Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Dry yeast 1/2 ts Fennel seeds
1 c Warm water 1 tb Olive oil
1/2 ts Sugar 2 c Sliced mushrooms
1 tb Oil 10 oz Box frozen, chopped spinach,
3 c White flour -- thawed drained
1/2 ts Salt 6 oz Can tomato paste
1 c TVP granules or flakes 1/4 c Water
7/8 c Boiling water Soymilk or oil for brushing
1 ts Oregano -- top crust
1 ts Basil

DOUGH: In a large bowl, mix together yeast, water sugar. Let stand for
5 minutes. Add oil, flour salt. Knead about 5 minutes into a smooth,
elastic ball of dough. Cover let rise till doubled in size. Punch down.
Roll out 2/3 of the dough into a 12 inch circle fit it into a 10 inch
springform pan, patting it up the sides. Set aside. Reserve the remaining
dough.

FILING: Mix together the TVP, boiling water, oregano, basil fennel. In
a large skillet, heat olive oil. Saute TVP mixture for a few minutes. Stir
in mushrooms, spinach, tomato paste water. Heat through.

Prejeat oven to 375F. Spread filling onto the dough. Roll remaining dough
into a 10 inch circle cut into 8 wedges. Arrange the wedges on top of
the filling, overlapping slightly, sealing the wide ends to the bottom
crust. Brush the top with a little soymilk. Bake for 30 to 35 minutes.

"Vegetarian Times" February, 1992

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