Vegan Neapolitan Pizza

Parting with tradition in many ways, this quick and easy healthier pizza rests in a rustic dough that rises as it bakes. For a crispier crust, use a pizza stone and a pre-heated oven.

crust
1 tablespoon active dry yeast
1/2 cup warm water, about 100º F
2 tablespoons kasha (cracked red winter wheat), or other whole grain, toasted
2 cups whole wheat flour
1 tablespoon sesame seeds
2 teaspoons garlic powder
1 tablespoon sunflower seeds
1 teaspoon coarse salt
1 teaspoon dried basil or Italian seasoning (or 1 tablespoon chopped fresh basil)
1/2 cup chilled water, or enough to make a sticky dough
small amount of extra-virgin olive oil to coat
1 tablespoon whole corn meal

topping
2 teaspoons extra-virgin olive oil
1 small eggplant, peeled and chopped
1 leek, sliced and re-washed
¼ cup chilled water
1 cup cooked white beans (15-ounce can, drained)
14.5-ounce can diced tomatoes, undrained
1/4 cup pecans

sauce
2 cups diced tomatoes (14.5-ounce can, undrained)
1/2 cup tomato paste (6-ounce can)
1 teaspoon dried oregano
dash red pepper flakes

Combine the yeast, warm water, and sugar in a non-reactive bowl, and set aside in a warm, draft-free place to proof for about 20 minutes. Preheat the oven, and pizza stone, if using, to 450º. Lightly toast the kasha (or other whole grain) for about 5 minutes, or until just lightly browned and aromatic. Mix 1 cup of whole wheat flour with the yeast mixture, then add the sesame seeds, garlic powder, sunflower seeds, cracked red winter wheat, basil, and just enough water to make a thick, sticky dough. Coat dough with a small amount of extra-virgin olive oil. Coating a sheet of aluminum foil with corn meal, flatten the dough into a large square, and bake until it sounds hollow when tapped in the center, about 10 minutes. While the dough bakes, peel and chop the eggplant, chop the leek, and sauté them in olive oil for a few minutes over high heat until the leek slices are bright green, add the water and stir a few more minutes to until the eggplant turns golden-brown and soft, then remove from heat and add the white beans and tomatoes. Mix the sauce ingredients in a bowl and set aside. Remove dough from oven, coat it with the sauce, then the leek-eggplant-bean mixture, and top with the pecans, and bake for 5 minutes, removing pizza from oven before the pecans burn.

VARIATION Make a savory topping of mushrooms or onions sautéed in extra-virgin olive oil over low heat for 20 minutes until the onions become browned and translucent. Or make a vegan cheese from nutritional yeast, coarse salt, whole wheat flour, corn starch, lemon juice, and garlic powder. Top pizza with dried oregano flakes.

COOKING FOR THE WEEK Over the weekend, mix dough, slice, and wrap tightly in plastic bags and freeze. Assemble topping and sauce ingredients and refrigerate separately. Before serving, toast dough for 5 minutes at 350º, sauté topping mixture, heat sauce, assemble, and serve.