| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian, Main dish, Tofu | 1 | Pizza | |
INGREDIENTS
| 1 | T | Dry yeast |
| 1 | c | Warm water |
| 1 | t | Sugar |
| 2 | c | Unbleached all-purpose flour |
| 1 | T | Olive oil |
| 1/2 | t | Salt |
| 2 | T | Olive oil |
| 1 | Onion, finely chopped | |
| 2 | Garlic clove, chopped | |
| 1 | Red bell pepper, chopped | |
| 1 | Green bell pepper, chopped | |
| 1 1/2 | t | Basil |
| 2 | c | Tomatoes, chopped |
| 8 | oz | Tofu, frozen thawed & |
| shredded | ||
| 1/2 | c | Parsley, chopped |
| 1/4 | c | Black olives, chopped |
| Nutritional yeast |
INSTRUCTIONS
DOUGH: Dissolve the yeast in water with the sugar & let proof. Mix in the other ingredients in order. When the dough holds together (add more water or flour as necessary) turn out onto a floured board & knead until it is elastic & soft. Cover & let rest for about 40 minutes. Roll out as thin as you can without breaking the dough. Place either on a 17" pizza pan or on a cookie sheet. Set aside. PIZZA TOPPINGS: Saute the onion & garlic in the olive oil until the onions are translucent. Add the basil & bell peppers & saute for 5 minutes. Add the shredded tofu & cook 3 minutes or so. Add the parsley, tomatoes & olives. Remove from the heat. Spread the vegetables on the pizza crust & sprinkle with the nutritional yeast. Bake for 5 to 10 minutes at 450F until the crust is golden & the vegetables are sizzling. NOTE: The baking time is dependent upon how thick your crust is. Also, you can use your favourite pizza crust too. Recipe by Mark Satterly File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1813
Calories From Fat: 553
Total Fat: 63.7g
Cholesterol: 3.6mg
Sodium: 2297.6mg
Potassium: 2560.8mg
Carbohydrates: 256.5g
Fiber: 26g
Sugar: 32.1g
Protein: 64.6g