West Coast State of Mind

To prepare Soy Chorizo, drain and place tofu block in freezer and freeze firm. Remove from freezer, thaw and cut into 2 pieces lengthwise. Place on paper towels, cover with additional paper towels and press firmly to drain as much moisture as possible. Crumble drained tofu and set aside. Heat olive oil in medium skillet; add onions and garlic and cook until softened. Reduce heat, add tomato paste, diced green chiles and soy sauce, stirring until well blended. Add nutritional yeast, paprika, chili powder, cumin, cayenne and chipotle chili powder. Stir to blend well then season to taste with salt. Add crumbled tofu; stir until thoroughly mixed and cook until warmed through. Set aside and keep warm.

To prepare Cucumber Crema, purée cucumbers in blender. Add avocado and blend until puréed. Add onion, lime juice, sour cream and oregano. Blend until well mixed then season to taste with salt and pepper. Pass mixture through a wire mesh strainer and set aside.

To prepare Pizza and Toppings, roast corn in heated pizza oven until husk has begun to char. Peel and slice kernels from cob; set aside. Stretch dough to a 13-inch circle on top of pizza peel or pan. Cover evenly with Soy Chorizo mixture. Top with corn kernels, red onion slivers and peppadew slivers. Finish with queso fresco. Bake in preheated pizza oven for 5 to 6 minutes until crust is golden brown. Remove from oven and sprinkle with chopped cilantro. Garnish with spiral of Cucumber crema over top and dust with Tajin.

Recipe developed by Michael Bacon, Danger von Dempsey's Pizzeria & Brewhaus, Aberdeen, SD