Shonah's Pizza

 


Homemade pizza is always the best on a Saturday night.

Crust:
1 packet of active dry yeast
1 tsp honey + 1 cup hot water
1 cup brown rice flour
1/2 cup potato starch
2 tsp xantham gum
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp basil
1/2 tsp sea salt
4 tsp olive oil
2 tsp cider vinegar

Toppings:
Quark (1 full package)
Mozzarella Cheese
Pepper Jack
Italian Chicken Sausage
Uncured Petit Ham
Mushrooms
Spinach

Sauce: 
2 lbs Roma Tomatoes
1 lg. can diced tomatoes
1 med. can tomato paste
2 garlic cloves, minced
3 tsp oregano
3 tsp basil
1 sm. onion diced
2 tsp Red Wine Vinegar
2 tsp white sugar
(you'll use about half this sauce for this pizza, so freeze the other half for another pizza night).


13 x 9 cooking pan

Directions: 

In a large stock pot place 3 cups of water along with your roma tomatoes and boil until skin can be peeled. Remove tomatoes, but retain the water. Peel tomatoes and chop up the rest and place into a food processor to puree.  Return puree mixture to stock pot, add remaining ingredients. Let simmer for 2 hours.


Preheat oven to 400 degrees

Mix honey with water and yeast (stir gently to activate the yeast. Wait about 10 minute or until mixture begins to create a heavy foam. In a large bowl mix 1- 1/2 cups of flour with starch, xantham and spices (retain 1/2 cup of flour to use when rolling dough to ensure it's not sticky).  Spray your pan with olive oil cooking spray. Roll out your dough on a flat floured surface, then place on cooking pan. Bake for 10 minutes in oven without anything on top.

In a saute pan pre-cook your ham and sausage with half a cup of water and a tsp of olive oil. Place your sauce on crust and cover with quark. Begin placing all your toppings on at this point in loose layers - sausage, ham, mushrooms, spinach, etc. cover with layers of cheese and place back in oven until cheese is melted, approximately 10-15 minutes. Keep a close eye on it to ensure cheese is not overcooked. ENJOY!