Balsamic glaze sauce for pizza?

December 17, 2009

Is it a little sweet? If so, it may be a balsamic reduction. It can be purchased

in bottles or you can make it yourself. If you Google it you will find heaps of

recipes.

Balsamic Reduction

Source: The Gate Vegetarian Cookbook.

This makes a lovely garnish for all sorts of dishes and can be added to salad

dressings as well as other sauces for depth of flavour - try adding a few drops

to your next tomato sauce.

150 ml (5 fl oz) good-quality balsamic vinegar

1 spring onion, coarsely chopped

few sprigs each of thyme and rosemary, torn into pieces

55 g (2 oz) sugar

1. Mix all the ingredients in a smallish saucepan. Once the sugar has dissolved,

bring to the boil and boil quite rapidly until reduced sufficiently to coat the

back of a spoon (about half the original volume], but don t go too far and

remember it will thicken even further when it cools.

2. Store in the fridge for up to a month or two.

Makes about 100 ml (3 1/2 fl oz).

, Mark Engelberg

<mark.engelberg wrote:

>

> Amy's makes a vegan pizza where the sauce is sort of a balsamic glaze,

> with various roasted veggies as the toppings. I'd like to make my own

> homemade gluten-free version, but I haven't been able to figure out

> how to duplicate the " sauce " . Any pointers?

>

> --Mark

>

December 17, 2009

What are the ingredients of the glaze, in order of appearance, listed on the

container?

They are arranged in order of largest to smallest quantity, so that is a clue.

If the first ingredient in water or vinegar, then maybe start with that as a

cup. The final ingredient may be salt or some seasoning, so set that as maybe

1/2 tsp. Then guess-timate the quantities of the ingredients between. There's

probably a thickener, which for a cup of liquid might be 1 1/2 tablespoons to

make a nice glaze. If it's a glaze, I would suggest cooking it until thickened,

before being put on the pizza.

Does that give you some useful ideas?

Deborah

Amy's makes a vegan pizza where the sauce is sort of a balsamic glaze,

with various roasted veggies as the toppings. I'd like to make my own

homemade gluten-free version, but I haven't been able to figure out

how to duplicate the " sauce " . Any pointers?

--Mark

December 17, 2009

Ingredients for the pizza:

ORGANIC WHEAT FLOUR WITH ORGANIC OAT BRAN AND WHEAT GERM, ORGANIC

ONIONS, FILTERED WATER, ARTICHOKES, EXTRA VIRGIN OLIVE OIL, ORGANIC

ROASTED RED PEPPERS, ORGANIC TOMATOES, ORGANIC SHIITAKE MUSHROOMS,

ORGANIC AGAVE NECTAR, BALSAMIC VINEGAR, SEA SALT, EXPELLER PRESSED

HIGH OLEIC SAFFLOWER OIL, ORGANIC EVAPORATED CANE JUICE, ORGANIC

GARLIC, ORGANIC LEMON JUICE, YEAST, SPICES.

My guess is that the nectar, vinegar, salt, oil, cane juice, garlic,

lemon juice and spices form the glaze/sauce. I don't recall the

tomatoes being a topping, so maybe that is a sauce element (although I

don't remember much of a tomato flavor to the glaze either).

On Wed, Dec 16, 2009 at 8:27 PM, Deborah Pageau <dpageau wrote:

> What are the ingredients of the glaze, in order of appearance, listed on the

container?

>

December 17, 2009

I know this is nothing like what you're asking for but I make a great

pizza/lasagna sauce that uses carrot and beet instead of tomatoes. It's really

nice. If anyone's interested.

, Deborah Pageau <dpageau

wrote:

>

> What are the ingredients of the glaze, in order of appearance, listed on the

container?

>

> They are arranged in order of largest to smallest quantity, so that is a clue.

If the first ingredient in water or vinegar, then maybe start with that as a

cup. The final ingredient may be salt or some seasoning, so set that as maybe

1/2 tsp. Then guess-timate the quantities of the ingredients between. There's

probably a thickener, which for a cup of liquid might be 1 1/2 tablespoons to

make a nice glaze. If it's a glaze, I would suggest cooking it until thickened,

before being put on the pizza.

>

> Does that give you some useful ideas?

>

> Deborah

>

> Amy's makes a vegan pizza where the sauce is sort of a balsamic glaze,

> with various roasted veggies as the toppings. I'd like to make my own

> homemade gluten-free version, but I haven't been able to figure out

> how to duplicate the " sauce " . Any pointers?

>

> --Mark

>

December 17, 2009

OK, based on that list of ingredients, my guess is that Bearhouse5200 was right:

it would be a balsamic reduction sauce. Since they don't specify the spices on

the box, you could use the recipe Bearhouse posted.

Warning: making a reduction takes quite a bit of time because half the liquid

has to evaporate. Thickening it rather than reducing it produces a very

different result. You get much more flavour from a reduction.

If you try it, please let us know how it turns out!

Deborah

Ingredients for the pizza:

ORGANIC WHEAT FLOUR WITH ORGANIC OAT BRAN AND WHEAT GERM, ORGANIC

ONIONS, FILTERED WATER, ARTICHOKES, EXTRA VIRGIN OLIVE OIL, ORGANIC

ROASTED RED PEPPERS, ORGANIC TOMATOES, ORGANIC SHIITAKE MUSHROOMS,

ORGANIC AGAVE NECTAR, BALSAMIC VINEGAR, SEA SALT, EXPELLER PRESSED

HIGH OLEIC SAFFLOWER OIL, ORGANIC EVAPORATED CANE JUICE, ORGANIC

GARLIC, ORGANIC LEMON JUICE, YEAST, SPICES.

My guess is that the nectar, vinegar, salt, oil, cane juice, garlic,

lemon juice and spices form the glaze/sauce. I don't recall the

tomatoes being a topping, so maybe that is a sauce element (although I

don't remember much of a tomato flavor to the glaze either).

On Wed, Dec 16, 2009 at 8:27 PM, Deborah Pageau <dpageau wrote:

> What are the ingredients of the glaze, in order of appearance, listed on the

container?

>

December 17, 2009

Reggie -- I'd love this recipe if you could share!!

Carrie Forbes @

http://www.gingerlemongirl.com

Easy & Delicious Gluten Free Recipes and Baked Goods

On Thu, Dec 17, 2009 at 9:10 AM, Reggie A <purpleveg wrote:

>

> I know this is nothing like what you're asking for but I make a great

> pizza/lasagna sauce that uses carrot and beet instead of tomatoes. It's

> really nice. If anyone's interested.

>

December 17, 2009

There was a balsamic reduction sauce near the vinegars and soy sauces at Sprouts

yesterday, but it was rather large and expensive ($12) so you would want to use

it alot to get the value from it if you dont want to make the sauce yourself.

It contained balsamic vinegar, sugar and xantham gum.

Patricia Squyres

Marion Nestle's cardinal rules for eating better:

Never buy anything with a health claim.

Never buy anything with a cartoon on its face