(Makes 1 large pizza)
7 oz jar of roasted peppers
6 oz bag of fresh spinach
1 large tomato
2 cloves of garlic minced
1 tablespoon of basil
1 tablespoon of crushed red pepper
Salt and Pepper to taste
Optional: Daiya shredded mozzarella
2 1/2 cups of whole wheat flour
2 7g packets of quick rise yeast
1 teaspoon of salt
1 cup of warm water
4 tablespoons of oil
Preheat oven to 400 degrees.
Mix 1 cup of warm water with 2 packets of quick rise yeast. Let sit for a few minutes to activate. Mix dry ingredients and then add oil and yeast-water mixture. Knead a few times and then roll out on a floured surface (though personally I like to roll out on parchment paper already on a baking tray so I don't have to move it later). Place in oven for 10 minutes or so until the dough looks like it's just before browning at the edges.
Meanwhile, make your sauce and prep your toppings. In a food processor combine roasted peppers, bail, crushed red pepper, and salt and pepper to taste and blend until smooth. If your mixture seems a bit too dry feel free to add a bit of olive oil, however there should be plenty of moisture from the peppers having been sitting in oil.
Wash spinach, mince garlic and slice the tomatoes.
After 10 minutes or so remove crust from oven and spread your roasted pepper puree all over leaving a little room at the edges. Top with spinach, garlic and tomatoes and then, if using, sprinkle some vegan mozzarella over the toppings. Place back in oven and bake for an other 10-15 minutes until the edges and bottom of pizza have browned.
Remove from oven, allow to cool slightly and enjoy!
Check out more pictures and recipes at my blog: http://basilbakery.blogspot.com/