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

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