Sunday, July 26, 2009

Tomato-Basil Pizza (& Yeast-free Pizza Crust recipe)

So I had a bunch of extra roma tomatoes and tons of fresh basil - that means pizza!! I decided to take advantage of the pre-heating oven by drying the fresh basil and partially drying the tomatoes (we don't like wet tomatoes on our pizza because it makes the crust wet). The crust recipe I used called for dried basil - hence the oven dried basil. (The Yeast-Free Pizza Crust recipe is from the book "How It All Vegan" by Tonya Barnard & Sarah Kramer and is copied at the end of the post).

I cooked the tomato and basil at 225 degrees F. - the basil for maybe 20 minutes (and turning it a couple times) and the tomatoes for maybe 40 minutes (turning them once).

I simply prepared and pre-baked the crust and then added sauce, cheese and the tomatoes/basil then baked some more. Pizza is certainly not complex. As you can see, this pizza is going to be delicious and nutritious!!!

Yeast-Free Pizza Crust
2 cups flour
1/2 cup Parmesan cheese
1/2 tsp salt
1 tbsp dried oregano
1 tbsp dried basil
4 tbsp margarine or butter
5 tbsp olive oil
1/3 cup cold water

Preheat oven to 400 degrees. In a food processor or with your hands, mix the flour, Parmesan, salt, oregano, basil, margarine and oil until "just mixed." Spoon the flour mixture into a medium or large bowl and slowly add the water while you knead the dough. Knead only for a few minutes until dough is pliable. Form into a 6-inch disk and let chill in refrigerator for 20 minutes. Roll out dough onto a pizza pan and prick all over with a fork before adding your goodies. Bake for 20 minutes.

For a Yeasted pizza dough recipe we made in the past see here.

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