Ingredients Jump to Instructions ↓

  1. 1 tb Dry yeast

  2. 1 c Warm water

  3. 1/2ts Sugar

  4. 1 tb Oil

  5. 3 c White flour

  6. 1/2ts Salt

  7. 1 c TVP granules or flakes

  8. 1 c Boiling water

  9. 1 ts Oregano

  10. 1 ts Basil

  11. 1/2ts Fennel seeds

  12. 1 tb Olive oil

  13. 2 c Sliced mushrooms

  14. 10 oz Box frozen, chopped spinach, -- thawed & drained

  15. 6 oz Can tomato paste

  16. 1/4c Water Soymilk or oil for brushing -- top crust

Instructions Jump to Ingredients ↑

  1. + Directions : 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.


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