Thin crust pizza fagioli with portabello mushrooms, red peppers, pears, spinach and red onion; insalata caprese

Dinner 16 April 2007.




The wine was Louis Jadot's Beaujolais.

Thin crust (whole wheat, flour, water, yeast, evoo, sea salt, oregano, basil) pizza fagioli (cannelini beans, wine vinegar, sea salt, garlic, black pepper, whole wheat flour, tahini, evoo, nutritional yeast) with portabello mushrooms, red peppers, pears, spinach and red onion on my pizza stone.

I plated a slice with some insalata caprese (tofu, nutritional yeast, soymilk, garlic, sea salt, oregano, fresh basil, tomatoes). To replace the bocconcini, I tossed the cubed tofu in a mix of nutritional yeast, sea salt, garlic, evoo, and soy milk and then baked it (shake and bake!).

I was going to go with a roux, but in the end, I decided to go with white beans instead. It was creepy how much it looked like melted cheese after about five minutes. If I had broiled it instead of regular baking, it would have probably browned up nicely.