Buffalo Tempeh Pizza with Creamy Veg Herb Dressing
Appetizer, Main Course, Snack
1recipe pizza doughbelow or enough for 2 14 -inch pizzas
1recipe creamy herb veg dressingbelow
8oz.package of tempehcrumbled
1/4CFrank's Red Hot Sauce
2Talmond milk or soy milk
1/4 to 1/2tspcayenne
Daiya or other non-dairy mozzarella style cheese
1rib of celeryfinely diced
Basic Pizza Dough
4Call purpose flour
1package instant yeast2 1/4 tsp
1 3/4Cwaterwarmed to the touch (in microwave for 30-60 seconds) or to about 105 degrees (no hotter than 110 degrees)
Creamy Veg Herb Dressing
1/4Cvegan sour cream
Prepare dough (see below). Place a pizza baking stone, pizza steel, or cast iron pizza pan in the oven on the lower middle rack. Preheat oven to 500 degrees.
Meanwhile, mix the hot sauce, milk, vinegar, sugar, cornstarch, garlic powder, cayenne, celery salt, and black pepper in a small bowl. Set aside.
Toast breadcrumbs in a 10-inch skillet over medium heat until deep brown but not black. Set breadcrumbs aside.
Bring tempeh and 1 C water to boil and boil over medium heat until liquid has evaporated, about 10 minutes. Add the sauce and heat through until thickened and clinging to the tempeh. Stir in the breadcrumbs. Set the buffalo tempeh aside.
Top prepared pizza dough with half of the buffalo tempeh and celery. Slide onto the stone in the oven and bake until starting to brown, about 8-9 minutes. Sprinkle about 1/2 C of Daiya and continue baking until the cheese is melted, 2-3 more minutes.
Serve drizzled (or on the side) with creamy herb veg dressing.
Basic Pizza Dough
Add dry ingredients to a heavy-duty stand mixer with a dough hook. While the machine is running add the water. Knead in the mixer for about 8 minutes (you can also knead by hand until smooth and elastic). The dough should be tacky but not quite sticky (shouldn't come off on your hand when touched). In the mixer, it should clear the sides of the bowl but stick to the very bottom. Knead in more flour if it's too wet, 1-2 tablespoons at a time, or more water if too dry. Transfer to a lightly oiled bowl, cover, and let rise until doubled in size, about 1 to 2 hours depending on room temperature.
Remove dough to a lightly floured work surface. Flatten dough with floured hands and cut into two pieces. Roll each into a ball and cover each with plastic wrap or an inverted bowl for about 10 minutes.
Using floured or oiled hands, stretch each dough ball out on a square of parchment paper to about a 14-inch circle. Place the parchment with dough on a peel or inverted baking sheet for easy sliding into the oven.