|YOGALife - Spring 1998|
|Table of Contents|
|·||Memories of Swami Vishnu-devananda|
|·||Yoga Behind Bars|
Pizzas are healthy, nutritious, tasty and very easy for anyone to make, as demonstrated recently during a hands-on Kids' Pizza workshop. Here are two different recipes for you to try .......
350gm strong white bread flour
4gm easybake dried yeast (the kind that can be added to dry ingredients without first mixing with water - check the instructions on the packet)
1tblsp olive oil
1 heaped teaspoon demerara sugar
1/2 level tsp sea salt
about 200ml warm water (not hot)
Put all ingredients except water into a mixing bowl and mix well. Gradually add water whilst mixing by hand, until the dough forms a slightly sticky ball. The exact amount of water needed will depend on the flour used. Turn the dough out onto a floured board and knead well for about ten minutes. (Add a little more flour if necessary).
Alternatively, use a food processor until a slightly sticky dough is formed, then turn out and knead for about one minute.
Put into a lightly oiled mixing bowl, cover with a cloth or kitchen paper, and leave to rise until doubled in size. The time taken depends on the temperature - about an hour in a warm kitchen, longer if the temperature is lower.
While the dough is rising, make the sauce.
TOMATO SAUCE FOR PIZZA
2 tblsp olive oil
about 350gm red, yellow and/or green sweet peppers
500gm fresh tomatoes (or 400gm tinned tomatoes)
handful fresh basil (or heaped teasp dried)
handful fresh oregano (or heaped teasp dried)
2 tblsp tomato puree
1 tsp sugar
1 tsp black pepper
1 tsp sea salt
Fry the peppers in the olive oil until slightly soft. Add the tomatoes and herbs and fry on a medium heat for 10 minutes (with pan covered if using fresh tomatoes). Add remaining ingredients and simmer uncovered for about 30 minutes until sauce thickens. Adjust seasoning to taste. Set aside to cool slightly.
2 red and/or yellow sweet peppers
100gm vegetarian cheese
ASSEMBLING THE PIZZA
Divide the dough into two equal portions. Knead each portion to form a ball, then roll out to fit your baking sheets. (Should make two pizzas about 25cm x 32cm). Place the dough on lightly greased baking sheets. Divide the sauce between the pizzas and spread out evenly. Grate the cheese, and sprinkle over the sauce. Decorate with sliced peppers and olives and a drizzle of olive oil.
Place in a hot oven (250 to 270 degrees) for about 15 minutes, then check. You may wish to exchange pizzas on the top and bottom shelves at this stage. Cook for a further 5 - 10 minutes until the base is slightly brown.
1. For a vegan version, use tahini instead of cheese.
2. For wheat-free pizza, use spelt flour for the base.
200gm strong flour
1/2 level tsp salt
2gm dried yeast
100ml warm water
1 tsp sugar
1 stick celery (finely chopped)
1 small green pepper (chopped)
1 tblsp olive oil
200 ml chopped tomatoes
1 -2 tblsp tomato puree
75gm grated cheddar or mozzarella cheese
1 tsp mixed herbs (oregano / basil)
6 -8 olives chopped in half
Add salt to flour and rub in margarine.
Add yeast, water and sugar together and leave 15 minutes
Combine 1 and 2. Knead the dough 5 - 10 minutes and leave to rise in a warm place 20 - 30 minutes. Knock back and roll out to a large circle. Place on a greased baking tray. Put in a warm place.
Prepare the filling. Saute celery and peppers in olive oil for 5 minutes, until soft. Stir in tomatoes and tomato puree. Cook for 5 minutes. Place on top of pizza base. Top with grated cheese. Sprinkle with herbs and olives. Bake for about 30 minutes.
Vegetarian Yogic Recipes
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