Soak the black eyed peas for 2-4 hours. Wash and drain to use. In a pan, add 2 tsps oil and heat on medium heat. Add onions, bay leaf and chili pepper or green pepper. Cook until golden. Add ½ cup pasta sauce, herbs, salt, garlic, black pepper, mix well and cook for a minute. Add soaked black eyed peas and water and cover fully and cook on low-medium heat for 30-40 minutes or until tender. (the duration of soaking and old/new batch of peas will determine the cook time. add more water and cook longer if needed). If using cooked/canned peas, add ½ cup water and mix and cook for 15-20 minutes until almost dry. Taste and adjust salt and spice. Or you can use any Indian spiced black eyed pea stew from the blog.:) Use less water to make a dryer stew.

Tofu Thyme Ricotta:
Crumble the Tofu well. Add all the ingredients and let sit for 10 minutes. Taste and adjust salt and herbs if needed.

Pizza:
Make the dough. Add the yeast, sugar to warm water. Add flours, herbs, salt to the frothy yeast mixture. Knead to make a smooth dough. Let the dough sit covered till you prepare the rest of the ingredients. I left it on the counter for 15 minutes. Punch the dough and roll out to two 8 -9 inch round. Press the dough into a cake pan and push the edges up using your fingers or knuckles. Spray water on top. Bake the dough in pre-heated 400 degrees F for 6-7 minutes.

Remove from oven and Add ⅓ cup pasta sauce. Top with half of the black eyed peas, even them with a spatula, top with half of the tofu ricotta. Add other layers of choice like greens or mushrooms. top that with ½ cup pasta sauce. Top with non dairy cheese(optional).
Bake at 400 for 20-22 mins. Cool for 2 minutes then slice and serve.