Soul Food Number One: yes, we are talking about pizza.
As with many things that taste so good but are definitively in the red area concerning health, there are ways to nudge pizza towards a healthier version without sacrificing (too much of) the taste. First and foremost, everything home-made is going to be much more satisfying than something bought. Then, replace some ingredients, add a touch of creativity, and voilà: the home-made pizza is ready to be enjoyed!
Here I propose a topping made from roasted peppers, sauteed onions and pine nuts with a base from sundried tomatos for an intense tomato taste. I use both yellow and red peppers to add a nice color touch. I also give you a recipe for home-made dough. Now, if you really do not find the time to make your own pizza dough, an alternative is to use slices of a good quality bread, drizzle it with some olive oil, add toppings, and finally bake for a few minutes until the bread is crispy and the topping warm.
Roasted Pepper & Onion Tartine
Yield: makes 6 tartines
For the dough
- 7.4oz (210g) whole wheat flour
- 4.6oz (130g) buckwheat flour
- 1 package dry yeast (¼oz / 7g)
- 1 teaspoon salt
- 7.6oz (225ml) lukewarm, filtered water
- 3.4oz (100ml) olive oil
For the topping
- 3 large red or/and yellow pepper
- Olive oil for coating + for sauteing the onions
- 2 large onions (420g), thinly sliced
- ¼ teaspoon smoked paprika
- ¼ teaspoon chipotle
- 3.5oz (100g) sundried tomatos, soaked for 1-2 hours
- 1 medium tomato, washed and quartered
- ½ tablespoon herbes de provence
- ¼ cup (60ml) soaking liquid from the sundried tomatos (or filtered water)
- 3 tablespoons olive oil
- ¼ cup (40g) pine nuts, roasted
- In a bowl mix both flours, the yeast, and the salt. Add in the lukewarm water and the olive oil and mix well until you have a dough.
- On a flour dusted table or board knead the dough for a few minutes; it will still be a little bit wet and sticky in the end.
- Put the dough into a bowl that has been slightly oiled, cover the bowl with plastic wrap, and let it rise for about 40-60 minutes in a warm place; the goal is to have it double in size. Prepare the peppers, onions and tomato sauce in the meantime.
The roasted peppers
- Preheat the oven to 400° F (200° C). Wash and dry the peppers. Coat them with a little bit of olive oil and place them in a shallow baking pan or on a sheet tray. Let them roast for about 25 minutes, until the skin starts to shrivel. Rotate them from time to time.
- Take the roasted peppers out and put them into a bowl. Cover immediately with plastic wrap and let them steam for about 10-15 minutes. Wait some more until they are cool enough to work with them, then peel and seed them before cutting them into long fine stripes. Set aside.
The sauteed onions
- In a pan, heat a little bit of olive oil, and sauté the onions with a pinch of salt until translucent.
- Add the chipotle and the smoked paprika and continue cooking for a few minutes until the onions are wilted. Set aside.
the tomato sauce
- Drain the sundried tomatos, reserving the soaking liquid.
- In a blender, mix together the sundried tomatos, the fresh tomatos, the herbes de provence, a quarter cup of the soaking liquid, and olive oil until completely smooth. Season with salt if necessary (the sundried tomatos will already be salted)
The Pine Nuts
Roast your pine nuts carefully in a pan (without oil) on the stove at low temperature. Watch out, they roast pretty quickly. When they are done they turn lightly brown and give off a nice roasted smell.
- Punch down the dough back into shape and form 6 equal balls. On a table or board – covered with a bit of flour – roll out each ball into a rectangle (about ¼in or 6mm thick) and place all on a baking tray covered with parchment paper.
- Spread some tomato sauce on the rectangles, and top with the roasted peppers and sauteed onions.
- Bake at 400° F (200° C) for about 25 minutes.
- Season with salt and pepper and top with the roasted pine nuts