MMMMMSAUCE
2 cup Carrots, peeled finely
1 cup Onions, finely diced
2 tbsp Garlic, minced
1/2 cup Celery, finely diced
2 tbsp Olive oil
1 1/2 tsp Sea salt
1/4 tsp White pepper
1 tbsp Basil, chopped fresh
1 tsp Oregano
1 tsp Parsley
1 pinch Black pepper
1 1/2 tsp Sweetener
6 cup Tomato puree
MMMMMDOUGH
3/4 oz Dry yeast
2 1/2 cup Warm water
1 tbsp Sweetener
2 1/4 cup Pastry flour
2 1/4 cup Unbleached flour
2 tbsp Olive oil
1 tsp Sea salt
Cornmeal
MMMMMSPICE MIX
2 tbsp Basil
2 tbsp Oregano
2 tbsp Parsley
1/2 tsp Garlic powder
1/2 tsp Black pepper
MMMMMVEGETABLE TOPPING
3 cup Onions, halved & sliced
2 cup Mushrooms, thickly sliced
2 cup Broccoli stems & florets
2 cup Cauliflower pieces
4 tbsp Olive oil
Directions
SAUCE: Saute carrots, onions, garlic & celery in oil for 5 minutes.
Add seasonings & saute another 5 minutes. Add sweetener, then add
tomato puree & simmer 1 to 2 hours. Should yield 7 c sauce.
DOUGH: Dissolve yeast in 1/2 c warm water with sweetener. Let stand
till yeast starts to foam.
Mix flours together & combine yeast. Add oil, salt & rest of water.
Knead to amke a medium stiff dough. Divide into two pieces. Lightly
oil 2 large rectangular pans & sprinkle with cornmeal. Roll out each
piece of dough to an even rectangular shape. Let dough rise (about 1
hour). I punched the dough at this point before baking. Prebake
doughs for 5 minutes at 350F or till the gluten sets. Remove from
oven.
SPICE MIX: Mix spices together till well blended.
VEGETABLE TOPPING: Mix vegetables together & saute them in the oil
for 4 to 5 minutes. Remove from heat & transfer to a second pan if
not using immediately.
TO ASSEMBLE: Spread about 1 1/2 c sauce on each crust. Add about 3 c
of vegetable topping & sprinkle 2 ts spice mixture over the top. If
so desired, spread 1 c shredded soy cheese over the top. Bake at
375F for about 10 minutes, longer if cooking from cold. (I found it
needed about 20 minutes or longer, so keep an eye on it).
Brother Ron Pickarski, "Friendly Foods"
Servings: 6 servings
Renaissance Pizza Recipe brought to you by Recipe Ideas
Categories: Diabetic; Pasta; Vegetarian; Main Dish
The History of Recipes
Experts have traced the existence of recipes way back into antiquity, at least as far as early Egypt, and possibly even further. However, in the main part, these early cook books were just very simple hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe in existence, according to food historians are some stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Later on, in The time of the romans around 25BC a man called Apicius created a number of scripts which described recipes prepared by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into appetizers, entrees and afters, something that is very familiar to us today. This early Roman chef recounts how the Roman cooks were skilled in the use of a wide range of aromatic flavors, including a few you will know such as thyme, fennel and asafoetida. Later, we have two interesting cookery books published in the 14th Century - a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the curry that appears on menues today, but instead descriptions of the types of meals prepared by the cooks of the rich and powerful of the period. Later on in the 1400s, knights returning from the crusades brought us many new foods and spices from Arab countries, such as coriander, parsley, and rosemary. These new foods and tastes created a surge in manuscripts on cooking, some of which are now in academic collections. For the decades that followed, the rich families of the West tried to lay on the most extravagent banquests, and as a consequence, cooks and their recipes could command a high salary. However, it was during the 1800s that formal cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, trying out, and writing down the recipes that were being prepared for the better households. By the time we get to the 20th century, cooking publications were increasing in popularity as a result of more people being able to read, people having more free time and having more money to spend. The arrival of television brings us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Renaissance Pizza recipe.
