Ingredients
- Pizza Sauce
- Tempeh Crumbles
- 1 medium russet potato, scrubbed, cut in half, thinly sliced (slices should be under a 1/4" thick
- 1 medium fennel bulb, trimmed and thinly sliced
- 4 cloves garlic, thinly sliced
- Olive Oil, for drizzling and brushing
Directions
Preheat oven to 500F.
Roll out your dough as described on page 129. Use the back of a big spoon to spread the pizza sauce onto the dough - use about 1/3 cup or so - leaving about 1.5 inches around the circumference of the dough. You should still be able to see some of the crust underneath - if you add too much sauce, it may make your dough soggy.
Sprinkle on cheese if using. Scatter half of the other toppings randomly over the sauce, making sure that the potato slices and fennel lay flat for even cooking. Drizzle a little olive oil on the garlic, potatoes, and fennel so that they don't dry out when cooking. Use a pastry brush to brush the edge of the crust with a thin layer of olive oil.
Place the crust on the bottom of the oven on a pizza stone. Check it after 8 minutes. Once the crust is lightly browned your pizza is ready. It can take up to 12 minutes. Remove from oven and transfer to a large cutting board to slice. Proceed to your next pizza!
Pizza
Potato and Tempeh Sausage Pizza. To import, drag image to your MacGourmet recipe box.
