fuck yeah vegan pizza

dinanicola:

pizza, pizza!
peperonata pizza cooking time: 60 mins
bob’s red mill gluten free pizza crust 2 tbsp olive oil 1/2 yellow onion, diced 2 red bell peppers, julienned 2 yellow bell peppers, julienned 3 roma tomatoes, chopped and seeds removed 2-3 tbsp basil, julienned sea salt + to taste
1. prepare pizza crust dough as instructed on the bag + set aside to rise while you prepare peperonata 2. add olive oil to a large skillet + warm over medium heat for a couple minutes, then add onions + saute till  translucent (~5 mins)  3. add peppers into skillet + sprinkle generously with sea salt  4. cook peppers for about 20 minutes, stirring occassionally  5. add in tomatoes + 1 tbsp of basil + another generous sprinkling of sea salt 6. cook another 10 minutes or until majority of liquid has evaporated. taste + add more salt if necessary 7. set aside peperonata mixture 8. preheat oven to 350 degrees 9. oil a large piece of parchment paper + place dough in the middle. with wet hands, begin rolling out dough to desired shape + thickness (¼” is desirable). brush dough well with olive oil + place on a baking sheet 10. top pizza dough generously with peperonata mixture 11. bake for 20 mins or until golden brown around the edge 12. remove from oven + garnish with remaining basil 13. allow to cool for 5 mins + serve. great warm or room temp

dinanicola:

pizza, pizza!

peperonata pizza
cooking time: 60 mins

bob’s red mill gluten free pizza crust
2 tbsp olive oil
1/2 yellow onion, diced
2 red bell peppers, julienned
2 yellow bell peppers, julienned
3 roma tomatoes, chopped and seeds removed
2-3 tbsp basil, julienned
sea salt + to taste

1. prepare pizza crust dough as instructed on the bag + set aside to rise while you prepare peperonata
2. add olive oil to a large skillet + warm over medium heat for a couple minutes, then add onions + saute till  translucent (~5 mins)
3. add peppers into skillet + sprinkle generously with sea salt
4. cook peppers for about 20 minutes, stirring occassionally
5. add in tomatoes + 1 tbsp of basil + another generous sprinkling of sea salt
6. cook another 10 minutes or until majority of liquid has evaporated. taste + add more salt if necessary
7. set aside peperonata mixture
8. preheat oven to 350 degrees
9. oil a large piece of parchment paper + place dough in the middle. with wet hands, begin rolling out dough to desired shape + thickness (¼” is desirable). brush dough well with olive oil + place on a baking sheet
10. top pizza dough generously with peperonata mixture
11. bake for 20 mins or until golden brown around the edge
12. remove from oven + garnish with remaining basil
13. allow to cool for 5 mins + serve. great warm or room temp

lisa-rayner:

Top photo: Fresh oregano from my garden for making pizza sauce. I make sourdough vegan pizza at least once a month.

Adapted from Growing Food in the Southwest Mountains: A guide to high-altitude, semi-arid home permaculture gardens:

Oregano, Greek, Origanum vulgare hirtum; Italian, O. x majoricum. Oregano is a Mediterranean perennial herb that needs a sunny location to thrive. Greek oregano has the best and most pronounced flavor; it is winter hardy to USDA Zone 4 while Italian oregano is only hardy to USDA Zone 6. My garden is in USDA Zone 4.

If your garden is too cold for true oregano to overwinter, consider planting oregano de la Sierra, Monarda fistulosa var. menthaefolia, a native bergamot species with an oregano-like flavor (bergamot and oregano are in the same family, the mint family and so have some of the same volatile essential oils that provide the quintessential oregano flavor). Use the leaves while fresh; the flavor disappears when the leaves are dried. The species is winter hardy down to USDA Zone 2 and grows wild up to 9,000 feet elevation in the mountains of the Southwest USA.

Adapted from Wild Bread: Handbaked sourdough artisan breads in your own kitchen:

For detailed descriptions of each stage of making my whole wheat sourdough pizza see these blog posts:

www.LisaRayner.com
www.etsy.com/shop/LifeweaverLLC
www.amazon.com/author/lisarayner

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