Yes, you heard me, GUILT-FREE pizza – I love this recipe because it is plant based, guilt-free, delicious and full of goodness! Many get surprised by the fact that deprivation is not on my list when preparing healthy food. Neither is crazy ingredients, prices, or time. I bet that this pizza is quicker to make than calling in a take away. Just watch!
For Bettina’s Basic Tomato Sauce
I make this a lot at home, in big batches, jarred, frozen or just stored in the fridge.
With my partner, Mr R, being half Italian, my all-time favourite vegetable (or fruit!) is of course the tomato, and with my daughter now also obsessed with this tomato sauce it is a must have staple in the fridge!
- Chop and peel all vegetables.
- Tomatoes need to be peeled and deseeded. Seeds are the reason some sauces have an astringent and funny after taste. (Do this by cutting an “x” into the base of each tomato and carefully placing them into a pan of boiling water for 25 seconds, remove and put in cold water – the skins should fall off OR cut the tomatoes into quarters and use a knife to remove the skins and then the seeds).
- Start off by frying the onions and garlic with some olive oil until soft. Then add carrots, courgettes and tomatoes with a pinch of salt, orange juice.
- Cook on a low heat for 30-40 minutes until tomatoes have caramelised and you are left with a sticky lovely sauce.
- Set aside to cool down. Blend until you have a creamy beautiful tomato sauce.
- Store in a glass jar and use for everything, I do!
For the pizza
- Pre-heat your oven to 180 C.
- Combine all the pizza-base ingredients in bowl.
- Line a baking tray with baking paper or a silicone sheet and spread the mixture evenly.
- Put in the oven for about 5-10 minutes until the top has slightly hardened.
- Take the base out of the oven, leave to cool for two minutes and then spread some tomato sauce on.
- Then start by adding your onions first, then thinly sliced tomatoes, peppers and whatever other vegetables you like.
- Put the pizza back in the oven and leave for 20-30 minutes on 160 C until the vegetables on top have a slight golden brown colour.
- Take out, drizzle on some olive oil, add some sea salt and fresh rocket.
- Enjoy with Love!
Extract from bettinaskitchen.com
