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Five Star Pizza

By • Oct 9th, 2011 • Category: Breads and Pizza, Featured, Main Dish, Tempeh and Seitan Print Print

We had a few friends in for dinner tonight and I made a couple of my Five Star Pizzas. They’re so easy to make that preparing them never interferes with cocktail hour! And although I don’t have my pizza stone this recipe worked out great on a regular baking sheet. I picked up some fresh yellow bell peppers, marinated artichokes and black olives at the market and used two remaining fresh beefsteak tomatoes. The only thing outside of the original recipe that I added to my pizza was some leftover Tamari Tempeh  from yesterdays lunch . Tamari Tempeh is one of those recipes I make so often it’s committed to memory. After the tempeh and a little vegetable oil, there’s really only one additional ingredient. Tamari soy sauce. How easy is that? Basically I take a few blocks of Tempeh, cut them in half, then quarters, then cut those quarters in half to create 8 thinner slices. Fry them up in just a little oil and when they’re nice and crispy take them out of the pan and brush them immediately with Tamari. Done! Not only is this great on sandwiches but excellent crumbled on pizza, especially this colorful and crispy pizza, tossed into a tofu scramble or on top of a simple salad. Especially satisfying when we’re craving just a bit of flavor rich protein with our veggies!

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is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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