BLACK EYED PEAS, TOFU THYME RICOTTA, DEEP DISH PIZZA

This Deep Dish Pizza vegan has spiced black eyed peas, layered with Tofu Thyme Ricotta, tomato sauce and cheese shreds. A hoppin john lasagna pie. Dairy-free recipe.

Author: Vegan Richa

Recipe type: Pizza

Serves: 1

INGREDIENTS

• Black Eyed Peas:
• ¾ cup dried black eyed peas soaked for 2-4 hours in warm water. or 1.5 cups cooked/canned peas.
• 2 tsps oil
• ½ medium red onion or other onion chopped
• ½ a Serrano chili pepper or ½ green bell pepper chopped
• 1 bay leaf
• ½ cup tomato basil or italian herb pasta sauce
• 1 tsp italian herb blend
• 1 tsp garlic powder
• ½ tsp salt or to taste
• a very generous dash of black pepper or red pepper flakes
• 1 cup water (Use ½ cup water if using precooked beans)
• Tofu thyme Ricotta:
• 1 package firm tofu well crumbled. (16 oz)
• 1 tsp garlic powder
• 2-3 tsps dried thyme
• 1 tsp italian herb blend
• 1 Tbsp EVOO (extra virgin olive oil)
• 2 tsps apple cider vinegar
• ½ tsp salt or to taste
• Wheat Semolina Crust Recipe here - I added ½ tsp thyme to the crust. Double the recipe for 2 crusts.
• 2 cups pasta sauce or marinara or other tomato sauce

INSTRUCTIONS

1. Black eyed Peas:
2. Soak the black eyed peas for 2-4 hours. Wash and drain to use. In a pan, add 2 tsps oil and heat on medium heat. Add onions, bay leaf and chili pepper or green pepper. Cook until golden. Add ½ cup pasta sauce, herbs, salt, garlic, black pepper, mix well and cook for a minute. Add soaked black eyed peas and water and cover fully and cook on low-medium heat for 30-40 minutes or until tender. (the duration of soaking and old/new batch of peas will determine the cook time. add more water and cook longer if needed). If using cooked/canned peas, add ½ cup water and mix and cook for 15-20 minutes until almost dry. Taste and adjust salt and spice. Or you can use any Indian spiced black eyed pea stew from the blog.:) Use less water to make a dryer stew.
3. Tofu Thyme Ricotta:
4. Crumble the Tofu well. Add all the ingredients and let sit for 10 minutes. Taste and adjust salt and herbs if needed.
5. Pizza:
6. Make the dough. Add the yeast, sugar to warm water. Add flours, herbs, salt to the frothy yeast mixture. Knead to make a smooth dough. Let the dough sit covered till you prepare the rest of the ingredients. I left it on the counter for 15 minutes. Punch the dough and roll out to two 8 -9 inch round. Press the dough into a cake pan and push the edges up using your fingers or knuckles. Spray water on top. Bake the dough in pre-heated 400 degrees F for 6-7 minutes. Remove from oven and Add ⅓ cup pasta sauce. Top with half of the black eyed peas, even them with a spatula, top with half of the tofu ricotta. Add other layers of choice like greens or mushrooms. top that with ½ cup pasta sauce. Top with non dairy cheese(optional). Bake at 400 for 20-22 mins. Cool for 2 minutes then slice and serve.

http://www.veganricha.com/2013/12/black-eyed-peas-tofu-thyme-ricotta-deep.html