the best pizza ever. seriously.
This blog may have been precipitated by a series of kitchen disasters, but the following few days have seen some serious successes. This pizza is . . . well, calling it a masterpiece isn’t even an exaggeration. Unfortunately I only managed to take one non-exceedingly-blurry (though still not particularly impressive) picture, but let’s be honest: you don’t want to look at this thing; you want to eat it. Now.
I started with the aptly named best pizza dough from Eat, Live, Run, but used 2 3/4 cups of white whole wheat flour + 1/2 cup quinoa flour and 1/4 cup vital wheat gluten (to make up for the lack of gluten in the quinoa?), because that’s what I had. Probably would’ve been better without my substitutions, but it was still delicious and I couldn’t detect the odd bitter taste that quinoa flour sometimes leaves.
The sauce . . . let’s just say it was a genuine feat of will not to eat all the sauce with a spatula out of my blender. It really is that good.
The Best Sauce Ever
1 very small sweet potato, baked until very soft, peeled (about 1/4-1/3 cup puree)
1/2 can organic fire-roasted diced tomatoes
3 cloves garlic, peeled
1/2 tsp salt (in future I’d omit, unless using no-salt-added tomatoes)
2 tbsp nutritional yeast
In a blender, puree the sweet potato, garlic, and tomato juices until smooth. Add salt and nutritional yeast and continue to blend until incorporated. Add the rest of the diced tomatoes and pulse a few times. Impossibly easy. But, the hard part: try to save some for your pizza.
To top, slice an eggplant as thin as possible (I would’ve used a mandoline if the thought of washing that thing in my teeny tiny sink hadn’t been so discouraging), sprinkle with salt, and let drain on paper towels for ~10 minutes. Then rinse and wring out as much excess water as you possibly can: it helps if you’ve got some pent-up aggression; enjoy the heady rush of eggplant juices + seeds seeping between your fingers like the entrails of your enemies. Or, um, you could be a sane person. Either way. (I imagine this would be equally delicious with other toppings: zucchini+yellow squash, maybe? Thin-sliced sweet potato rounds? Maybe even daiya cheese + fake meat product, if you’re into that sorta thing.)
Smooth deliciousaddictivemagicspread over your rolled-out pizza crust (I used half of Jenna’s recipe and froze the rest, and had just enough sauce to make one very large pizza), cover with eggplant slices, and bake at 425 for ~15 minutes. I added some fresh basil leaves from my basil plant about 10 minutes into the baking time. Let cool slightly if you have some sort of superhuman willpower; otherwise, dig in immediately. The burns are worth it; trust me.