Heart: Mother Cabrini's Pizza Pie

[Guest guest]

Note the use of tofu in the crust. Interesting.

Ellen

 

* Exported from MasterCook Mac *

 

Mother Cabrini's Pizza Pie

 

Recipe By : Heart of the Home, Ann Jackson (1995) p39

Serving Size : 1 Preparation Time :0:00

Categories : Soyfoods Pies & Casseroles

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Crust:

1 block of tofu

2 egg equivalents

2 tablespoons olive oil -- to 3

1 teaspoon salt

1 1/2 cups flour -- to 2

- whole wheat flour is fine

2 teaspoons baking powder

Toppings:

green peppers

crumbled soy-sage

olives

chopped eggplant

mushrooms

sliced tomatoes

zucchini

onions

squash

nuts

 

Start with a good sauce. If you don't already have some, read the

tomato sauce recipe. It's easy and can cook while you are making the

rest of the stuff.

 

Here's how to make the crust. This is an easy crust; it doesn't rise

so you can have it done in about 5 minutes.

 

Mix the dry ingredients and set aside. Put the tofu, oil, and egg

replacer in the blender and blend till smooth. Add these to the dry

ingredients and mix well. Grease a cookie sheet and also put a lot of

oil on your hands. Press the dough into the pan. You may think you

have made mistake, but don't worry, this is a funny dough, real wet

and sticky. (If you keep your hands oiled, it will press right into

the pan.)

 

Now ladle the sauce onto the crust. Just put however much you like.

You are half finished and doing fine.

 

If you eat cheese, slice one block of mozzarella cheese into medium

pieces and place evenly over the pie. If you don't eat cheese, grate

and spread evenly over the pie one block of mochi (garlic or plain)

or fake cheese.

 

If you are having your pizza plain (I can't imagine), skip to the

next paragraph. If you are going for the Cabrini Su-Preme, read on.

Slice thinly whatever you want on your pie. Spread it evenly over the

cheese or mochi. If you are dairy-less, grate a little more mochi and

sprinkle over the vegetables. If not, sprinkle about 1/4 cup parmesan

cheese over the toppings. Now, and this is the secret,pour a little

olive oil into a small bowl. Dip your fingertips into this and

drizzle oil over the top of the pie. Don't be stingy here. Crumble

and sprinkle 1/2 to 1 tbsp oregano over top of everything.

There...isn't it a beautiful masterpiece?

 

Bake at 375F for about 30 to 40 minutes. If you make a real heavy

pie, it will take a bit longer. It's done when it pulls away from the

sides and the bottom is brown when lifted with a spatula.

 

 

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Per serving (excluding unknown items): 926 Calories; 29g Fat (28%

calories from fat); 19g Protein; 145g Carbohydrate; 0mg Cholesterol;

2862mg Sodium

Food Exchanges: 9 1/2 Starch/Bread; 5 1/2 Fat

 

NOTES : We used to go to a great place in Denver called Famous Pizza.

Up front by the window, the boys had their t-shirts rolled up to show

off big arm muscles while they kneaded big hunks of pizza dough.

Tattooed Love Boys. Some wild eyed seventeen year old Italian girl

would always run by the counter, crying and screaming, " I hate you, I

hate you, Tony! " There was an old, mean looking man who slunk around

the back, drinking gin from a tall re plastic glass, and leering at

anyone who even glanced in his direction. You could never be quite

sure what was going to happen there, especially around lunch time,

when it got busy. We liked to go in the afternoon, and I would drink

endless cups of coffee while my husband ate piece after piece of

onion pizza. Yeah, I loved hanging out at Famous Pizza, but when I'm

really in the mood to eat pizza, I make it myself. It's by far the

best I've ever had, and here's my step-by-step, all secrets included,

recipe.

 

 

 

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