Tofu-vegetable pizza

Yield: 1 Pizza MMMMM-

Ingredients:

1 tb Dry yeast
1 c Warm water
1 ts Sugar
2 c Unbleached all-purpose flour
1 tb Olive oil
1/2 ts Salt MMMMM-----------------------PIZZA TOPPINGS----------------------------
2 tb Olive oil
1 md Onion finely chopped
2 ea Garlic clove chopped
1 ea Red bell pepper chopped
1 ea Green bell pepper chopped
1 1/2 ts Basil
2 c Tomatoes chopped
8 oz Tofu frozen thawed & -- shredded
1/2 c Parsley chopped
1/4 c Black olives

Instructions:

chopped Nutritional yeast DOUGH: Dissolve the yeast in water with the sugar & let proof. Mix in the other ingredients in order. When the dough holds together (add more water or flour as necessary) turn out onto a floured board & knead until it is elastic & soft. Cover & let rest for about 40 minutes. Roll out as thin as you can without breaking the dough. Place either on a 17" pizza pan or on a cookie sheet. Set aside. PIZZA TOPPINGS: Saute the onion & garlic in the olive oil until the onions are translucent. Add the basil & bell peppers & saute for 5 minutes. Add the shredded tofu & cook 3 minutes or so. Add the parsley tomatoes & olives. Remove from the heat. Spread the vegetables on the pizza crust & sprinkle with the nutritional yeast. Bake for 5 to 10 minutes at 450F until the crust is golden & the vegetables are sizzling. NOTE: The baking time is dependent upon how thick your crust is. Also you can use your favourite pizza crust too. Recipe by Mark Satterly