1 tb Dry yeast
1 c Warm water
1/2 ts Sugar
1 tb Oil
3 c White flour
1/2 ts Salt
1 c TVP granules or flakes
7/8 c Boiling water
1 ts Oregano
1 ts Basil
1/2 ts Fennel seeds
1 tb Olive oil
2 c Sliced mushrooms
10 oz Box frozen, chopped spinach,
— thawed & drained
6 oz Can tomato paste
1/4 c Water
Soymilk or oil for brushing
— top crust
DOUGH: In a large bowl, mix together yeast, water & sugar. Let
stand for 5 minutes. Add oil, flour & salt. Knead about 5 minutes
into a smooth, elastic ball of dough. Cover & let rise till doubled
in size. Punch down. Roll out 2/3 of the dough into a 12 inch circle
& fit it into a 10 inch springform pan, patting it up the sides. Set
aside. Reserve the remaining dough.
FILING: Mix together the TVP, boiling water, oregano, basil &
fennel. In a large skillet, heat olive oil. Saute TVP mixture for a
few minutes. Stir in mushrooms, spinach, tomato paste & water. Heat
through.
Prejeat oven to 375F. Spread filling onto the dough. Roll remaining
dough into a 10 inch circle & cut into 8 wedges. Arrange the wedges
on top of the filling, overlapping slightly, sealing the wide ends to
the bottom crust. Brush the top with a little soymilk. Bake for 30
to 35 minutes.
“Vegetarian Times” February, 1992
Yields
8 servings