Tofu gluten free pizza with roast capsicum sauce
(Also dairy free with vegetarian optoin)
Ingredients:
Topping
- 2 medium red capsicums
- 2 cloves garlic, quartered
- 1 tablespoon olive oil
- 1 medium brown onion, finely sliced
- 2 bacon rashers, chopped roughly (or imitation bacon-bits for vegetarians)
- ½ cup fresh basil leaves, shredded finely
- 200gram firm tofu, grated coarsely
Base
- 1 ¼ cup Simple Baking Mix
- ½ cup polenta
- ¼ cup olive oil
- 2/3 cup warm water
Method:
- For Pizza Base, sift flour into medium bowl gradually mix in the combined water and oil, until it becomes a soft dough. Press over an oiled 31cm pizza pan.
- Quarter capsicums, remove and discard seeds and membranes. Roast under grill or in a very hot oven, skin-side up, until skin blisters and blackens. Immerse capsicum pieces in a bowl of water for 5 minutes, remove and peel away skin, before chopping roughly. Blend or process with garlic until smooth. Spread over Pizza Base.
- Heat oil in medium pan, cook onion and bacon, stirring, until onion is soft and lightly browned. Sprinkle half of the basil over the Pizza Base, top with onion mixture, zucchini and tofu; sprinkle with remaining basil.
- Bake, uncovered in moderately hot oven approx. 20 minutes or until browned.
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