Chef Rob Harbison, University executive chef

Pizza and Apple Turnovers

Chef Rob Harbison, University executive chef

Pizza dough (makes a 16-oz. ball)

3 1/2 cups flour 
1 cup water 
1/2 packet active dry yeast 
1 tablespoon sugar 
1/4 cup olive oil 
1/2 teaspoon salt 


In mixer or by hand place flour, salt, and sugar; mix quickly.
Add oil, water, and yeast, then mix for 5 minutes. 
Remove from mixer and let rest in refrigerator for at least one hour.
Remove from refrigerator and let sit out at room temperature for 30 minutes before working into pizza pie.


1. Active dry yeast does not to be mixed with warm water to activate.
2. On humid days, add less water to dough.

Pizza sauce (makes approx. 2  cups)

1 - 12 oz. can crushed tomatoes
3 tablespoons olive oil
2 cloves garlic, minced
1/2 tablespoon basil (fresh or dry)
1/2 tablespoon oregano (fresh or dry)
1/4 cup Parmesan cheese
1 tablespoon sugar
Salt and pepper to taste


In a pot, heat oil and add minced garlic; add herbs, sauce and spices; simmer for 3 minutes.  
Add cheese and adjust seasoning to your liking.
Sauce should be cool before adding it to pizza.


Apple Turnovers (makes 4 turnovers)

1 package puff pastry (Filo dough or 2 pie crust doughs can be substituted)
3 apples peeled and diced 1/2 inch
1 splash of lemon juice (keeps apples from browning)
2 tablespoons melted butter 
1 tablespoon flour
1 teaspoon cinnamon
1 pinch nutmeg
1 tablespoon sugar


Toss diced apples in all ingredients. 
Cut pastry in 5 x 5 squares.
Place small pile of mixture in center, fold over in half, and seal edges.
Poke vent hole in center of pastry; top with additional cinnamon and sugar. 
Bake in 375 F. oven 15 minutes or until golden brown.
Let sit to cool a bit before eating.