1/3 cup (packed) basil leaves
1/4 c. chicken broth, canned or homemade
2 tsp. olive oil (extra virgin is best)
1-1/2 c. carrot juice
1 pkg. (1/4 oz) active dry yeast
1 tsp. sugar
3-1/2 c. flour
1/2 tsp. salt
1/4 tsp. cayenne pepper
Corn meal, for dusting the baking sheet
SAUCE and TOPPINGS
2- 8 oz cans no-salt-added tomato sauce
1 large carrot, shredded
1/4 cup chopped fresh basil
1/4 tsp. oregano
1/4 tsp. freshly ground black pepper
2 tsp. olive oil
2 garlic cloves, minced
8 cups (packed( chopped stemmed spinach
1-1/2 cups shredded part-skim mozzarella cheese
1 sm. red bell pepper, cut into thin slivers
1 cup yellow pear tomatoes, halved lengthwise
1/2 cup finely slivered red onion
1/4 cup fresh jalapeno pepper rings
1. Make the basil oil: In a food processor puree the basil leaves withthe chicken broth and olive oil. set aside
2. Make the Dough: In a small sauce pan, warm 1/4 cup of the carrot juice to lukewarm. ; remove from the heat. In a small bowl, dissolve the yeast and sugar in the luke warm carrot juice. Let sit until creamy, about 5 minutes.
3. In the large bowl, combine the flour, salt and cayenne, mixing until well combined. Beat in the yeast mixture and the remaining 1-1/4 cups carrot juice; kneed until the dough is smooth and elastic. Transfer to a bowl that has been sprayed with nonstick cooking spray, cover and place in a warm spot until almost doubled in bulk, about 45 minutes.
4. Meanwhile...make the sauce. in a larg non-stick skillet, combine the tomato sauce, carrot, 2 tablespoons of the chopped basil, the oregano and black pepper, and bring to a boil over medium heat. Reduce the heat to a simmer, cover and cook until the carrot is tender, about 5 minutes. Remove from the heat and set aside to cool.
5. In a large nonstick skillet, warm the oil over medium-high heat until hot, but not smoking. Add the garlic and cook, stirring frequently, until soft, about 4 minutes. Stir in the spinach and remaining 2 tablespoons basil, and cook until the spinach is wilted, about 4 minutes, Drain in a strainer
6. Preheat the oven to 500º . Pund the dough down and turnit out onto a lightly floured board. Roll the dough out to a 13-inch round. Fit the circle of dough onto a large baking sheet (if desired sprinkle the sheet with cornmeal before placing the dough on top). Roll the dough inward all the way around to form a high edge.
7. Spoon the sauce evenly over the dough and bake on the lowest shelf of the oven for 10 minutes. Spoon the spinach over the tomato sauce and sprinkle the cheese over the spinach. Arrange the bell pepper, pear tomatoes, onion (if using) and jalapeno rings on top. Continue to bake the pizza on the lowest shelf of the oven until the crust is browned and the cheeze is melted. Drizzle the basil oil over the hot pizza before serving
© 1995 Health Letter Associates