Tofu-vegetable Pizza Recipe
Yield: 1 PizzaRecipe by luhu.jp
Ingredients:
PIZZA DOUGH
1 tbsp: Dry yeast,
1 cup: Warm water,
1 tsp: Sugar,
2 cup: Unbleached all-purpose flour,
1 tbsp: Olive oil,
1/2 tsp: Salt,
PIZZA TOPPINGS
2 tbsp: Olive oil,
1 medium: Onion, finely chopped
2 each: Garlic clove, chopped
1 each: Red bell pepper, chopped
1 each: Green bell pepper, chopped
1 1/2 tsp: Basil,
2 cup: Tomatoes, chopped
8 ounce: Tofu, frozen, thawed &, shredded
1/2 cup: Parsley, chopped
1/4 cup: Black olives, chopped
Nutritional yeast,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp