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Gustavo’s Veggie Pizza

veggie pizza

I first of all want to say that I had a great summer break enjoying the city and working on many ideas. After exactly one month I’m back and ready to provide you with more recipes and other cool things to come.  Yay!

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About 1 month ago I had the pleasure of doing a cooking demo for a wonderful organization calledMAChO.  Their mission is to empower kids to take control of their overall health by teaching them and their parents about nutrition, fitness, and personal development.  To learn more about them, get involved, or donate to this wonderful organization visit their website at http://machoprogram.org.

My demo was about being a vegetarian and how to cook easy vegetarian meals at home. I made a build your own veggie taco stand with melon pops for dessert. Before my demo, the kids had been learning about different styles of eating such as vegetarian and vegan and the reasons why someone would choose this lifestyle.  The kids were so wonderful and knowledgeable about health that we decided to do a special gift:  The first kid to answer what the difference between a regular carbohydrate and a complex carbohydrate is, would have the recipe of their choice posted in detail on my website.  The very special winner was Gustavo Crespo and he wanted me to break down how to make a veggie pizza with broccoli, bell peppers, onions, and mushrooms at home.

Gustavo, here is your very special veggie pizza from scratch! I am very proud of you and I hope that you continue living a healthy life.

Ingredients for dough:
1 cup bread flour
1 teaspoons sugar
1/4 teaspoon yeast
1/4 cup water
3/4 teaspoon salt
2 teaspoons olive oil

- Using a food processor add flour, sugar, and yeast and pulse twice to mix.
- As food processor is mixing feed water slowly. Leave mixture in food processor and leave to rest for 10 minutes.
- Then add salt and olive oil and mix between 30-60 seconds until sticky and ball forms.
- In a clean and oiled counter space knead for about 3 minutes.
- Grease a glass bowl, add dough ball, and cover. Rest in the refrigerator for 24 hours minimum.
- When ready to use, take out from the refrigerator 1 hour before to rest at room temperature.
- Roll dough on a flowered surface until you get the desired shape and it is about 1/8 of an inch thick.  This dough will be so flexible you can use your fingers to stretch. Leave it thicker at the crust.
- Or go to your favorite neighborhood pizzeria and ask for dough if you are in a hurry!

Ingredients for sauce:
1 28 ounce sauce San Marzano tomatoes
1 tablespoon olive oil
2 garlic cloves
1 tablespoon chopped onion
1 teaspoon oregano
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon red wine
1/2 teaspoon vinegar

- Add tomatoes, oregano, black pepper, salt, wine, and vinegar into a food processor. Pulse until you have a smooth sauce.
- In a sauce pan, add olive oil, onions, and garlic. Sauté for about 2 minutes then add sauce.
- Over low heat cook sauce for about 5 minutes.

Toppings:
Sliced fresh mozzarella cheese
Shredded parmigiano reggiano cheese
Sliced yellow onions
Sliced yellow bell peppers
Sliced red bell peppers
Sliced green bell peppers
Sliced cremini mushrooms
Sliced broccoli
As much a you like!

veggie pizza adriana guillen

- Preheat your oven and stone or comal for 1 hour at 450 degrees.
- Placing the oven rack at the very top, closest to the broiler.
- I used a comal to cook my pizza in but you can use a cookie sheet or preferably a pizza stone.
- Add corn meal or semolina flour to the bottom of your comal or pizza stone. Then place pizza.
- I layered sauce, mozzarella cheese, parmigiano reggiano, and vegetables.
- Bake pizza for about 10-15 minutes until the cheese is melted and the crust is crispy.

Pizza is ready!!

MAChO, thank you so much for giving me the opportunity to share my lifestyle and food with the amazing kids, families, and all of your team.  What you guys do is a gift that these kids will take with them for their entire lives.  Please keep doing what you do and I hope to help again. Thank you!

Provecho!

 

 

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