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Margherita drinks and recipes - 2 recipes

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Dough: In a small bowl, combine 3/4 cup warm water, agave nectar, and yeast

  • Dough:
  • 3/4 to 1 cup warm water
  • 1 teaspoon agave nectar
  • 2 1/4 teaspoons active baking yeast
  • 2 cups all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 1 tablespoon nutritional yeast
  • 2 teaspoons salt
  • 1 teaspoon dried Italian herbs, optional
  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • Sauce:
  • 1 tablespoon olive oil
  • 1/2 cup minced onion
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon ground fennel
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper
  • 1/4 cup dry red wine, optional
  • 1 cup chopped roasted red bell peppers
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 tablespoon capers
  • 1 tablespoon agave nectar
  • Toppings:
  • 6 to 8 ripe Roma or plum tomatoes, cut into 1/4-inch slices
  • 2 to 2 1/2 cups shredded vegan mozzarella cheese
  • 1 cup finely chopped basil
4.6/5 (11 Votes)

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To make the Basic Pizza Dough: Stir the yeast and sugar into the water and let the mixture stand until foamy, abou...

  • BASIC PIZZA DOUGH:
  • 1 package active dry yeast - (1/4 oz)
  • 1 teaspoon sugar
  • 1 cup warm water (105 to 115 degrees)
  • 3 cups flour
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • ASSEMBLY:
  • 4 Basic Pizza Dough rounds (see above)
  • 1/2 cup extra-virgin olive oil divided
  • 2 teaspoons minced garlic divided
  • 2 cups shredded Fontina cheese divided
  • 2/3 cup grated pecorino Romano cheese divided
  • 1 1/3 cups canned tomatoes in heavy puree chopped
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Crushed red pepper flakes to taste
  • 1/2 cup thinly-sliced basil leaves divided
  • 2 teaspoons fresh thyme leaves divided
0/5 (0 Votes)

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