Hurricane pizza! I’ve been stuck inside all weekend because of hurricane “Irene.” Luckily we didn’t really feel any bad effects and just got to spend a weekend at home cooking and veggin out (sorry for the bad pun.) Since there was no going out to the grocery store to buy a pre-made crust, this one is made from scratch but was surprisingly easy, and cheaper.
And I had a few visitors surprise me as I was peeling the husks off the corn: caterpillars! That’s what you get from fresh local corn without pesticides. Good thing I ate the corn right away or they would have eaten all my kernels! But those sneaky guys left plenty for us.
I used red beans for the base because I just happened to have a batch in the fridge that I made a few days ago in the pressure cooker (see my recipe here.) But you could just as well use black or pinto beans.
The tempeh sausage is from a recipe I really like and use a lot from the Post Punk Kitchen. You can use them in a lot of different ways and add or leave out any spices you want.
Serves about 3, or 7-8 slices
Cornmeal pizza dough (adapted from this recipe, without the sugar)
- 2 1/4 tsp active dry yeast
- 1 cup warm water
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons extra-virgin olive oil, plus more for coating bowl
- 2 1/2 to 3 cups unbleached whole wheat flour plus more, if necessary
- 1 cup cornmeal, plus more for dusting pan
Once the dough has risen, divide it into 2 portions (for 2 (12 to 14-inch) pizzas) and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, and roll out to a 1/8-inch thickness. If you save the dough, just keep it covered with a towel in the fridge. If it’s too dry or hard when you take it out, just add some water and knead it until it’s the right consistency.
For the toppings
- 1/2 medium yellow onion, thinly sliced
- 2 small green bell peppers
- 1 tomato, thinly sliced
- 2 cups of tempeh sausage crumbles
- 1 1/2 cups of red beans
- 3 ears of corn, husks removed and dropped in boiling water for about 4 minutes, and kernels removed (about 1 1/2 cups)
- 1/2 cup daiya pepperjack cheese
- olive oil
- a pinch of sea salt
- 1/4 cup fresh cilantro