I sent a message to Mark to pick up our favorite pizza dough (Eastside Pies: gluten-free) and when I got home he had it rolled out and ready to go. Now it was up to me to figure out what to put on it.
In fridge: raw beets, pureed beets from last week (7 day shelf life), collards, habanero sauce, mushrooms, onion, purple cabbage and kimchi–my favorite new staple!
On pantry shelf: organic tomato paste, honey, pumpkin seeds, walnuts and garlic
Spice rack: dried basil, mexican oregano, red chili powder and cracked pepper
Step one: Mix tomato paste, water, 1/2 cup of beet puree (cooked beets & h20 blended up…I used the other 1/2 of the beet puree for the best quinoa dish EVER–message for recipe!) chopped garlic, cracked pepper, 1/2 tsp pf habanero sauce (for those of you that love spice, you can use anything–jalapeños, serranos, red chili flake) and dried basil together until it forms a nice pizza sauce base…flavor to taste. Spread on pizza dough.
I added more basil, some sliced raw beets and fresh kimchi:)
Step 2: Lightly sauté mushrooms, collards, onions, garlic, chili powder, honey, salt, and pepper in water for 1~2 minutes. This gets the veggies just warm enough to absorb the flavors but remain crisp.
Add on top of sauce and then add a handful of pumpkin seeds and walnuts.
Step three: Bake on 500 for 16~18 minutes. We leave it in until it almost begins to burn…this assures a super crispy crust.
If desired, serve with fresh basil, slices tomatoes, fresh onions and a simple side salad.
Tip: Invest in a pizza stone!