Huzzah! I made pizza from scratch!
Vegan Pizza, that is, with Basil Tofu Ricotta, Artichoke Hearts, Black Olives, Fresh Tomatoes, and Carmelized Onions ... Mmm. (Yes, I felt the need to capitalize all that 'cause it was so, so yummy! heh.)
This is the pizza from Isa Chandra Moskowitz's Vegan with a Vengeance.
Pages 128-129 tell you how to make the crust. It's really a great description and I managed to use yeast and put something in the oven ... and it actually resembled what I intended it to! (I am, historically, not good with dough ~ at all.)
I suggest you pick up this book to tell you how to make the crust. :) I threw some rosemary into mine which was super yum.
Once I had the dough stretched, I topped each pizza with tomato sauce, artichokes, olives, fresh tomato slices from our garden, carmelized onions, and the VwaV basil tofu ricotta. Heaven! (Then I baked the pizza at 475°F for 12 minutes.)
The Basil Tofu Ricotta appears on page 133 of VwaV.
Ingredients for Basil Tofu Ricotta:
1 pound firm tofu
2 teaspoons lemon juice
1 clove garlic
1/4 teaspoon salt
Dash of fresh ground black pepper
Handful of fresh basil leaves
2 teaspoons olive oil
1/4 cup nutritional yeast
I just threw all of this in my food processor and blended until creamy. Mmm mmm good.
