Soy Cheezy Pinwheels with Home Marinated Artichokes
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Author: Janet Hudson Status: published license cc-by tags: vegan, capers, carrots, dough, artichokes, pickle, pinwheel, soymozzerella,
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1packages active dry yeast
1 tsp raw sugar
3/4 cup warm water
1/4 cup extra virgin olive oil
3/4 tsp sea salt
2 1/2 cups all-purpose flour
1 tbsp capers
1/4 cup shredded soy cheeze
Dissolve yeast and sugar in 1/2 cup warm water- allow mixture to foam.
In a second bowl, mix rest of warm water with olive oil and salt. Add in the yeast mixture. Slowly add flour until dough forms. Transfer onto a floured board and knead 15 minutes until smooth. Place dough into an oiled bowl, turn to coat well and cover with towel- place in a warm area and allow rising until doubled, about an hour.
Pinch dough and knead 7 minutes. Roll out onto cookie sheet, cover, and allow rising again one more hour. Sprinkle with soy cheeze and capers. Cut into strips and roll up
Preheat oven to 400 degrees.
Drizzle dough with a little olive oil Bake 15 to 20 minutes or until brown. Cut and serve warm with artichoke hearts.
Artichokes--
Steam and remove choke leaves as well as choke. Quarter the hearts and place in 1/2 cup EVOO, sprinkled with salt, pepper, rosemary,parsley, lemon juice, and 3 cloves minced garlic. Sit overnight or longer.
