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Recipe: Kelly’s Loaded Tomato Lover’s Pizza

February 15th, 2011 12:00 pm by Kelly


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As promised, here’s the recipe for the pizza I had on Vegan Pizza Day. In contrast to Shane, who’s all about hot, fiery spices (seriously, just check out his Red Hot, Heart-Shaped Pizza recipe!), I’m a bit of a tomato monster. Fresh, canned, frozen, marinated, pulverized, liquefied, sun-dried: I love them all! Pizza and pasta, pasta and pizza – I could live on nothing but, and it’s not just because of the carbs. (Carbs, delicious carbs!)

So it’s no surprise that this recipe features four different kinds of tomatoes, namely: saucy, sun-dried, canned and powdered. Tomatoes in the crust + tomatoes on the crust = a very happy Kelly. Now if only Daiya would make a smokey sun-dried tomato flavor…

Ingredients

Dough

1 cup warm water (110 degrees F / 45 degrees C)
1 tablespoon sugar
2 1/4 tablespoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all-purpose flour
1-2 tablespoons tomato powder
2 teaspoons basil

Cornmeal or cooking spray with which to coat the pizza stone or pizza pan

Toppings

Pizza sauce
Mozzarella Daiya cheese
Sun-dried tomatoes
Lightlife Smart Pepperoni
Black olives

About 1 cup’s worth of this Loaded Baked Potato, Canadian Pizza Style topping, minus the Smart Bacon and with added diced carrots, i.e.:

2 tablespoons olive oil
2 tablespoons minced garlic
2 cups diced tomatoes, canned or fresh
2 cups mushrooms, canned or fresh
1/2 cup black olives
1 cup diced carrots

 

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Directions

1. Prepare the dough: stir the water, sugar and yeast together until dissolved. Add the olive oil, salt, tomato powder and basil. Stir in the flour until blended. Form the dough into a small ball and let rest in large bowl, covered loosely with a towel, anywhere from 30 minutes to two hours.

Note: The first time around, we used a tablespoon of tomato powder; the effect was delectable, but subtle. During our second run-through, we doubled the amount to two tablespoons, which gave the tomato flavor that extra kick. Have fun, experiment and be your own decider person! Finely diced pieces of sun-dried tomatoes also make for a yummy addition to the crust, but may stick to the Perfect Pizza Press.

2. As you’re waiting for the dough to rise, prepare the fried, “Loaded Baked Potato” topping. In a large skillet, heat the olive oil on high. Reduce the heat to medium, adding the minced garlic, diced tomatoes, sliced mushrooms, black olives and carrots. Add the spices – basil, garlic powder, salt and pepper – to taste. Saute, covered on medium-low, until the veggies are cooked to your liking. Be sure to stir the goods every few minutes. Set aside when done cooking.

Note: This recipe makes enough to generously top off two baked potatoes, and is more than you’ll need for just one pizza; you can either adjust the recipe as needed (reducing it by 1/2 or 2/3), or save the extra veggies for a baked potato or bowl of pasta. If stored in an airtight container, they’ll keep for about a week.

 

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Additionally, you can add these veggies to your pizza without cooking them first. I just happened to have some left over from when I made a loaded baked potato earlier in the week!

3. When you’re ready to assemble and bake your pizza: preheat the oven to 425 degrees.

4. As the oven’s heating, spread a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly.

5. Once you’re satisfied with the shape of the dough, it’s time to add your toppings! Start by spreading a layer of pizza sauce on top of the dough, as thick or thin as you like. Next, add a thin layer of Daiya cheese, followed by the sun-dried tomatoes, black olives, fried veggie mix and Smart Pepperoni. Spread a second thin layer of Daiya cheese on top of all this; this helps to bind the toppings together, for minimum slippage while NOMing!

6. Bake at 425 degrees for about 15 to 20 minutes, or until the cheese is melted and gooey, and the crust, a golden brown. If you’re baking two pizzas at once, increase the bake time to 30 minutes.

7. Serve hot, but not dangerously so. Celebrate every day like it’s Vegan Pizza Day!

 

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5 Responses to Recipe: Kelly’s Loaded Tomato Lover’s Pizza

  1. It’s Vegan Pizza Day, peeps! Did you hear me? VEGAN PIZZA DAY! » V for Vegan: easyVegan.info

    […] redux: …and here’s the recipe for my pizza: Kelly’s Loaded Tomato Lover’s Pizza. Just call me the tomato monster, kay? Get right with […]

  2. The Perfect Pizza Press » Blog Archive » Recipe: Fluffy White Pizza Crust, DIY Vegan Styley

    […] and seasonings. In fact, both of our Vegan Pizza Day pies were variations on this theme (mine, tomato lover’s; Shane’s, red hot). Anyhow, it’s a recipe that’s never failed us – and we […]

  3. vegan nomz roundup!: pizza ed. » V for Vegan: easyVegan.info

    […] Kelly’s Loaded Tomato Lover’s Pizza […]

  4. 2011-01-29 – Vegan Pizza Day! – 0047

    […] here: Kelly’s Loaded Tomato Lover’s Pizza. Image by […]

  5. 2011-01-29 – Vegan Pizza Day! – 0023

    […] here: Kelly’s Loaded Tomato Lover’s Pizza. Image by […]

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