Pamela Toman

Main

Pan Pizza

Makes 1 (tall, bready) pizza. This is the one we made after Halloween. It does a bit better in a non-convection oven, so that the cast iron gets more direct heat.

Ingredients	Step
240 g. (2 c.) AP flour 3/4 t. salt 1/2 t. yeast 170 g. (3/4 c.) water, lukewarm 1 T (13 g.) olive oil	Stir together to make a shaggy dough with no dry patches. Gather into a ball, and cover for 5 minutes. After 5 minutes, fold every direction one time (first fold). Recover. After 5 minutes, fold every direction one time (second fold). Recover. After 5 minutes, fold every direction one time (third fold). Recover. After 5 minutes, fold every direction one time (fourth fold). Recover. Let sit undisturbed on counter for 40 minutes. Transfer to refrigerator. Chill for 12-72 hours.
1.5 T. olive oil	About 3 hours before serving time, pour oil into a 10" cast iron pan. Tilt to cover the entire bottom, and spread oil up the edges as well.
	Transfer dough to pan. Turn it to coat both sides. Press into pan with dimples (resting 15 minutes between attempts if needed). Cover the crust. Let it rise 2 hours at room temperature.
	Arrange 1 rack near bottom and one near top. Preheat oven to 450. Non-convection ovens may deliver better heat for this recipe.
scant 1 cup mozzarella (~4.5 oz)	Sprinkle evenly on crust, no bare dough showing.
1/3 c. to 1/2 c. pizza sauce 1/4 c. mozzarella (~1.5 oz)	Dollop sauce atop, then sprinkle remaining mozarella.
	Bake on bottom rack for 18-20 minutes, until cheese is bubbling and bottom and edges are rich golden brown (use spatula to check bottom). Continue for another 2-4 minutes on either top or bottom rack depending on its needs.
	Remove from oven and immediately run a spatula between the pizza and the pan so it won't stick. As soon as you're comfortable, transfer it to a cooling rack so it doesn't get soggy.

Source: King Arthur Flour

Rice Noodle Grapefruit Salad

Ingredients	Step
8 oz. rice noodles	Boil per package directions, then run under cold water.
chickpeas, rinsed (or tofu cut into sticks) tamari smoked paprika or liquid smoke sesame oil	Toss the chickpeas to coat, then cook in a frying pan.
3 ruby red grapefruits	Segment 2 of the grapefruits, squeezing and retaining the juice. Squeeze the remaining grapefruit. You want about ¾ c. juice.
¾ c. grapefruit juice, fresh 1 clove garlic, grated 1 t. fresh ginger, grated 2 T. oil 2 t. Dijon 2 t. rice wine vinegar 1 t. sesame oil 1 t. agave nectar or honey ¼ t. salt Sriracha to taste	Blend into a dressing.
cucumber segmented grapefruit chickpeas black sesame seeds or flax seeds mint	Serve rice noodles with toppings and dressing.

Source: Post Punk Kitchen

Curried Tofu Crumble in Pita Bread

Makes about 3 cups / 3 sandwiches.

Ingredients	Step
1 carton firm tofu	Crumble into cloth. Gather ends and twist to remove moisture. Turn into a bowl.
1/4 t. turmeric juice of 1/2 lime a few pinches of salt	Toss with tofu.
2 T. oil 1 heaping T. chopped ginger 1 jalapeno, seeded and minced 1 serrano, seeded and minced 1 heaping T. chopped garlic	Saute over medium heat for 2 min or less -- just until garlic begins to color.
2 onions, finely diced 1.5 t. ground cumin 1/4 t. cayenne 1/4 t. turmeric	Add. Cook, stirring occasionally, until onions soften.
2 Roma tomatoes, seeded and diced	Add. Raise heat; stir and cook until the tomato juice has disappeared.
	Lower heat and add tofu. Cook until tofu is heated through.
1/2 t. salt, or to taste	Season to taste.
3 T. cilantro, chopped 1/2 t. masala spice (optional)	Sprinkle atop.
pita or chapati yogurt (optional) chutney (optional)	Serve hot or at room temperature, with chapati or pita.

Source: This Can't Be Tofu

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