Tomato-Free Pizza

Name: Tomato-Free Pizza
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1 pizza, 4 serving(s)
Ingredients: 1 1/4 ounces active dry yeast; 1 cup warm water; 1 teaspoon sugar; 1 teaspoon salt; 2 tablespoons oil; 2 1/2 cups flour; 4 tablespoons olive oil; 1 tablespoon red pepper flakes; 1 teaspoon dried oregano; 4 basil leaves, chopped; 1 fresh minced garlic clove; 4 large mushrooms, sliced; 1/4 red bell pepper, sliced; 7 -8 black olives, sliced; 1 link Italian sausage, cooked and thinly sliced; 3 leaves torn fresh basil; 3/4 lb mozzarella cheese

Submitted by JenPo

"We started making this when my husband had to go on his kidney diet. We make it often now because it is very versatile, simple, and tasty. All of the ingredients in the sauce and toppings are adjustable or can be substituted or omitted."

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Ready In:: 27mins
Ingredients:: 17
Yields:: 1 pizza
Serves:: 4

ingredients

For pizza dough
1 ¹⁄₄ ounces active dry yeast
1 cup warm water
1 teaspoon sugar
1 teaspoon salt
2 tablespoons oil
2 ¹⁄₂ cups flour
For pizza sauce
4 tablespoons olive oil
1 tablespoon red pepper flakes
1 teaspoon dried oregano
4 basil leaves, chopped
1 fresh minced garlic clove
Toppings
4 large mushrooms, sliced
¹⁄₄ red bell pepper, sliced
7 -8 black olives, sliced
1 link Italian sausage, cooked and thinly sliced
3 leaves torn fresh basil
³⁄₄ lb mozzarella cheese

directions

For the dough:
Dissolve yeast in warm water.
Stir in remaining ingredients.
Beat about 20 strokes, then allow to rest covered about 5 minutes.
Roll out in a pizza pan, building up crust along the edges.
For the sauce:
Combine all ingredients.
Brush on top of dough, including crust.
For the toppings:
Scatter all but mozzarella onto crust evenly.
Top with shredded mozzarella.
Bake at 400°F for about 11-12 minutes. Pizza is done when crust is golden and cheese is melted.

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RECIPE SUBMITTED BY

JenPo

United States

I live in Chattanooga with my daughter. I work at a used bookstore, and I love to read pretty much everything, especially cookbooks. Some of my favorite cookbooks are those of Nigel Slater, Barbara Kafka, Thomas Keller, and Nigella Lawson, plus the Moosewood series. I think perhaps my biggest pet peeve is food snobbery, and indeed snobbery in general. I love trying new things so much that I rarely make the same dish twice. Oh, a big thank you to all who have reviewed my stuff recently. I am currently without premium membership and unable to tell you so on an individual basis.

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