Satay Pizza!
Tomorrow is shopping day, so I had very little in my fridge when I popped my head in this afternoon. A few mushrooms, half a block of extra firm tofu in the freezer, half a bottle of satay sauce and a few spring onions (aka eschallots), and about a tablespoon of tomato paste. Inspiration hit!
To make the pizza base:
-Combine 125 grams of plain (aka all purpose) wholemeal flour with 100 grams of plain, white flour with a few big pinches of salt and 1 teaspoon (5ml) of dry yeast, in a medium size ceramic bowl.
-In a small bowl whisk together 150ml of warm water with 1 tablespoon (15ml) of good quality extra virgin olive oil.
-Make a well in the middle of the flour mix, and slowly mix in the water and oil with your hands until a sticky dough is formed. Turn the dough out onto a lightly floured or oiled bench and knead it until it becomes elasticy and smooth, and doesn't feel at all sticky.
-Form into a ball and very lighty coat is it olive oil, to prevent a skin from forming. Put this in a clean bowl and leave it somewhere warm for around an hour, or until it roughly doubles in size.
-When ready, turn out onto a floured bench and 'knock back' the air, then roll it out into whatever shape you desire (a circle is easy, espcially when rolled with a rolling pin between 2 sheets of baking paper).
How I topped it:
-While the dough was rising, I thawed the half block of extra firm tofu, cut it into cubes of about 1cm and squeezed all the water I could from it. About 15 minutes before the dough was ready, I pre-heated my oven to 220 degrees celcius, or 425 degrees farenheit.
-When the base was ready, I laid it onto a baking tray lined with baking paper. I first spread the 1 tablespoon of tomato paste over the surface, then lay down about 8 thinly sliced mushrooms, and about a quarter of a very thinly sliced white onion.
-On top of this went the cubed tofu. I spread, as evenly as possible, the half a bottle of peanut satay sauce that I had thinned a little with water and added a handful of finely chopped, roasted peanuts to.
-I put this in the oven for 10 minutes on the top rack, then took the pizza of the tray and put it back on the oven, so the bottom would not become soggy. After another ten minutes, I removed the pizza and topped it with 2 sliced spring onions. It's a pretty sweet pizza, and because of all the peanuts it's not for anyone on a low-fat diet!
I ate it with steamed broccili and cauliflower, with lemon juice and sesame seeds...
To make the pizza base:
-Combine 125 grams of plain (aka all purpose) wholemeal flour with 100 grams of plain, white flour with a few big pinches of salt and 1 teaspoon (5ml) of dry yeast, in a medium size ceramic bowl.
-In a small bowl whisk together 150ml of warm water with 1 tablespoon (15ml) of good quality extra virgin olive oil.
-Make a well in the middle of the flour mix, and slowly mix in the water and oil with your hands until a sticky dough is formed. Turn the dough out onto a lightly floured or oiled bench and knead it until it becomes elasticy and smooth, and doesn't feel at all sticky.
-Form into a ball and very lighty coat is it olive oil, to prevent a skin from forming. Put this in a clean bowl and leave it somewhere warm for around an hour, or until it roughly doubles in size.
-When ready, turn out onto a floured bench and 'knock back' the air, then roll it out into whatever shape you desire (a circle is easy, espcially when rolled with a rolling pin between 2 sheets of baking paper).
How I topped it:
-While the dough was rising, I thawed the half block of extra firm tofu, cut it into cubes of about 1cm and squeezed all the water I could from it. About 15 minutes before the dough was ready, I pre-heated my oven to 220 degrees celcius, or 425 degrees farenheit.
-When the base was ready, I laid it onto a baking tray lined with baking paper. I first spread the 1 tablespoon of tomato paste over the surface, then lay down about 8 thinly sliced mushrooms, and about a quarter of a very thinly sliced white onion.
-On top of this went the cubed tofu. I spread, as evenly as possible, the half a bottle of peanut satay sauce that I had thinned a little with water and added a handful of finely chopped, roasted peanuts to.
-I put this in the oven for 10 minutes on the top rack, then took the pizza of the tray and put it back on the oven, so the bottom would not become soggy. After another ten minutes, I removed the pizza and topped it with 2 sliced spring onions. It's a pretty sweet pizza, and because of all the peanuts it's not for anyone on a low-fat diet!
I ate it with steamed broccili and cauliflower, with lemon juice and sesame seeds...