Oct/Nov 2015 June/July 2015 - Page 21

inthekitchen Hawaiian Pizza Rich marinara, juicy pineapple, and fresh basil make a perfect summertime combination. Gluten-free pizza crusts are sourced from Cocoabeans Bakeshop. INGREDIENTS Sauce 2 cups diced tomatoes (with juice) 2 Tbsp tomato paste 1 Tbsp sugar 1/4 cup minced garlic 1/2 Tbsp dried basil 1/4 tsp red chile flakes 1/2 Tbsp salt 1/2 Tbsp black pepper Toppings 4-6 9” pizza crusts 2-3 cups diced pineapple 1 red onion, diced 4-6 strips vegan bacon substitute 2-3 cups vegan cheese substitute coarse black pepper olive oil fresh basil leaves METHOD Sauce 1. In a small pot, add all sauce ingredients and bring to a boil. 2. Turn heat low (quickly, or the sauce will burn) and simmer for 20 minutes, stirring every 5 minutes. 3. Pour mixture into a blender and blend until sauce is smooth. Assembly 1. Preheat oven to 390°F. Spread pizza crust with 1/2 cup marinara sauce. 2. Lay toppings over sauce and sprinkle with cheese substitute. Add pepper to taste and drizzle with olive oil. 3. Bake for 8-10 minutes, until crust is golden brown. 4. Cut pizza into 6 pieces and top with fresh basil. Yield: 4-6 pizzas ciao! / june/july / two thousand fifteen 19