Monday, May 2, 2011

BBQ pizza

Inspired by Golda of The Weekly Pizza, whose mission I admire very much, I decided to make a bbq pizza for lunch on Saturday. I used my go-to half whole wheat crust. I jazzed it up a bit more than Golda did, adding kale and pineapple, two of my favorite pizza ingredients. Next time, I might use more sauce or a spicy wing sauce like she did. The sauce kind of disappeared, even though I thought I put a pretty thick layer on. My sauce was sweet prepared bbq sauce mixed with a spicier steak sauce in equal portions.
I intended to use both "pizza blend" and blue cheese, but I forgot to add the blue cheese. That might have been too much, though, with the extra ingredients. The end result was a pretty satisfying pizza, and I think it was even better as dinner the next day, although maybe that's just because I was really hungry!

BBQ pizza

1/3 cup steak sauce
1/3 cup prepared BBQ sauce1/4 pound firm tofu, pressed and cut into 1-inch cubes
Vegetable oil for sauteing
1/2 medium onion, sliced into half-rings
3 kale leaves, washed and coarsely chopped
1 pizza dough, rolled out
1 cup (or so-I didn't measure) pizza cheese
8 oz diced pineapple

Mix steak sauce and BBQ sauce in a medium bowl. Place tofu in a large container with a sealable lid and spoon some sauce onto it until it's covered. Marinate for about 30 minutes. Spread in a single layer on a baking pan. Bake in an oven or toaster oven at 350 for about 30 minutes, turning once while cooking. The tofu should be a little chewy. Set aside.

Pour oil into a saute pan. Add onion and cook, disturbing only occasionally, until onion is soft and has browned a little. Add the kale and cook until wilted. Set aside.

Spread remaining sauce on pizza dough, or make up some more if necessary. Cover with pizza cheese and add tofu, pineapple, and kale, in that order. Bake in preheated 425-degree oven for about 10 minutes, or until crust is done.

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