Renaissance Pizza

Yield: 6 servings

MMMMM---SAUCE
2 c Carrots; peeled finely 1 tb Basil; chopped fresh
1 c Onions; finely diced 1 ts Oregano;
2 tb Garlic; minced 1 ts Parsley;
1/2 c Celery; finely diced 1 pn Black pepper;
2 tb Olive oil; 1 1/2 ts Sweetener;
1 1/2 ts Sea salt; 6 c Tomato puree;
1/4 ts White pepper;

MMMMM---DOUGH
3/4 oz Dry yeast; 2 1/4 c Unbleached flour;
2 1/2 c Warm water 2 tb Olive oil;
1 tb Sweetener; 1 ts Sea salt;
2 1/4 c Pastry flour; Cornmeal;

MMMMM---SPICE MIX
2 tb Basil; 1/2 ts Garlic powder;
2 tb Oregano; 1/2 ts Black pepper;
2 tb Parsley;

MMMMM-VEGETABLE TOPPING----
3 c Onions; halved + sliced 2 c Cauliflower pieces;
2 c Mushrooms; thickly sliced 4 tb Olive oil;
2 c Broccoli stems + florets;

SAUCE: Saute carrots, onions, garlic + celery in oil for 5 minutes.
Add seasonings + saute another 5 minutes. Add sweetener, then add
tomato puree + simmer 1 to 2 hours. Should yield 7 c sauce.

DOUGH: Dissolve yeast in 1/2 c warm water with sweetener. Let stand
till yeast starts to foam.

Mix flours together + combine yeast. Add oil, salt + rest of water.
Knead to amke a medium stiff dough. Divide into two pieces. Lightly
oil 2 large rectangular pans + sprinkle with cornmeal. Roll out each
piece of dough to an even rectangular shape. Let dough rise (about 1
hour). I punched the dough at this point before baking. Prebake
doughs for 5 minutes at 350F or till the gluten sets. Remove from
oven.

SPICE MIX: Mix spices together till well blended.

VEGETABLE TOPPING: Mix vegetables together + saute them in the oil
for 4 to 5 minutes. Remove from heat + transfer to a second pan if
not using immediately.

TO ASSEMBLE: Spread about 1 1/2 c sauce on each crust. Add about 3 c
of vegetable topping + sprinkle 2 ts spice mixture over the top. If
so desired, spread 1 c shredded soy cheese over the top. Bake at
375F for about 10 minutes, longer if cooking from cold. (I found it
needed about 20 minutes or longer, so keep an eye on it).

Brother Ron Pickarski, Friendly Foods