VEGAN FOR EVERYONE

This one's for the vegans, and the sometimes vegans, and the never vegans, and anyone who wants a fast, filling, and delicious weeknight dinner that also happens to be vegan

- Kendra Vaculin

SPICY TOMATO AND BLACK OLIVE GRANDMA PIE

4 SERVINGS

Traditional grandma pie dough requires a long proofing time. This version calls for instant yeast rather than active dry, which shaves hours off the process. As a result, you'll need to set aside just 40 minutes for the focaccia-like dough to rest and rise before topping and baking.

Whisk together yeast, agave, and 3 cups warm water in a large bowl. Add flour, 3 Tbsp. oil, and 1 Tbsp. Diamond Crystal or 134 tsp. Morton kosher salt; mix with a wooden spoon until combined. Mix vigorously (this is taking the place of kneading, so don't be gentle) until dough is stretchy, about 2 minutes. Scrape down sides of bowl and form dough into a ball; drizzle with oil and turn to coat. Cover bowl with plastic wrap and let dough rise in a warm, draft-free spot until doubled in size, about 20 minutes.

Grease an 18x13" rimmed baking sheet with 2 Tbsp. oil. Transfer dough to baking sheet; press and stretch nearly to the edges. Cover tightly with plastic wrap and let sit at room temperature until dough is slightly puffed, about 20 minutes.

Meanwhile, place racks in middle and upper third of oven; preheat to 425°. Stir together tomato sauce, chile paste, and garlic in a small bowl. Taste and season with salt and pepper if needed.

Lightly oil your hands. Uncover dough and dimple all over with your fingers, pressing fingertips firmly into dough. Spread tomato sauce mixture over dough; scatter red onion and olives over.