Margherita Pizza With Roasted Red Pepper Sauce Recipe 465

Steps:

• Dough: In a small bowl, combine 3/4 cup warm water, agave nectar, and yeast. Set aside for 5 minutes or until bubbly. In a large bowl, combine the flours, nutritional yeast, salt, and herbs, if using. Add the yeast mixture and the 2 tablespoons olive oil. Stir to combine. Add the remaining 1/4 cup water, as needed, to make a cohesive dough and transfer to a floured work surface. Knead about 10 minutes, or until the dough is smooth and shiny. Shape into a ball. Lightly oil a large bowl with the remaining 1 teaspoon olive oil. Transfer the dough to the bowl and turn the dough to coat it with oil. Cover the bowl with a clean towel and set aside in a warm place to rise for an hour. Sauce: Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, herbs, and red pepper flakes. Season with salt and pepper to taste. Cook 5 minutes, stirring until fragrant. Add the wine, if using, and cook 5 minutes. Add the remaining ingredients. Bring to a boil, then reduce heat to medium and simmer 15 to 20 minutes to thicken. For a smoother sauce, use an immersion blender or transfer to a blender and blend until smooth. Cool completely before using. Preheat the oven to 500°F. If using a pizza stone, place it in the oven. If using baking sheets or pizza pans, lightly oil them. Lightly flour a work surface. Divide the dough into 2 pieces. Place one piece of dough on the work surface and pat into a disk. Turn it over and lightly flour. Roll out the dough into a 12-inch round. Transfer to the baking sheet or stone. Repeat with the remaining dough. Toppings: Top each pizza with a thin layer of the sauce, then a layer of tomato slices, followed by the cheese, spreading evenly. Place the pizzas in the oven and immediately reduce the temperature to 475°F. Bake 10 to 14 minutes, or until the cheese is melted and the crust is lightly browned. Top with chopped basil and cut into wedges

Steps:

• Preheat the oven to 450 degrees F. Put a jelly roll pan or a half sheet pan in the oven.
• Begin by making the tomato sauce. In a large saute pan over medium heat, add 2 tablespoons olive oil, the minced garlic, thyme and oregano. Cook until just fragrant then add the crushed tomatoes and season with salt and pepper, to taste. Lower the heat and simmer for 7 to 8 minutes to reduce and concentrate the flavor. Shut off the heat and set aside.
• Take the preheated jelly roll pan out of the oven and drizzle some olive oil over the entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan, so the dough comes up the sides to form a crust on the rim. Smear with tomato sauce then tear up the mozzarella and scatter it evenly over the top of the pie. Tear the basil leaves, spread them over the top and drizzle with a little more olive oil. Give it a final season with salt and pepper, to taste, then bake in the hot oven until golden and bubbly, about 15 to 18 minutes
• In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
• If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.
• If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.
• Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.
• Remove from the oven, cut into slices and serve. .

Steps:

• Preheat the oven to 450 degrees with a baking stone in it.
• Peel the roasted red peppers, remove the seeds and membranes (holding the peppers over a bowl to catch the juices), and slice in thin strips. Toss in the bowl with the juices, salt and pepper to taste, the garlic, and 1 tablespoon of the olive oil.
• Roll out the dough, and line a 12- or 14-inch pizza pan. Brush all but the rim of the dough with the remaining olive oil. Arrange the green pepper rings over the dough. Place in the oven for 10 minutes. Remove from the oven, and top with slices of mozzarella, placing the cheese inside and between the pepper rings. Distribute the roasted peppers over the surface of the pizza, and drizzle on the juice remaining in the bowl. Return to the oven for five to 10 minutes, until the crust is nicely browned and the cheese has melted. Remove from the oven, scatter the shaved Parmesan and the basil over the top, and serve.