Taco Pizza
Crust:
High gluten flour, water, yeast, vegetable oil (a small amount) a small amount of sugar to help activate the yeast; mix and add flour until you can create a ball that is dry enough to not stick to your hands.
Let the dough rise then separate into the size of pizza you want normal rule is one inch round per one ounce of dough (example 10 ounces will equal a 10” pizza), let it rise again.
Flatten out on a greased pan, we used vegetable shortening, do not stretch the dough instead sort of mash it down and out, if you stretch it it will shrink in the oven, then let it rise again. Don’t get in a hurry with the rising process. If it does not have enough time to rise it will shrink in the oven.
Once the dough has risen to about 1/4” to ½” bake it then let it cool off of the pan upside down so that the moisture can be released. Before use cool baked crust in the refrigerator before use so that the crust doesn’t over cook before the toppings are done.
Sauce:
Water, tomato paste, basil, oregano, garlic, sugar, all of the spices to your taste which of course is regulated to how much of each spice that use and according to

To begin, follow the standard pizza dough recipe that comes with your bread machine. I have a Cook's Essentials bread machine and here is the slightly modified recipe that I follow...
 

I love my bread machine!

Add the ingredients in the suggested order for your machine
 

 Pizza Dough Recipe

• 3/4 cup of warm water
• 1 tablespoon of oil
• 1 tablespoon of sugar
• 1/2 teaspoon of salt
• 2 1/4 cups of bread flour
• 3/4 teaspoon of active dry yeast
Pre-heat oven to 400F


Place the ingredients into the machine. When it's done, pat it out (do not push or stretch it, just pat it) onto a greased 18-inch pizza pan (or, for a

Salmon with Tomato and Celery Root Remoulade
  The salmon is my on-the-spot creation. Although I have used very similar ingredients on tilapia as well and it turns out perfectly.

Recipe:
1 wild salmon (1 or 1 1/2 lb)
2-3 cloves finely chopped garlic
1/2 or so of chopped parsley
3 tomatoes, or 1 can of whole tomatoes drained and squished
1/4 - 1/2 teaspoon of sweet paprika
s/p
1 lemon, cut into slices
Serving Size - 3-4 (But in my house, two of us eat the whole salmon hehe)
Preheat oven to 350F

Place salmon in a baking dish. Top it evenly with s/p, paprika, garlic, parsley, tomatoes (mash them down or break them apart so they are thin) and lemon slices. Cover the dish and place it in the oven until done (about 15 minutes maybe).

I was originally going to make this recipe: Time Consuming Celery Root Remoulade But after a long day of soccer games, sunburns and poor planning on my part, I had to find a quicker recipe and went with this one: Lazy Celery Root Remoulade.

I didn't measure any of the ingredients out, but I think I followed it fairly well. I skipped the peppers, added parsley, probably added more Dijon, and maybe 1/2 - 1 teaspoon of sugar. The recipe doesn't call

for it, but I think it's necessary to cut through the acidic flavors and the mayo. Overall, I was very happy with this recipe and I will make it again. The only thing I will do different next time is adding less remoulade. I didn't even use all of it, but it's pretty strong against the mild celery root. Just make sure the remoulade barely covers the root.

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