Tofu-Vegetable Pizza

Recipe Ingredients

		Pizza Dough
1 tablespoon	15ml	Dry yeast
1 cup	237ml	Warm water
1 teaspoon	5ml	Sugar
2 cups	474ml	Unbleached all-purpose
1 tablespoon	15ml	Olive oil
1/2 teaspoon	2.5ml	Salt
		Pizza Toppings
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (medium)
2		Garlic clove - chopped
1		Red bell pepper - chopped
1		Green bell pepper - chopped
1 1/2 teaspoons	7.5ml	Basil
2 cups	125g / 4.4oz	Tomatoes - chopped
8 oz	227g	Tofu - frozen, thawed and
		Shredded
1/2 cup	73g / 2.6oz	Parsley - chopped
1/4 cup	36g / 1.3oz	Black olives - chopped
		Nutritional yeast

Recipe Instructions

DOUGH: Dissolve the yeast in water with the sugar and 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 and knead until it is elastic and soft. Cover and 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 and garlic in the olive oil until the onions are translucent. Add the basil and bell peppers and saute for 5 minutes. Add the shredded tofu and cook 3 minutes or so. Add the parsley, tomatoes and olives. Remove from the heat. Spread the vegetables on the pizza crust and sprinkle with the nutritional yeast. Bake for 5 to 10 minutes at 450F until the crust is golden and the vegetables are sizzling.

NOTE: The baking time is dependent upon how thick your crust is. Also, you can use your favorite pizza crust too.

Recipe by Mark Satterly

Source:
Taste Of Home June/July '96

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