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Tempeh and Edamame Pizza


Dough 1 ¾ cups whole wheat or white flour

¼ cup soy flour

1 tablespoon active dry yeast

¾ teaspoon sea salt

1 cup warm water

1 tablespoon soybean oil

1 teaspoon honey

1-8 ounce package Tempeh, cut into small cubes

6 tablespoons soy sauce

2 clove garlic, minced

2 teaspoons minced ginger

3 Bay leaves

2 tablespoons soybean oil

Pizza Sauce 1 cup shelled edamame

1 cup sliced mushrooms

½ green pepper, seeded, sliced into strips

½ cup green olives

1 cup each, shredded Mozzarella and Provolone cheese

Instructions In a large mixing bowl, add flours, yeast, and salt, mix well.

Add water, oil and honey, mix until combined. Cover bowl with moist cloth, place in warm spot for 10 minutes to rise. In a small mixing bowl add soy sauce, garlic, ginger, and bay leaves, stir to blend. Add tempeh, mix. Let marinate for 1 hour. Drain. In a small fry pan, over medium heat, add oil, heat. Add tempeh, stir fry until crispy. Place on paper town to absorb any excess oil; set aside. Press dough out onto a 14-inch pizza pan or cookie sheet. Spoon favorite pizza sauce onto dough. Sprinkle fried tempeh cubes, edamame. mushrooms, green pepper and olives onto pizza. Sprinkle shredded Mozzarella and provolone cheese over the pizza.Bake in preheated 425 F. oven for 15 to 20 minutes or until crust is browned. Cut into 6-8 pieces. Serve immediately.

By Recipe by Chef Tom Fello, Tommy’s Restaurant (Cleveland Heights, OH)

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