Pizza Making Part 2: The Final Product!

Описание: SAUSAGE, PEPPER, AND MUSHROOM PIZZA created by Chef Del Sroufe in The China Study Family Cookbook
Ingredients:
1 whole wheat pizza crust recipe (see recipe under Ingredients and Instructions for Pizza Dough below)
Cornmeal for dusting
1 to 1 ½ cups pizza sauce
½ recipe Spicy Breakfast Patties, crumbled (recipe below)
1 large yellow onion, diced
1 large green bell pepper, seeded and diced
8 ounces button mushrooms, sliced
Sea salt and black pepper
1 recipe Cheese Sauce (see below)
Chopped fresh basil, for garnish
Ingredients for Spicy Breakfast Patties:
Makes 14-16 patties
2 cups water
1 cup millet
¼ cup minced yellow onion
4 cloves garlic, minced
2 sun-dried tomatoes, minced
2 tablespoons tamari, or to taste
½ teaspoon dried sage
1 teaspoon crushed fennel seed
1 teaspoon crushed red pepper flakes, or to taste
¼ cup nutritional yeast
Sea salt
Instructions for Spicy Breakfast Patties:
Preheat oven to 350 degrees.
Combine the water and millet in a 2-quart saucepan with a tight-fitting lid. Bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook the millet until tender, about 20 minutes.
While the millet cooks, sauté the onion in a small skillet over medium-high heat until it turns translucent and starts to brown, about 5 minutes. Add water 1 or 2 tablespoons at a time to keep the onion from sticking to the pan.
Add the garlic, sun-dried tomatoes, tamari, sage, fennel, and red pepper flakes, and sauté for another minute to toast the seasonings. Remove the skillet from the heat. Add the nutritional yeast and cooked millet, season with sea salt to taste, and mix well.
Using a ¼ -cup measure or small ice cream scoop, shape the millet mixture into patties and place them on a nonstick baking sheet or a regular baking sheet lined with parchment paper.
Bake for 15 minutes, turn over the patties, and continue to bake until the patties are firm to the touch and lightly browned, another 10 minutes or so. Serve warm.
Ingredients for the Cheese Sauce:
1 ½ cups finely diced russet potatoes (about 1 medium potato)
¼ cup finely diced red bell pepper
½ small yellow onion, diced
2 tablespoons raw cashews
2 tablespoons tahini
1 tablespoon fresh lemon juice
2 tablespoons nutritional yeast
2 tablespoons arrowroot powder
1 teaspoon sea salt, or to taste
Instructions for the Cheese Sauce:
Combine the potato, bell pepper, onion, and cashews in a small saucepan and cover with water. Bring the water to a boil over high heat. Reduce the heat to medium, and cook until the potatoes are very tender, about 10 minutes. Drain the vegetables, reserving ¾ of the cooking water.
Combine the potato mixture, reserved cooking water, tahini, lemon juice, Nutritional yueast, arrowroot powder, and sea salt in a blender. Process on high until everything is smooth and creamy, about 3 minutes. Store the sauce in an airtight container in the refrigerator for up to 5 days.

Ingredients and Instructions for Pizza Dough
WHOLE WHEAT PIZZA CRUST created by Chef Del Sroufe
Makes 2 (12 inch) pizzas
Ingredients:
1 (¼ ) ounce packet active dry yeast
1 tablespoon cane sugar, such as Sucanat
1 cup warm water (about 110 degrees)
½ teaspoon sea salt
About 2 cups whole wheat bread flour, divided
Instructions:
1. In a large bowl, whisk together the yeast, sugar, and warm water. Let the mixture sit until it starts to foam, then add the sea salt, and using a whisk, stir in 1 cup of flour.
2. Beat the dough for 75 strokes. Add as much of the remaining 1 cup flour as needed to make a dough that is stiff but still a little tacky to the touch.
3. Cover the cough with plastic wrap and let it sit in a warm place until it has doubled in volume about 45 minutes.
4. Punch it down and let it rise again, about 25 minutes.
5. Divide the dough in half and shape each half in a round. Press the pizza dough onto a pizza pan dusted with cornmeal, cover with homemade pizza sauce and your favorite veggie toppings and bake at 425 degrees for 12 to 13 minutes.