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creamy garden pizza


crust:
1 tbs. traditional yeast
1 ts. any sugar
1 cup of warm water
1.5 cups whole wheat (or other grain) flour
1/4 cup of wheat gluten or brown rice flour
1 tbs. olive oil (and some extra for the pan and drizzling)
1 ts. lemon juice, or white wine vinegar
1 ts. maple syrup, (1/2) agave nectar or other liquid sweetener
1/4 ts. sea salt

topping:
1 bunch of washed fresh spinach (or lightly steamed broccoli)
1/2 tub of original (or cheddar) creamy Sheese
1/8 wheel of mozzarella (or strong cheddar) Sheese finely grated
300g soft tofu drained
3 cloves of peeled garlic
1 tbs. fresh basil
2 tbs. fresh parsley
1/4 ts. sea salt
1/4 ts. ground black pepper

Dissolve sugar & yeast with warm water in a large mixing bowl -allow to puff. Whisk in olive oil, sea salt, lemon juice, gluten (or rice flour) and 1/2 cup of wholw wheat flour. Whisk together well. Kneed in remaining flour -
until stiff and not sticky. Kneed dough well, cover with
a cloth & allow to rise in a warm spot. After 30 min. punch dough & kneed again. Set aside to rise again while you prepare the topping and preheat oven to 500F.

In a medium-sized bowl (or blender) whip together creamy Sheese with garlic, herbs, salt and pepper, If you don't have a blender (handhelds are perfect) finely chop or grind garlic with herbs before hand whipping (with a fork) into the creamy Sheese. Mix (by hand) all soft tofu into the creamy herb mixture leaving small chunks.

Stretch crust onto a greased 14" pizza pan and refrigerate any remaining dough (it keeps about a week in a bag in the fridge. Let warm before reworking. It can be used for multiple breads by adding seeds, rekneeding, etc.). Spread the creamy topping evenly onto the crust, layer with whole spinach (or lengthy sliced broc) and pat down. Top woth grated hard Sheese and a light drizzle (< 1 tbs) of olive oil.

Bake for 15 min. at 500F or until golden brown at edges. Serves 2 hungry or 4 with sides.