No Cheese Pizza Recipes

Steps:

• Preheat oven to 450*F.
• Heat the olive oil, saving out 1 tbls. and add the onions, garlic, thyme and oregano. Cook, stirring occassionally, until most of the moisture has evaporated and the onion mixture is very soft, almost smooth, and caramelized, about 30 minutes.
• Put the onion mixture along with tomato paste, lemon juice and agave syrup in a blender and pulse until slightly pureed(a few chunks here and there are fine).
• Season with salt and pepper.
• In the same frying pan, heat 1 tbls. of oil and saute the shitake mushrooms for about 3-5 minutes.
• Cover the crust with the onion/tomato mixture, sprinkle evenly with the artichokes, mushroom, and bell peppers.
• Drizzle with olive oil and balsamic vinegar. Sprinkle over a little freshly ground black pepper if desired.
• Bake for 10-12 minutes or until golden brown. The baking time will vary depending on whether you bake on a stone, on the oven rack, or on a pizza pan. Be sure that your oven is well pre-heated before putting pizza inches.
• Enjoy!

Steps:

• Preheat the oven to 450 degrees. In a large bowl, combine the onions, tomato puree, thyme, basil, parsley, oregano, garlic, pepper, salt, and sugar and stir to combine.
• Spread the mixture over the crust.
• Chop the flesh of the roasted eggplant and spread over the sauce.
• Layer the zucchini, yellow squash, plum tomatoes and basil over the eggplant.
• Bake the pizza for 20 to 25 minutes or until the crust is golden brown.

Steps:

• Add the sugar and warm water to the yeast in a cup. Stir until the yeast and sugar is completely dissolved.
• Leave to stand for 5 minutes or until the yeast rises.
• Add the yeast to the flour in a mixing bowl.
• Add the water and knead until a dough is formed. (Be careful while adding the water and check the consistency of the dough before adding more. It will be difficult to handle a watery dough.).
• Dust a board with flour and roll the dough flat just slightly larger than the size of the pizza tray.
• Sprinkle some flour on a 30 cm pizza tray.
• Loosely wrap the dough around the rolling pin to transfer it to the tray.
• Cover with a cloth and leave to stand in a warm place for about 20 minutes.
• Preheat over at 180 degrees Celsius.
• In the meantime, slice the aubergine about 5 mm thick.
• Add the black bean sauce to the sliced aubergines. Mix well.
• In a frying pan add 2 tablespoons of olive oil.
• Add the aubergines and stir to coat them in the oil. Cover and allow to cook on medium heat until half cooked, turning occasionally. Be careful not to burn them, they can scorch quite easily!
• Remove from the pan; set aside.
• In the same pan, add the chopped tomatoes. Allow to reduce a little bit for 2-3 minutes, mashing the tomatoes slightly to a semi-puree. Add salt.
• By this time the dough would have risen.
• Place the dough in the oven to pre-cook for 12 minutes.
• In the meantime, cut the mushrooms and pineapples into small pieces (how small or big depends on how you prefer them to be!).
• Slice the onion into rings.
• Cut the pitted olives in half.
• Remove pizza dough from the oven and lay on a stand.
• Start by spreading a layer of the tomato sauce on the dough.
• Sprinkle with some dried basil.
• Arrange the aubergines.
• Arrange the mushrooms, olives, pineapple and red onion.
• Sprinkle a few spoonfuls of tomato puree on top.
• Add some cracked pepper.
• Put in the oven for 20 minutes.
• Remove, slice and serve.

Steps:

• Saute 1/3 onion in oil or water for 1 minute or until translucent. Add 1/3 garlic and cook for 1 minute then add mushrooms and cook another 2 minutes or until the mushrooms are soft. Remove from pan and set aside. Put another 1/3 of the onion and 1/3 garlic in the same pan and cook for one minute. Add zuc-chini and parsley and cook for another minute. Remove from pan and set aside. Do the same with the remaining onion, garlic and spinach.
• Heat tomato sauce in another pan and add basil and oregano. Simmer for 2-3 minutes.
• Boil the noodles as per directions, drain well. Heat the oven to 375°F In a rectangular baking dish, pour 3/4 cup of the tomato sauce and lay about 3 of the lasagna noodles to cover the bottom of the dish. Spread 1/2 the spinach on top. Arrange another 3 pieces of lasagna and spread the mushroom mixture on top. Add a bit of the sauce and arrange another 3 pieces of lasagna noodles on top. Next, spread the zucchini mixture and add the remaining spinach on top. Finish with the remaining lasagna noodles and pour the remaining sauce on top.
• Bake for 40-50 minutes.

Steps:

• Mix water, yeast and sugar and let stand 10 minutes to start bubbling.
• Add flour to yeast mix and blend well.
• Place in a greased or oiled bowl, and cover with a warm damp cloth.
• Allow to rise in a warm place until double in bulk, around 1 hour.
• Punch down dough and pat out onto an oiled (or cornmeal dusted) pizza pan to form the crust.
• Bake in a preheated 450° F oven for 7 minutes. Crust may be refrigerated or frozen at this point. If using right away, turn oven down to 350°F.
• Place olive oil, basil, garlic, ketchup, pine nuts, and lemon juice in blender and process until smooth.
• Spread mixture onto baked pizza crust evenly.
• Add tomatoes, mushrooms and onions (or whatever you like, really) and bake at 350° for 10 minutes.

Steps:

• Place a pizza stone in the center rack of the oven. Preheat the oven to 475 degrees F for 1 to 2 hours before you're ready to bake the pizza to get the stone nice and hot.
• Generously sprinkle a flat work surface with flour. Use a rolling pin to stretch the dough into an 11-inch circle. Transfer the dough to a lightly floured pizza peel or unrimmed baking sheet so it can slide right onto the pizza stone in the oven. (I use the bottom of a baking sheet.)
• Top with the mozzarella, sprinkle with the oregano, then gently spread the marinara sauce on top, leaving about a 1/2-inch border around the edges for the crust (my favorite part!).
• Turn off the oven and turn on the broiler. Use the peel or baking sheet to slide the pizza onto the pizza stone. The heat from the stone will cook the bottom of the pizza and the boiler will char and cook the top, mimicking a Neapolitan pizza oven. Bake until the cheese is melted and the crust is evenly crisped, 5 to 6 minutes. Drizzle with olive oil and sprinkle with Parmesan if desired. Slice the hot pizza and serve immediately.