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Topic: Pizza with Roasted Red Pepper Sauce  (Read 2492 times)
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Daniethanas
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« on: May 09, 2008 05:00:43 AM »

I created this recipe recently and thought I'd share it. It's not vegan but is vegetarian. The sauce itself IS vegan, so you could pull that separately and use it to make your own pizza with. Smiley

Pizza with Roasted Red Pepper Sauce - By D. Athanas

Ingredients:
- 1 premade whole-wheat pizza crust (I got mine at Whole Foods)
**Pizza crust stretches easier at room temperature. I usually buy mine same-day and leave it out while I'm prepping everything else and it does the trick.
For pan/dough prep: 1/8 cup flour, 1 tbsp. EVOO
SAUCE (makes enough for 2 pizzas, so you'll be able to store some):
- 2 tbsp. EVOO
- 1/2 Sweet Onion, chopped*
- 3-4 cloves garlic, pressed
- 19 oz. Roasted Red Peppers (I used a 12 oz. and a 7 oz. jar), drained and chopped*
- 1-1.5 tbsp. crushed red pepper
- 1 tbsp. basil
*The chopping can be larger chunks; I usually just do strips.
TOPPINGS (for one pizza):
- 1 cubanelle pepper, "cored" and sliced in rounds
- 1/4 cup sun dried tomatoes (not the ones soaking in water, the freeze-dried ones)
- 1 cup feta cheese (or more, to your taste)
- 1/4 cup romano cheese, shredded lightly (I use a microplane)

Method:
- Preheat oven to 450 degrees (I have a conventional oven in New England, adjust other ovens as necessary)
- Heat 2 tbsp. EVOO over medium-high heat.
- Saute the onions, and as they start to heat press the garlic cloves into the pan.
- When the onions have started to become translucent (approx. 5 min.), add the roasted red peppers, crushed red peppers, and the basil. Heat for 2-3 min., remove from heat.
- Cut the top off of the cubanelle pepper, remove the inner seeds and slice in circles until you run out of pepper. Set aside.
- By now the onion/pepper saute should be cooled slightly. Put all contents of the pan into a food processor and process until it looks like a sauce (approx. 1 min. or so).
- On a cookie sheet, pour approx. 1. tbsp. EVOO and spread with a brush (or spoon) to cover the bottom of the pan.
- Remove the pizza dough from its packaging and sprinkle both sides with flour. Stretch the dough on the cookie sheet; don't worry if it doesn't touch all the edges,  you don't want it to have holes. I usually get it to touch the 2 shorter edges and about 2-3 inches away from the longer edges of a standard cookie sheet. If it's not at room temperature or close,  be prepared to fight to get it where you want to be before you add the toppings.
- Scoop half the sauce onto the pizza
- Distribute the cubanelle peppers, sun-dried tomatoes, feta cheese, and romano cheese evenly across the top of the dough.
- Cook in your preheated oven for 12-15 minutes. Slice and enjoy!

(Makes 4 servings of 2 slices each)

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sweets4ever
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« Reply #1 on: May 09, 2008 05:11:26 AM »

Oh no!  Now I'm craving pizza at 8AM -- ack!  This looks delicious!  Thanks for sharing.
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KimberlyPye
« Reply #2 on: May 09, 2008 06:39:28 AM »

Yeah. It is good. I ate some at her house last night.

(And now that I think about it, I think I remember you telling me this... but there's no tomatoes in the sauce??!!  Neat-o!)

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selkie
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« Reply #3 on: May 09, 2008 07:11:06 AM »

Sounds great..
for a less labor intensive/lazy sauce - look for Pinjur - they have it at Trader Joes and Eastern European grocery stores...

Selkie
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« Reply #4 on: December 16, 2008 10:13:27 PM »

oh my goodness, this sounds SO delicious.
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