| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Main dish, Italian, Tofu, Mark’s |
1 |
Pizza |
INGREDIENTS
| 1 |
tb |
Dry yeast |
| 1 |
c |
Warm water |
| 1 |
ts |
Sugar |
| 2 |
c |
Unbleached all-purpose flour |
| 1 |
tb |
Olive oil |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Olive oil |
| 1 |
md |
Onion, finely chopped |
| 2 |
|
Garlic clove, chopped |
| 1 |
|
Red bell pepper, chopped |
| 1 |
|
Green bell pepper, chopped |
| 1 1/2 |
ts |
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
PIZZA DOUGH
PIZZA TOPPINGS
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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