy as most.

2 Tablespoons olive oil
1 medium onion
1 teaspoon of paprika
2 cloves of garlic
about 10 oz fresh or frozen spinach
2 eggs
1/4 Cup of AP Flour
3 Tablespoons chopped italian parsley
1 teaspoon of salt (or to taste)
1 Tablespoon olive oil

Heat the olive oil to medium heat in a skillet or saucepan, I like to use a cast iron pan. Slice the onion into fairly thin slices, crush the garlic. Add Onions and garlic to the pan along with the paprika and sautee until the onion is soft.
Remove the pan from the heat. If you are using fresh spinach rinse it well then chop it finely. If using frozen, thaw the spinach in the microwave for a few minutes then squeeze out as much water as you can.
Put the spinach in a bowl and add the chopped parsley, salt, and eggs and onion/garlic mixture and mix well. Sprinkle the flour over the spinach mixture and mix in well.
Now heat the skillet on medium high, and add the last tablespoon of olive oil. Once it is almost to the point of smoking, spoon in the spinach mixture and spread it out evenly. Reduce heat to medium and let it cook uncovered for about 20 minutes, then flip it and cook it for another 10 to 15 minutes.

note: If you have trouble flipping it, put a plate over the pan and turn the pan over, dropping the fritatta on the plate, then slide it back into the pan cooked side up.
Enjoy.