1batchVegan Pizza Dough - omit the Italian herbs; use ½ batch for one thin crust pizza or the full recipe for thick crust.
1Tbspolive oil
7ouncesmaitake, aka hen of the woods, mushrooms, separated by hand
8ouncesextra firm tofu, preferably sprouted extra firm (or super firm), drained
2clovesgarlic, minced
pinch ofsea salt
½cupprepared marinara sauce
For the bbq sauce:
½cupsoy sauce - NOTE: if making thin crust, reduce soy sauce to ⅓ cup
2-3clovesgarlic, grated or minced
1Tbsprice vinegar
1-2tspsriracha
1tspginger, freshly grated
1tsptoasted sesame oil
2Tbspmaple syrup or 3 Tbsp brown sugar
black pepper, to taste
2tspred pepper flakes
1Tbspcornstarch mixed with 1 Tbsp water
For the kimchi salad:
2large handfuls arugula
½cupkimchi, including some of the juice
Instructions
Prepare dough. While dough is rising...
If using a pizza stone, place in oven and preheat to 500 degrees.
In a small sauce pan, whisk together all ingredients for the barbecue sauce. Stirring frequently, cook sauce over medium heat until it begins to thicken. Set aside.
Preheat a saute pan over medium heat. Add oil and mushrooms. Stirring occasionally, cook 2-3 minutes or until softened. Move mushrooms to a bowl and set aside.
Crumble tofu into the hot pan. Stirring occasionally, cook until warmed through and dry. Add the garlic and a pinch of salt, and stir to incorporate. Remove from heat.
On a lightly floured surface, press out dough into a 12 inch round. If you have a pizza peel, sprinkle it with flour or cornmeal as you normally would and place dough on the peel. If you don't have a peel, VERY carefully move the preheated pizza stone to the stovetop and place dough on stone. Work quickly through step #8.
Spread approximately ¾ cup barbecue sauce and the ½ cup marinara on pizza, swirling together. Top with mushrooms and tofu mixture.
Bake thin crust pizza 15-18 minutes or thick crust pizza 20-25 minutes. Crust should become golden brown.
Remove pizza from oven and let stand 10 minutes. While pizza rests, in a bowl combine the kimchi and arugula. Top pizza with the kimchi salad, slice, and serve.
Notes
Makes one 12 inch pizza. Leftovers can be refrigerated up to 5 days. Reheat as you would with any pizza.Nutrition calculated for thin crust.