3 cups spelt flour
1/4 + cup cornmeal
1 pkg yeast
2 teaspoons agave or maple syrup
1 teaspoon salt
2 tablespoons olive oil
1 cup water,
thyme, oregano, basil dried or fresh to taste
1/2 a jar delicious marinara or spaghetti sauce
1 red bell pepper
1 yellow or red onion
1 lb firm tofu, drained
1/3 cup nutritional yeast
1 tablespoon lemon juice
5 cloves garlic
1 tablespoon Braggs Liquid Aminos
salt, pepper, dried herbs to taste
1/2 cup pine nuts toasted
2-3 cup fresh basil,
1 tablespoon olive oil
1/4-1/2 cup water
4 cloves garlic
1/4 cup nutritional yeast
salt to taste
Dough:Dissolve yeast in 1 cup warm water with maple syrup. Set aside.
Mix spelt, 1/4 cup cornmeal, salt, dried herbs in bowl. Add oil and yeast and mix well with hands.
Knead it for 5-10min. Thin coat oil on bowl and dough ball, cover with damp cloth. Set aside. Rise for at least 1 hour.
Ricotta topping:Finely chop and saute garlic, do not burn.
Drain and mash tofu, add all ricotta ingredients. Mix and cover, put in fridge.
Pesto:Toast pine nuts, throw all ingredients in food processor, blend. Add more or less of anything to suit your taste.
Other toppings:Brown strips of onions and bell pepper in pan.
Assemble Pizza:Preheat 500 degrees.
Lightly oil square baking sheet, then dust with remaining cornmeal.
Stretch out dough to cover most of sheet. Place in hot oven for 2-4 minutes, take out .
Pop top on red sauce (organic and a little spicy is best), spoon desired amount onto dough, then spoon ricotta, followed by pesto and then onion and bell pepper strips.
Place back in oven for 4-6 minutes until crust is nicely browned.