Pizza at last
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Pizza at last
  Pizza    Wheat Free  
Last updated 6/12/2012 1:18:13 AM. Recipe ID 48959. Report a problem with this recipe.
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      Title: Pizza at last
 Categories: Wheatfree, Pizza
      Yield: 1 Servings
      4    Sweet red peppers
      4 lb Ripe tomatoes
      3    Cloves garlic
      1 ts Honey
    1/2 ts Salt
    1/2 ts Hot red pepper flakes
      3    Sprigs fresh basil
  1 1/2 c  Parmesan cheese

  1 1/2 ts Dry instant yeast
      1 c  Warm water
      1 ts Sugar
    2/3 c  Rice flour
    1/3 c  Potato starch flour
  1 1/2 ts Solid vegetable shortening
      1 ts Salt
  to prepare topping core and seed red peppers and cut into strips.
  Place peppers on aluminum foil lined baking sheet, skin side up, and
  place under brolier flame till skin is blackened, 8 to 10 minutes.
  Remove to cool. Peel off skins. Cut tomatoes into sections, but do
  not remove the seeds and juice. Puree 1/3 of the peppers, tomatoes
  and garlic in the blender or processor repeat with remaining
  ingredients 2 or more times. Transfer tomato pepper mixture to large
  pan. Add honey and salt. Cook on high heat until mixture boils, then
  reduce heat and simmer, uncovered, untill mixture thickeness of
  sauce, at least 1 hour. add red pepper flakes and leaves from fresh
  basil. Meanwhile prepare dough. Dissolve yeast in large bowl in 1/2
  cup warm water until dough achieves consistency of cake frosting,
  that spreads but not runs. Grease 10X15 inch jelly roll or baking
  pan. Pour batter down center and spread evenly with spatula into
  circle. Raise edges slightly to hold topping sauce and sprinkle with
  Parmesan cheese bake 425 until done 25 to 30 minutes. Remove from
  oven make 4 to 6 servings. from gluten free cooking by Pat Garst.

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Recipe ID 48959 (Apr 03, 2005)

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