Coletta's BBQ Pizza
Source of Recipe
the web
List of Ingredients
Dough
1 package / 1 1/4 oz / 35 g active dry yeast
1 cup warm water (110F/42C)
3 1/2 cups all-purpose flour
1 t salt
1/4 cup olive oil
Sauce
1 cup ketchup
1/3 cup tomato puree
1/2 cup tomato paste
1 T anchovy-free Worcestershire sauce
1 t white vinegar
3 whole cloves
1/3 cup sliced onions
1/2 t salt
1 t dried basil
1/2 t black pepper
6 fl oz / 180 ml water
1 1/4 lb / 560 g firm tofu cut into a fine dice
Topping
12 oz / 350 g Veganrella or other vegan mozzeralla , shredded finely
Recipe
Dough
To make the dough, dissolve the yeast in 1/4 cup of the warm water and set aside. Combine the flour and the salt in a mixing bowl. Make a well in the center of the flour. Add the yeast mixture, the oil and the remaining 3/4 cup of water. Mix, stirring with a wooden spoon until a rough ball of dough forms and the dough cleans the side of the bowl. Turn the dough out of the bowl onto a lightly floured work surface. Knead the dough for 7 to 8 minutes until it is smooth and satiny (dust the dough with flour if it feels sticky). Dust a large mixing bowl lightly with flour. Place the dough in the bowl; cover with plastic wrap and a kitchen towel. Put the dough in a warm place to rise for 90 minutes until it doubles in bulk.
After the dough has risen, punch it down and turn it out of the bowl onto a lightly floured work surface. Knead gently for about 2 minutes. Roll or stretch the dough into a circle that is 16 inches / 40 cm in diameter and about 1/4 inch / 7 mm thick. Place the dough in a 16 inch / 40 cm flat pizza pan. Cover the dough with a clean towel and let it rise a second time for about 45 minutes before adding toppings.
Sauce
To make the sauce, combine all of the sauce ingredients in a 2 quart / 2 L saucepan and bring them to a boil. Lower the heat and simmer for 20 minutes, stirring frequently. Remove the pan from the heat and strain out the cloves and the onions.
Saute the tofu cubes in a saucepan in a little vegetable oil until browned. Add the sauce and bring to a simmer briefly. Turn off heat.
Assemblage
To assemble the pizza, first preheat the oven to 500F/260C. Spread 2/3 of the sauce evenly over the dough within 1/2 inch / 13 mm of the edge. Sprinkle the shredded Veganrella over the sauce. Bake the pizza in the hot oven for about 10 minutes or until cheese is bubbly. Remove the pizza from the oven and spread the tofu and sauce evenly over the pizza. Place back in the oven for another 3-5 minutes to warm it through. Serve at once.
NOTES
Elvis used to order several pizzas at a time from the first pizza restaurant in Memphis: Coletta's Italian Restaurant. In the 50s and 60s, Italian food (especially pizza) was too exotic for the locals, so the owner of the restaurant, Jerry Coletta, invented this recipe to get people used to southern BBQ to try pizza. Elvis did just that once, and became a regular customer. He was such a regular that he had an account at the restaurant and Colonel Parker received the bills. Here's a vegan version.
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