10-inch Pizzas
I remember my mom telling me once that as a kid I used to take the cheese off my pizza. I thought a) what was I thinking and, b) I just liked tomato sauce and bread. The latter makes sense. You put any sauce on top of pizza dough maybe with a little toppings here and there, it’s not too much different from bread dipped in sauce (except of course the dough itself). It’s no wonder why a marinara has also been a favorite. Especially when the sauce is spread not too thin nor thick, and topped with olive oil, garlic, and basil leaves… my weakness.
They say pizza with no cheese isn’t pizza. I beg to differ (explain marinara pizza to me). I had a whole mess of veggies I needed to use and no mozzarella, and I still successfully made two delicious pizzas: one sweet with squash, tomatoes, beets, bell peppers, sweet plantains and dolloped with fig spread, and one herbal pizza with spinach, artichoke, and sun-dried tomatoes. While it looks a bit complicated, it’s much easier than it looks to put together so long as you prep in the right order. This pizza recipe requires a few steps including separate toppings and sauces. Fret not dear readers/foodies. I’ll be glad to walk ya through it step by step.
What You’ll Need…
Equipment:
Baking tray: layered with parchment paper and lightly floured
Peeler: To peel the skin off squash
2 small pots/saucepans
Measuring cups and spoons
Small bowls: to serve toppings in
Wooden/silicon spatula or a spoon
Microplane or box grater to grate the parmesan cheese. To make this easier you can also have store bought grated parmesan cheese ready in hand.
The Stretched Dough.
For both pizzas, you’ll need 2 10-inch stretched pizza dough. You can buy frozen pizza dough at your local grocery or DIY. Make sure the dough is thoroughly thawed.
Sweet Root Pizza
The Toppings
75g Acorn squash, skin peeled off and cut in cubes or circles
2 small bell peppers (one red and one yellow), cut horizontally into circles
1/2 small cooked beet, sliced
2 small cooked sweet plantains, diced
1/3 Cup freshly grated parmesan, plus more for garnishing and taste
Thyme to garnish
Ground black pepper
2-3 Small dollops of fig spread
The Sauce
2 Tablespoon extra-virgin olive oil
2 small garlic cloves, minced
1 small cherry tomato, diced
2 sprigs of rosemary, leaves ripped from stem
2-3 sprigs of thyme, leaves ripped from stem
1/4 Teaspoon kosher sea salt
1/2 Teaspoon dried oregano
Fresh ground pepper
31g (2 tablespoons) Amore tomato paste
1/2 Cup low-sodium veggie broth
1 Teaspoon brown cane sugar
1/4 Cup fresh grated parmesan cheese
Directions
As you prep your toppings, preheat oven to 450 degrees F and let the oven heat for at least 30 minutes to an hour.
In a small pot or saucepan, heat oil over medium-low heat. Add the garlic and cook until fragrant, no more than a minute. Stir in tomatoes, rosemary, thyme, and oregano. Cook until the tomatoes have watered down and herbs are fragrant, about 2-3 minutes on simmer. Season with salt and pepper.
Add the tomato paste, broth, and sugar. Stir well to mix and cook for 4-5 minutes over medium heat. To thicken the sauce, you can add the grated parmesan.
Place shredded dough on a baking tray lined with parchment paper. Spread the sauce on top first followed by beets, spinach, bell peppers, and plantains. Top with some grated parmesan and place in the oven to bake for about 4-8 minutes until the crust has turned slightly golden and absorbed most of the sauce.
Once the pizza has baked, top the pie with small dollops of fig spread, thyme, and pepper. Serve immediately.
Herbal Pizza
The Toppings
Baby spinach
Amore artichoke hearts
Amore sun-dried tomatoes
The Sauce
2 Tablespoon extra-virgin olive oil
2 Small garlic cloves, minced
1 Sprig rosemary, leaves ripped off stem
11g (about 2 tablespoons) Amore herbal paste
1/4 Teaspoon kosher sea salt
Ground black pepper
Directions
As you prep your toppings, preheat oven to 450 degrees F and let the oven heat for at least 30 minutes to an hour.
In a small pot or saucepan, heat oil over medium-low heat. Add the garlic and cook until fragrant, no more than a minute. Stir in rosemary, herbal paste, salt, and pepper. Mix well to blend. Cook for about 3-4 minutes.
Place shredded dough on a baking tray lined with parchment paper. Spread the sauce on top first followed by spinach, artichoke, and sun-dried tomatoes. Top with some grated parmesan and place in the oven to bake for about 4-8 minutes until the crust has turned slightly golden and absorbed most of the sauce. Photo displayed below for visuals on topping and baking.
Once the pizza has baked, top the pie with thyme, pepper, and some fresh grated parm. Serve immediately.
How to Top and Bake:
Spread the sauce followed by toppings for each pizzas. Bake in the over until golden brown, about 4-8 minutes.
To save some time, bake both at the same time.
Sweet Root Pizza
The Toppings
75g Acorn squash, skin peeled off and cut in cubes or circles
2 small bell peppers (one red and one yellow), cut horizontally into circles
1/2 small cooked beet, sliced
2 small cooked sweet plantains, diced
1/3 Cup freshly grated parmesan, plus more for garnishing and taste
Thyme to garnish
Ground black pepper
2-3 Small dollops of fig spread
The Sauce
2 Tablespoon extra-virgin olive oil
2 small garlic cloves, minced
1 small cherry tomato, diced
2 sprigs of rosemary, leaves ripped from stem
2-3 sprigs of thyme, leaves ripped from stem
1/4 Teaspoon kosher sea salt
1/2 Teaspoon dried oregano
Fresh ground pepper
31g (2 tablespoons) Amore tomato paste
1/2 Cup low-sodium veggie broth
1 Teaspoon brown cane sugar
1/4 Cup fresh grated parmesan cheese
Directions
As you prep your toppings, preheat oven to 450 degrees F and let the oven heat for at least 30 minutes to an hour.
In a small pot or saucepan, heat oil over medium-low heat. Add the garlic and cook until fragrant, no more than a minute. Stir in tomatoes, rosemary, thyme, and oregano. Cook until the tomatoes have watered down and herbs are fragrant, about 2-3 minutes on simmer. Season with salt and pepper.
Add the tomato paste, broth, and sugar. Stir well to mix and cook for 4-5 minutes over medium heat. To thicken the sauce, you can add the grated parmesan.
Place shredded dough on a baking tray lined with parchment paper. Spread the sauce on top first followed by beets, spinach, bell peppers, and plantains. Top with some grated parmesan and place in the oven to bake for about 4-8 minutes until the crust has turned slightly golden and absorbed most of the sauce.
Once the pizza has baked, top the pie with small dollops of fig spread, thyme, and pepper. Serve immediately.
Herbal Pizza
The Toppings
Baby spinach
Amore artichoke hearts
Amore sun-dried tomatoes
The Sauce
2 Tablespoon extra-virgin olive oil
2 Small garlic cloves, minced
1 Sprig rosemary, leaves ripped off stem
11g (about 2 tablespoons) Amore herbal paste
1/4 Teaspoon kosher sea salt
Ground black pepper
Directions
As you prep your toppings, preheat oven to 450 degrees F and let the oven heat for at least 30 minutes to an hour.
In a small pot or saucepan, heat oil over medium-low heat. Add the garlic and cook until fragrant, no more than a minute. Stir in rosemary, herbal paste, salt, and pepper. Mix well to blend. Cook for about 3-4 minutes.
Place shredded dough on a baking tray lined with parchment paper. Spread the sauce on top first followed by spinach, artichoke, and sun-dried tomatoes. Top with some grated parmesan and place in the oven to bake for about 4-8 minutes until the crust has turned slightly golden and absorbed most of the sauce. Photo displayed below for visuals on topping and baking.
Once the pizza has baked, top the pie with thyme, pepper, and some fresh grated parm. Serve immediately.
