Tonight was pizza night. It started as a an idea which evolved into a great feast of vegetarian 4 cheese and roasted veg pizzas! My wife made the most amazing dough from this simple recipe: http://www.marthastewart.com/332275/basic-pizza-dough
We had some frozen leftover pizza sauce (recipe to follow) and some basic everyday cheese options in the fridge. I roasted a couple of bell peppers along with some red onion to make for yummy toppings! We also paired this dish with a South African white wine called Percheron which is a Chenin Blanc and Viognier blend. Check it out on Kensington Wine Market’s website: www.kensingtonwinemarket.com
The dish turned out beautifully, and paired well with this budget friendly and delicious white wine!
For the pasta sauce:
•2 tbsp olive oil
•2 medium carrots
•1 medium onion
•4 garlic cloves
•1 medium baby marrow/zucchini
•4 tbsp tomato paste
•28oz can whole plum tomatoes
•salt and pepper
Add the oil to a medium sized pot over medium-low heat. Cut the onion into small dice using a sharp knife or a food processor and add to the heated pot. Simmer until the onion becomes translucent, about 8 minutes. In the meantime finely slice the garlic and add to the onions. Cut the carrots and zucchini into small dice and add to the mix. Stir and cook until the heat is evenly distributed between all the vegetables, then add the tomato paste and stir until well blended. Add the canned tomatoes with its juices and bring the mix to a boil. Turn the heat to medium-low and cook until the tomatoes start to break apart. Season with some salt and pepper to taste.
Now you have your pasta sauce. Use a ladle to spoon about 1 1/2 cups into a blender. Add 3 of the basil stalks with leaves attached and blend until liquified. This is your pizza sauce. Voila!
Cook some penne pasta according to package instructions , then drain and add to the sauce. Sprinkle some parmesan and basil leaves on top. You could also steam some broccoli and add to the pasta with some grated cheese of choice melted on top.
For the pizza sauce:
For the base, you can easily make your own with some simple ingredients (flour, yeast, water, oil, sugar, salt), or buy a pre-made base, or sometimes I use a whole wheat pita bread when I’m in a rush. Once you’ve made your choice and your base is ready to go, heat your oven up to 425 C (and your pizza stone too if you have one). For the toppings I usually buy extra zucchini and red peppers, slice them into chunks, then roast them with some olive oil in the oven at 425 C until the pepper starts to blacken and the skin is easily removable. Then I slice these into smaller pieces for a pizza topping. Some of our other favourites include steamed broccoli, garlic butter fried mushrooms, turkey sausage, or roasted cherry tomatoes with sea salt. Once your base and toppings are all prepped and ready, spread a generous amount of pizza sauce all over the base and add your toppings of choice. Grate some mozzarella or whatever favourite cheese you choose* over the whole thing and bake it until the sides are brown and the cheese is gooey and ready to be gobbled up!
*Note on cheese:
For a vegan option, Daiya Dairy Free cheeses are good quality non-dairy options.
In this recipe I have used parmesan, old cheddar, mozzarella, swiss, and even comte, a cheese made from unpasteurized cows milk that taste a little salty with hints of cardamom spice (at least on my palate it does).