Thursday, September 2, 2010

Red pepper pizza - Take 2 and Vegan this time

Well as you may remember from my last post this pizza was so delicious my husband asked me to make it once a week. The only thing he would like to try was " more sauce."

Well let me tell you, more sauce RUINED it for me! Needless to say that I took more pictures of the process for your entertainment, and felt the need to post an entire new entry if for nothing more than to warn that more sauce equaled total failure.  He of course ate it anyhow and said it wasn't horrible...We made one that was Vegan and one that was just vegetarian

We'll begin with the ingredients for the "sauce" - with the amounts I deem appropriate for success
1-11/2 red peppers, seeded and cored 
1/4 onion, diced
4 cloves of garlic, peeled

Put all these wonderful ingredients into a food processor and puree until smooth - ish.

Then remove sauce and place into a strainer with a bowl underneath and allow to drain for about a half hour

Now that the sauce is done save for the waiting game. Proceed to make the corn bread crust. 

This should make 2 12" pizza crusts

  • 2 cups all-purpose flour
  • 1 cup cornmeal
  • 3/4 tsp. salt
  • 1 0.25-oz. pkg. yeast
  • 1 Tbs. granulated sugar
  • 1 cup warm water (115F)
  • 1/4 cup olive oil, plus extra for greasing pans

To make Crust: Combine flour, cornmeal and salt in large bowl. Stir yeast and sugar into warm water in measuring cup; let stand 5 minutes, or until bubbly. Add yeast mixture to flour mixture, and stir to combine. Knead in 1/4 cup oil, and continue kneading 7 minutes, or until dough is elastic and no longer sticky. Transfer dough to greased bowl, cover and let rise 45 minutes. Punch dough down, and let it rise 45 minutes more.

1 yellow bell pepper cored, seeded and sliced into rings
2 tomatoes sliced and allowed to set on a paper towel to drain slightly
1 small zucchini sliced
Cheese - We used Daiya on one and rennet free cheddar on the other
Daiya mozzarella on both
Sprinkle of garlic powder
Sprinkle black pepper
Sprinkle oregano

Spread crust into the greased pans. Top with sauce. Sprinkle with "cheese".
Then top with sliced tomatoes, zucchini and yellow bell pepper. 
Sprinkle on dried seasonings and a little of the "mozzarella"

Bake for 10-15 minutes in an oven preheated to 500* F (set on lowest rack)

I do believe that this time the presentation was better and of course allowing the toppings to cook with the crust rather than after I think was a great improvement. Just the sauce was the downer.

I will update this with a note tomorrow to let you know how it turns out at my dads tonight with the correction of sauce amount.