Using Vegetables That Are Past Their Prime (part 2): Pizza

OK, this is kind of like roasting, but quicker, fancier and with bread. For the crust I use a mostly whole wheat sourdough, but I guess if you don't have a sourdough starter lying around you could use whatever you want. (I use this recipe for the crust)

I usually don't bother with any replacement for cheese, and I usually don't even do tomato sauce. My pizzas generally come out less pizza-like and more along the lines of vegetables-on-round-flat-bread-like. I had a lot of tomatoes, so I figured a tomato sauce was in order. I was hoping that putting some tomatoes and seasonings in a pan and simmering it for a while was how to make tomato sauce, because that's what I did. Apparently it really is that easy, because it worked out pretty well, and I had just enough sauce for the two pizzas.

The peppers, onions, tomatoes and tomatoes in the sauce on this pizza were all dived. There's also some baked seitan on there as well. I put the oven only on 450 degrees instead of my usual 500 or as hot as possible, because I didn't really feel like dealing with the smoke detector that is guaranteed to go off whenever make something awesome in the oven. But maybe it's not a smoke detector at all, but an awesome detector, and it's trying to tell me that what I have in the oven is even more awesome than normal, and I should prepare myself accordingly. It didn't go off this time, so I guess that says something. I was also impatient and left the pizza in the oven for as minimal time as possible, so nothing really got even remotely browned except for the peppers, which are lightweights, anyway.