Good Green Pizza | Full Help

Good Green Pizza | Full Help

Good Green Pizza | Full Help

I love pizza, especially homemade pizza. But with so many vegan pizza options available in my city, at least under normal circumstances, it is very easy to avoid making my own. I've been wanting to do some sort of regular Friday pizza routine for a while now, but I often end up skipping and treating the steak it does.

Since I am at home regularly now, and many of the NYC foods are reopening slowly or just bringing them outside my neighborhood, I highly encourage making vegan pizza- shall. For the past two months, I have mostly used vegan mozzarella store and tomato sauce. It does not matter, but is always very welcome and appreciated. I tried several different varieties including vegan garlic and veggie beans, too.

This week, with the warm weather and eventually the sunshine, I wanted to make it a little green and green. Despite the fact that I am DIY-minded, I found the inspiration from my closest friendly pizzaeria, Cafe Viva.

Good Green Pizza | Full Help

Viva used to have two locations, one uptown and one downtown, until it became the only restaurant in the last decade. For a while, it was one of the first designated vegan and vegetarian restaurants in town, and after that, I'm loyal to Viva because it's been a long time, it was always dark.

Viva has a good amount of classic hair, but I'm always convinced it is a lot of creative gifts, too. For a while, my favorite was "Earth Earth" (peanuts, mushrooms, peppers, onions, and tomato peppers). Then I liked Zen (green tea miso tofu, pesto, shiitake mushrooms, fried onions, dried tomatoes, and roasted garlic). The pizza I am sharing today is not a replacement for both, but it does get both motivations. I call it “good green goodness”, because it is both of these things: it is good to eat and very green.

Good Green Pizza | Full Help

Where I was on a vegan fork, I made a very sweet, pesto-marinated tofu. The pesto of the & # 39; s is tahini pesto, which is great for pasta, but also really good for spreading sandwiches or chips. It is dense and rich, I think, than regular pesto, and I suspect it will work well as well as tofu. I am a big fan of folding tahini into a tofu scramble for cream, and the same principle & # 39; s can be applied here.

The other part of the bread is bloodless: just broccoli (I used ice cream and green ice cream) and spinach. Of course, you can use all sorts of other vegetables here: thinly sliced ​​herbs, oily mushrooms, peppers, and spicy onions will all taste good. And if pesto tofu doesn't do it for you alone, adding a vegan fork won't hurt you one bit.

The culprit here is my decision. I use 00 when I get flour (I had a bit of pre-adolescence patterned karantiilkayga, so I used here), and the purpose of all-time purpose. Sometimes, when I want a nutritious taste, I use a 1: 1 blend of whole purpose and whole wheat or whole wheat. I am able to vote for all three, and if you are not in the mood to make a shell from scratch, also the store bought is A-Ok. Here's the recipe.

Good Green Pizza | Full Help

Good Green Pizza | Full Help

Greenness Pizza

Writer – Gena Hamshaw

Bread pizza (makes about 2 12 or 14-inch round pizzas or 3 8 or 10 inches square, depending on the thickness of the shell)

  • 3 cups (360 g) 00 or not, for all intents
  • 1 1/2 spoon of tea good Kosher salt
  • 2 spoon of tea (7 g) Rapid yeast *
  • 1 1/8 cups (255 g) warm water (about 110F)

Tofu stone

  • 15 ounces firm tofu or solid stone, gently pressed looga to remove excess moisture
  • 3 take it tahini
  • 1 take it white miso
  • 1/4 spoon of tea good salt
  • 2 take it nutritional yeast
  • 1 take it orange juice with a slice
  • 1 minced garlic, sliced ​​(optional)
  • 1/4 cup water

Pizza Conference

  • 2 1/4 cups Tomato sauce
  • partner applause
  • 3 cups (10 ounces) florets flocctsts (fresh or frozen according to package instructions)
  • To prepare the pizza crust, add the flour, salt, sugar, and yeast to the bowl. Add water. Use a spoon to mix the dough into a sieve. Cover the oven with a damp towel and let it cool for 5 minutes.

  • Remove dough from the surface and knead several times. You can continue to touch your knees for 8 to 8 minutes, or until soft, flexible, and stretching when stretching. Alternatively, you can knead the dough and mix it with a pinch of dough for 5 minutes at medium speed. Transfer the dough to a greased bowl, roll one coat over, and cover.

  • Here, you can transfer the dough to your refrigerator and allow up to two days before use. Or, you can let the dough rise at room temperature for 1 1/2 hours, or about twice its size.

  • To make the tofu in the tree, combine all the ingredients except the tofu in the food processor & # 39; s & # 39;. Process until you can sweet, thick broth. Break it down in the oven, then add the sauce. Use your hands to mix everything until the tops are well coated and light green while you're at it.

  • 45 minutes before you are ready to assemble your pizza, place it in a stone oven or pan with a lid in your oven. Heat the oven to 500F. If you refrigerate your dough, you can remove it from the refrigerator now and allow to cool slightly while the oven is hot.

  • Divide dough into 2 or 3 pieces & # 39; (about 200 g each) on top of the work surface. Use floured transfer pins to turn each one into a circle. If you make 2 pizzas, they will be 12-14 inches in diameter each, depending on how thick or thin you like your shell. If you make 3 pizza, they will be about 8 inches, again depending on the thickness. When you knead the dough, you can also bring it out and spread it a few times to help it expand.

  • Place each piece of dough in a circular or square glass container. If you have a pizza peel, attach the pasta to the base of the peel (otherwise, you will use gloves to carefully place the piston in the oven). Spread about 3/4 cup of soup (a little extra is fine) around the pizza, and leave about 3/4 inches of loose shell. Cover the sauce with a small handful of spinach. Spread one-half or three-quarters of tofu and broccoli (depending on how many pizzas you make) while you are burning. Wear gloves, use your peel to transfer size and pizza to your pizza or baking sheets. Alternatively, carefully place the pastry and pizza in your oven.

  • Bake your pizzas for 12 to 15 minutes, or until the crust starts to caulk around the edges, the pizzaku is noisy, and the tomato sauce starts to suck. Broccoli should be a little less. Gather one or two cups of coffee and bring to a boil. Slice and serve!

The remaining pizza slices will keep for up to 4 days in an airtight container in the refrigerator. They can be heated in a 350F oven or air-conditioned for 10 minutes, or until they are warm and crisp.

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The pizza-cooked meal makes between 6 and 8 servings (two or three small portions). If you are cooking for one or two, you can cut them in half as a meal or simply treat yourself to a pizza gift! I love the simple green salad slices and the vintage lemony vinaigrette, or the light green greens. And FYI, the tofu shrimp is toast toast or toasted pizza, unless you're in the mood for all shebang.

Pizza is one of those staple-food comfort foods that seems to be especially welcome now. This slightly different – a bit more green vegetables, nutrients and less bright. My friend, whom I took to Cafe Viva, would call it "hippie pizza." But it got soft ashes, acidity and a little sweet taste of tomato, and – Thanks to miso, nourishing yeast, and lemon – the salt and umami of cheese.

For me, it convinces me of the need for comfort and the desire for something healthy and healthy at the same time. I hope you will find something like that too. Have a wonderful day, friends, and I'll be back today on Sunday.

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