Monday, April 26, 2010

Spicy vegetarian pizza

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If I was given the choice of a 'normal' base and this one, I'd pick this any day! The key to this is making the sauce yourself and you must be patient because it really does make a huge difference to the end result. I also prefer vegetarian pizzas over meat ones but of course, it's entirely up to you what you top it with - just don't overload it or it will collapse. Anyway, authentic Italian pizza's were never meant to have a bazillion ingredients on them - these would be just beautiful with some mozzarella, handful of fresh basil and a few slices of tomato.

Base
Low carb wrap (I used Empower)

Tomato sauce
3 Roma or truss tomatoes, finely diced
4 cloves of garlic,very finely sliced
1 tbsp Worcestershire sauce
Freshly ground salt and pepper
2 chillies, finely diced
Few dashes of Tabasco sauce
Sprinkle of dried oregano

Topping
1 cup of grated mozzarella cheese
Handful of fresh, torn basil
1 mushroom, thinly sliced and lightly fried
4 slices of thinly sliced red capsicum

To make the sauce, fry the diced onion in a olive oil till softened and caramelized. Add the garlic and tomatoes, then cook the mixture down on a low heat for around 20 minutes, stirring occasionally, season and add the Worcestershire sauce & Tabasco. Ohance it resembles a thick paste, have a taste to determine if it needs further tweaking and once ready, spread over the pizza base, add toppings and leave in the grill till cheese has fully melted and is bubbling

This is yummy with mayo as a dipping sauce

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