We both love pizza and this is a quick and easy one. You can use any toppings but we try to avoid getting too many as it makes the crust soggy. Roasted veggies are good with this also. The Tempeh was not something I embraced at first but now I like the “meat” texture it adds. I use either a pizza pan or a pizza stone for this.
- Pizza dough – Make your own or use a refrigerated dough. Trader Joe’s makes a good one. I included a recipe I have used at the bottom by bobby Flay.
- 1 cup Spinach Pesto (I used the leftovers from the pasta meal in the last post)
- 1 -2 onion, sliced thin
- 1 carton baby Bella Mushrooms
- 1 package of Tempeh, sliced into 1/8 inch slices
- 1 bag of Mozzarella
- 2 tablespoons of Olive oil
- Cornmeal for dusting pizza pan
- Pre Heat Oven to 400
- In a pan heat Olive oil, add Onion slices and cook over low heat until caramelized. About 20 minutes or until golden
- Remove onions and add mushrooms to the pan and cook about 10 minutes
- If using Tempeh (my husband loves this) I slice the tempeh and cook it in a little olive oil and soy sauce until golden brown.
- Roll pizza dough out until desired thickness, I dust the pan with a little cornmeal for a bit of flavor
- Spread the Spinach Pesto to cover crust. top with onions, mushrooms, tempeh and mozzarella.
- Cook at 400 for about 15-18 minutes
*Ingredients for Pizza Dough:
3 1/2 to 4 cups bread flour, plus more for rolling (Using bread flour will give you a much crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Recipe courtesy Bobby Flay