Pizza Pah? Now, That’s Amore.
I eat this pizza with a bunch of coleslaw on top so that I feel like I’m getting some roughage in. Don’t run away from me like I’m a madwoman, even though I really am: I’m not talking of your typical slaw that’s loaded with (nondairy) mayo, but of a simple kind that’s dressed with (per person): 2 tablespoons (30 ml) white balsamic vinegar, 1 tablespoon (15 ml) extra-virgin olive oil, and 1 tablespoon (7 g) nutritional yeast. Oh, and white pepper to taste. This simple dressing coats quite a lot of slaw, probably more than what you need to top your pizza, but you get the idea. It’s simple, it’s good, it’s satisfying. And it ain’t mayo.
Please note that the citrus flavor isn’t crazy here, so feel free to add some zest to the topping once it’s prepared, or even after the pizza is baked, to boost it up a bit.
Finally, be happy if you’re not a fan of kneading: there’s barely any of that happening here. Aren’t you glad I didn’t go for the “no need” joke? Yeah you are. I can see you right there, with that thankful look upon your face. (Dude, you’re really pretty.)
Curried Tempeh Pizza
For the crust:
1/2 cup (128 g) natural crunchy peanut butter, at room temperature
1 cup (235 ml) unsweetened nondairy milk, lukewarm (I used that whole grain milk from Trader Joe)
2 teaspoons pure maple syrup
1 heaping teaspoon active dry yeast
1 teaspoon fine sea salt
1 1/2 cups (180 g) all-purpose flour
1 1/2 cups (180 g) white whole wheat flourFor the topping:
1 tablespoon (14 g) solid coconut oil
8 ounces (227 g) tempeh, crumbled
1 teaspoon mild to medium curry powder
1 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon red pepper flakes, to taste
1 large clove garlic, grated
1 inch (2.5 cm) piece of fresh ginger root, grated
1 tablespoon (15 ml) Bragg’s (or soy sauce, tamari, blah-blah-blah)
Juice of 1 large grapefruit or other citrus (about 1 cup [235 ml])
1 tablespoon (21 g) light agave nectarTo make the crust: Combine peanut butter, milk, and syrup. Stir yeast in and let dissolve for a few minutes.
Combine salt and flours in a large bowl. Pour wet ingredients into the flour, stir with a rubber spatula. Use your hands to combine well directly into the bowl, but be warned that the dough will be rather sticky: do not add more flour. Go back to using the rubber spatula and work it for a couple of minutes. Gather the dough in the center of the bowl.
Cover and let rise for 3 hours.In the meantime, prepare the topping…
To make the topping: Melt coconut oil in large skillet. Add tempeh and cook for 4 minutes on medium heat, until it browns up just a bit.
Add spices, garlic, and ginger, cook for another minute until fragrant.
Add Bragg’s, citrus juice, and agave. Cook on medium-high heat until the preparation thickens up (about 4 minutes), and that the tempeh looks moist and golden brown. Remove from heat. Let cool for about 30 minutes.Sprinkle some cornmeal onto a rimless, approximately 14 x 16-inch (36 x 41-cm) cookie sheet.
Punch down dough. Grab it gently and stretch it as thin as possible (into a circle or rectangle), letting gravity do the work by holding it up, being careful not to tear it. Or choose the safer route and simply stretch it directly on top of the cookie sheet. The size of the pizza does not really matter, just do the best you can and don’t fret!Evenly sprinkle the whole batch of tempeh onto the crust, leaving a little under 1 inch (2.5 cm) around the edges. Let rest for 10 minutes.
Preheat oven to 400°F (200°C, or gas mark 6). Wait another 10 minutes for the oven to heat.
Bake for about 22 minutes, until the edges are golden brown. Place on a wire rack to cool a little. Mangia! Mangia, for the love of mamma tua!Yield: One approximately 12 x 14-inch (30 x 36-cm) pizza
Erin said,
November 28, 2009 at 10:56 am
You might know this already, but the Swedes eat vinegary cole slaw with pizza too. :)
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Celine Reply:
November 28th, 2009 at 12:54 pm
I actually didn’t know! so my liking the stuff on pizza and it being customary in Sweden actually gives some reason to people sometimes assuming that Switzerland = Sweden.
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Shelby said,
November 28, 2009 at 3:27 pm
MMMMMMM.
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VeggieGirl said,
November 28, 2009 at 3:34 pm
Perfect pie!
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Rosa said,
November 28, 2009 at 4:00 pm
It looks fantastic! Slaw and pizza, wonderful!
Cheers,
Rosa
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A-K said,
November 28, 2009 at 4:27 pm
That looks pretty, and I don’t think the idea of your slaw sounds weird. Actually, I’m quite into the idea of putting sauerkraut on everything right now, and pizza sounds like just the ticket! Also, I love your posts; they make me happy.
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Ricki said,
November 28, 2009 at 4:29 pm
Curried tempeh AND coleslaw? Sounds very interesting. . . now, if only I can get over the fear of yeast. ;)
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Elizabeth said,
November 28, 2009 at 5:49 pm
wow!!! first of all, i adore coleslaw with just vinegar! goes with everything!! and i think that is so creative to add pb in your crust! i’m sure it taste amazing!!!!!!!
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Jessie (Vegan-minded) said,
November 28, 2009 at 5:58 pm
The coleslaw and pizza idea sounds really good to me, especially with the curry flavors you used. Looks delicious!
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Michal said,
November 28, 2009 at 7:39 pm
This look so scrumptious!
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Josiane said,
November 28, 2009 at 9:14 pm
Another yummy yummy tempeh pizza, yay! Also, putting coleslaw on top of pizza may be *the* way for me to get my gentleman friend to eat the stuff, which is great because I totally need all the help I can get to keep up with all the cabbage we get from our CSA farmer! Thank you, darling!
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Celine Reply:
December 1st, 2009 at 12:37 am
are you at least receiving crazy kinds of cabbage, or good old boring white one?
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Josiane Reply:
December 1st, 2009 at 8:26 am
Oh, we get all sorts of stuff: good old boring (though I still find everything in the basket to be very exciting because it’s local, organic, and everything), and crazy fun exciting stuff we can’t easily find in the stores. Though I have to say the conspicuous absence of kale saddens me – I’ve got to tell them to grow it next year!
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Naomi Rose said,
November 29, 2009 at 1:56 am
You make me laugh so much, YOU’RE so pretty.
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Susan said,
November 29, 2009 at 3:20 am
It looks great.
I love the sound of your slaw dressing, very refreshing as opposed to the soy mayo type.
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Mihl said,
November 29, 2009 at 4:33 am
A couple of weeks ago I ate focaccia with caramelized cabbage instead of onions. It was good!
I was a huge fan of your first tempeh pizza and I am sure we will love this one, too.
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Celine Reply:
December 1st, 2009 at 12:36 am
I’m loving the caramelized cabbage idea!
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Jes said,
November 29, 2009 at 4:45 am
I’m loving the tempeh topping and that crust is just begging to be gluten-freeized! I’ll let you know how it goes if I attempt it anytime soon!
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Kiki at Operation Icing said,
November 29, 2009 at 4:49 am
Mmm, that looks perfect! I’m not a fan of mayo-y coleslaw either, your version sounds so much better.
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candice said,
November 29, 2009 at 6:27 am
What a creative use for tempeh! And with curry and peanut butter, too—my favorites :) I’ll definitely be noshing on this soon!
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The Voracious Vegan said,
November 29, 2009 at 8:01 am
OH MAN! This looks amazing, thank you so much for the recipe. Such a creative dish, I absolutely love it.
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Afsoon said,
November 29, 2009 at 9:40 am
for a person who hates tempeh, i think you won me over
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Celine Reply:
December 1st, 2009 at 12:36 am
mission accomplished. whew.
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Hannah and Esther said,
November 29, 2009 at 5:04 pm
Mmmm. This pizza looks delish! We love different kinds of pizza.
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Mo said,
November 29, 2009 at 5:07 pm
Heck yes! This sounds awesome!
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Jessica said,
December 1, 2009 at 12:11 pm
Your crust looks so thick and perfect! Mmm…
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Hannah said,
December 1, 2009 at 1:27 pm
That looks awesome!
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Melisser said,
December 2, 2009 at 1:29 am
Coleslaw?! Giiiirl, I love ya, but WHAT?! :)
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Celine Reply:
December 2nd, 2009 at 3:52 am
will this be the
slawstraw that breaks our forbidden love’s back? heartbreaking.Reply