It’s a little different for pizza, but oh-so-good!
Are you sick of me talking about this pizza yet? Sorry, I’m just obsessed. Let’s just get baking…
3/4 cup warm water
1 teaspoon sugar
2 1/4 teaspoons (one packet) active dry yeast
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon cornmeal
For the toppings:
4 oz. tempeh
1 tablespoon soy sauce
1/4 teaspoon cumin
1 clove minced garlic
1/4 red onion
4 oz. colby jack cheese, shredded
1/2 cup chopped kale
For the sauce:
2 tablespoons mayo
1 tablespoon hot sauce (Sriracha or choluha)
In a glass mixing cup, stir together the warm water and sugar until the sugar dissolves. Then sprinkle the yeast over the top of the water and allow that to sit for 5 minutes. It should foam up some in this time; that’s how you know it’s working.
In another bowl, stir together the flour and salt. Stir the yeast water in with the flour mixture. Once a dough ball forms, turn out onto a lightly floured surface and knead for 4-5 minutes. Lightly oil the bowl you just used and place the dough ball back in there with a clean dish towel over the top. Allow to rise in a warm spot for an hour to an hour and a half (until doubled in size).
Preheat the oven to 400°F with the cast-iron pan inside. While that preheats, roll out the dough on a lightly floured surface. Once the oven is ready, remove the pan and sprinkle with cornmeal. Place the pizza dough in the pan. Be careful as the pan will already be very hot. Bake for 5 minutes.
Then top the partially baked crust with the tempeh, sliced onion, sliced tomatoes, and cheese. Bake for another 10-12 minutes.
In a bowl, stir together the mayo and hot sauce. Once the pizza is done, drizzle the sauce over the top.
Credits // Author and Photography: Emma Chapman. Photos edited with