After the carb-fest that was our Bacon & Cheddar Double Potato Pizza (delicious, delicious carbs!), I knew my days of layering potatoes on bread* were FAR FROM OVER. By night’s end, in fact, I had devised at least twenty more ways to bake potatoes onto/into/over/under a pizza pie. And by twenty I mean three, but never you mind about that. I’m still thinking on it, kay.
Anywho, this next masterpiece was inspired by a certain Cheesy Tater Tot Casserole with Daiya recipe from one Snarky Vegan (my favorite kind of vegan, I tell you what). Shane made me this dish during last November’s veganmofo, and holy guacamole is it good! But such a downer, too. If I didn’t know better, I’d say there was tryptophan in the stuff.
Luckily, the pizza version isn’t quite as potent. And you know it’s healthy, ’cause it’s got mixed vegetables, yo! (White lies never hurt anyone, people! Just arteries.)
Instead of using the “white sauce” in the casserole, we went heavy on the cheese and also applied a thin layer of margarine directly to the unbaked dough, to help add a little moisture. This worked way better than the olive oil we used in the first incarnation of the potato pizza. But I bet the white sauce – maybe thickened up with a little extra flour? – would work well too. Next time, maybe?
Cheesy Vegan Tater Tot Pizza
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
cornmeal or cooking spray
cheddar Daiya cheese (or the vegan cheddar cheese of your choice)
frozen mixed vegetables (we used a carrot, corn and green bean blend)
48 ever-so-slightly defrosted tater tots, give or take (place them on the counter to thaw about 45 minutes before assembling your pizza)
1. Prepare the dough: stir the water, sugar and yeast together until dissolved. Add the olive oil and salt, as well as any extra spices or seasonings. Stir in the flour until blended.
2. 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.
3. When you’re ready to assemble and bake your pizza, preheat the oven to 425 degrees F.
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. To begin, spread a thin layer of margarine onto the dough, taking care not to press too hard (if using a pizza stone, this could push your dough out beyond its bounds!). During cooking, the margarine will melt (duh!) and seep down into the top layer of the dough, both moistening the pizza (yay!) and weakening each slice’s integrity (boo! hiss! boo!) – so go easy on it, mkay? Two tablespoons should do the trick.
6. Spread a generous layer of cheddar cheese onto the pizza, followed by the mixed vegetables (about two cups, but you can wing it), the tater tots (we averaged six per slice), and a final, thin sprinkling of cheese to bind it all together.
7. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas. Be sure to rotate racks at the halfway point!
8. Get your nom on!
* Or, as Megan says,
I’m like, what’s up, carbs! You need a soft bed made of more carbs? Do the damn thing!
YOU DON’T NEED TO TELL ME TWICE, SISTER!