Long Trail Pizza
It’s another Recipe Sunday post and this one is about pizza. We love pizza. But when we became vegan we were unsure how we would continue to enjoy it without cheese. What, no cheese? How can you have pizza without cheese?! Au contraire mon ami—pizza is both possible and delicious without cheese (nay sayers aside). Now, you can always use Daiya, which is a great cheese substitute. However, if you are wanting something a bit healthier (and a bit more interesting) you can whip up this Long Trail Pizza with tangy, feta-like tofu mixture. I am sorry for the lack of a picture. I thought I had one but I simply couldn’t find it—use your imagination.
8 oz firm tofu
2 tbs yellow or white miso
3 tbs nooch
1 tsp lemon juice or apple cider vinegar
1 can pizza sauce (you can always make your own sauce, but we like to use Don Peppino. Sometimes hard to find, but one of the best sauces ever.)
1 pizza dough OR 1 loaf bread*
*If you want a traditional pizza use a pre-made dough or make your own. For something different try using a loaf of bread (fresh or day-old). Slice the bread into 1/2-1-inch slices. The pizza will be a bit crunchier, but the texture of the bread adds a delicious component.
Toppings: this is where you get to be inventive. You can go Mediterranean and use kalamatta olives, spinich, and tomatoes; or you could go straight-up Garden Veggie with onions, peppers, tomatoes, kale, or whatever you have laying around. Do whatever you want! Be creative!
The How To
Preheat the oven to 400F.
Drain and squeeze the water out of the tofu. Crumble it with your hands into a small bowl. Add the rest of the ingredients and mash with a potato masher or a wooden spoon until everything is mixed together and forms a feta cheese-like consistency. Set aside.
If using dough: par-bake the dough until it starts to slightly brown, 5 minutes or so. This will help keep the dough crispy.
Assemble the pizza by placing a layer of sauce down on the dough or on each of the sliced pieces of bread. Add the toppings. (Because the toppings can be a bit messy, if using bread arrange the pizzas close together on a baking sheet or pizza stone. This will allow you to crumble the tofu and add the toppings without having them fall all over the place and off you pizza.)
If using dough: bake until the crust starts to slightly brown. If using bread: bake 10-15 minutes or until the bottoms of the bread and the tofu start to slightly brown. (In either case you can always throw on the broiler if you want the tofu to brown quicker. Just keep an eye and make sure that things don’t burn.)
This recipe is adapted from one found in Scott Jurek’s book Eat & Run. There are some awesome recipes in there, a number of which we have used and adapted (so you might see them here at some point ;))
ALL recipes can be located again (once they are not the main post) by clicking on the Recipe Sunday Menu, and then selecting the recipe you want to view!