Vegetarian Recipes Tested from Kara's Kitchen

Soy Cheese Pizza With Onion, Sage, And Arugula

Nothing like a hot crusty Pizza baked on a Stone and eaten Hot! right out the Oven!!

It's Raining outside but Sunshine in My Kitchen!!

FOR DOUGH

1 (1/4-oz) package active dry yeast (21/4 teaspoons)

About 2 cups bread flour

3/4 cup warm water (105-115F)

1 1/2 teaspoons extra-virgin olive oil

1 1/2 teaspoons sea salt

1 to 2 tablespoons cornmeal

THE TOPPING

1 Tablespoon extra-virgn olive oil

2/3 cup soy feta (see recipe below)

2 oz soy mozzarella, cut into 1/4 inch pieces

1/2 cup thinly sliced red onion (1 medium)

6 large fresh sage leaves, thinly sliced crosswise (1 tablespoon)

1/4 cup soy parmesan

1/4 lb loosely packed baby arugula leaves (4 cups)

SPECIAL EQUIPMENT: a pizza stone

MAKE DOUGH: Place pizza stone on floor of gas oven or on lowest rack if using an electric oven and preheat oven to 500F (allow 1 hour for pizza stone to heat).

Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture develops a creamy form on surface, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

Stir together 1 1/4 cups flour with salt in a large bowl. Add yeast mixture, oil and remaining 1/2 cup warm water and stir until smooth. Stir in enough flour (about 1/2 cup) to make dough come away from sides of bowl. (Dough will be wetter than other pizza doughs you may have made.)

Knead dough on lightly floured surface with lightly floured hands (reflour hands when dough becomes too sticky) until smooth soft, and elastic, about 8 minutes. Form dough into a ball, put on a lightly floured surface, and generously dust with flour. Loosely cover with plastic wrap and let rise in a warm draft-free place until double in bulk, about 1 1/4 hours. Dust a wooden peel or a large baking sheet (without sides) with cornmeal.

Do not punch down dough. Carefully dredge dough in a bowl of flour to coat and transfer to a dry work surface. Holding one edge of dough in the air with both hands and letting bottom just touch the work surface, carefully and quickly move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 10 inches. Lay dough flat on peel or baking sheet. Continue to work edges of dough with your finger, stretching it into a 14-inch round.

MAKE TOPPING: Brush dough with oil, leaving a 1-inch border, then scatter Mozzarella and tofu Feta over dough (leaving a 1-inch border). Scatter onion and sage leaves over cheese. sprinkle pizza with Parmesan , then line up far edges of peel with are edge of stone in oven and tilt peel, jerking it gently to start pizza moving. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone (do not pul back pizza). Bake until crust is golden and cheese is bubbling, 10 to 12 minutes. Slide peel under pizza to remove from oven then top with Arugula.

COOKS' NOTE: Dough can rise slowly, covered, in the refrigerator for 1 day. Bring to room temperature before using.

Tofu Feta Cheese

1 cup crumbled Tofu

1 cup soy parmesan cheese

1 tablespoon soy cream cheese

1 teaspoon juice (more if needed to taste)

Combine tofu, parmesan cheese, cream cheese and lemon juice, in a small bowl. Toss together and cover and place in refrigerator overnight! This is best made a day before using!