Global Pizza
Making global pizza can be enjoyed by the entire family. Use your
toppings to make symbolic representations: the earth, with different
vegetables representing the various land masses; the yin/yang symbol; or some
other symbol that is important to you and your family
Ingredients
-
1 cup unbleached all-purpose flour
-
1/2 cup whole wheat flour
-
1/2 teaspoon salt
-
1 teaspoon active dry yeast
-
1/2 cup warm (105° - 115°F) water
-
1 tablespoon olive oil
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1 cup Fresh Tomato Sauce (recipe)
-
1 cup shredded soy mozzarella cheese
-
Sautéed mushrooms, sliced olives, roasted red pepper
strips, artichoke hearts, etc., for topping.
Method
- In a food processor, combine the flours and salt using several on/off
pulses.
- In a small bowl, dissolve the yeast in the water and let sit for 5
minutes.
- Add the olive oil.
- With machine running, pour the yeast mixture through the feed tube and
process to form a dough ball, about 1 minute.
- Turn out onto a lightly floured surface and knead until smooth, about 1
minute.
- Transfer the dough to a large oiled bowl, coating the top of the dough
with oil as well.
- Cover with plastic wrap and a dry cloth and let rise in warm area until
doubled, about 1 1/2 hours.
- Preheat the oven to 425°F.
- Punch the dough down. On a floured surface, roll the dough out to a
12-inch circle.
- Place on a lightly floured pizza pan or baking sheet.
- Spread tomato sauce on the dough, leaving a 1/2 inch border around the
edge.
- Sprinkle the soy mozzarella over the sauce.
- Add your toppings of choice.
- Bake for 20 minutes, or until the crust is golden brown.
Makes one 12-inch pizza; serves 2 to 4.
About The Author
 ROBIN ROBERTSON is the author of five
cookbooks: 366 Healthful Ways to Cook Tofu and Other Meat
Alternatives, 366 Simply Delicious Dairy-Free Recipes, The Soy Gourmet,
Some Like It Hot, and The Vegetarian Chili Cookbook. She
writes a weekly newspaper column on vegetarian cooking and is a Vegetarian
Times contributor.
JON ROBERTSON is the author of The Golden
Thread of Oneness: A journey Inward to the Universal Consciousness.
He is the senior writer and editor at A.R.E. Press. This recipe was
excerpted with permission from The Sacred Kitchen, ©1999,
published by New World Library, www.nwlib.com.
Toll free ordering number for New World Library, 800-972-6657 Ext.
52.
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