MMMMM---------------------------DOUGH--------------------------------
1 c Water; warm
1 tb Dry baker's yeast (1 pkg)
1 ts Honey
1 tb Sunflower oil
1/2 ts Salt
2 1/2 c Flour; up to 3 c; half
- whole-wheat, half
- unbleached white, mixed
- together
Corn meal
MMMMM---------------------------SAUCE--------------------------------
1/2 c Miso
Water; hot
2 tb Sunflower oil
1/4 c Whole wheat pastry flour
1 1/4 c Water
1 c Tahini
2 tb Tamari
1/2 c Onion; finely diced
5 cl Garlic; minced
1 ts Basil
1 ts Oregano
1/8 ts Cayenne pepper
1/2 c Fresh parsley; minced
MMMMM--------------------------TOPPINGS-------------------------------
1 lb Tofu (2 blocks); crumbled
Mushrooms; sliced
Olives; pitted and chopped
Green peppers; sliced
Onions; sliced
Broccoli; chopped; sautéed,
- (keep florets whole but
- chop stems)
Garlic; minced
Tuesday is pizza night at the café and we serve this option as well
as the traditional tomato sauce and mozzarella cheese pizza. Everyone
loves our "white" pizza once they give it a try, and its popularity
increases continually.
Mix water, yeast, honey, oil, and salt, and let sit until bubbly. Add
2-1/2 cups flour and knead until smooth and even, adding more flour
to dough if needed. Place in medium-sized bowl, cover, and allow to
rise 1 hour in warm place until doubled in size. Preheat oven to
450°F. Sprinkle corn meal on bottom of pan (12x14" or 15" round).
Roll out dough on floured board and stretch dough to corners of pan,
folding over edges for a rim. Bake 5 minutes at 450°F. Pull out of
oven when crust gets a bit firm and is just beginning to turn a
little brown on the edges.
Combine the miso and enough hot water to make a thin spreading
consistency. Spread on the baked dough using a rubber spatula. Set
aside.
Heat 1 tb oil in saucepan and add flour, stirring and browning in
oil. Add the water, then the tahini and tamari, and mix. Lower heat
to simmer.
Heat the remaining 1 tb oil in a small frying pan and sauté onion and
garlic with basil, oregano, and cayenne until onions are browned and
liquid is evaporated. Add to tahini mixture with more water as needed
to keep smooth. Stir in parsley. Check seasoning and spread over miso
on the baked crust.
Choose your favorite toppings. Any combination is fine. Crumbled tofu
should go on first, followed by vegetables. Bake another 10 to 15
minutes until hot and golden brown on edges.
Recipe by Horn of the Moon Cookbook by Ginny Callan
