Served as main course. Vegetarian dish.

Italian

PIZZA DOUGH

1 Tablespoon Dry Yeast

1 cup Warm Water

1 teaspoon Sugar

2 cup Unbleached All-purpose Flour

1 Tablespoon Olive Oil

1/2 teaspoon Salt

PIZZA TOPPINGS

2 Tablespoon Olive Oil

1 Onion, finely chopped

2 Garlic Clove, chopped

1 Red Bell Pepper, chopped

1 Green Bell Pepper, chopped

1 1/2 teaspoon Basil

2 cup Tomatoes, chopped

8 oz Tofu, frozen, thawed and shredded

1/2 cup Parsley, chopped

1/4 cup Black Olives, chopped

Nutritional Yeast

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 inch 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.

Yields: 1 pizza

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