Monday, December 6, 2010

Stuffed Crust Pizza

Stuffed Crust Pizza

* Prep Time: 1 hour
* Cook Time:
15-20 minutes
* Ingredients (for dough):
  • 1 tbsp sugar
  • 1 package active dry yeast
  • 1 cup warm water
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup bread flour
  • 1/4 tsp salt
  • 2 tbsp olive oil
  • 2 tbsp yellow cornmeal & flour (used to dust counter to roll out dough)
* Ingredients (for pizza filling):
  • 1/2 package Upton's Naturals All Natural Italian Sausage*
  • 1 package mozzarella flavored Daiya*
  • 1/2 package mozzarella flavored Teese, cut into slices*
  • 1/2 package Lightlife Pepperoni slices*
  • 1 cup baby bella mushrooms, sliced
  • 1 cup (yellow or white) onion, sliced (optional)
  • vegan Parmesan cheese*
  • dried basil, for taste
* Ingredients (for sauce):
  • 1 8 oz. can diced tomatoes
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt & pepper, to taste

* Recipe:
  1. In a separate bowl, combine water, sugar, and active dry yeast to activate yeast and let sit for at least 5 minutes.  
  2. In a mixer, add the dry ingredients and mix on a low setting using a bread hook. When the yeast is ready, add it to the mixer with the olive oil. Let the dough form in the mixer until it forms a uniform ball and starts to climb the bread hook. (If you do not have a mixer, then combine the dry ingredients with the bowl of yeast, kneed until smooth.)
  3. Remove and let stand for about 45-50 minutes or until it doubles in size. You want the crust to be more fluffy for your end product, so you should allow more time for the dough to rise.
  4. While waiting for the dough to rise, prepare the other ingredients. To prepare the sauce, add all of the ingredients in a sauce pan and let simmer on low heat until ready to use, stirring occasionally.
  5. In a lightly oiled skillet, add the seitan and lightly brown. Prepare the mushrooms (and onions, if using) now while you have the time.
  6. Once the dough has risen, punch it down and then use the the cornmeal and flour to dust the counter. Form an even roll.
  7. Stretch the dough to fit a round pizza baking pan and allow some dough to hang over edges. Lightly dust with flour to prevent the dough from sticking.
  8. Preheat the oven to 450°F. 
  9. Cut the Teese into short 1-2" sticks about 1/4 inch thick. Line the edge of the pizza, overlapping the teese just slightly. Once the Teese is in place, take the extra dough hanging over the edge and fold over the Teese to seal it.  Add the the sauce followed by the toppings, then the Daiya cheese and Parmesan cheese. Sprinkle dried basil over the cheese for a little added flavor. Bake for 12 to 15 minutes or until crust is a nice golden brown.
  10. Remove and let cool enough that you can handle. Slice and enjoy!

* Note: Upton's Naturals is a local Chicago seitan company. They sell their faux meats here in Chicagoland. You could use other seitan-style meat crumbles such as Boca Ground Crumbles, Gimme Lean Sausage by Lightlife, or Yves Meatless Ground Round Original. As many of you have heard, Daiya is great. You can find it at Whole Foods as well as vegan websites such as Teese is a local soy cheese made by Chicago Soydairy. You can order it online from vegan websites as well. I used these two types of cheese for this pizza specifically since they melt well and taste good. Please try to use these brands if you can get a hold of them. For the pepperoni, I used Lightlife's Deli Pepperoni. You could also use Yves Meatless Pepperoni. Lastly, for vegan Parmesan I used Vegan Topping by Galaxy Nutritional Foods which you can also find at your local health food store or places like Whole Foods.

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