Juicy Red Onion Pizza
Posted By: masterchief - about 1 year ago
Tagged in: dinner
First, blend all tomato sauce ingredientstogether. Put in a non-stick pan, and heat untilbubbling. Simmer on a very low heat until readyto use, stirring occasionally (best to leave itfor at least 20 minutes). If you want it to gofaster don't put a lid on, but then you'll getspots of tomato all over the stove. The aim isto reduce the sauce until its thick enough tospread without dripping over the sides of thepizza base.Optional 'mozzarella' sauce (adds time but alsoadds juiciness):120 ml water,2 tbs. lemon juice,2 tbs. porridge oats,1 tbs. tahini,3 tbs. nutritional yeast,2 1/2 tsp. corn flour,1/2 a small onion, finely chopped,salt (to taste)This is adapted from a recipe in the 'UncheeseCookbook'.If you want the 'mozzarella', while the tomatosauce is bubbling put all the 'mozzarella'ingredients in a blender and whizz themtogether. Leave to stand until ready to use (itseems to get better with standing).Put the oven on to pre-heat (180C).Chop the onion into rings, and the mushrooms intoslices.When the tomato sauce is done, spread half oneach pizza base, using the back of a wooden spoonto smear it right to the edges. Then pour halfthe 'mozzarella' onto each base, starting in themiddle and spiraling outwards. Arrange half thetopping on each pizza. Bake at 180C for 10-15minutes (it'll go faster on the top shelf of theoven). The pizza is done when the mushroomsstart to dry out - the topping doesn't really gobrown.This isn't as fiddly as it sounds (there are lotsof gaps where you can leave things and go off anddo something else for ten minutes), and doesprovide a vegan pizza that has thatelusive 'juicy' feel to it. The 'mozzarella'doesn't taste much like cheese, but its nice ifyou like the taste of nutritional yeast.With thanks to the 'Uncheese Cookbook' for thebasis of the 'mozzarella' bit.
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