1 packet dry active yeast, 1/2 cup water
1 teaspoon sugar substitute of your choice, 1 teaspoon salt
1.5 cup flour
2 tablespoons cornmeal
1 tablespoon oil
1 small summer squash, 1/2 onion, 4 oz. Italian flavored tofu (I like SoyBoy)
6 cremini or button mushrooms
1 tablespoon vegan pesto
1/4 cup parsley
2 teaspoons Italian seasoning
1 cup shredded vegan mozzarella (I like SoyaKaas)
pizza sauce (for dipping)
My mom used to make this for us with hamburger when I was a kid. Now that I'm grown up, I made the vegan version for her and she likes it better. If you're into soy crumbles, you can use that instead of the chopped veggies, but I like the veggie combo.
First: the dough from above is the basic recipe off vegweb. Feel free to use your favorite recipe, or buy dough from the store/local pizza place. Boboli-style doesn't work.
Preheat the oven to 400 degrees.
For the filling: heat a large pan with the tablespoon of oil for 2-3 minutes over medium-low heat. While that's warming, dice the squash, onion and tofu, and toss them into the pan. While they're softening, wash the mushrooms, remove the stems, dice, and stir into the pan. Then stir in the tablespoon of pesto. While that's cooking, chop the parsley and then stir it in with the 2 teaspoon of Italian seasoning. After about 5 minutes, take the filling mixture off the heat, put into a mixing bowl and put in the fridge to cool down so you can handle it later.
If using the ingredients for dough here, combine the yeast and warm water in a small cup, stir until the yeast dissolves, then stir in the sugar until it dissolves, then stir in the salt until it dissolves. Mix thoroughly with the flour, it will be quite tacky in texture.
Using either a clean countertop, or a sheet of wax paper, sprinkle a tablespoon of the cornmeal, and push the dough into a small rectangular shape with your fingers. Sprinkle the other tablespoon of cornmeal on top, flip it over, and roll it out into a large rectangle shape (roughly 18"x10") and about 1/4" thick. Let that sit for a couple minutes if you bought a block of mozzarella and need to grate it.
Take out the now-cooled filling, mix in the mozzarella and dump onto the dough. Using your hands, spread the filling, to within about 1/2" of the edge, and press the filling into the dough.
Starting at one of the long sides of the rectangle, roll the dough & filling into a long log much like a sushi roll or a Yule log. Pinch the outside flap of dough into the dough so that it sticks and doesn't unroll. Using a serrated or bread knife, saw the roll into 1.5" sections so that it looks like pizza sushi.
Place flat, spiral-looking side down on a non-stick or greased baking sheet so it looks like 12 cinnamon rolls. Bake for 20 minutes.
While that's cooking, warm up the pizza sauce (basically tomato sauce with basil & oregano). This is used as dipping sauce for the pizza rolls.
When they're done, these two-bite pizza rolls should feed 6 kids or 4 hungry adults. They're easy to toss in the fridge and microwave later.