Tomato Free PizzaOctober 18, 2010 at 5:30 am | Posted in Food | 1 Comment
Tags: no msg, pizza, pizza from scratch, recipe, tomato free pizza
About a year ago I finally realized that some of my favorite foods (loaded with naturally occurring free glutamates) were making me sick, so I stopped eating them. Since then, one of the foods that I miss the most is the tomato. But you won’t be missing it on this pizza, even though its not there. A 16″ pizza would normally be one meal for our family of three, but this particular pizza is very filling and lasted for two meals. If you can find a good premade dough or crust, feel free to use it instead of the homemade version.
Homemade pizza dough:
- 2 1/4 tsp yeast (one packet)
- 1 3/4 cups warm water
- 1 tbsp sugar
- 3 tbsp canola oil
- 2 cups whole wheat flour
- 2 cups white flour
Add yeast to water and oil in a large bowl. Sprinkle the sugar over the yeast and allow it to proof for a few minutes. In about three minutes the yeast should be slightly frothy. Stir the mixture, and then stir in the whole wheat flour. Once the flour is incorporated into the dough add the white flour. You should have a smooth dough that is not sticky. Knead on a floured surface for a few minutes, and then roll out to and 18″ circle for a 16″ stuffed crust pizza.
- 1 recipe homemade pizza dough
- 1/2 pound oaxaca cheese (mozzarella will work too – oaxaca can be found in the mexican section of your grocery store; it has the perfect consistency for stuffed crust.)
- 1 large white onion
- 1/2 pound msg free turkey pepperoni
- 1/2 pound sliced Virginia ham
- 1 small can diced black olives
- 1 large red bell pepper – optional (if you skip it, use a second onion)
- 1/3 cup butter
- 1 tbsp minced garlic
- 1/2 tbsp oregano
- 1/2 tsp ground sage
- 1/2 tbsp parsley
- 1 lb shredded mozzarella cheese
Dice the onion and bell pepper. In a large skillet, saute the veggies until tender. After about 5 minutes of stirring, I add a small amount of water to the skillet so that I can work on other ingredients while the veggies finish cooking. (If you want to, you can add a few sliced raw tomatoes to this mixture.)
Meanwhile, dice the ham. Saute the garlic in a small pot and add the butter to melt. Stir in the oregano, sage, and parsley. Keep warm.
Slice the oaxaca cheese into 1/2″ sticks. Lay your crust into the pizza pan with 1.5″ hanging over the edge. Circle the oaxaca sticks around the crust, and curl the excess dough around it forming a stuffed crust. Brush the entire crust with the seasoned garlic butter. Set aside.
Add the ham, pepperoni, and olives to the cooked onion mixture. Heat until just warmed through. Spread the mixture evenly over the pizza dough.
Sprinkle with mozerrella cheese. (Adding 1/2 cup of cheddar will add some flavor and color.) Bake at 400*F for 25-35 minutes until the crust is golden and the cheese is bubbly. Cool for 5 minutes before slicing. Enjoy.