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Pizza tricolore

Ever since we got a pizza stone for Christmas I been thinking about fun pizza’s to bake on it. At California Pizza kitchen they have a pizza with salad on top of it which is my favorite so I re-made it, my version off course. I added pizza sauce, cheese and much more interesting salad of arugula, avocado and roasted bell peppers. All I can say is Yum!!! It was a perfect Friday evening dinner and this pizza is so beautiful with all the colors. I made one small part of the pizza for Bella who is not so keen on tomato sauce and made it cheese and bell pepper pizza instead and added her salad on the side. To roast bell peppers, just place sliced peppers strips in a baking dish in a 450F oven for 5 minutes.
Pizza tricolore
Dough:
1 1/2 cup warm water
3 tbs olive oil
2 cup semolina flour (maybe more if dough feels too sticky)
1 cup spelt flour
1/4 package active yeast
1 tsp salt
Blend flour, salt and yeast together in a large bowl. Blend warm water and 2 tbs of the oil and then add to flour mix. Work the dough really well for about 10 minutes because you need to make the dough very elastic. It helps if you have a kitchen aid to do the work for you. Rub remaining oil around the dough and place dough in bowl under plastic wrap. Let the dough rise for 4 hours in a warm and draft free place. Remove from bowl and kneel and work dough for 5 minutes on a flat surface. Divide dough in half and use a rolling pin to roll out to a thin round piece. Place on a pizza mold and roll up edges. Add pizza sauce and cheese and bake in a a 500F preheated oven for about 10 minutes. Remove from oven Add remaining ingredients and serve immediately.
Pizza sauce:
1 small yellow onion, chopped
2 garlic cloves, chopped
1 can crushed tomatoes with garlic and basil
1/4 cup ketchup
2 tbs miso
1/2 tbs dried oregano
1/2 tbs dried rosemary
2 tbs balsamic vinegar
2 tbs brown sugar
salt & pepper to taste
Place everything except herbs in a large pot and simmer for about 1 hour on low heat. Remove from heat and process soup in a food processor until smooth. Return to pot and bring to a boil and add herbs. Reduce heat and simmer for another 20 minutes.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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2 comments

  1. Mark and Alexandra

    I will definitely try the pizza dough and sauce…I have been dying to find a great receipe for both; thanks for posting this!–Alex

  2. You are welcome!

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