Pizza

   
This pizza is top notch. It might sound like much, but it's really simple once you get the components down. The dough is a quick bread, not yeasted, so it's faster to make-plus you get to cook with beer. Mix the dough last and then assemble. Rawk!
 

• 1 15 ounce can organic tomato sauce
• 1/4 cup nutritional yeast flakes
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh basil chopped, or 1 teaspoon dry
• 1 tablespoon fresh parsley chopped, or 1 teaspoon dry
• 1/2 teaspoon onion powder

What You Do:

1. Mix all of the sauce ingredients together in a medium bowl.

 
Pizza toppings are personal. Make it however you like, listed below are Me and Dazee's favorites.

• 2 tablespoons extra virgin olive oil
• 3 cups baby portobello mushrooms, cubed
• 1 medium onion, slivered finely
• 3 cloves garlic, slivered or minced
• 1/2 serrano chili, slivered
• 3/4 tube Gimme Lean Sausage, or whatever sausage you like.

What You Might Do:

1. Heat the oil over medium heat and saute the mushrooms until they release their juice. Drain and reserve mushrooms (I add the mushroom juice to my sauce.)
2. Heat up the other tablespoon of oil and throw in the serrano chili and onion. As soon as the onion softens, add the garlic.
3. Saute on medium low until the onions begin to caramelize.
4. Add the Gimme Lean and break up with a fork into small pieces. Cook until the GL is heated through and just begins to brown.
5. Remove from heat and add in the reserved mushrooms.

 
This recipe is from my favorite cookbook author, Bryanna Clark Grogan, who has graciously allowed me to put it here. It's easily the best I've found for pizza, and I use it every time. The recipe, "Melty Pizza Cheese," can be found in her book  20 Minutes to Dinner.

• 1 cup water
• 1/4 cup nutritional yeast flakes
• 2 tablespoons cornstarch
• 1 tablespoon unbleached white flour
• 1 teaspoon lemon juice or white rice vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon garlic granules
• 2 additional tablespoons water
• 1 tablespoon extra virgin olive oil

What You Do:

1. Place the water, nutritional yeast, cornstarch, flour, lemon juice or vinegar, salt and garlic granules in a medium saucepan.
2. Whisk together to make sure there are no lumps.
3. Over medium heat, whisk constantly until the sauce begins to thicken.
4. After the sauce has thickened, whisk in the additional water and olive oil.
5. Remove from heat.

  

• 2 cups unbleached white flour
• 1 1/4 cup whole wheat pastry flour
• 1/4 cup wheat bran
• 1 teaspoon salt
• 1 tablespoon baking powder
• 12 oz beer

What You Do:

1. In a large bowl, put together all of the dry ingredients. Mix well to get the baking powder evenly dispersed.
2. Pour in the beer.
3. Stir with a big spoon.
4. Ditch the spoon and knead the dough for a minute until it all comes together. If it needs more flour, add some tablespoon by tablespoon until it's dry enough to pat into a pie pan.

  

1. Pat the dough out onto an oiled 18" aluminum pizza pan.
2. Evenly spread the tomato sauce on top.
3. Evenly spread the Gimme Lean mixture.
4. Drizzle the cheeze top on top...hitting every available inch.
5. Bake in a preheated 400F oven 20-25 minutes until crust is golden and cheez sauce has formed a skin. If your pan fits under the broiler, you can broil it briefly to get brown speckles on top. Let sit a few minutes, slice and serve.