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Recipe: Roasted Red Pepper Hummus Pita Pizza with Daiya Cheese

December 3rd, 2012 12:58 pm by Kelly


Say that five times fast!

Sam’s Club has the best hummus, y’all. Truthfully, I’d love to make the stuff myself, but my food processor just can’t get it as smooth and creamy as the store-bought stuff. Thankfully, Sabra hummus is delicious and vegan – and comes in giant, 25 ounce tubs! The only downside? Using it all up before the expiration date. (Or at least not too long after. It’s a guideline!)

Enter: hummus pizza! I’ve wanted to try a hummus pizza for what feels like forever, and some soon-to-expire Roasted Red Pepper Hummus provided the perfect opportunity. Since I didn’t want to commit to a “real” pizza, I started small with a person pita pizza. Pita and hummus, they go together like Dandies and vegan nutella!

The result is about as tasty as you’d expect (read: very), though methinks I might want to do some tinkering with the hummus. It dries out a bit during cooking – not to mention, the store-bought stuff is thick enough that it might be difficult to spread on dough – so a thinner hummus might work better here. If you’re making your own hummus special for the occasion, keep this in mind; otherwise, maybe try blending a tablespoon of water with a cup of hummus before spreading it on the pizza? Might work! I’ll try it and let you know, okay?

The recipe below includes the toppings I used, but feel free to swap them out for your own favorites!

 

2012-11-03 - Hummus Pita Pizza - 0002

 

Roasted Red Pepper Hummus Pita Pizza with Daiya Cheese

Ingredients

1 piece of pita bread, freshly baked or frozen and defrosted
Roasted red pepper hummus (store bought or freshly made)
Mozzarella Daiya cheese (or your own favorite vegan cheese)
black olives, diced
sundried tomatoes, diced

Directions

1. Preheat your oven to 425 degrees F.

2. As the oven’s preheating, place your (defrosted) pita bread onto a pizza stone (or lightly greased pan). To defrost a frozen piece of pita bread, just pop in the microwave for 30 to 45 seconds.

3. Spread a generous amount of hummus on the pita bread, followed by the sundried tomatoes, cheese, and black olives.

4. Bake at 425 degrees F for ten to fifteen minutes, or until the cheese is melted.

5. Enjoy warm and crispy!

Recipe: Pita Pizza #823

September 6th, 2011 10:22 am by Kelly


2011-08-05 - Pita Pizza - 0004

 

If you’ve been following me for any amount of time – either here or on fuck yeah vegan pizza – then you know how much I love my pita pizzas! Eight hundred and twenty-three pizzas worth may be an exaggeration, but only slightly! Anyway, I made this little number a few weeks ago; the tomatoes are fresh from my own garden and terribly yummy! Most of the year I stick to sundried, but “fresh as in picked five minutes ago”? The best!

* RIP Satya. :(

 
Pita Pizza #823

Ingredients

1 piece of pita bread, freshly baked or frozen and defrosted
Several cups of red sauce
1/2 cup mozzarella Follow Your Heart (or the vegan cheese of your choice)
4 small Juliet tomatoes (or two medium Romas), thinly sliced
black olives, diced
Kalamata olives, diced

Directions

1. Preheat your oven to 425 degrees F.

2. As the oven’s preheating, place your (defrosted) pita bread onto a pizza stone (or lightly greased pan). To defrost a frozen piece of pita bread, just pop in the microwave for 30 to 45 seconds.

3. Spread a generous amount of red sauce on the pita bread, followed by the olives, cheese and – last but not least – the tomatoes.

4. Bake at 425 degrees F for ten to fifteen minutes, or until the cheese is melted.

5. Enjoy warm and crispy!

 

Happy Tomato!
 

Happy tomato is happy!
CC image via flickr user hellokittygroupie.

Recipe: Fried Tomato Pita Pizza

August 25th, 2011 3:29 pm by Kelly


2011-08-23 - Triple Tomato Pizza - 0024

 

Now that my eight tomato plants are finally starting to bear fruit, I have more tomatoes than I know what to do with! Well, that’s not entirely true; I could always dehydrate some and save them for later, but…so much work! Hot, sweaty kitchen labor, not really my thing. No, I’d much rather eat them fresh and plump – and preferably on a pizza, ’cause it gives me yet another excuse to eat more pizza!

This concoction involves triple the tomatoes: sauce, fresh and fried, all heaped on a piece of pita bread to make one ginormous personal pizza. Sauteing is especially useful if some of your tomatoes are on the gnarly side, as are my Fourth of Julys this year (what’s up with that, guys?). For something different, omit the red sauce entirely and use the sauteed veggies as a sort of “sauce” instead. (I meant to do this, but second-guessed myself at the last minute. But it totally would have worked! The tomatoes were still that juicy after 20 minutes on the stove!) While you’re at it, cook up some extra tomatoes and pile them on a plate of pasta. A great way to use up those extra tomatoes, I tell you what! (Frugal vegans don’t waste food, yo!)

Either way, this mini-pie is such a hot, delicious mess that you’ll need a full arsenal of cutlery to consume/consummate it! Even after carving it in two, it was a hands-off affair. Steamy hot veggie action, that’s what I’m talkin’ ’bout.

 
Fried Tomato Pita Pizza

Ingredients

1 piece of pita bread, freshly baked or frozen
2 tablespoons of olive oil
2 cups of diced fresh tomatoes, any kind (I used Juliet and Fourth of July)
+/- 1 tablespoon of garlic
+/- 2 tablespoons of basil
Red sauce (optional)
A handful of small, cherry-sized tomatoes (i.e., Super Sweet 100)
A few tablespoons each of black and Kalamata olives
Vegan cheddar cheese to taste (I used Daiya)

Directions

1. Preheat your oven to 425 degrees.

2. In a large frying pan or skillet, heat the olive oil on medium-high. Once it’s hot, add the diced tomatoes, garlic and bail and cook, covered on medium, until the tomatoes are cooked to your liking – anywhere from 5 to 20 minutes, depending on how soft you like them. (Me? Mushy, with a hint of burnt flesh!) Stir every few minutes. Set aside.

3. Once the tomatoes are done cooking, it’s time to assemble your pizza! Place your (defrosted) pita bread onto a pizza stone (or lightly greased pan). To defrost a frozen piece of pita bread, just pop it in the microwave for 30 to 45 seconds. Spread some red sauce on the pizza, followed by the cooked tomatoes. Next, add the black olives, Kalamata olives and cherry tomatoes, followed by the vegan cheese.

4. Bake at 425 degrees F for ten to fifteen minutes, or until the cheese is melted.

5. Serve warm and with a fork, knife and napkin – you’ll need it!

 

2011-08-23 - Triple Tomato Pizza - 0039

Recipe: Baked Macaroni Pita Pizza

June 16th, 2011 11:43 am by Kelly


A little while back I decided to try a mashup of a pita pizza and a mac & cheese pizza, using some leftover baked macaroni I had in the fridge. Not bad, though the crispiness of the baked pita bread was a little disconcerting when paired with the tenderness of the twice-baked pasta. Probably this should go on a nice thick crust pizza, like the original macaroni and cheese concoction?

Still, an inspired way to use up leftovers. (What’s that? Got some extra chocolate chip pancakes? PUT ‘EM ON A PIZZA! P.I.Z.Z.A.!)
 
Baked Macaroni Pita Pizza
 

2011-05-23 - Baked Macaroni Pita Pizza - 0010

 
Ingredients

1 piece of pita bread, freshly baked or frozen
Several cups of red sauce
1/2 to 1 cup of mozzarella Daiya (or the vegan cheese of your choice)
2 to 4 cups of leftover baked macaroni
(Since I usually wing it, I don’t have a specific recipe to offer, but this dish includes pasta sauce, elbows, mozzarella Daiya cheese, mushrooms, garlic, tomatoes, broccoli, cauliflower and green and yellow zucchini. You can easily use your own favorite recipe!)

Directions

1. Preheat your oven to 425 degrees F.

2. As the oven’s preheating, place your (defrosted) pita bread onto a pizza stone (or lightly greased pan). To defrost a frozen piece of pita bread, just pop in the microwave for 30 to 45 seconds.

3. Spread a generous amount of red sauce on the pita bread, followed by a sprinkling of Daiya cheese. Next, carefully spread the baked macaroni on top, one spoonful at a time, until you’ve reached the desired amount. You can either go with a light sprinkling (as with this vegan penne and cheese pizza), or really pack it on (see: my mac & cheese pizza) – be your own decider person!

4. Bake at 425 degrees F for ten to fifteen minutes, or until the cheese is melted. Place it on a low rack so that the pasta doesn’t get too crispy.

5. Serve warm and with a fork!

Recipe: Personal Pita Pizzas!

May 11th, 2011 8:19 pm by Kelly


2011-04-02 - Kelly's Pita Pizza - 0002

 

Here’s a fun, fast meal idea for those nights when you’re craving a pizza nom, but don’t have the time or energy to make one from scratch. PITA PIZZAS! They’re like Pizza Hut’s Personal Pan Pizzas, but way healthier (or less unhealthy, depending on your choice of toppings), relatively inexpensive, and totally vegan. Plus, from assembly to bake time they take about as much time to make as delivery. SCORE!
 

Personal Pita Pizzas

Ingredients

Cooking spray (optional)

A piece of pita bread (one per pizza). We stock up on packages of freshly baked pita bread from the Jerusalem Cafe (their hummus? AWESOME!), freezing the stuff that we don’t plan on using immediately. It keeps rather well – even when kept in deep freeze for months on end – and you can defrost it easily before use: just pop in the microwave for 30 to 45 seconds before adding your toppings and baking.

Red sauce

The toppings of your choice: spices, veggies, fruits, nondairy cheeses, vegan meats, etc. For the pizzas pictured here, we used: mozzarella Follow Your Heart, black olives and Lightlife Smart Pepperoni (top) and cheddar Follow Your Heart, black olives and a few diced cutlets of Harvest Direct Soy Chiken (from a box!; bottom).

Directions

1. Preheat your oven to 425 degrees F.

2. As the oven’s preheating, place your (defrosted) pita bread onto a pizza stone (or lightly greased pan). Add the toppings: red sauce, spices, nondairy cheese, vegan meats, fruits and veggies.

3. Bake at 425 degrees F for ten to fifteen minutes, or until the cheese is melted.

IT’S THAT EASY!

 

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http://www.perfectpizzapress.com