Potato and Tempeh Sausage Pizza

Dough:
1 1/2 cups flour
1 tsp yeast
1 Tbsp sugar
1 Tbsp olive oil
1/2 tsp salt

Tomato sauce:
1 cup tomatoes, peeled
1 Tbsp tomato paste
1 clove garlic, minced
1/2 tsp dried oregano, crushed
1/2 tsp salt
dash of black pepper

Tempeh crumble:
8 oz tempeh, cubed or cubed
1 Tbsp dried fennel seed
1 tsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes
1/2 tsp dried sage
2 cloves garlic, minced
2 Tbsp soy sauce
1 Tbsp olive oil
juice of 1/2 lemon

Other toppings:
1/2 russet potato, thinly sliced
4 cloves garlic, thinly sliced
option: fresh basil

The original recipe had fresh fennel and a full russet; due to the reduced size of a 12" cast iron skillet, this recipe reduced the amount of potato. Basil is optional. Feel free to add shredded cheese (vegan or regular)

Dough:
proof yeast in 1/4 cup water
mix dry ingredients
add oil and water
add yeast mixture
stir until stiff; then knead 10-15 minutes
place in oiled bowl to proof about 1 hour

Sauce:
heat oil, add garlic and brown two minutes
add spices and mix, then add tomatoes (crushed), tomato juice, stir, and reduce until desired consistency is reached, about 20-30 minutes

Tempeh crumbles:
cube or crumble tempeh, place in skillet, and cover with water or vegetable stock; simmer covered until liquid is reduced or absorbed
add remaining ingredients and cook until browned

Pizza:
heat oven to 500F
if possible heat cast iron skillet in the oven, then remove, add oil to bottom of pan
spread dough on bottom of pan
spread about 1/2-1 cup sauce on dough, leaving about 1/2 inch around the edge
then layer rest of toppings
bake at 500F for about 10 minutes

Serving Size: Makes 8 slices from a 12-14" pizza

Number of Servings: 8

Recipe submitted by SparkPeople user SPKRAUSE.