I named this pizza in honor of tempeh, which originated in Indonesia. To complete the theme, this pizza has a sweet, spicy peanut sauce and chopped cilantro on top. This may or may not sound like a weird combination, but trust me, it's delicious!
wheat pizza dough (recipe follows)
sweet and spicy peanut sauce (recipe follows)
2 oz. tempeh, crumbled
1 cup shredded vegan mozzarella cheese (I used Daiya)
2-3 tablespoons chopped cilantro
Preheat oven to 425°F. Spread the crust with peanut sauce. Sprinkle the crumbled tempeh evenly over the pizza. Sprinkle the cheese evenly over the pizza. Bake for 10-15 minutes, until crust is lightly browned and cheese is melted. Sprinkle cilantro over pizza just before serving.
Wheat Pizza Crust
Makes one 12" pizza
3/4 cup unbleached all-purpose flour
1/2 cup whole wheat flour
2 1/2 teaspoons active dry yeast
1/2 teaspoon vegan sugar
1/4 teaspoon sea salt
1/2 cup water, heated to 120°F
Combine all-purpose flour, yeast, sugar and sea salt in a medium or large bowl. Add hot beer, stirring the mixture until smooth. Gradually mix in enough whole wheat flour to make a soft dough. Knead dough on a floured surface, adding more flour if it gets too sticky, until dough is smooth and elastic, 3 to 5 minutes. (I like to knead mine inside the large mixing bowl so that I don't have to dirty my counter-top.) Cover dough (a clean dish towel works nicely) and let rise 15 minutes. While the dough is rising, I preheat the oven to 425°F.
Spread dough into desired shape on a cookie sheet. (I've made traditional round pizzas, heart-shaped pizzas, rectangular pizzas, oblong pizzas....get creative if you want!) Spread on the sauce and add pizza toppings. Bake pizza 10 to 15 minutes, until crust is lightly browned and vegan cheese (if using) is melted.
Sweet and Spicy Peanut Sauce
Makes enough for about 2 pizzas
1/4 cup smooth, salted, natural peanut butter
or 1/4 cup smooth, unsalted, natural peanut butter and add 1/8 teaspoon sea salt
1/8 cup agave nectar
1/2 tablespoon lime juice
1/4 cup lite coconut milk
1/2 to 1 tablespoon sambal oelek, or to taste
In a medium bowl, use a fork to combine the peanut butter and agave nectar. When smooth, add the lime juice and coconut milk and stir until smooth. Add the sambal oelek last, so you can taste the heat level and adjust it accordingly. Use 1 tablespoon to make it spicy or 1/2 tablespoon for a milder sauce. If you have leftover sauce, use it as a veggie dip!
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