Pizza with Red Sauce and Tomatoes
This is just a great pizza for a meatless meal.
Calories per serving: 221kcal
Ingredients
For the Dough
- Boswell Pizza Dough
- ¼ cup unsalted butter, 1/2 stick
- 1 large garlic clove, minced
- ½ teaspoon paprika
- 1 tablespoon parmesan
For the Sauce
- 1 small can tomato sauce
- ½ teaspoon garlic powder
- ½ teaspoon sugar
- ⅛ teaspoon salt
- ⅛ teaspoon chili flakes
- 1 tablespoon red wine
For the Bloody Mary
- San Marzano tomatoes, Juice of half a large can of
- 1 oz vodka
- 1 large splash Worcestershire sauce
- 1 splash Tabasco sauce
- Ice
For the Pizza
- ½ large can San Marzano tomatoes, drained and broken up
- 1 cup mozzarella cheese, freshly grated
- ¼ cup Fontina Cheese, freshly grated
- Parmesan cheese
- 2 tablespoons *sun-dried tomato, sliced
- 2 large mushrooms, sliced
Instructions
For the Dough
- Mix the butter, garlic, paprika, and parmesan together. Set aside. Prepare the dough according to directions, and add the garlic butter just before kneading. Let rise for about an hour in an oiled bowl, covered with plastic wrap. Put it in a warm place away from drafts.
For the Bloody Mary
- Mix everything together over ice, sit and enjoy whilst waiting for the dough to rise.
For the Sauce
- Mix all the ingredients together in a small pot. This makes enough sauce for two pizzas.
For the Pizza
- Preheat the oven to 500. Spread the dough out on a pizza pan or on a peel to go on a stone. Bake the dough for 5 minutes then take it out of the oven.
- Put the sauce and the tomatoes on and return to the oven for 5 minutes.
- Put the cheese and remaining ingredients on and return it to the oven for another 5 minutes or until the crust is nicely browned and the cheese is all melted. Let stand for about 5 minutes before serving.
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