Tuesday, May 10, 2011

Very Veggie Pizza

I love eating pizza and who doesn't, especially a pizza that is healthy and delicious!  Pizza is very easy to make at home.  You can either purchase a pre-made pizza sauce or follow my recipe below.  For the crust, I used Trader Joe's whole wheat pizza dough.  The instructions on the package says to let the dough sit for 20 minutes before rolling, but this is not enough time for the gluten to relax and it is difficult to roll out.  And if you like a thin crust, like I do, then you need to let the dough rest for about an hour before rolling.  The dough makes enough for two medium size pizzas and one pizza serves two people.  


Homemade Pizza Sauce:

1 28 oz can plum tomatoes or tomato puree (I purchase whole plum tomatoes without salt and then blend them myself into a puree)
1/2 medium onion, finely diced
4 garlic cloves, finely minced
1 tbsp extra virgin olive oil
2 cups filtered water
1 tsp dried oregano flakes, crumbled
1 tsp onion powder
1 tsp garlic powder
1/2 tsp crushed red pepper
1 bay leaf
1/2-1 tsp salt (more or less to taste)
1/4 tsp black pepper
Note:  This makes enough sauce for two pizzas.  The sauce can be frozen and used for another time.)

  • In a 3qt sauce pan, add olive oil, a little salt and pepper and saute onions and garlic on low until soft, about 5-7 minutes.
  • Add tomato puree, water and remaining spices.
  • Bring to a boil, reduce heat to a simmer, stirring frequently and cook for about an hour until most liquid is absorbed and the sauce is thick.
  • Remove bay leaf, taste again for seasonings and add more salt if needed.
  • Set aside until ready to use.
Other Ingredients:
(Serving Size:  1 Pizza)

1/2 package whole wheat pizza dough (Trader Joe's, or your favorite brand)
1/2 yellow onion, thinly sliced
1/2 red onion, thinly sliced
1/2 red bell pepper, seeds removed, thinly sliced
1/2 yellow bell pepper, seeds removed, thinly sliced
1/2 orange bell pepper, seeds removed, thinly sliced
1 cup chopped artichoke hearts
1/4 cup sun-dried tomatoes, thinly sliced
2 tbsp capers, drained
1/4 cup black olives, cut into quarters or chopped
1/2 cup Daiya Vegan Cheese, Mozzarella Style
1/4 cup fresh basil leaves, thinly sliced
2 tbsp cornmeal or bread crumbs for the pizza peel
Note:  These are my favorite vegges to use on pizza, but you can add mushrooms, broccoli rabe, asparagus, etc.  Also, I saute my onions and peppers until slightly soft before adding them to the pizza.

  • Preheat oven to 475-500 degrees and place pizza stone on the bottom rack in the oven.  Preheat the pizza stone for at least an hour before using.
  • On a floured surface, roll out pizza dough to desired thinness.
  • Sprinkle cornmeal or bread crumbs on pizza peel so that the dough doesn't stick when you're transferring the pizza to the pizza stone in the oven.
  • Place dough on pizza peel and lightly brush dough with olive oil and add a good amount of pizza sauce and spread evenly on the dough.
  • Layer pizza with sauteed onions and peppers, artichokes, capers, olives and sprinkle with cheese.
  • Transfer pizza to pizza stone and bake for 10-12 minutes until crust is crispy and cheese is bubbling.
  • Remove from oven and sprinkle with a little sea salt and shredded basil leaves.  You can also drizzle with a little more olive oil if you prefer.
  • Cut into slices and enjoy!!!


1 comment:

  1. That looks scrumptious! I'd love to try making my own delicious, healthy pizza Perth right at home. Thank you so much for the recipe and the tips.