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on my pizza tonight. I pureed some roasted red pepper with a clove of garlic and this was my pizza sauce. Topped with some chopped canned quartered artichoke hearts and a few diced black olives. Seasoned it with a little basil and when it came out of the oven a sprinkle of soy parm. Oh man! My mouth is watering just remembering it!! LOL
Edited by Mags2003 (12/13/03 02:37 PM)
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"The most wasted of all days is one without laughter." -- e e cummings
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Oooh, Baby!
#31699 - 12/13/03 10:20 AM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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YUMMMM!!! Thanks!  Bev.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Thumbs up for this idea.............
I'd have to put it on a wheat free crust, but that's ok with me...I've made rice ones and alt. flour ones and they suffice.
I get soooo hungry for pizza. The artichoke crowns are ok, but any part of the leaves at the heart, no matter how tender, I just have a phobia against. It's like getting a tuff piece of canned asparagus..........yuck.
You are one creative gal.............thanks
Kandee
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LOL - I know what you mean about the tuff ones. Actually, if my knife has any trouble going through it from being tough, it goes in the garbage. Usually the canned ones are pretty tender though.
If you end up trying it, let me know! 
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Mags, how many red peppers does it take for one pizza? You pureed them with garlic, but nothing else, no oil? In the blender? I've heard of roasting them in the oven, but I've never heard of pureeing them in a blender. I'm gonna give this a try since tomato sauce does a number on my tummy. I hate artichokes, but I love black olives. Fresh basil, oh YEAH! This will be better than garden worms.  Bev
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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LOL - You're too funny!
They were already roasted in the oven, then I pureed them. You can roast your own, or use jar/canned. I use canned, because I found a brand that makes a big can of them for a decent price. I just make a personal size pizza (my fiance and I each make our own so we can each have our own topping). I probably used about 2 whole peppers or so. I used one clove of garlic. No oil. This is something really flexible, because if you make too much sauce, you can just save some for next time!  I pureed mine in a mini-prep food processor thingy. I don't have a real food processor yet - going to add that to my registry! But, blender should work just fine. And I used dried basil, because we didn't have any fresh, and chopped up about 3-4 black olives, and just sprinkled them on.
Actually, I got the idea about pureeing the roasted red peppers from Turkey and Roasted Red Pepper Pasta.
I'm think I'm going to try this with some grilled chicken too. I think that would be really good! Or maybe even cooked ground chicken or turkey.
Hope it comes out tastier than worms! Let me know how it went if you try it.
Edited by Mags2003 (12/14/03 08:02 AM)
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No Worms
#31773 - 12/14/03 08:20 AM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Hey Mags! Good info. I'm going grocery shopping today and I'll look for the canned variety. BTW, this reminds me of a recipe I got from a gal up in Canada who made me some incredible roasted pepper soup. She said she waits 'till the peppers are in season, then roasts a million of 'em, using a special pan that she keeps for just this purpose (because the roasting process ruins the pans). Unfortunately, the soup has cream in it so I couldn't eat any of it except for a little taste, but I imagine you can use soy milk instead. I might just have to try to find this recipe and post it. Meanwhile, I'm into pizza right now -- EH?!? Bev.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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the recipe here Italian Crostini with Honey-Tomato Sauce & Saffron Prawns could easily be made with roasted red peppers instead of tomatoes in the sauce. I used to actually make this with half tomatoes, half red peppers, and it was great. I'd bet it would be terrific with all peppers, no tomatoes as well.
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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