This pizza takes a bit of time to make, but if you pair up with a friend and split a bottle of wine the time goes by in a snap. I recommend adding caramelized onions and Daiya mozzarella style shreds. However, if you do not have access to Daiya where you live (although you can order it from Vegan Essentials) the pizza is still fantastic without it.
Whole Wheat Pizza Crust
1 pkg of Active Dry yest
2/3 cup warm water (105-115 degrees)
1 Tbs honey or agave
1 tbs olive oil
2 cups of whole wheat pastry flour
1/4 cup cornmeal
1/4 tsp salt
In a small bowl combine yeast and water. Let stand for 5 minutes. Stir in 1 Tbs honey or agave and 1 Tbs Olive oil. In a large bowl combine 1 cup whole wheat pastry flour, 1/4 cup cornmeal and 1/4 tsp salt.stir in yeast mixture. Stir in as much of 3/4 to 1 cup whole wheat pastry flour as you can with a wooden spoon.
Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough thath is smooth and elastic (about 8 min total). Shape dough into a ball. Cover and let rise in a warm place** until nearly double in size (30-45 min). Makes enough for 1 pizza
** if your house is comfortably warm leaving the dough on the counter is good enough. if your home is fairly cool, turn the oven on warm for about ten minutes, turn off and then put the (oven-safe) bowl, covered in the warmed oven.
Roasted Tomato Sauce
1 pint of cherry tomatoes, halved
3 cloves of garlic
1 tbs olive oil
fresh ground salt and pepper
Preheat the oven to 350 degrees. Combine all ingredients. Bake for 30 minutes until tomatoes have softened and broken down.
3 cups coarsely chopped fresh basil leaves
3/4 cup pine nuts
9 cloves of garlic
12 ounces of soft or firm tofu (not silken)
1/2 cup olive oil
1 1/2 tsp salt
In a food processor, pulse the basil, nuts and garlic until finely chopped. Transfer to a bowl and add the tofu, olive oil and salt and mix well.
Preheat the oven to 500 degrees. I you dont have a pizza stone, sprinkle some cornmeal on a baking sheet . Place rolled out dough onto pizza stone (or baking sheet). Drizzle 1 tbs of olive oil over the dough round and spread with the back of a spoon. Bake for 5 minutes. Remove the crust from the oven and evenly spread the tofu pesto, then the roasted tomato sauce over it. Add caramelized onions, then a light sprinkling of Daiya mozzarella shreds. Top with pine nuts. Bake the pizza until the crust is browned in spots and the pizza is heated through.