Vegetarian pizza Kita’s way
(at time of publication)
- Marinade for tofu
- 2 tablespoons oil
- 2 tablespoons reduced-salt soy sauce
- ¼ cup lemon juice
- 2 cloves garlic, chopped
- 1 teaspoon sesame oil
- 1 tablespoon oregano
- hot pepper sauce, to taste
- 200g firm tofu, sliced
- Pizza dough
- 1 cup warm water
- 1 teaspoon dried yeast
- 1 teaspoon castor sugar
- 1 ½ cups plain flourall purpose flourX
- ¼ teaspoon salt
- 1 tablespoon olive oil, plus extra for brushing
- 1 small red or yellow capsicum, diced
- 6 cherry tomatoes, sliced in half
- 1 spring onion, white only, sliced
- 60g vegetarian edam cheese, grated
- 4 tablespoons hummus
- ⅓ cup canned corn sweetcornXkernels
- 4 cups crispy lettuce, shredded
- 2 radishes, sliced
- 4 cherry tomatoes, halved
- 2 spring onions, sliced
- 1 small cucumber, sliced
- 4 tablespoons dressing made with 1 tablespoon olive oil and 3 tablespoons orange juice
1 Mix marinade ingredients and marinate tofu.
2 Combine water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil.
3 Use your hands to bring the dough together. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.
4 Brush the dough bowl lightly with oil. Place the dough back in the bowl, cover with plastic wrap and set aside in a warm place to rise for 30 minutes or until doubled in size.
5 Heat the oven to 200ºC (or fanbake 180°C). Once the dough has doubled in size (the proving), take it out of the bowl and knead on a lightly floured bench until it is smooth again. This won’t take long.
6 Divide the dough in half. Flatten each half to the thickness you like. Place on an oven tray. Spread hummus evenly over the 2 dough rounds. Add the toppings and tofu and sprinkle with cheese.
7 Bake for 10-15 minutes until the base is crisp, the cheese has melted and the tofu has frazzled at the edges.
Make it gluten free: Use gluten-free flour and check soy sauce, hot pepper sauce and tofu are gluten free.
Recipe by Kita Ihaka, Kamo High School (one of the winning entries from NZ Nutrition Foundation’s Just Cook: Create a Family Meal Challenge 2015).
Nutrition Info (per serve)
Total fat 27g
–Saturated fat 6g
Dietary fibre 7g
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