There are really 3 parts to this creation:
1. Crust
2. Sauce
3. Veggie Toppings
CRUST
I've tried using Trader Joe's pre-made crust before, it works great!
This time, since there was so much recent success with sour dough, we decided to half the recipe, and use that as our crust:
INGREDIENTS
- 3 3/8 ounces bread flour, plus extra for shaping
- 3 3/8 ounces whole wheat flour
- 2 teaspoons vital wheat gluten
- 1/8 teaspoon active-dry yeast
- 1 teaspoons kosher salt
- 6-8 ounces filtered water
DIRECTIONS
Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined.(dough
should be really soupy and not hold shape. ) Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.
After 15 minutes, shape the dough into a ball and roll out into your PIZZA FORM!.
Pre-bake at 450 for 5 minutes, before topping!
SAUCE
This is a carmelized onion sauce.
1 Large Onion
2-5 cloves of garlic
2 T Balsamic Vinegar
Salt and pepper to taste
So Take one onion(we used a Vidalia Onion), slice it up. Put it in frying pan on low/medium heat with some olive oil. Stir. Let sit. Stir, let sit. The process to carmelize takes 25(+) minutes! Really depends on the water content of your onion. After you've deemed them carmelized, transfer to a food processor. Puree to be sauce like. At the same time add Balsamic Vinegar, and salt and pepper. Once pureed to sauce form, you're done!
Veggie Toppings
We used:
1 Zucchini
1 red pepper
1 orange pepper
8oz Shitake mushrooms
Wash, slice/dice to sizes you like. Put under broiler until you get nice brown crispy roasted edges.
Assembly
Put all 3 layers together. We sprinkle LIGHTLY with cheese. Although not needed and also not in Amy's version.
