Herbed Pizza Sauce Food

FRESH HERB PIZZA

Steps:

• Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl and leave to sit for a bit.
• In a mixer, add the flour and 1/2 teaspoon salt, and with the mixer running on low speed (with the paddle attachment), slowly pour in the olive oil and keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
• Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least 1 hour, or up to 3 or 4 days.
• Arrange the oven rack in the lowest position and preheat the oven to 500 degrees F. Drizzle a large baking sheet with olive oil.
• Roll out the pizza dough as thinly as possible and place it on the baking sheet. Drizzle over some extra-virgin olive oil, sprinkle over some salt and pepper and place the mozzarella slices all over the dough.
• Bake until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
• Put the arugula, whole basil leaves and parsley in a bowl and toss with the extra-virgin olive oil and balsamic vinegar. Scatter over the pizza, sprinkle with grated Parmesan and serve.

POT PIZZA SAUCE

Steps:

• Mix all ingredients in small saucepan and stir well.
• Bring mixture to a light boil.
• Turn heat to low and simmer for 30 minutes. Stir occasionally.
• Remove pan from heat, let cool.
• Transfer cooled sauce to mason jar and cover.
• Chill sauce in refrigerator for 2 hours before serving for best flavour. Shake occasionally.
• Make some Marijuana Pizza!
• View original recipe at
• http://eatyourcannabis.com/pot-pizza-sauce/

HERBED ITALIAN POLENTA PIZZA + HEMPSEED PARMESAN

Steps:

• Preheat oven to 400 degrees F. If using a pizza stone, place in pre-heated oven for 15 minutes before baking. Combine all hempseed parmesan ingredients in a food processor and pulse until fully combined and crumbly. Set aside.
• For the Polenta: Boil 6 cups of water and 1 ½ tsp salt in a large heavy bottomed pot. Reduce heat to med and stir in the polenta. Stirring constantly, brining back up to a light simmer.
• Once simmering, cook and stir often for 10 minutes. Stir in the seasoning, tomatoes, tomato paste, coconut CannaOil, salt, pepper, garlic and nutritional yeast.
• Continue cooking for about 15 more minutes, stirring regularly, until the polenta has thickened up. Stir in the butter and season to taste with sea salt and pepper. Cover and keep warm.
• While the polenta is simmering, sauté the mushrooms. In a large skillet melt the butter with the coconut CannaOil over medium-high heat. Add the mushrooms, thyme, basil, a pinch of sea salt and cracked black pepper and sauté for about 5 minutes. Remove from heat and hold.
• When polenta and mushrooms are ready, stretch dough out into a large pizza shell. Carefully place onto warmed pizza stone (or lightly greased baking sheet).
• Bake the dough for 5 minutes. Remove from oven and spoon a few cups of the polenta into the middle of the pizza and spread around to cover the pizza like a sauce, leaving a nice crust around the edge. Add more polenta if necessary to cover the entire pizza. Spread the sautéed mushrooms on top of the polenta and sprinkle with a few heaping teaspoons of Hempseed Parmesan. Decorate with a few leaves of fresh basil if desired.
• Return to the oven and bake for 10-15 minutes or until the dough is cooked through and the polenta has toasted up nicely.
• Let cool for 5 minutes and enjoy!
• *Nutrition Note:
• Save your leftover Hempseed Parmesan in an airtight container for your future cooking adventures! This 'Parmesan' is dairy-free and nutrient packed with essential amino acids, B-vitamins, heart-healthy omega-3 fats and plant-based protein. It'll give a hearty nutrient kick and wonderful depth of flavor to any recipe! Great as a topping but even better an ingredient, try adding it to your next soup, sauce, casserole, stew, stir-fry, or pasta dish!
• *Dose Wisely:
• The CannaOil amount in this recipe is a suggestion, and is highly variable depending on the strength of your CannaOil and the potency you are going for. Use this amount as a guideline to figure out the right amount for your situation. The best way to test for potency is to start with one portion of your meal, wait an hour, see how you feel, then snack on more if it feels right. Listen to your body! Make smart dosing choices and munch wisely!

HERB PIZZA SAUCE

Steps:

• Place a saucepan over medium heat. Combine all the ingredients and bring to a boil. Reduce heat and simmer for 20-25 minutes (I find the longer you go, the more robust the flavor.)
• Carefully pour the mixture into your blender and puree until you reach your desired consistency. Sometimes I make the sauce smooth, sometimes I leave a chunky element to it.
• Use on your favorite pizza crust or store in a sealed container until ready to use.

ROASTED GARLIC HERB SAUCE

Steps:

• Heat a medium, dry, heavy skillet (preferably cast iron) over medium. Roast garlic, stirring occasionally, until skins have darkened on all sides and cloves inside are soft, 12-15 minutes. Let cool.
• Peel away skins and discard; transfer cloves to a blender. Add parsley, mint, oil, lemon zest and juice, red pepper, and salt. Blend until a pesto-like sauce forms.
• Do Ahead
• Sauce can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month.

HERBED CHEESE STICKS

Steps:

• 1. Mix the pizza dough according to package directions, adding garlic powder to dry mix. Cover; let rest 5 minutes.
• 2. Knead dough 4-5 times or until easy to handle. On a greased baking sheet, press dough into an 8-in. square. Brush top with oil; sprinkle with cheeses and Italian seasoning.
• 3. Bake in a preheated 450-degree oven for 6-8 minutes or until cheese is lightly browned. Cut in half; cut each half crosswise into eight strips. Serve with pizza sauce.

LOW FODMAP PIZZA SAUCE

Steps:

• Using Whole Tomatoes Packed In Juice: Drain the juice and reserve. Pulse canned tomatoes briefly in blender or with immersion blender or press through a food mill fitted with a coarse screen (which is my preference as it will also remove stray peels and seeds). Add juice back in if needed for desired texture.
• Using Whole Tomatoes In Purée: Pulse canned tomatoes with purée briefly in blender or with immersion blender or press through a food mill fitted with a coarse screen (which is my preference as it will also remove stray peels and seeds). Note that you can drain the purée and reserve it as mentioned above, but most pizza makers use everything in the can.
• Using Purée or Crushed: These are ready to go right from the can.
• Stir together you chosen tomato product, the basil, FreeFod Garlic Replacer and oregano. That's it. You can use it right away, but I like to make it early in the day I am going to make pizza and allow it to sit at a cool room temperature.
• You may refrigerate in an airtight container for up to 2 days. It will last longer but flavors begin to change. You could freeze it, but I think it gets watery and because it is so quick and easy to make, I highly suggest making when you need it.

PIZZA FLAVOR HERB AND SPICE BLEND

Steps:

• MEASURE the GRINDER INGREDIENTS into a spice mill or clean coffee grinder; PROCESS mixture in intervals until finely ground; FUNNEL seasoning into an empty spice container/shaker.
• MEASURE the SHAKER INGREDIENTS and add to mixture; SEAL the container and shake well.
• USE in any recipe where a robust Italian flavor is desired, as in pizza and pasta sauces, casseroles, or as a savory rub for baked chicken.
• STORE in a cool, dry place.
• ENJOY!

WHITE PIZZA WITH GARLIC SAUCE AND HERBS

Steps:

• In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
• After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas - this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza pan. Place the towel back over the dough and let sit in the warm place for 10 minutes.
• Heat the oven to 425 degrees F. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you're just using a baking sheet, follow the directions below for baking and set to 425 degrees.)
• Meanwhile, in a large saucepan heat the butter over medium heat. Once it's sizzling, whisk in the flour to create and roux and cook for 2 to 3 minutes until golden and fragrant. Very slowly pour in the half and half while whisking the entire time as the mixture thickens. Stir in the garlic cloves. Cooking, stirring often, until the mixture thickens, about 5 to 6 minutes. Stir in the salt, pepper and nutmeg.
• Spread the sauce all over the pizza. Top with the provolone, mozzarella, fontina and parmesan. Place the balls of burrata right in the center and pull them apart towards the edges.
• Bake for 20 to 25 minutes (or around 15 to 20 minutes if using the pizza stone) until the cheese is golden and bubbly. Remove and top with the herbs and extra parm. Slice and serve immediately.

HERBED PIZZA SAUCE

Steps:

• In a small saucepan, combine all ingredients; cook and stir over medium heat for 2 minutes.

EASY SHEET PAN TOMATO HERB PIZZA

Steps:

• 1. Position the oven rack in the upper 1/3 position. Preheat the oven to 500 degrees F. at least 30 minutes before baking, preferably 1-2 hours ahead. If you have a baking stone, start preheating it. 2. Place the ball of pizza dough on a lightly oiled quarter sheet pan. Lightly drizzle olive oil on top of the dough ball. Cover with plastic wrap and let rest for at least 30 minutes, preferably 2-5 hours, if time allows.3. To make the sauce. In a roasting pan, combine the tomatoes, olive oil, 2 cloves smashed garlic, fig preserves, thyme, and a pinch each of salt and pepper. Roast in the middle of the oven at 500 degrees F. for 10-15 minutes, until the tomatoes burst. Using a fork, smash the tomatoes down until a chunky sauce forms. Is using canned tomatoes, just simmer on the stove until thickened. Alternately, you can use your favorite marinara sauce too.4. To make the herb seasoning. In a bowl, combine the basil, oregano, 1-2 cloves grated garlic, fennel, and a pinch each of red pepper flakes, salt, and pepper. 5. To assemble. Remove the plastic wrap. Gently press the dough until it covers the entire sheet pan. Drizzle the dough lightly with olive oil. Spread on the sauce, you may not need it all. Top with cheese, then pepperoni. Sprinkle the herb seasoning over top. 6. Slide into the preheated oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh basil and addition crushed red pepper flakes. ENJOY!

HERBED PIZZA SAUCE

Steps:

• In a small saucepan, combine all ingredients; cook and stir over medium heat for 2 minutes.