Ingredients For the dough: *• 3¼ cups whole wheat all-purpose flour *• ½ cup cornmeal *• 1½ tsp salt *• 2 tsp organic cane sugar (or sweetener of your choice) *• 2¼ tsp instant or rapid-rise yeast *• 1¼ cups water, room temperature *• 3 tbsp Earth Balance , melted, plus 4 tablespoons, softened *• 1 tsp plus 4 tablespoons olive oil *Sauce *• 2 tbsp Earth Balance *• ¼ cup grated onion *• ¼ tsp dried oregano *• Table salt *• Crushed red pepper *• 3 garlic cloves, minced or pressed through garlic press (about 2 teaspoons) *• 1 (28-oz) can crushed tomatoes *• ¼ tsp organic cane sugar (or sweetener of your choice) *• 2 tbsp coarsely chopped fresh basil leaves *• 1 tbsp olive oil *Toppings: *• 8oz (or more? I dunno, whatever you want) Vegan mozzarella style cheese of your choice *• Mushrooms? *• Green Pepper? *• Go crazy – it’s your pizza, not mine.
*Instructions *FOR THE DOUGH: 1. In a large bowl, mix the flour, cornmeal, salt, sugar and yeast together. Add the water and melted Earth Balance. Knead that baby for about 10 minutes, until glossy and stretches a lot when you try to break it apart. Really get your elbows into it. You’ve got to work for your pizza 2. Coat a large bowl with 1 teaspoon of olive oil, using your fingers. Transfer the dough to the bowl, turning once to oil the top. Cover tightly with plastic wrap and let rise at room temperature until it’s nearly doubled in size, about 45-75 minutes. *TO LAMINATE THE DOUGH: 1. Heat your oven to 425 degrees, and put the oven rack on the lowest position. Turn the dough out onto a dry work surface and roll it into a 15 by 12-inch rectangle. Using an offset spatula, spread the softened Earth Balance over the dough but leave a ½-inch border along the edges. Starting at either short end, roll the dough into a tight cylinder. Flatten the cylinder into a 18 by 4-inch rectangle. Cut the rectangle in half, crosswise. Take one half and fold into thirds, pinching the seams together to form a ball. Repeat with the other half. Place both dough balls into an oiled bowl and cover tightly with plastic wrap. Let the dough balls rise in the refrigerator until doubled in size, about 45-60 minutes. 2. Oil two 9-inch round cake pans with about a teaspoon of olive oil each. Place 1 dough ball on a dry work surface and roll out into a 13-inch disk, about ¼-inch thick. Transfer dough to the pan by rolling it loosely around the rolling pin and unrolling it into the pan. Press the dough into the pan lightly, working into the corners and up the sides by 1-inch. If the dough is tough to work with, let it relax about 5 to 10 minutes before trying again. Repeat with the other dough half. 3. Sprinkle faux-mozzarella over the surface of the dough for each pizza. Scatter toppings on top of this. Spread the tomato sauce on top. Bake until the crust is golden brown, about 25-35 minutes. Remove the pizza from the oven to rest for about 15 minutes. *FOR THE SAUCE: 1. Heat Earth Balance in a medium saucepan over medium heat until melted. Then add the onion, oregano, crushed red pepper and ½ teaspoon of salt, cooking and stirring occasionally until liquid has evaporated and onion is golden brown — about 5 minutes. Add the garlic and cook until fragrant — about 30 seconds. Stir in the tomatoes and sugar, increase the heat to high and bring to a simmer. Lower the heat to medium-low and continue simmering until the sauce has reduced to 2½ cups, about 35-30 minutes. Remove the sauce from the stove and stir in basil and oil. Season with salt and pepper, taste and adjust as needed.
Submitted October 07, 2014 at 03:29AM by duckrabb1t http://ift.tt/1q5PqRL veganrecipes
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