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T


here is no need to wait until the big game to enjoy some of your favorite tailgating foods. Pizza is a popular choice with every


crowd, and there is nothing more satisfying than a pie you’ve pre- pared yourself. It just so happens that this month’s Watt’s for Dinner feature offers a suggestion that pairs two popular products produced locally and sold at your neighborhood supermarket: pork sausage from Greer’s Ranch House Sausage and mushrooms from J-M Farms.


Greer’s Ranch House Sausage has been serving northeast Oklahoma and the four-state area since 1966 from its headquarters on north Highway 69 in Pryor. Te Greer’s name invokes a proud tradition of whole hog sausage made from the finest cuts of pork. Greer’s sausage and bacon have been enjoyed by families throughout the four-state area for 45 years.


J-M Farms, meanwhile, was founded in 1979. Te company has expanded multiple times since those first mushrooms were picked in March 1980 and delivered fresh to Associated Wholesale Grocers in Springfield, Missouri, but its commitment to quality has never wavered. Today, J-M Farms packs under the J-M Fresh label. A fleet of trucks deliver product to eight states, including Oklahoma, Texas, Arkansas, Mis- sissippi, New Mexico, Kansas, Mis- souri and Iowa.


Remember to add a package of Greer’s Ranch House Sausage (in your choice of hot or mild) and a carton of sliced mushrooms from J-M Farms to your next shopping list. Your sausage and mushroom pizza can be as easy as you want it to be. You can use a prepared crust or make one using a boxed mix or refrigerated dough found at the grocery store. Better yet, create a delicious made-from-scratch crust from the recipe provided here. Te same goes for pizza sauce. You may prefer to use your favorite jar sauce or try the recipe we’ve pro- vided. Serve up a sausage and mushroom pizza for your next family dinner or make it the centerpiece of your tailgate party. Either way, it’s sure to score big with your crowd! If you decide to include it in your tailgate party spread, don’t be surprised if your guests forget about the game entirely!


Greer’s Ranch House Sausage and J-M Farms mushrooms are truly a winning combination, and Northeast Oklahoma Electric Cooperative is a proud provider of electric service to both companies.


Pizza Sauce


1 tablespoon olive oil 15-ounce can tomato puree ½ teaspoon minced garlic 5-ounce can tomato paste


Pizza Dough


4 cups flour 1 cup warm water 1 egg 1 tablespoon olive oil


1 package yeast 1 teaspoon sugar 2 ½ teaspoons salt


Combine yeast, water and sugar in a bowl and mix lightly with a spoon. Let stand for 10 minutes. Place yeast mixture in a stand mixer with a dough hook. Add remaining ingredients to mixing bowl and mix until flour is incorporated. Scrape dough out of mixer and place into floured bowl. Cover bowl with towel and let stand for 45 minutes. If desired, dough can be made in advance, placed in a plastic bag and kept in re- frigerator for two days. When ready to bake, place pizza stone or large baking sheet on the middle rack and preheat oven to 400 degrees. Light- ly dust your countertop or cutting board with flour. With a floured roll- ing pin, roll dough to desired size, shape and thickness. Once the oven reaches the desired temperature, pull the baking stone or baking sheet out of the oven and sprinkle cornmeal on the surface. Slide dough on top and bake for 5-10 minutes until crust is lightly golden. Remove crust from oven and brush with olive oil.


Topping your pizza


Crumble sausage into a skillet and cook on medium heat until brown. Remove skillet from heat and place sausage on a plate covered with pa- per towels to drain. Rinse and slice mushrooms. Top cooked crust first with sauce, then sausage, sliced mushrooms and generous amounts of mozzarella cheese. Bake on a pizza stone or baking sheet for 15-20 minutes or until cheese has melted and crust is golden brown. Serve with grated par- mesan cheese and red chili flakes on the side.


January 2012 11


1 teaspoon dried marjoram 1 teaspoon dried basil 1 teaspoon brown sugar


Combine all ingredients in a sauce pan and bring to a simmer for five minutes. Spread over pizza dough and top with toppings and cheese.


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