Renaissance Pizza
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Renaissance Pizza
  Pizza    Diabetic    Pasta    Vegetarian  
Last updated 6/12/2012 12:55:08 AM. Recipe ID 17037. Report a problem with this recipe.
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      Title: Renaissance pizza
 Categories: Diabetic, Pasta, Vegetarian, Main dish
      Yield: 6 Servings
 
MMMMM---------------------------SAUCE--------------------------------
      2 c  Carrots; peeled finely
      1 c  Onions; finely diced
      2 tb Garlic; minced
    1/2 c  Celery; finely diced
      2 tb Olive oil;
  1 1/2 ts Sea salt;
    1/4 ts White pepper;
      1 tb Basil; chopped fresh
      1 ts Oregano;
      1 ts Parsley;
      1 pn Black pepper;
  1 1/2 ts Sweetener;
      6 c  Tomato puree;

MMMMM---------------------------DOUGH--------------------------------
    3/4 oz Dry yeast;
  2 1/2 c  Warm water
      1 tb Sweetener;
  2 1/4 c  Pastry flour;
  2 1/4 c  Unbleached flour;
      2 tb Olive oil;
      1 ts Sea salt;
           Cornmeal;

MMMMM-------------------------SPICE MIX------------------------------
      2 tb Basil;
      2 tb Oregano;
      2 tb Parsley;
    1/2 ts Garlic powder;
    1/2 ts Black pepper;

MMMMM---------------------VEGETABLE TOPPING--------------------------
      3 c  Onions; halved & sliced
      2 c  Mushrooms; thickly sliced
      2 c  Broccoli stems & florets;
      2 c  Cauliflower pieces;
      4 tb Olive oil;
 
  SAUCE: Saute carrots, onions, garlic & celery in oil for 5 minutes.
  Add seasonings & saute another 5 minutes.  Add sweetener, then add
  tomato puree & simmer 1 to 2 hours.  Should yield 7 c sauce.
  
  DOUGH: Dissolve yeast in 1/2 c warm water with sweetener.  Let stand
  till yeast starts to foam.
  
  Mix flours together & combine yeast.  Add oil, salt & rest of water.
  Knead to amke a medium stiff dough.  Divide into two pieces.  Lightly
  oil 2 large rectangular pans & sprinkle with cornmeal.  Roll out each
  piece of dough to an even rectangular shape.  Let dough rise (about 1
  hour). I punched the dough at this point before baking.  Prebake
  doughs for 5 minutes at 350F or till the gluten sets.  Remove from
  oven.
  
  SPICE MIX: Mix spices together till well blended.
  
  VEGETABLE TOPPING: Mix vegetables together & saute them in the oil
  for 4 to 5 minutes.  Remove from heat & transfer to a second pan if
  not using immediately.
  
  TO ASSEMBLE: Spread about 1 1/2 c sauce on each crust.  Add about 3 c
  of vegetable topping & sprinkle 2 ts spice mixture over the top.  If
  so desired, spread 1 c shredded soy cheese over the top.  Bake at
  375F for about 10 minutes, longer if cooking from cold.  (I found it
  needed about 20 minutes or longer, so keep an eye on it).
  
  Brother Ron Pickarski, "Friendly Foods"
 




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Recipe ID 17037 (Apr 03, 2005)

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