I hope you die hard sloppy-joe lovers don't hate me for desecrating the full fat, soft, cheesy, deep pan pizza.
All my experiments generally start with a craving and this time it was pizza. I created something that is remotely close to a pizza as we know it but is still technically a pizza.
It was delicious in an organic, vegan, low fat way and it was a fun eat.
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What you need: (for two large pizzas)
(For the base)
2 cups wholewheat/ grain flour
5 gm fresh yeast
1 tsp EVOO
salt
water
(For the topping)
1 cup grated firm tofu (buy it or
make you own)
¼ cup shredded cabbage
¼ cup sliced mushroom
2 tbs peas
¼ cup chopped bell pepper
1 red onion finely chopped
2 flakes finely garlic chopped
1 green chilli chopped
EVOO to saute
Oregano and salt to taste
(For the sauce)
2 tbs barbeque sauce
¼ cup tomato ketchup
¼ cup tomato puree/paste
fresh basil leaves, torn
2 tbs water
What to do:
(Base)
1. Mix all ingredients for the base and work into smooth dough. Leave to rise in a drought free place.
(Topping)
2. Heat evoo in a wok. Stir fry vegetables starting with garlic, chillies and onions then adding the rest (except for the tofu). Add salt and oregano as per taste. Stir fry for only about a minute.
(Sauce)
3. In the same wok add the ingredients for the sauce and simmer for a minute.
(Assemble)
4. Punch out the risen dough and roll out till paper thin. Top with sauce, then vegetables and sprinkle the grated tofu all over. Bake in a 180°C preheated oven for 20 minutes then reduce heat to 100°C and bake for 20 minutes more till the base is crisp.