How to make it

  • Prep times include time for the dough to rise.
  • Mix the water, yeast, honey, oil, and selt. Let stand until bubbly.
  • Add 2 1/2 cups of flour and knead until it forms a smooth ball, adding more flour as needed. Depending on the weather and the moisture content of the flour, you may need up to another cup of flour.
  • Place in a good-sized bowl, cover, and set in a warm place to rise until doubled in bulk, about an hour.
  • Preheat oven to 450 degrees. Sprinkle cornmeal on a pizza pan.
  • Punch down the dough, and stretch and pull it into a vaguely round shape. Place the dough on the pan and stretch it to fill the pan.
  • Bake for 5 minutes until the crust just starts to firm up and brown.
  • Combine the miso and hot water to make it easily spreadable. Spread onto the crust and set aside.
  • Heat 1 tablespoon of the oil in a sauce pan, add the flour and stir constantly until lightly browned. Add the water, soy sauce, and tahini. Lower heat and simmer.
  • Heat the remaining oil in a skillet and saute the onions and garlic until translucent. Add the basil, oregano, and cayenne. Stir in the parsley.
  • Spread over the miso-covered pizza crust and return to the oven for about 5 minutes.

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