It would be difficult to characterize this pizza as penitential even though it’s meatless. It will certainly satisfy the most discriminating palates and please the kids as well.
If you’re serving more than four or five people you should double the recipe. In fact, this is so good you may want to make two pizzas just to have leftovers.
Everything worthwhile requires some sacrifice and this recipe does take some time. It’s not difficult but pizza dough is a raised dough and the yeast needs time to grow.
When you make bread or pizza dough you have to be patient and gentle. It’s a hands-on effort that has the advantage of putting the cook in touch with the food. Making dough reminds you of how much work went into food preparation before the advent of fast food and microwave ovens.
Children love to help with pizza, kneading the dough and then finding that an hour later it has actually doubled in size. They have no trouble believing that the yeast is alive and multiplying, unseen in the mixture of flour and liquids. They always do trust that a few simple ingredients put together with care and given a bit of time to grow, will produce wonderful results.
When you come to think of it, there’s a lot of wisdom to be gained by making pizza.
Pizza Dough
1 envelope active dry yeast1 cup warm water1 tsp sugar½ tsp salt2 tsp olive oil1½ cups whole wheat flour1½ cups unbleached white flour
cornmeal
In a two-cup measure, mix water, sugar and yeast and set aside to proof. In several minutes it should begin to bubble.
In a large bowl place the flours, salt and oil. Add the bubbling yeast and mix well.
Turn the dough out on a lightly floured surface and knead. Kneading involves rolling and folding the ball of dough over on itself with floured hands about 10 or 12 times.
Next, place the dough in an oiled bowl and cover with a clean, damp dishtowel. Set the bowl in a warm place. In about an hour the dough will have doubled in size.
Punch the dough down and turn out on a floured surface. Knead several times then use a lightly floured rolling pin to shape it to fit your pan. You can use a pizza stone, a pizza pan or a cookie sheet. Sprinkle the pan with cornmeal and place the rolled out dough on top. Press the dough into the pan and form a border around the edges to keep the filling in place.
Toppings
13 oz. can artichoke hearts, drained1 red onion sliced thinly½ green pepper, seeded and sliced½ red pepper, seeded and sliced small can sliced black olives 1 cup sliced mushrooms4 oz shredded cheddar cheese8 oz shredded mozzarella cheese
Arrange the fillings on top of the dough in the order given and then bake in a preheated 375 degree oven for about 35 to 40 minutes or until the outer crust is nicely browned and the cheese is bubbly.
Kathleen Toohey is a free-lance writer from Sea Girt.
A second Lenten recipe this week, this one for Tofu and Noodles, comes from Joann Buhler, a free-lance writer from Aberdeen.
“The great thing about tofu (or soy bean curd) besides its health benefits,” she writes, “is that it takes on the flavor of whatever it is cooked with.”
This dish will have the garlic, onion and grated cheese flavor to the degree that you add them in preparation. Be sure to use extra firm tofu so that it will hold its cubed shape. The dish is quickly prepared and nutritious.
Tofu and Noodles
2 cups water or vegetable broth1 pkg (Nasoya or other brand) extra firm tofu, cut into cubeslarge onion, coarsely chopped15 oz can or bag of frozen mixed vegetables4 oz can or fresh stems and pieces of mushrooms ½ to ¾ bag of uncooked, no yolk noodles (approx. 10 oz)¼ cup extra virgin olive oil¼ cup dried parsley flakes
garlic powder or minced fresh garlic to taste
salt and pepper to taste½ cup grated Romano cheese
Sauté the onions in the olive oil, add garlic and parsley, add mushrooms and sauté a few minutes more. Add the water or vegetable broth and bring the mixture to a boil.
Add the tofu and the noodles, cook until the noodles are tender. (Add more water if you want a more soupy dish.) Add the drained mixed vegetables and cook approx. 5 minutes more.
Serve in bowls with a generous topping of Romano cheese. Serves 3-4 as main dish or 5-6 as a side dish.
Let us pray:
Lord Jesus Christ, may our Lenten fasting turn us toward all our brothers and sisters who are in need. Bless this table, our good food, and us. Send us through Lent with good cheer, and bring us to the fullness of your Passover.
Amen.
See also:
Almost-fast food for Lent – salmon cakes with oven friesSimple and scrumptious soup and salad for seniors and singles Lenten Recipe: ‘Eggplant Patrice’ delivers taste and satisfactionSass up your catfish by adding sauce!
