What I love about this recipe: The tofu and Indonesian peanut sauce create such a creamy, flavorful pizza topping that you won't miss the cheese. The sauce around the edges toasts into a crackling making every bite of this pizza decadent.
Add yeast, sugar and warm water (110 degrees) to a mixing bowl and let it sit for five minutes. Add two cups of the flour and mix for 10 minutes. After 10 minutes add the salt, oil and another 1/2 cup of flour. Knead for 5 minutes. Add a bit more flour as needed to create a dough that is still soft, but not sticky. Cover. Let rise until double, about 40 minutes.
In a small fry pan, over medium heat, toast cumin seeds, coriander seeds and crushed red peppers. Toast a minute or two until spices are golden brown. After spices are toasted, grind them to a powder. Add the spices, peanut butter, sugar, and soy sauce to a medium bowl. Mix thoroughly then slowly add coconut milk and lime juice while stirring.
Wrap tofu with paper towels. Place something heavy on the tofu to press out the water. Leave for 15 minutes.
Slice onion and bell pepper, very thinly. Slice mushrooms.
Dice tofu into 1/4 inch cubes.
Shred carrot with a mandolin, food processor or julienne peeler.
Slice tomato, very thinly.
On a square of parchment paper, roll pizza dough out into a 16 inch circle. Spread the dough with half of the Indonesian peanut sauce. Spread onions, bell peppers, and mushrooms on the pizza. Mix the tofu with the remaining peanut sauce. Spread the tofu over the pizza.
Preheat the oven to 425 degrees while pizza rises for 10 minutes.
Bake on the parchment paper placed directly on the oven rack at 425 degrees for 10-12 minutes or until the crust is lightly browned.
Place fresh tomato slices, carrot shreds and cilantro leaves on top of the baked pizza. Serve immediately.
Ingredients
Directions
Add yeast, sugar and warm water (110 degrees) to a mixing bowl and let it sit for five minutes. Add two cups of the flour and mix for 10 minutes. After 10 minutes add the salt, oil and another 1/2 cup of flour. Knead for 5 minutes. Add a bit more flour as needed to create a dough that is still soft, but not sticky. Cover. Let rise until double, about 40 minutes.
In a small fry pan, over medium heat, toast cumin seeds, coriander seeds and crushed red peppers. Toast a minute or two until spices are golden brown. After spices are toasted, grind them to a powder. Add the spices, peanut butter, sugar, and soy sauce to a medium bowl. Mix thoroughly then slowly add coconut milk and lime juice while stirring.
Wrap tofu with paper towels. Place something heavy on the tofu to press out the water. Leave for 15 minutes.
Slice onion and bell pepper, very thinly. Slice mushrooms.
Dice tofu into 1/4 inch cubes.
Shred carrot with a mandolin, food processor or julienne peeler.
Slice tomato, very thinly.
On a square of parchment paper, roll pizza dough out into a 16 inch circle. Spread the dough with half of the Indonesian peanut sauce. Spread onions, bell peppers, and mushrooms on the pizza. Mix the tofu with the remaining peanut sauce. Spread the tofu over the pizza.
Preheat the oven to 425 degrees while pizza rises for 10 minutes.
Bake on the parchment paper placed directly on the oven rack at 425 degrees for 10-12 minutes or until the crust is lightly browned.
Place fresh tomato slices, carrot shreds and cilantro leaves on top of the baked pizza. Serve immediately.