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| PIZZA WITH "MEATBALLS" AND MUSHROOM
2 tsp. olive oil 1/2 onion, grated 1/3 cup grated firm tofu 1/4 medium zucchini, grated 2 garlic cloves, minced 1/2 cup + 2 Tbsp. tomato sauce 1/2 tsp. freshly ground black pepper 1/4 tsp. salt 1/4 cup plain dried bread crumbs 1 Tbsp. chopped flat-leaf parsley 1 Tbsp. chopped basil 1 tsp. chopped sage Pinch cayenne pepper 1 tsp. cornmeal 1/2 pound prepared pizza dough 1/3 cup shredded Monterey Jack cheese 2 cups sliced mushrooms 1 tsp. dried oregano To prepare the meatballs, in a large nonstick skillet, heat the oil. Add the onion; cook, stirring as needed, until softened, 2-3 minutes. Add the tofu, zucchini and garlic; cook, stirring as needed, until the zucchini is softened, 4-5 minutes. Add 2 tablespoons of the tomato tauce, 1/4 teaspoon of the pepper and the salt; cook, stirring, until the liquid is evaporated, 3-4 minutes. Stir in the bread crumbs, parsley, basil, sage and cayenne. Cool to room temperature; divide into 16 balls. Preheat the oven to 450o F. Sprinkle a heavy baking sheet or pizza pan with the cornmeal. To assemble the pizza, sprinkle a work surface with a little flour; place the dough in the center and roll to coat with the flour. With your fingers, gently stretch the dough to a 5-6" round; roll out to a rough 12" round. Transfer to the baking sheet and pinch the edges to form a rim. Spread with the remaining 1/2 cup of tomato sauce and sprinkle with the cheese; scatter on the meatballs and mushrooms, then sprinkle with the oregano and the remaining 1/4 teaspoon of pepper. Bake until the crust is crisp, about 20 minutes. Makes 4 servings Posted to http://groups.yahoo.com/group/Vegetarian_Jewish_Cuisine/ By gabriella_kapsaski@.. |