Vegetarian Tofu, Walnut Pizza with Roasted Tomato Sauce Recipe
Stored in the fridge in an sealed container, with a piece of plastic wrap placed right on the surface of the tofu sauce, it will keep for up to 2 days.
Ingredients
• ¾ cup walnuts
• 3 cups coarsely chopped fresh basil leaves
• 9 garlic cloves
• 12 ounces firm tofu, crumbled
• ⅓ cup extra-virgin olive oil
• 1½ tsp kosher salt
• 2 batches pizza dough (recipe below)
• 3 tbsp extra-virgin olive oil
• 1 cup Roasted Tomato Sauce (recipe below)
1. Place walnuts, basil and garlic in a food processor and pulse until finely chopped. Transfer into a small bowl along with tofu, olive oil and salt. Mix well.
2. Preheat oven to 500°F. Working with one pizza batch at a time, cover other batch with plastic wrap. Divide dough into three even balls. Flour a flat surface and using fingers, flatten and stretch the dough onto a three separate 8-inch circles.
3. Flour a 10-inch pizza pan and transfer 8-inch dough circles onto them. Press dough out on the pan until it just fits inside the rim of the pan, the dough should be less than ¼ inch thick. Drizzle olive oil over dough and repeat with remaining dough. Place pizza dough in oven and bake until dough sets, 10 to 12 minutes.
4. While pizza dough is baking, make Roasted Tomato Sauce. Once dough has set, remove pizza pans from oven and spread Roasted Tomato Sauce over dough, leaving room for a border/crust. Place pizzas back into the oven and bake until dough is golden crispy. Cut pizza into slices and serve.
Makes six 8-inch pizzas
Pizza Dough
For extra dough that will not be used right away, place into a freezer bag. Remove air by pressing down on the bag and pushing air out or sucking it out.
Ingredients
• 4 cups all-purpose flour + more for coating bowl
• ¾ ounce fresh yeast
• ¾ cup lukewarm water + more for mixing dough
• 2 tsp coarse salt
• ¼ cup extra-virgin olive oil
1. In an extra large mixing bowl, pour in all-purpose flour and make a well in the centre.
2. Dissolve yeast in a bowl with ¾ cup lukewarm water. Pour the yeast, salt and olive oil into the well and using a fork, mix in with the flour. Make the dough’s texture like an elastic by adding more lukewarm water as needed.
3. Dust a large bowl with flour and place the dough into the bowl. Cover with plastic wrap, and set in a warm place to rise until doubled in size, about 2 hours.
Makes three 8-inch pizzas
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