Renaissance Pizza
Yield
6 servingsPrep
30 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 2 | cups |
carrots
peeled, grated |
|
| 1 | cup |
onions
finely diced |
|
| 2 | tablespoons |
garlic
minced |
|
| ½ | cup |
celery
finely diced |
|
| 2 | tablespoons |
olive oil
|
|
| 1 ½ | teaspoons |
sea salt
|
|
| ¼ | teaspoon |
white pepper
|
|
| 1 | tablespoon |
basil
chopped |
|
| 1 | teaspoon |
oregano
|
|
| 1 | teaspoon |
parsley leaves
|
|
| 1 | pinch |
black pepper
|
*
|
| 1 ½ | teaspoons |
artifical sweetener
|
* |
| 6 | cups |
tomato purée (passata)
|
|
| Dough | |||
| ¾ | ounce |
yeast, active dry
|
|
| 2 ½ | cups |
water
warm |
|
| 1 | tablespoon |
artifical sweetener
|
* |
| 2 ¼ | cups |
cake flour
|
|
| 2 ¼ | cups |
unbleached all-purpose flour
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | teaspoon |
sea salt
|
|
| 1 | x |
cornmeal
|
*
|
| Spice mix | |||
| 2 | tablespoons |
basil
|
|
| 2 | tablespoons |
oregano
|
*
|
| 2 | tablespoons |
parsley leaves
|
|
| ½ | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
black pepper
|
|
| Vegetable topping | |||
| 3 | cups |
onions
halved and sliced |
|
| 2 | cups |
mushrooms
thinly sliced |
|
| 2 | cups |
broccoli florets
|
|
| 2 | cups |
cauliflower florets
|
|
| 4 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 473 | ml |
carrots
peeled, grated |
|
| 237 | ml |
onions
finely diced |
|
| 3E+1 | ml |
garlic
minced |
|
| 118 | ml |
celery
finely diced |
|
| 3E+1 | ml |
olive oil
|
|
| 7.5 | ml |
sea salt
|
|
| 1.3 | ml |
white pepper
|
|
| 15 | ml |
basil
chopped |
|
| 5 | ml |
oregano
|
|
| 5 | ml |
parsley leaves
|
|
| 1 | pinch |
black pepper
|
*
|
| 7.5 | ml |
artifical sweetener
|
* |
| 1.4 | l |
tomato purée (passata)
|
|
| Dough | |||
| 21.7 | ml/g |
yeast, active dry
|
|
| 591 | ml |
water
warm |
|
| 15 | ml |
artifical sweetener
|
* |
| 532 | ml |
cake flour
|
|
| 532 | ml |
unbleached all-purpose flour
|
|
| 3E+1 | ml |
olive oil
|
|
| 5 | ml |
sea salt
|
|
| 1 | x |
cornmeal
|
*
|
| Spice mix | |||
| 3E+1 | ml |
basil
|
|
| 3E+1 | ml |
oregano
|
*
|
| 3E+1 | ml |
parsley leaves
|
|
| 2.5 | ml |
garlic powder
|
|
| 2.5 | ml |
black pepper
|
|
| Vegetable topping | |||
| 7.1E+2 | ml |
onions
halved and sliced |
|
| 473 | ml |
mushrooms
thinly sliced |
|
| 473 | ml |
broccoli florets
|
|
| 473 | ml |
cauliflower florets
|
|
| 6E+1 | ml |
olive oil
|
|
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).
