Roasted Pepper Pizza

We are getting a new (read: used, but new to us) fridge tomorrow, so we have not been stocking the old one. Basically we have soy milk, carrots, tofu, and a bunch of peppers we bought on sale. So, what to make for dinner? Pizza, of course! Vegan Mom made the dough while I was at work helping my students prep for their upcoming midterm (insert Imperial March music here). I can't remember if I sang the praises of the pizza dough recipe from Vegan With a Vengeance already, so let me sing its praises now. If you like a New York style crust, the this is the dough for you. It is light and crispy and pretty easy to make.

Anyway, on to the pizza. I love roasted peppers, and it is really easy to roast them on the BBQ. Never mind that we just had a few feet of snow and that it was -10 degrees outside, I shovelled my way to the BBQ on the back porch and fired it up on high.

On the Bottom Rack:

- 1 green pepper

- 1 red pepper

- 1 yellow pepper

On the Top Rack:

- 1 yellow onion, skin on

- 1 red onion, skin on

- 1/2 clove or garlic, skin on, wrapped in aluminum foil

Turn peppers every 2 mins or so, until skins are blackened and blistered (about 10-15 mins). Turn onions and garlic as well to keep from burning. When done, place everything in a bowl and cover with plastic wrap. Let steam for 10 mins. The skins should then peel of easily. Skin and seed pepper, then slice. Peel garlic and onions and roughly chop.

I also made the Tofu-Basil Ricotta from VWAV. Isa posted the recipe on the PPK website. The pizza went down like this: thick layer of tomato sauce, layer of tofu ricotta, veggies on top, then cooked at 450 on a pizza stone for about 15 mins.

I should point out that the kids did not eat this pizza. We made them their own small pizzas with veggie meat and Tofutti mozzarella (blech--kids will eat anything).