Monday, February 28, 2011

A different kind of pizza sauce

So my mom got me a gluten-free cookbook recently and it is a little bit genius. The flour mix is good, though I still have much practicing to get the outcome right on some recipes. It's called Cooking for Isaiah by Silvana Nardone (her son's name is Isaiah and he is gluten-free and dairy-free).

Silvana has a fabulous recipe for pizza dough (hallelujah! You would not BELIEVE how hard it is to replicate pizza dough without wheat flour. It's probably right below phyllo dough on the list of impossible things to make gluten-free) and even better recipe for a pizza sauce that wheat-eaters should definitely get to enjoy as well. You're welcome in advance.

Silvana's Pizza Sauce
2 TBS olive oil
1 tsp capers - rinsed, drained, and patted dry
1 tsp tomato paste
2 seeded and chopped red bell peppers*
1 tsp balsamic vinegar
1/4 tsp salt
1/4 c. water**

In a skillet, heat the olive oil over medium-high heat. Add the capers and cook until golden, about 1 minute. Stir in the tomato paste and cook for 1 minute. Stir in the bell peppers and cook, stirring occasionally, until softened, about 8 minutes. Stir in the vinegar and cook until tender, about 10 minutes; season with salt. Transfer to a blender or food processor **and add water; puree until smooth. Spoon onto your pizza crust like you would marinara sauce. Enjoy!

I put chicken sausage, red bell pepper rings and red onion on this pizza. I will be making this again. A lot.

* I used one red bell pepper and one yellow one. Delish!
**I didn't add any extra water to this recipe. Use your own judgment. If it's too much like paste, add the water.

No comments:

Post a Comment