“Triple Threat” and “Tomato Throwdown” End-of-Summer Pizzas

August 31st, 2013 2:55 pm by Kelly Garbato

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You know you want it.
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Late August/early September is usually the point at which I find myself overwhelmed by the pints and quarts and sometimes gallons of tomatoes spilling out of my garden. 2013 – despite my lackluster record of plant care – has been no exception. Last year I made and froze a ton of tomato sauce – but since freezer space is at a premium this year (ugh so morbid!), that isn’t really an option. And so I’ve basically been eating them on everything: pizza, pasta, salad, sandwiches, as side and snacks, you name it.

Which brings me to the “Triple Threat” and “Tomato Throwdown” End-of-Summer Pizzas, which were last weekend’s attempt at using as many tomatoes as possible. Spoiler alert: the final tally was seven cups of tomatoes on two pizzas. Mission accomplished.

The “Triple Threat” pizza is actually rather light on fresh tomatoes (one to one and a half cups; my original goal of two cups was overreaching) – but the sundried tomatoes, red sauce, and (optional) tomato powder-infused crust make it extra-tomato-y. (Hmmm, maybe I should have named it the Quadruple Threat? Imma go out a limb here and guess that most of you don’t have tomato powder on hand, though, making Triple Threat the safer bet.) Of course you can also make your own pizza sauce for maximum impact (or swap out the store-bought sundried tomatoes for oven-roasted ones); I just ran out of time and stovetop space.

Also making an appearance here, and for the first time ever on this blog: Trader Joe’s Mozzarella-Style Shreds. I had some left over from an upcoming VeganMoFo dish, and in the spirit of emptying the fridge, tossed the rest of the bag on the pizza. Be careful – not all of TJ’s soy cheeses are vegan (boo!), so read those labels carefully.

In a surprise upset, the cheeseless “Tomato Throwdown” pizza proved my favorite of the two. The sauce is so amazing that additional toppings would just be so much noise. Shane said it best: “There’s just so much going on here. SO MANY FLAVORS!” And no less than six cups of tomatoes, yo.

 

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Triple Threat Tomato Pizza (with a Fluffy White pizza crust)

Ingredients

…for the crust

1 cup warm water (110 degrees F / 45 degrees C)
1 tablespoon sugar
2 1/4 tablespoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all-purpose flour
2 tablespoons tomato powder (optional)

…for the toppings

2 tablespoons olive oil
3 tablespoons minced garlic
1 medium-sized red onion, diced

red sauce
1/3 cup sundried or oven-roasted tomatoes, diced
1/3 cup black olives (optional)
1-2 cups cherry or grape tomatoes, diced
Vegan mozzarella cheese (optional); I used Trader Joe’s Mozzarella-Style Shreds
1 tablespoon basil or to taste
1 teaspoon oregano or to taste
salt and pepper to taste

Cornmeal or cooking spray with which to coat the pizza stone or pizza pan

Directions

1. To prepare the dough: stir the water, sugar and yeast together until dissolved. Add the olive oil, salt, and tomato powder. Stir in the flour until blended. Form the dough into a small ball and let rest in large bowl, covered loosely with a towel, anywhere from 30 minutes to two hours.

2. While the dough is rising, prepare the garlic-onion mix. In a large skillet or frying pan, heat the olive oil on medium. Add the garlic and onions and cook on medium, stirring every few minutes, until the onions are fragrant and somewhat translucent. Remove from heat and set aside.

3. When you’re ready to assemble and bake your pizza, preheat the oven to 425 degrees F.

3. As the oven’s heating, spread a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly.

4. When you’re done shaping the dough, add your toppings. Start with the sauce, followed by the garlic-onion mix, sundried tomatoes, black olives, and diced tomatoes. If desired, top it off with a bit of vegan mozzarella, followed by the spices.

5. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas.

 

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Tomato Throwdown Pizza (with a Kalamata olive crust)

Ingredients

…for the crust

1 cup warm water (110 degrees F / 45 degrees C)
1 tablespoon sugar
2 1/4 tablespoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 tablespoons garlic powder
1/2 cup Kalamata olives, processed into small pieces in a blender or food processor
2 1/2 cups all-purpose flour

…for the toppings

2 roasted red peppers (diced) + 3 tablespoons of their oil (or olive oil)
3 tablespoons minced garlic
1 to 1 1/2 cups grape or cherry tomatoes, pureed
1/3 cup sundried tomatoes (dried, not oil-packed)
1/3 cup Kalamata olives
2 tablespoons tomato paste
4 cups grape or cherry tomatoes, cut in half
2 tablespoons nutritional yeast
1 tablespoon basil + extra to taste
1 teaspoon oregano + extra to taste
salt and pepper to taste
water as needed

Cornmeal or cooking spray with which to coat the pizza stone or pizza pan

Directions

1. Begin by making the toppings. In a large skillet, heat the peppers and their oils on medium. When hot, add the minced garlic and cook for several minutes. Add the pureed tomatoes, sundried tomatoes, Kalamata olives, and tomato paste; stir well. Simmer for about five minutes and then add the halved tomatoes and spices. Allow the mixture to bubble for about fifteen minutes, under supervision and stirring occasionally. Reduce the heat to low and simmer for about an hour, stirring as needed. If the toppings become to thick and dry, add a splash of water. When done, remove from heat and allow the mixture to cool to room temperature.

2. While the toppings are cooking, make your dough: stir the water, sugar and yeast together until dissolved. Add the olive oil, salt, garlic powder, and Kalamata olives. Stir in the flour until blended. Form the dough into a small ball and let rest in large bowl, covered loosely with a towel, anywhere from 30 minutes to two hours.

3. When you’re ready to assemble and bake your pizza, preheat the oven to 425 degrees F.

4. As the oven’s heating, spread a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly.

5. When you’re done shaping the dough, add the tomato mixture. This should make more than enough tomatoes to cover a 12″ pizza; depending on how heavily you pile ’em on, it might even be enough for two! Leftovers can be stored in an airtight container in the fridge or freezer; they taste excellent on pasta!

6. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas.

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