28.11.2009 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 flour

For 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 nectar

To 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