Tofu-vegetable pizza
1 pizza
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Dry yeast |
| 1 | cup | Warm water |
| 1 | teaspoon | Sugar |
| 2 | tablespoons | Olive oil |
| 1 | medium | Onion, finely chopped |
| 2 | eaches | Garlic clove, chopped |
| 1 | each | Red bell pepper, chopped |
| 1 | each | Green bell pepper, chopped |
| 1½ | teaspoon | Basil |
| 2 | cups | Unbleached all-purpose flour |
| 1 | tablespoon | Olive oil |
| ½ | teaspoon | Salt |
| 2 | cups | Tomatoes, chopped |
| 8 | ounces | Tofu, frozen, thawed & shredded |
| ½ | cup | Parsley, chopped |
| ¼ | cup | Black olives, chopped |
| Nutritional yeast | ||
Directions
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
Submitted By MARK SATTERLY On 11-01-94