Margherita Pizza with Roasted Red Pepper Sauce
- 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
- 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
- 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
Dough: In a small bowl, combine 3/4 cup warm water, agave nectar, and yeast. Set aside for 5 minutes or until bubbly. In a large bowl, combine the flours, nutritional yeast, salt, and herbs, if using. Add the yeast mixture and the 2 tablespoons olive oil. Stir to combine. Add the remaining 1/4 cup water, as needed, to make a cohesive dough and transfer to a floured work surface. Knead about 10 minutes, or until the dough is smooth and shiny. Shape into a ball.
Lightly oil a large bowl with the remaining 1 teaspoon olive oil. Transfer the dough to the bowl and turn the dough to coat it with oil. Cover the bowl with a clean towel and set aside in a warm place to rise for an hour.
Sauce: Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, herbs, and red pepper flakes. Season with salt and pepper to taste. Cook 5 minutes, stirring until fragrant. Add the wine, if using, and cook 5 minutes. Add the remaining ingredients. Bring to a boil, then reduce heat to medium and simmer 15 to 20 minutes to thicken. For a smoother sauce, use an immersion blender or transfer to a blender and blend until smooth. Cool completely before using.
Preheat the oven to 500°F. If using a pizza stone, place it in the oven. If using baking sheets or pizza pans, lightly oil them. Lightly flour a work surface. Divide the dough into 2 pieces. Place one piece of dough on the work surface and pat into a disk. Turn it over and lightly flour. Roll out the dough into a 12-inch round. Transfer to the baking sheet or stone. Repeat with the remaining dough.
Toppings: Top each pizza with a thin layer of the sauce, then a layer of tomato slices, followed by the cheese, spreading evenly. Place the pizzas in the oven and immediately reduce the temperature to 475°F. Bake 10 to 14 minutes, or until the cheese is melted and the crust is lightly browned. Top with chopped basil and cut into wedges