Nomato Sauce St Louis Style Pizza
I combined it with my version of Nomato sauce, which is tomato-free tomato sauce. On the pizza I really couldn't tell it wasn't pizza sauce! I haven't tasted it on pasta yet to know yet if it passes that test, but I suspect it might. It is really quite tasty.
1 C all purpose flour
1 C whole wheat flour
1 tsp baking powder
1 tsp fine sea salt
Now add and knead a few times:
1/2 C + 2 TB water
2 TB olive oil
Cut into two balls and set aside.
Saute in olive oil and cook with a lid on until softens:
1 diced onion
3-5 carrots, chopped
3 stalks celery, chopped
2 small or 1 medium beet, peeled and diced
Blend in a blender until smooth.
In the pan, saute mashed garlic briefly in a TB olive oil. Now add the blended sauce back in, along with italian seasonings like black pepper, oregano, parsley, basil etc.
Season with salt and lemon juice to taste.
ASSEMBLY & TOPPINGS
Roll the dough out thin and place on a baking sheet. It will make two 12" pizzas.
Ladle sauce over the dough.
Top with cheese and your favorite toppings. I like thin sliced mushrooms.
Bake at 475 F for 9-12 minutes.
Right as the pizza comes out of the oven, I like to sprinkle it with a little bit of parmesan cheese and chopped herbs like parsley and basil. The combination of toppings that are fresh and cooked is nice on pizza.