Renaissance Pizza

Name: Renaissance Pizza
Ingredients: 2 cups carrots peeled, grated; 1 cup onions finely diced; 2 tablespoons garlic minced; 1/2 cup celery finely diced; 2 tablespoons olive oil; 1 1/2 teaspoons sea salt; 1/4 teaspoon white pepper; 1 tablespoon basil chopped; 1 teaspoon oregano; 1 teaspoon parsley leaves; 1 pinch black pepper; 1 1/2 teaspoons artifical sweetener; 6 cups tomato puree (passata); 3/4 ounce yeast, active dry; 2 1/2 cups water warm; 1 tablespoon artifical sweetener; 2 1/4 cups cake flour; 2 1/4 cups flour, unbleached all-purpose; 2 tablespoons olive oil; 1 teaspoon sea salt; 1 x cornmeal; 2 tablespoons basil; 2 tablespoons oregano; 2 tablespoons parsley leaves; 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper; 3 cups onions halved and sliced; 2 cups mushrooms thinly sliced; 2 cups broccoli florets; 2 cups cauliflower florets

31 ingredients

23 steps

Ingredients

2 cups carrots peeled, grated
1 cup onions finely diced
2 tablespoons garlic minced
1/2 cup celery finely diced
2 tablespoons olive oil
1 1/2 teaspoons sea salt
1/4 teaspoon white pepper
1 tablespoon basil chopped
1 teaspoon oregano
1 teaspoon parsley leaves
1 pinch black pepper
1 1/2 teaspoons artifical sweetener
6 cups tomato puree (passata)
3/4 ounce yeast, active dry
2 1/2 cups water warm
1 tablespoon artifical sweetener
2 1/4 cups cake flour
2 1/4 cups flour, unbleached all-purpose
2 tablespoons olive oil
1 teaspoon sea salt
1 x cornmeal
2 tablespoons basil
2 tablespoons oregano
2 tablespoons parsley leaves
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
3 cups onions halved and sliced
2 cups mushrooms thinly sliced
2 cups broccoli florets
2 cups cauliflower florets
4 tablespoons olive oil

Directions

1

SAUCE: Saute carrots, onions, garlic and celery in oil for 5 minutes.
2

Add seasonings and saute another 5 minutes.
3

Add sweetener, then add tomato puree and simmer 1 to 2 hours.
4

Should yield 7 cup sauce.
5

DOUGH: Dissolve yeast in 1/2 cup warm water with sweetener.
6

Let stand until yeast starts to foam.
7

Mix flours together and combine yeast.
8

Add oil, salt and rest of water.
9

Knead to amke a medium stiff dough.
10

Divide into two pieces.
11

Lightly oil 2 large rectangular pans and sprinkle with cornmeal.
12

Roll out each piece of dough to an even rectangular shape.
13

Let dough rise (about 1 hour).
14

Prebake doughs for 5 minutes at 350F (180C) or until the gluten sets.
15

Remove from oven.
16

SPICE MIX: Mix spices together until well blended.
17

VEGETABLE TOPPING: Mix vegetables together and saute them in the oil for 4 to 5 minutes.
18

Remove from heat and transfer to a second pan if not using immediately.
19

TO ASSEMBLE: Spread about 1 1/2 cup sauce on each crust.
20

Add about 3 cup of vegetable topping and sprinkle 2 teaspoons spice mixture over the top.
21

If so desired, spread 1 cup shredded soy cheese over the top.
22

Bake at 375F (190C) for about 10 minutes, longer if cooking from cold.
23

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