My best friend is the best because he called me to tell me that Trader Joe's doesn't put L-cysteine in their pizza dough anymore. I was so relieved, because making my own dough can sometimes be really time consuming. Especially when I want pizza RIGHT NOW. Anyway, the news inspired me to do a week of pizzas.
I haven't made it out to TJ's yet, so I did make a half recipe of dough this morning. This is my version of the Greek pizza. Instead of some unimpressive version of tofu feta, I made a lemony white wine walnut sauce. It smells heavenly, and it tastes absolutely deeelish.
Greek Pizza with Lemony Walnut Sauce
pizza dough (I used the "small" recipe from a Donna German book. Bread machine; dough cycle)
3 slices red onion
handful kalamata olives
1/2 can artichoke hearts, quartered
2/3 cup red pizza sauce
Top your rolled out dough with sauce and veggies. Drizzle with lemony walnut sauce. Bake at 450° to 500° for 10-15 minutes.
Lemony Walnut Sauce:
1 tbsp Earth Balance
1 tbsp olive oil
Juice of 3 small or two large juicy lemons
2 cloves of garlic, crushed
handful walnuts, ground
2 tsp dried oregano
1/2 cup white wine
1 tsp cornstarch
Melt EB and olive oil. Add lemon juice and whisk over medium heat. Add the garlic, walnuts, and oregano. Keep whisking until hot. Whisk in the cornstarch and wine, remove from heat and stir until thickened slightly. This stuff is also good on French bread.