Quick and Easy Pizza Crust

1 package active dry yeast (or 2 1/4 tsp)
1 tsp white sugar
1 c warm water (110 degrees F)
2 1/2 c bread flour (our all purpose works, too)
2 T olive oil
1 tsp salt

I also like to add:
1/4 tsp garlic powder
1/2 tsp basil
1/2 tsp oregano

Preheat oven to 400 degrees. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy (10 min).

Stir in flour, salt, and oil. Beat until smooth. Let rest for 5 min.

Turn dough out onto a lightly floured surface and pat into a round. Transfer to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15-20 min, or until golden brown. Let baked pizza cool for 5 min before serving.

Also makes great bread sticks.

Apricot Pineapple Jam

3 cups apricots; pitted and chopped
20 oz crushed pineapple in juice
1/2 c lemon juice
1 package pectin
1/2 tsp butter
8 cups sugar

Measure apricots into 6-8 qt. saucepan. Add pineapple and lemon juice. Stir pectin into fruit mixture. Bring mixture to a full rolling boil, stirring constantly.

Add butter. Stir in sugar quickly. Bring back to a rolling boil and boil exactly 4 minutes, stirring constantly. Remove from heat.

Ladle into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly. Invert onto a clean towel. After 5 minutes, turn upright, check for seals. Makes about 9 cups of jam.

Note: Even though this uses the invert jar method, I still prefer processing, just to be careful. Process for 10 min. In Idaho, however, I process for an additional 10 min for a total of 20 min.