Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Wheatfree Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----TOPPING-----
4 Sweet red peppers
4 lb Ripe tomatoes
3 Cloves garlic
1 t Honey
1/2 ts Salt
1/2 ts Hot red pepper flakes
3 Sprigs fresh basil
1 1/2 c Parmesan cheese
-----DOUGH-----
1 1/2 ts Dry instant yeast
1 c Warm water
1 t Sugar
2/3 c Rice flour
1/3 c Potato starch flour
1 1/2 ts Solid vegetable shortening
Melted
1 t Salt
to prepare topping core and seed red peppers and cut
into strips. Place peppers on aluminum foil lined
baking sheet, skin side up, and place under brolier
flame until skin is blackened, 8 to 10 minutes. Remove
to cool. Peel off skins. Cut tomatoes into sections,
but do not remove the seeds and juice. Puree 1/3 of
the peppers, tomatoes and garlic in the blender or
processor repeat with remaining ingredients 2 or more
times. Transfer tomato pepper mixture to large pan.
Add honey and salt. Cook on high heat until mixture
boils, then reduce heat and simmer, uncovered, until
mixture thickeness of sauce, at least 1 hour. add red
pepper flakes and leaves from fresh basil. Meanwhile
prepare dough. Dissolve yeast in large bowl in 1/2 cup
warm water until dough achieves consistency of cake
frosting, that spreads but not runs. Grease 10x15 inch
jelly roll or baking pan. Pour batter down center and
spread evenly with spatula into circle. Raise edges
slightly to hold topping sauce and sprinkle with
Parmesan cheese bake 425 F until done 25 to 30 minutes.
Remove from oven make 4 to 6 servings.
