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Renaissance Pizza

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Recipe

 

Yield

6 servings

Prep

30 min

Cook

30 min

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Sauce
2 cups carrots
peeled, grated
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1 cup onions
finely diced
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2 tablespoons garlic
minced
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½ cup celery
finely diced
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2 tablespoons olive oil
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1 ½ teaspoons sea salt
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¼ teaspoon white pepper
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1 tablespoon basil
chopped
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1 teaspoon oregano
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1 teaspoon parsley leaves
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1 pinch black pepper
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1 ½ teaspoons artifical sweetener
*
6 cups tomato purée (passata)
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Dough
¾ ounce yeast, active dry
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2 ½ cups water
warm
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1 tablespoon artifical sweetener
*
2 ¼ cups cake flour
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2 ¼ cups unbleached all-purpose flour
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2 tablespoons olive oil
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1 teaspoon sea salt
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1 x cornmeal
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Spice mix
2 tablespoons basil
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2 tablespoons oregano
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2 tablespoons parsley leaves
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½ teaspoon garlic powder
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½ teaspoon black pepper
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Vegetable topping
3 cups onions
halved and sliced
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2 cups mushrooms
thinly sliced
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2 cups broccoli florets
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2 cups cauliflower florets
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4 tablespoons olive oil
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Ingredients

Amount Measure Ingredient Features
Sauce
473 ml carrots
peeled, grated
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237 ml onions
finely diced
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3E+1 ml garlic
minced
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118 ml celery
finely diced
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3E+1 ml olive oil
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7.5 ml sea salt
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1.3 ml white pepper
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15 ml basil
chopped
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5 ml oregano
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5 ml parsley leaves
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1 pinch black pepper
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7.5 ml artifical sweetener
*
1.4 l tomato purée (passata)
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Dough
21.7 ml/g yeast, active dry
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591 ml water
warm
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15 ml artifical sweetener
*
532 ml cake flour
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532 ml unbleached all-purpose flour
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3E+1 ml olive oil
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5 ml sea salt
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1 x cornmeal
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Spice mix
3E+1 ml basil
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3E+1 ml oregano
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3E+1 ml parsley leaves
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2.5 ml garlic powder
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2.5 ml black pepper
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Vegetable topping
7.1E+2 ml onions
halved and sliced
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473 ml mushrooms
thinly sliced
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473 ml broccoli florets
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473 ml cauliflower florets
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6E+1 ml olive oil
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Directions

SAUCE: Sauté carrots, onions, garlic and celery in oil for 5 minutes.

Add seasonings and sauté another 5 minutes.

Add sweetener, then add tomato purée and simmer 1 to 2 hours.

Should yield 7 cup sauce.

DOUGH: Dissolve yeast in ½ cup 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 amke 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).

Prebake doughs for 5 minutes at 350℉ (180℃) or until the gluten sets.

Remove from oven.

SPICE MIX: Mix spices together until well blended.

VEGETABLE TOPPING: Mix vegetables together and sauté 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 1½ cup sauce on each crust.

Add about 3 cup of vegetable topping and sprinkle 2 teaspoons spice mixture over the top.

If so desired, spread 1 cup shredded soy cheese over the top.

Bake at 375℉ (190℃) for about 10 minutes, longer if cooking from cold.

(I found it needed about 20 minutes or longer, so keep an eye on it).



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 687g (24.2 oz)
Amount per Serving
Calories 76524% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1122mg 47%
Total Carbohydrate 44g 44%
Dietary Fiber 13g 52%
Sugars g
Protein 40g
Vitamin A 170% Vitamin C 127%
Calcium 14% Iron 72%
* based on a 2,000 calorie diet How is this calculated?
 

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