*  Exported from  MasterCook  *
 
                               PIZZA AT LAST
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Wheatfree                        Pizza
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----TOPPING-----
    4                    Sweet red peppers
    4       lb           Ripe tomatoes
    3                    Cloves garlic
    1       t            Honey
      1/2   ts           Salt
      1/2   ts           Hot red pepper flakes
    3                    Sprigs fresh basil
    1 1/2   c            Parmesan cheese
                         -----DOUGH-----
    1 1/2   ts           Dry instant yeast
    1       c            Warm water
    1       t            Sugar
      2/3   c            Rice flour
      1/3   c            Potato starch flour
    1 1/2   ts           Solid vegetable shortening
                         Melted
    1       t            Salt
 
   to prepare topping core and seed red peppers and cut
   into strips. Place peppers on aluminum foil lined
   baking sheet, skin side up, and place under brolier
   flame till skin is blackened, 8 to 10 minutes. Remove
   to cool. Peel off skins. Cut tomatoes into sections,
   but do not remove the seeds and juice. Puree 1/3 of
   the peppers, tomatoes and garlic in the blender or
   processor repeat with remaining ingredients 2 or more
   times. Transfer tomato pepper mixture to large pan.
   Add honey and salt. Cook on high heat until mixture
   boils, then reduce heat and simmer, uncovered, untill
   mixture thickeness of sauce, at least 1 hour. add red
   pepper flakes and leaves from fresh basil. Meanwhile
   prepare dough. Dissolve yeast in large bowl in 1/2 cup
   warm water until dough achieves consistency of cake
   frosting, that spreads but not runs. Grease 10X15 inch
   jelly roll or baking pan. Pour batter down center and
   spread evenly with spatula into circle. Raise edges
   slightly to hold topping sauce and sprinkle with
   Parmesan cheese bake 425 until done 25 to 30 minutes.
   Remove from oven make 4 to 6 servings. from gluten
   free cooking by Pat Garst.
  
 
 
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