Renaissance Pizza

Recipe Ingredients

		Sauce
2 cups	220g / 7.8oz	Carrots - peeled finely
1 tablespoon	15ml	Basil - chopped fresh
1 cup	62g / 2.2oz	Onions - finely diced
1 teaspoon	5ml	Oregano
2 tablespoons	30ml	Garlic - minced
1 teaspoon	5ml	Parsley
1/2 cup	55g / 1.9oz	Celery - finely diced
1		Black pepper
2 tablespoons	30ml	Olive oil
1 1/2 teaspoons	7.5ml	Sweetener
1 1/2 teaspoons	7.5ml	Sea salt
6 cups	1422ml	Tomato puree
1/4 teaspoon	1.3ml	White pepper
		Dough
3/4 oz	21g	Dry yeast
2 1/4 cups	140g / 4.9oz	Unbleached flour
2 1/2 cups	592ml	Warm water
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Sweetener
1 teaspoon	5ml	Sea salt
2 1/4 cups	140g / 4.9oz	Pastry flour
		Cornmeal
		Spice Mix
2 tablespoons	30ml	Basil
1/2 teaspoon	2.5ml	Garlic powder
2 tablespoons	30ml	Oregano
1/2 teaspoon	2.5ml	Black pepper
2 tablespoons	30ml	Parsley
		Vegetable Topping
3 cups	187g / 6.6oz	Onions - halved and sliced
2 cups	292g / 10oz	Cauliflower pieces
2 cups	474ml	Mushrooms - thickly sliced
4 tablespoons	60ml	Olive oil
2 cups	292g / 10oz	Broccoli stems and florets

Recipe Instructions

SAUCE: Saute carrots, onions, garlic and celery in oil for 5 minutes. Add seasonings and saute another 5 minutes. Add sweetener, then add tomato puree and 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 and combine yeast. Add oil, salt and rest of water. Knead to make a medium stiff dough. Divide into two pieces. Lightly oil 2 large rectangular pans and 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.

Pre-bake dough 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 and saute them in the oil for 4 to 5 minutes. Remove from heat and 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 and 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"

Source:
Bon Appetit

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