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Tempeh & Edamame Pizza

Courtesy of Chef Tom Fello, Tommy’s Restaurant of Cleveland Heights, Ohio Makes 3-4 servings 1-3/4 cups whole wheat or white flour 1/4 cup soy flour 1 tablespoon active dry yeast 3/4 teaspoon sea salt 1 cup warm water 1 tablespoon soybean oil 1 teaspoon honey 8 ounce package Tempeh, cut into small cubes 6 tablespoons soy sauce 2 clove garlic, minced 2 teaspoons minced ginger 3 bay leaves 2 tablespoons soybean oil Your favorite pizza sauce 1 cup shelled edamame 1 cup sliced mushrooms 1/2 green pepper, seeded, sliced into strips 1/2 cup green olives 1 cup each shredded mozzarella and provolone cheeses

In a large mixing bowl, add flours, yeast and salt; mix well. Add water, oil and honey and mix until combined. Cover bowl with moist cloth, place in warm spot for 10 minutes to rise. In a small mixing bowl add soy sauce, garlic, ginger and bay leaves and stir to blend. Add tempeh; mix. Let marinate for 1 hour. Drain. In a small fry pan, over medium heat, add oil. Add tempeh and stir fry until crispy. Place on paper towel to absorb any excess oil; set aside. Press dough out onto a 14-inch pizza pan or cookie sheet. Spoon favorite pizza sauce onto dough. Sprinkle fried tempeh cubes, edamame, mushrooms, green pepper and olives onto pizza. Sprinkle shredded cheeses over the pizza. Bake in preheated 425-degree oven for 15-20 minutes or until crust is browned. Cut into 6-8 pieces. Serve immediately.