---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Tofu-Vegetable Pizza
  Categories: Main dish, Italian, Tofu, Mark’s
       Yield: 1 pizza
  
 --------------------------------PIZZA DOUGH--------------------------------
       1 tb Dry yeast
       1 c  Warm water
       1 ts Sugar
       2 c  Unbleached all-purpose flour
       1 tb Olive oil
     1/2 ts Salt
 
 -------------------------------PIZZA TOPPINGS-------------------------------
       2 tb Olive oil
       1 md Onion, finely chopped
       2 ea Garlic clove, chopped
       1 ea Red bell pepper, chopped
       1 ea Green bell pepper, chopped
   1 1/2 ts Basil
       2 c  Tomatoes, chopped
       8 oz Tofu, frozen, thawed &
            -- shredded
     1/2 c  Parsley, chopped
     1/4 c  Black olives, chopped
            Nutritional yeast
  
   DOUGH: Dissolve the yeast in water with the sugar & let proof.  Mix
   in the other ingredients in order.  When the dough holds together
   (add more water or flour as necessary) turn out onto a floured board
     & knead until it is elastic & soft.  Cover & let rest for about
  40
   minutes.  Roll out as thin as you can without breaking the dough.
   Place either on a 17″ pizza pan or on a cookie sheet.  Set aside.
   
   PIZZA TOPPINGS: Saute the onion & garlic in the olive oil until the
   onions are translucent.  Add the basil & bell peppers & saute for 5
   minutes.  Add the shredded tofu & cook 3 minutes or so.  Add the
   parsley, tomatoes & olives.  Remove from the heat.  Spread the
   vegetables on the pizza crust & sprinkle with the nutritional yeast.
   Bake for 5 to 10 minutes at 450F until the crust is golden & the
   vegetables are sizzling.
   
   NOTE: The baking time is dependent upon how thick your crust is.
   Also, you can use your favourite pizza crust too.
   
   Recipe by Mark Satterly
  
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