Fresh Tomato & Basil Pizza
Servings: 8
Ingredients
WHOLE WHEAT PIZZA CRUST:
¾ Cup plus 2 Tablespoons warm water
1 teaspoon of agave syrup
1 teaspoon dry, active yeast
2 Cups Whole-Wheat Flour, plus more for kneading (or substitute your favorite gluten free flour)
Kosher salt (to taste)
1 Tablespoon extra-virgin olive oil
PIZZA SAUCE:
1 Tablespoon extra-virgin olive oil
1 medium onion, chopped
2 gloves garlic, minced
2 cans (28 oz.) whole tomatoes, drained and chopped
3 Tablespoons tomato paste
1 teaspoon dried oregano
Salt and pepper to taste
TOPPINGS:
1-1/2 Cups GO VEGGIE Mozzarella Shreds (Lactose Free, Lactose & Soy Free or Vegan)
1/2 Cup GO VEGGIE Grated Parmesan
Fresh basil leaves
Instructions
WHOLE WHEAT PIZZA CRUST:
Mix the warm water, agave and yeast together in a small bowl. Let sit until a small layer of foam develops at the top, 3-5 minutes.
Whisk the flour and salt together in a medium bowl. Add the yeast mixture and olive oil, then mix together.
Form the dough into a ball in the center of the bowl. Cover tightly with plastic wrap and keep in a warm place until the dough doubles in size, about 2 hours.
Lightly dust a baking sheet with flour. Sprinkle flour on a clean, dry work surface. Place the dough onto the floured surface and knead for a couple of minutes, until the dough is less sticky, but still moist to the touch.
Form the dough into a ball. Place the ball on the baking sheet. Cover loosely with plastic wrap and let rest for 30 minutes before shaping into a round or rectangle.
PIZZA SAUCE:
Heat the olive oil over medium heat and add the onion and cook until soft.
Add the garlic and cook for 2 minutes before adding the rest of the ingredients.
Cook, uncovered until thickened for about 30 minutes. Add salt and pepper to taste.
TOPPINGS:
Spread pizza sauce over the pizza dough and then the shreds over the sauce. Bake at 450 degrees for 10-15 minutes.
After removing from the oven, sprinkle the grated topping and fresh basil over the top of the pizza.
Recipe by: GO VEGGIE
