According to :
Why don't you try looking at the possible vegetables you're allowing
yourself to eat annd think about which ones would make an interesting
puree? Caramelized onions would be tasty.

Ooh, caramelized onion would be great on a pizza with some sliced veggie
sausage (Cauldron Foods do some great veggie sausages). I think I'd
really want tomato on it too though

Agree with the Cauldron sausages! (Lincolnshire for me, please)
Goes nicely on pizza with broccoli florets, imho.

Is it possible to get barbecue sauce without tomato in it? I'm quite
fond of the smokey barbecue sauce pizzas, but I think they mostly have
a tomato base, so that's probably out.

Has anyone tried brown sauce as a pizza base sauce? Again, I think it
may be high tomato, but it's only just occurred to me whilst thinking
of barbecue sauce. I may have to try it next time I make pizza at home.
--
http://comps.org/ http://comps-offline.co.uk/ http://comps-online.co.uk/

Is it possible to get barbecue sauce without tomato in it? I'm quite
fond of the smokey barbecue sauce pizzas, but I think they mostly have
a tomato base, so that's probably out.

Has anyone tried brown sauce as a pizza base sauce? Again, I think it
may be high tomato, but it's only just occurred to me whilst thinking
of barbecue sauce. I may have to try it next time I make pizza at home.
--


I'm drooling at the moment over the idea of a pizza using a molasses,
onion and plum based sauce, topped with celery, asparagus, sliced kumera
(sweet potato), garlic, mushroom and cheese, sprinkled with rosemary and
chives.

Just an idea.

regards Jerome,
down under with the kiwis.

--
Team Earth Aliens W.H.Q. N.Z.
Acceptance, Fun, Social-Skills, & Support Group
for Mental Health and Brain Injury victims
who are Unable to Grow-up in Today's world.

In article ,
dolo wrote:

Kindrick Ownby wrote in news:k5_fb.27588$dk4.828539
@typhoon.sonic.net:


I have decided to give up tomatoes, but still want
to make an occasional pizza.

Van anyone suggest a replacement sauce for home-
made pizza?

Many thanks,

Kindrick


How about white pizza?

Oooh yeah. One of my fave pizzas is just cheese and broccoli.
Simple, yet satisfying.

Whole wheat crust if possible, of course.


-boo
"Without chemicals, Monsanto would be impossible."

Why hasn't anyone mentioned tomatillos? They look
like green tomatoes, taste kind of like green tomatoes,
but are entirely unrelated to tomatoes. I don't
have a recipe for tomatillo pizza sauce, but it
shouldn't be that hard to whip one up.
Rob

Kindrick Ownby wrote in message ...
I have decided to give up tomatoes, but still want
to make an occasional pizza.

Van anyone suggest a replacement sauce for home-
made pizza?

Many thanks,

Kindrick

Rob Broccoli wrote:
Why hasn't anyone mentioned tomatillos? They look
like green tomatoes, taste kind of like green tomatoes,
but are entirely unrelated to tomatoes. I don't
have a recipe for tomatillo pizza sauce, but it
shouldn't be that hard to whip one up.

A street vender at Venice Beach in CA sells large slices of tomatillo
cheese pizza for $1.00. I haven't tried it yet to venture a guess at
how to make a sauce.. but yeah should be easy.

"Kate Pugh"

Another good thing to do with pizza is spread some garlic puree over the
edges before putting on the main toppings. It makes the crust very tasty.
This might work for the tomato-less case too. I use bought puree from a
tube - I think freshly-made would be too pungent.

Kake


If no one minds me asking a new question on this thread----where do you get
the garlic puree?! I had a bottle of something like that made by Cosciel,
sold alongside hot sauces at the grocery, but none of the stores near me
carry it anymore. I'd love to have some again, or something like it.

Michael

I sometimes use pesto in place of tomato sauce. Makes a good summery pizza,
especially with garden vegetables for toppings. (Although, tomatoes are one
of my favorite toppings for pesto pizza....) Just a simple Genovese-style
pesto--the well-known basil, olive oil, pine uts, etc. variety. Pretty easy
to find it in supermarkets nowadays, and absurdly easy to make at home.


Michael



"Kindrick Ownby" wrote in message
...

I have decided to give up tomatoes, but still want
to make an occasional pizza.

Van anyone suggest a replacement sauce for home-
made pizza?

Many thanks,

Kindrick

M. Gagarin wrote:

Another good thing to do with pizza is spread some garlic puree over the
edges before putting on the main toppings.....

.....where do you get the garlic puree?!
mod snip


If you can't find it in a store near you, try in an Eastern foodstore.
In Japan, garlic puree is sold in the same kind of tube as wasabi,
grated ginger, and mustard, by the same company. (Not that I use it--to
me, it smells strange, but note that I can't smell the difference
between fresh garlic and onion.)

__________________________________________________ ______________________
Louise Bremner (log at gol dot com)
If you want a reply by e-mail, don't write to my Yahoo address!

On Mon, 20 Oct 2003 20:58:21 GMT, "M. Gagarin" wrote:
If no one minds me asking a new question on this thread----where do
you get the garlic puree?!

Ah, now it's *my* turn to have things easy to find (See tomatillo
thread.) I buy garlic puree from... everywhere. All the supermarkets
I've ever looked for it in have it. I can get it in my *corner shop*.
I do however live in Fulham. My corner shop sells two kinds of soya milk.

wrote:
I think you could just put some garlic and olive oil in your
food processor or blender .... and puree away.

Beware of doing this for recipes that specify "bought garlic puree".
Every tube of garlic puree I've ever bought has been *much* less
pungent than freshly-made puree. I'd guess that a better substitute
would be lightly roasted garlic puree, in terms of strength.

Kake

wrote

I think you could just put some garlic and olive oil in your
food processor or blender .... and puree away.

Pat


I thought of that, but neither of my appliances can really get the right
consistency, which would basically be a liquid. With my machines I can't
quite eliminate the tiny chunks.
I suspect Kate (Kake?) and I are actually talking about two slightly
different things, but I figured her puree sounded close enough. The stuff I
had before was a "liquid spice" and could be sprinkled from a bottle like,
for example, hot sauce. It may have had a couple other ingredients besides
the garlic, but in any case, it was something you could pour onto or into
dishes like any other sauce. It made a great quickie ingredient, with a much
fuller taste than just minced or crushed garlic alone.

Michael

"M. Gagarin" wrote in
. net:


"Kate Pugh"

Another good thing to do with pizza is spread some garlic puree over
the edges before putting on the main toppings.

If no one minds me asking a new question on this thread----where do
you get the garlic puree?!

Try this:
boil peeled cloves of garlic in water until soft, then mash with a mortar
and pestle. Add olive oil (or butter), maybe a little salt. Mix well.
I like this on slightly toasted bread, served with pasta.

Or, roast the garlic:

Roasted Garlic Puree

4 large heads garlic
1/4 cup olive oil
1/8 to 1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1 tablespoon fresh lemon juice

Chop off bottom of garlic head, and separate whole cloves, leaving tight
outer covering intact. Place cloves in a shallow 8-inch square baking
dish, and drizzle with olive oil. Bake at 350 degrees F for 20 minutes.

Cool and drain; remove skins. Roast garlic may be eaten as is or puréed
for smoother texture.

To purée, position knife blade in food processor bowl; add garlic, salt,
pepper and lemon juice. Process 30 seconds or until almost smooth,
scraping sides of processor bowl occasionally.

(http://www.recipegoldmine.com/breads...adspread6.html)
hth
dolo

Vicky:

For your information, tomatoes, peppers, potatoes, and eggplant all belong
to the "nightshade" family. I am currently on an allergy "elimination" diet
to find out what foods I'm allergic too and that is one family that I am
being tested for. Basically, I've had to eliminate these foods for a month
and will be overloaded with them all at once to see if I react. With your
aversion to peppers and your reaction to tomatoes , it sounds like you would
be a good candidate for one of these as well. I discovered this through my
naturopath. Food for thought....

Sally


"Vicky Conlan" wrote in message
. ..
According to :
Red bell pepper puree?

Thank you for the response - an excellent idea.

But, the reason I plan to avoid tomatoes is to
follow the Eat Right 4 Your Type diet, and red
(and green) peppers are on the AVOID list for
my blood type (A).

Ooh, interesting. I'm blood group A(-), and I have a severe
dislike of all peppers (to the point of being ill after them
when eaten accidentally most of the time), and although I like
uncooked tomatoes, I also appear to be starting to get a bit
of an odd reaction to them. (blistered tongue!) I had been
assuming that the tomato thing was to do with pesticides, but
it could be the tomato itself.

Maybe I should have a look at this list of foods some time.
--
http://comps.org/ http://comps-offline.co.uk/
http://comps-online.co.uk/

I just tried this last night, and it's pretty good. I got it off the web
somewhere. Amounts aren't exact - make to your taste.

No-Nightshade Pasta Sauce
- 2 to 8 carrots (I used 6 small)
- 1 to 3 small cans of beets (I used fresh, steamed)
- 1 to 2 onions
- 3 to 5 (or more?) cloves of garlic
- olive oil (I left this out)
- salt & pepper to taste
- basil & oregano to taste (and others? thyme, dill, marjoram?)
- red wine or balsamic vinegar

Cut up carrots and boil them, either in water or in the water-salt-beet
juice that canned beets are packed in. Meanwhile, heat olive oil in a
large, heavy-bottomed pot. Chop onion and garlic an saute in olive oil.
When the carrots are soft, drain (reserve liquid), add drained beets (also
reserve liquid), and process until smooth in blender or food processor. You
may need to add some of the reserved liquid while processing.

Pour pureed carrots and beets into olive oil/garlicmixture, along with salt,
pepper, herbs and vinegar to taste. Add reserved liquid if necessary.
Simmer for at least 15 minutes - longer and/or hotter if the sauce isn't
thick enough

"Kindrick Ownby" wrote in message
...

I have decided to give up tomatoes, but still want
to make an occasional pizza.

Van anyone suggest a replacement sauce for home-
made pizza?

Many thanks,

Kindrick