![\"Farm](\"http:\/\/blogs.cdfa.ca.gov\/TalesFromTheField\/wp-content\/uploads\/2014\/03\/f2f.png\")
<\/a><\/p>\nPizza Sauce<\/b><\/p>\n
<\/b>Ingredients:<\/span><\/p>\n 1 (15 ounce) Can Tomato Sauce 1 Tbs. Basil (fresh)<\/p>\n 1 (6 ounce) Can Tomato Paste \u00bd tsp. Onion Powder<\/p>\n 2 Garlic Cloves \u00bd tsp. Granulated Sugar<\/p>\n 2 Tbs. Oregano (fresh)<\/p>\n Directions<\/span>:<\/p>\n In a food processor or blender, combine all ingredients and pulse until smooth. Store in a resealable container until ready to use.<\/p>\n <\/p>\n Pizza Dough<\/b><\/p>\n Ingredients:<\/span><\/p>\n 1 Cup + 1 Tbs. Water 2 \u00bc tsp. Active Dry Yeast<\/p>\n 1 tsp. Granulated Sugar 3 Cups All Purpose Flour<\/p>\n 1 tsp. Kosher Salt 1 Tbs. Extra Virgin Olive Oil<\/p>\n Directions<\/span>:<\/p>\n Heat water to between 110-115 \u00b0F. Sprinkle 2 \u00bc tsp. active dry yeast over the water and then sprinkle 1 tsp. of sugar over the yeast. Let it sit until the water has become frothy. In a food processor, add 3 cups all purpose flour and 1 tsp. salt. Pulse for few seconds to evenly distribute the salt. With the food processor running, add the olive oil and then add the yeast and water combination until a dough ball forms. Spray a large bowl with cooking spray and put the ball of dough in the bowl and cover with plastic wrap. Allow the dough to double in size, which takes about an hour and a half. Pull the dough apart and roll out to form the crust.<\/p>\n <\/p>\n Be sure to send us a picture of your garden and pizza at cafarmtofork@cdfa.ca.gov.<\/p>\n