Vegan - Pizza Vegano

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* Exported from MasterCook *

 

Pizza Vegano

 

Recipe By :Peter Berley

Serving Size : 4 Preparation Time :0:00

Categories : appetizer Breads

Vegan

 

Amount Measure Ingredient -- Preparation Method

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FOR THE CRUST:

1 1/2 cups unbleached all-purpose

or white bread flour

3/4 cup warm water

2 teaspoons active dry yeast

sea salt

1 cup whole wheat bread flour

olive oil

FOR THE TOPPING:

5 tablespoons Rosemary-garlic Oil

1 pound firm tofu -- rinsed and patted dry

1 tablespoon red wine vinegar

3/4 teaspoon coarse sea salt

1/4 teaspoon freshly milled black pepper

2 pounds ripe tomatoes -- sliced into 1/4 " thick rounds

 

 

In a bowl, whisk together 1/2 cup of the all-purpose flour, water, yeast, and a

pinch of salt to form the sponge. Cover with a clean cloth and set aside to rise

for 20 to 30 minutes.

 

Stir in the remaining 1 cup all-purpose flour, whole wheat flour, and 3/4

teaspoon salt. Turn the dough out onto a clean surface and knead for 10 to 15

minutes, until you have a smooth, elastic, and slightly sticky dough.

 

Wash and dry the mixing bowl and smear it with oil. Place the dough in the bowl

and turn to coat with oil. Cover the bowl with a clean damp towel or plastic

wrap and set it aside until it doubles in volume 1 to 2 hours Or you may

refrigerate it in a tightly sealed plastic bowl or bag for up to 24 hours.

 

Place a pizza stone on the lower third of the oven and preheat oven to 450°F.

After the dough has risen remove it from the bowl and slap it a few times on the

counter to deflate it Shape it into a ball and let rest, covered with a damp

towel, for 5 minutes. Roll out the dough into a 14-inch round. Place the dough

on a cornmeal-dusted baker’s peel or a baking sheet.

 

Brush the crust with some Rosemary-Garlic Oil.

 

Mash the tofu in a bowl with the remaining Rosemary-Garlic Oil (including some

of the garlic cloves), vinegar, salt, and pepper.

 

Spread the tomato slices evenly over the pizza leaving a 1/2 inch border

uncovered. Top with mashed tofu and sprinkle with a bit more of the oil if

desired. Slide the pizza onto the stone or baking sheet

 

Bake for 25 minutes, or until the crust is crispy, the tomatoes are cooked, and

the tofu is golden.

 

Cut into wedges and serve hot. It is best to bake the pizza directly on a pizza

stone, but you can also use a baking sheet sprinkled with cornmeal. To be sure

the oven is fully preheated, turn it on at least 30 minutes before you plan to

bake the pizza.

 

Yield: 4 to 6 servings

 

Source:

" The Modern Vegetarian Kitchen "

S(Formatted by):

" Nancy Braswell, Sep-24-2001 "

Copyright:

" 2000, HarperCollins, New York "

 

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Per Serving (excluding unknown items): 562 Calories; 24g Fat (36.5% calories

from fat); 21g Protein; 72g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

385mg Sodium. Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 4 Fat;

0 Other Carbohydrates.

 

NOTES : Author's note - This cheeseless pizza is totally delicious and

satisfying without trying to mimic cheese. The recipe below is for a very

straightforward pie, and it can and should be varied to satisfy your personal

appetite. You might want to strew some lightly sautéed onions, leeks, or

mushrooms over the tomatoes. Or try adding some grilled or roasted eggplant,

summer squash, and peppers. For a more intense flavor, scatter some chopped

olives or capers on top.

Nutr. Assoc. : 0 568 0 0 0 0 26182 0 0 0 0 0 4860 161 0 0

 

 

* Exported from MasterCook *

 

Rosemary-garlic Oil

 

Recipe By :Peter Berley

Serving Size : 0 Preparation Time :0:00

Categories : Condiment Dressing

Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 cup extra-virgin olive oil

8 garlic cloves -- peeled

2 small sprigs fresh rosemary

 

In a saucepan over medium heat, combine the oil, garlic, and rosemary and bring

to a simmer. Reduce the heat to as low as possible and simmer gently for 20

minutes or until the garlic turns light gold. Do not let the garlic brown or the

oil will turn bitter.

 

Strain the oil into a clean glass jar and let cool.

 

Store in the refrigerator for up to 1 month.

 

Yield: 1 cup

 

Source:

" The Modern Vegetarian Kitchen "

S(Formatted by):

" Nancy Braswell, Sep-24-2001 "

Copyright:

" 2000, HarperCollins, New York "

Yield:

" 1 cup "

 

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Per Serving (excluding unknown items): 1945 Calories; 216g Fat (98.1% calories

from fat); 2g Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

4mg Sodium. Exchanges: 1 1/2 Vegetable; 43 Fat.

 

NOTES : This flavorful oil can be used in many ways. I use it as a dip for

bread, for drizzling over steamed vegetables, or in place of plain olive oil in

vinaigrettes. If you make this oil for the Pizza Vegano on page 270, save the

garlic to mash into the tofu topping. Otherwise, you can mash the garlic on its

own and use it as a spread for crostini or blend it into a sauce or vinaigrette.

Nutr. Assoc. : 0 0 0