Renaissance Pizza
Ingredients
Sauce:
2 C. carrots, finely peeled
1 Tbsp. fresh basil, chopped
1 C. onions, finely diced
1 tsp. oregano
2 Tbsp. garlic, minced
1 tsp. parsley, fresh or dried
1/2 C. celery, finely diced
1 pinch black pepper
1 Tbsp. olive oil
1-1/2 tsp. sweetener
1-1/2 tsp. sea salt
6 C. tomato puree
1/4 tsp. white pepper
Dough:
3/4 oz. dry yeast
2-1/4 C. unbleached flour
2-1/2 C. warm water
2 Tbsp. olive oil
1 Tbsp. sweetener
1 tsp. sea salt
2-1/4 C. pastry flour
cornmeal
Spice Mix:
2 Tbsp. basil
1/2 tsp. garlic powder
2 Tbsp. oregano
1/2 tsp. black pepper
2 Tbsp. parsley
Vegetable Topping:
3 C. onions, halved, sliced
2 C. cauliflower pieces
2 C. mushrooms, thickly sliced
4 Tbsp. olive oil
2 C. broccoli, stems and florets
1 C. soy cheese (optional)
Cooking Instructions
Sauce: Sauté carrots, onions, garlic and celery in oil 5 minutes; add seasonings. Sauté another 5 minutes. Add sweetener, then add tomato puree. Simmer 1 to 2 hours. Dough: Dissolve yeast in 1/2 C. warm water with sweetener. Let stand until yeast starts to foam. Mix flours together and combine yeast. Add oil, salt, and rest of water. Knead to make a medium stiff dough. Divide into 2 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. Pre-bake dough 5 minutes at 350 degrees F., or until gluten sets. Remove from oven. Spice Mix: Mix spices together until well blended. Vegetable Topping: Mix vegetables together. Sauté in oil 4 to 5 minutes. Remove from heat and transfer to a second pan, if not using immediately. To assemble, spread 1 to 1-1/2 C. sauce on each crust. Add 3 C. vegetable topping. Sprinkle 2 tsp. spice mixture over the top. If desired, spread 1 C. shredded soy cheese over the top. Bake at 375 degrees F. about 10 minutes, longer if cooking from cold. Observe carefully when cooking.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)