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“Buttery” Bisquick Crust Pizza with Daiya Cheddar Cheese

January 17th, 2012 2:05 pm by Kelly


2012-01-08 - Bisquick Pizza - 0009

 

In an effort to make the “Buttery” Bisquick crust pizza taste even more like the Cheddar Cheesy Garlic Biscuits that inspired it, Shane and I tried another version, this time topped only with red sauce, Daiya cheddar cheese and oregano (similar to the ingredients in the biscuits I so loved). The result? Delicious, hello! It’s a cheese pizza, what did you expect? Not necessarily better than the original, just slightly different. Especially since I so rarely eat plain cheese pizzas. I like to put veggies on my veggie, yo!

Anyway, I feel a little silly publishing a recipe – since it’s pretty much the same as the original, just with different toppings – but here goes. You can never have too many pizza recipes, am I right people?

 

“Buttery” Bisquick Crust Pizza with Daiya Cheddar Cheese

(Based on this recipe from Betty Crocker and further inspired by these Cheddar Cheesy Garlic Biscuits.)

Ingredients

1 1/2 cups Bisquick mix
1/3 cup very hot water + extra as needed
1 teaspoon garlic powder (optional)

1 tablespoon vegan margarine
1/2 tablespoon garlic powder

Red sauce
Cheddar Daiya cheese
Oregano

Cooking spray (e.g. Pam) or cornmeal

Directions

1. Preheat your oven to 450 degrees F. Grease a 12- to 14-inch pizza pan, or lightly coat a similarly sized pizza stone with cornmeal. In a medium-sized bowl, combine the Bisquick, garlic powder, and hot water and mix well, until a soft dough forms.

2. Press the dough into the pizza pan, using your hands to pat it down evenly. If using a pizza stone, roll the dough out using a rolling pin; add a dash of flour to prevent it from sticking.

3. Heat the margarine in the microwave for thirty seconds or until melted; add the garlic powder and stir well. Using a brush, a spoon, or just your fingertips, lightly spread the “garlic sauce” onto the pizza crust, coating the crust as evenly as possible. Allow the “garlic sauce” to soak into the crust for five minutes or so before continuing.

4. Add your toppings: red sauce, followed by the cheese and a light sprinkling of oregano. Bake at 450 degrees F for 15 to 20 minutes, or until the crust is golden brown and the cheese, hot and bubbly. Serve warm!

Saturday Garbage Plate, 2012-01-14

January 14th, 2012 7:00 am by admin


Pizza buns
 

PIZZA BUNS! I would squeeze these whilst cramming them into my pie hole, oh yeah.
CC image via flickr user lobsteriffic.


 

This week on Twitter:

Recipe: “Buttery” Bisquick Crust Pizza (Vegan, of course!)

January 12th, 2012 11:40 am by Kelly


2012-01-01 - Buttery Bisquick Pizza - 0020

 

So you might recall that I shared a recipe for a Extra-Easy Vegan Bisquick Cheese Pizza a few weeks back. The recipe was a mashup of Bisquick’s own Extra-Easy Pizza recipe and these incredible Cheddar Cheesy Garlic Biscuits I made for veganmofo. It was yummy, but nowhere near as amazaballs as the biscuits, mainly because I omitted the best part – the garlicky margarine sauce! Not so for my second attempt at a Bisquick-based pizza crust, with is – hello! – every bit as amazaballs as the biscuits. More so, actually, since unlike the biscuits, the pizza crust is topped with red sauce, black olives, sundried tomatoes, and a layer of oozy, gooey, melty vegan cheese! SO GOOD.

While this recipe is full of win, it does come with a caveat. In addition to sending this crust over the rainbow of deliciousness and into the land of yumtastic, the garlic margarine sauce also softens the crust up a bit, so that slices require both hands (at best) or a fork and spoon (at most pretentious) for eating. (Of course, leftovers reheated in the toaster oven are much more structurally sound!) So exercise caution and wear a bib. Or at least don’t wear your favorite shirt, in any case. Do: enjoy the shizzoli out of this pizza.

 

2012-01-01 - Buttery Bisquick Pizza - 0002

 

“Buttery” Bisquick Crust Pizza

(Based on this recipe from Betty Crocker and further inspired by these Cheddar Cheesy Garlic Biscuits.)

Ingredients

1 1/2 cups Bisquick mix
1/3 cup very hot water + extra as needed
1 teaspoon garlic powder (optional)

1 tablespoon vegan margarine
1/2 tablespoon garlic powder

The toppings of your choice; we used:
Red sauce
Black olives
Sundried tomatoes
Follow Your Heart mozzarella cheese
Oregano

Cooking spray (e.g. Pam) or cornmeal

Directions

1. Preheat your oven to 450 degrees F. Grease a 12- to 14-inch pizza pan, or lightly coat a similarly sized pizza stone with cornmeal. In a medium-sized bowl, combine the Bisquick, garlic powder, and hot water and mix well, until a soft dough forms.

2. Press the dough into the pizza pan, using your hands to pat it down evenly. If using a pizza stone, roll the dough out using a rolling pin; add a dash of flour to prevent it from sticking.

3. Heat the margarine in the microwave for thirty seconds or until melted; add the garlic powder and stir well. Using a brush, a spoon, or just your fingertips, lightly spread the “garlic sauce” onto the pizza crust, coating the crust as evenly as possible. Allow the “garlic sauce” to soak into the crust for five minutes or so before continuing.

4. Starting with the red sauce, add your desired toppings; the oregano goes on last! Bake at 450 degrees F for 15 to 20 minutes, or until the crust is golden brown and the cheese, hot and bubbly. Serve warm!

 

2012-01-01 - Buttery Bisquick Pizza - 0024

Saturday Garbage Plate, 2012-01-07

January 7th, 2012 7:00 am by admin


2012-01-02 - Leftovers for Lunch - 0007
 

Mmmmm, lunch! Starting the new year off right, I am.

This week on Twitter:

Recipe: Cheddar Cheesy Hash Brown Pizza

January 4th, 2012 12:29 pm by Kelly


2011-12-24 - Hash Brown Pizza - 0032

 

Hash browns, breakfast links, and cheddar cheese – talk about your breakfast pizzas, people! This one wins ALL THE AWARDS! But wait. Let’s start at the start, shall we?

For my first attempt at a vegan hash brown pizza, I took a rather simple approach, layering cheddar Daiya cheese with a skillet full of cooked hash brown potatoes and vegan breakfast links, followed by another sprinkling of cheddar cheese for good (read: gluttonous) measure. While tasty, the finished result was a little on the dry side for me. I like my pizza saucy and cheesy, yo!

So for my second go-round, I decided to use a cheese sauce (as opposed to fresh-from-the-bag cheese shreds) for a little extra moisture. And huzzah, was it a success! A hot, melty, cheesy, oozy, gooey success! The cheese sauce – a mix of Daiya and Follow Your Heart cheeses – is the same concoction we use in our vegan mac & cheese (and, incidentally, our vegan mac & cheese pizzas) … so this should give you some idea of how super-shiny this pizza really is! It’s like a mac & cheese pizza, but with potatoes in place of pasta! My trend of layering carbs on top of carbs and serving them sides of extra carbs continues, muahaha!

Seriously though, this is one of my favorites yet, third only to the Cheesy Vegan Tater Tot / Garbage Plate Pizzas and the Vegan Bacon & Cheddar Double Potato Pizza. THAT GOOD, IT IS!

Anyway, enough talk. More pizza!

 
Cheddar Cheesy Hash Brown Pizza

 

2011-12-24 - Hash Brown Pizza - 0015

 

Ingredients

…for a Fluffy White Pizza Crust

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

…for the hash browns

3 tablespoons olive oil
1/2 onion, diced
6 cups frozen hash browns or grated potatoes
salt and/or pepper to taste

…for the cheddar cheese sauce

1 cup Follow Your Heart cheddar cheese, shredded
1 cup Daiya cheddar cheese, shredded
4 tablespoons margarine
12 oz plain soy milk

…misc.

2 teaspoons olive oil
1 package (six links) Lightlife Smart Links Breakfast Sausage (or similar)

Cooking spray (e.g. Pam) or cornmeal

(more…)

http://www.perfectpizzapress.com