--------------------------------PIZZA DOUGH--------------------------------
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
-------------------------------PIZZA TOPPINGS-------------------------------
2 tb Olive oil
1 md Onion, finely chopped
2 ea Garlic clove, chopped
1 ea Red bell pepper, chopped
1 ea 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
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.
