Name: Widow Pizza
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M1DT2H20M0.000S
Yield: 3 servings
Ingredients: 4 cups bread flour; 1 1/2 teaspoons sea salt; 1/8 teaspoon instant yeast; 1 1/3 cups water at 60 degrees F; 1 tablespoon olive oil, plus more for the bowl; 1 block medium-firm tofu; 1 cup nutritional yeast; 1/4 cup lemon juice; 1/4 cup olive oil; 2 tablespoons miso paste; 1 teaspoon kosher salt; 1 1/4 cups Deglet Nour dates, pitted; 2/3 cup tamari; 1/3 cup black garlic, peeled; 1 tablespoon sherry vinegar; 1 teaspoon garlic powder; 1/4 teaspoon smoked paprika; 1/4 teaspoon kosher salt; 8 to 10 pieces sliced Calabrian peppers; 1/3 cup sliced red onions; 1 cup black kale; Olive oil, for drizzling

Directions

Special equipment:

a stick blender; a high-powered blender

For the pizza dough: Add the flour, salt and yeast to the bowl of a stand mixer. Using the hook attachment, run the mixer on low speed, then slowly stream in the water and olive oil. Mix until the dough is just mixed, then turn off the mixer and transfer the dough to the table. Knead by hand until the dough is smooth, 7 to 8 minutes, then transfer to a lightly oiled bowl and cover with plastic wrap. Allow the dough to rest for 15 minutes, then fold the dough by bringing the bottom to the top and turning it over to form a ball. Let rest 30 minutes.
Do another fold, then allow the dough to rest for 1 hour.
Portion the dough into three 285-gram balls. Place the portions on a baking sheet. Lightly oil or flour the top of the portions, then cover the tray and move it to your refrigerator. The dough should double in size after 24 hours and can keep up to 5 days.
For the ricotta: Drain the tofu, then add it to a container. Break the tofu up by hand, then add the yeast, lemon juice, olive oil, miso and salt. Hand mix to help disperse the ingredients, then use a stick blender to combine. Mix until there are no tofu chunks left. Store in a container with a tight-fitting lid. The ricotta will last up to two weeks in the fridge.
For the black garlic date sauce: Check the dates for pits by squeezing each one. Discard any pits. Add to the pitcher of a large high-powered blender, such as Vitamix, the tamari, black garlic, sherry vinegar, garlic powder, smoked paprika, salt and 1 3/4 cups water and blend on high until smooth, about 3 minutes. Store in a container with a tight-fitting lid. The sauce will last up to two weeks in the fridge.
For the pizza: Preheat a conventional oven to 500 degrees F with a pizza stone for 1 hour, or an outdoor oven to 650 degrees F for 1 hour.
Stretch a dough ball to a 12-inch diameter. (Save the remaining dough balls for another use.) Layer on the sauce, then some dollops of the ricotta, then the peppers, onions, kale and olive oil. Bake in a conventional oven for 6 to 8 minutes or an outdoor oven for 4 1/2 to 5 minutes.