This pizza is awesome. Its sweet crust combined with the caramelized onions give it a flavour that you’ll definitely want again. After you finish one, you’ll wish you’d made two. The preparation seems complicated because it has many parts; truth is, it’s only time consuming! You can do everything in the order below, then continue to the next section instead of waiting.
– dough –
3 cups spelt or whole wheat flour
1-1/4 cup warm water
1/2 tsp fresh rosemary, minced
dash of salt
3/4 Tbsp molasses
2 Tbsp baking yeast
1 tsp extra virgin olive oil
Sift together in a large bowl, knead until well mixed. Form a ball and cover the bowl with a towel or lid. Leave in a warm dark place for an hour.
– caramelized onions –
2 small onions, chopped
2 Tbsp brown sugar
2 Tbsp vegan margarine
1/4 cup extra virgin olive oil
Heat oil and margarine in a frying pan. Add onions and brown sugar. Stir until well mixed. Simmer on low for 45 minutes. Drain. Done.
– pesto sauce –
3/4 cup extra virgin olive oil
1 cup fresh basil
1/4 cup pine nuts, toasted
1/2 cup fresh spinach
3 cloves garlic, chopped
Combine all ingredients in a food processor or blender and go to town on it.
– tofu topping –
1 package of medium firm tofu, crumbled
1 tsp fresh rosemary, in small sprigs
1 Tbsp extra virgin olive oil
salt and pepper to taste
Heat olive oil in a frying pan. Add tofu, rosemary, and salt and pepper. Stir. Simmer for five minutes.
– other toppings –
1 small jar of artichoke hearts, chopped
1 small can of pitted black olives, sliced
1 tomato, sliced or diced
1 cup spinach, chopped
Roll the dough out onto a lightly greased cookie sheet, pinching the corners to make a crust. Spread the pesto sauce out over the dough. Next, and in any order you want, put on the tofu toppings. Bake at 350 F for 20-25 minutes, or until desired awesomeness is reached.
