Sunday, April 12, 2009

Bomb Ass Pizza Night

People are really particular about their pizza sauce. It can be too garlicy, too chunky, too much, too little. Whatever.

I like mine a little chunky, with a lot of flavor. So, I made a red wine sauce [[with Andrew's suggestion]] with a little spices and garlic.

I also went with a whole wheat crust-- all whole wheat. I notice a lot of whole wheat crusts are half all-purpose, which I don't understand. I went all whole wheat and it was perfection.

I topped it with spinach, some vegan gourmet mozzarella cheese, pickled jalapenos, and spicy tempeh [[I love Isa's spicy tempeh. It rocks]].


[[Red Wine Sauce]]
This makes a lot of sauce but you can freeze it and use it later.

* 2 14 1/2 oz. cans of diced tomatoes
* 1/3 cup organic red wine with no added sulfites
* 1 tsp basil
* 1 tsp thyme
* 1 tsp parsley
* 1/2 tsp oregano
* 1 tsp salt and a few shakes of pepper
* 2-3 cloves of garlic
* 1 Tbs. Olive Oil
* 2 Tbs. tomato paste

-- Heat oil and garlic about 1-2 minutes on medium heat. Add spices, then crush diced tomatoes in your hands and add to pan. Add wine and tomato paste. Then, blend half of it a blender for like 10 seconds and add it back to the pan. Mix and let cool before adding to pizza dough.


[[Whole Wheat Pizza]]
This is based off of VwaV pizza dough recipe, but better... no icky white flour. Plus a zesty crust. If you google pizza dough recipe, they're all going to look like this. It's not really rocket science.

* 1 package of active dry yeast
* 1 cup room temp. water
* 1 1/2 Tbs. raw sugar
* 2 3/4 cup whole wheat flour
* 2 Tbs. extra virgin olive oil, plus 1 tsp.
* 1 tsp. salt
* about 1 tbs extra olive oil
* garlic powder & onion powder

-- Proof the yeast by added 1 cup room temp. water and yeast and sugar in a bowl. Leave for 10 minutes to bubble.
-- While it's proofing, combine whole wheat flour and salt together.
-- Once proofed, add to flour mixture with 2 Tbs. extra virgin olive oil. Mix with your hands until the dough can't absorb any more flour.
-- Take out and knead for ten minutes on a floured surface.
-- Soak a towel in warm water, ring out. Line a bowl with 1 tsp extra virgin olive oil and coat the dough in it. Cover with warm towel. Leave for one hour.

-- When you come back, bunch the dough, and knead for one minute on a floured surface. Let rest for about an hour.
-- When it's ready, rip it in half and flatten into a round ball. Do whatever technique works well for you to get into a pizza shape. I stretched and threw it. It's not as hard as it looks to toss in the air. Andrew could even do it. :)
-- Grease the crust with a little olive oil, and sprinkle the crust with garlic powder. It's tasty. It's so good this way.


Heat oven to 500. Top with whatever you like. Or go my route if you want. Cook for 8-12 minutes. And there you have it, the healthiest, most delicious pizza ever.


Andrew Warner said...

That truly was an awesome pizza. And with all that whole wheat it was surprisingly and pleasantly filling.

White flour should be banished from the planet.

Anonymous said...

Thank you for posting this! Other pizza dough recipes dont compare to the awesomeness of the dough from VWAV. I bought the Veganomicon thinking it would be in there.