Pizza At Last

Recipe Ingredients

		Topping----
4		Sweet red peppers
4 lbs	1816g / 64oz	Ripe tomatoes
3		Garlic
1 teaspoon	5ml	Honey
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Hot red pepper flakes
3 sections		Fresh basil
1 1/2 cups	219g / 7.7oz	Parmesan cheese
		Dough----
1 1/2 teaspoons	7.5ml	Dry instant yeast
1 cup	237ml	Warm water
1 teaspoon	5ml	Sugar
2/3 cup	106g / 3.7oz	Rice flour
1/3 cup	20g / 0.7oz	Potato starch flour
1 1/2 teaspoons	7.5ml	Solid vegetable shortening
		Melted
1 teaspoon	5ml	Salt

Recipe Instructions

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 broiler 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, until mixture thickness 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 bake425F until done 25 to 30 minutes. Remove from oven make 4 to 6 servings.

Source:
Gluten-Free Cooking by Pat Garst

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