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Recipe: Lasagna Pizza

May 29th, 2012 11:30 am by Kelly


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LASAGNA PIZZA! Don’t ask me why I decided to make such a labor-intensive pizza on a day when the heat index topped 100F –

so much sauteing! and the boiling! hot noodles! please dog just let me crawl into a hole filled with ice cream and die!

– but I did and it was totally worth it. Best pizza I’ve had in a while. 180+ minutes to make, less than 8 minutes to eat. NO REGRETS.

Inspired by a pie from Ian’s that I spotted on tumblr, this pizza sports a layer of lasagna as I typically make it: namely, filled with tender, sauteed goodness like mushrooms, garlic, carrots, zucchini, and cauliflower. And cheese. Mozzarella Daiya as far as the tongue can stretch!

To wit, a cross-section:

 

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Just look at all that hot, juicy veggie action! What do vegans eat? THIS, PEOPLE! THIS IS WHAT VEGANS EAT!

Of course, you can swap out any of these veggies for those of your choosing: broccoli, maybe, or perhaps peppers and onions. Whatever you like! For another variation (and a pizza that’s easier to eat), omit the veggies entirely for pure pasta pizza. It’s vegan pizza, you can’t go wrong!

 

Lasagna Pizza

 

2012-05-26 - Lasagna Pizza (Whole) - 0010

 

Ingredients

…for a Fluffy White Pizza Crust

1 cup warm water (110 degrees F / 45 degrees C) [Optional: sub in 1/2 cup of plain soy milk; this gave us a slightly thinner crust.]
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 pizza

1 tablespoon olive oil
1 cup sliced mushrooms (canned or fresh)
1 tablespoon minced garlic
16 ounces diced tomatoes (canned)
1 large carrot, peeled, washed and sliced into rounds
1 green zucchini, peeled, washed and sliced into rounds
1 cup cauliflower florets (fresh or frozen)
spices to taste (onion powder, garlic powder, salt, pepper, basil, etc.)
8 to 10 lasagna noodles
red pizza or pasta sauce
mozzarella Daiya (or the vegan cheese of your choice)

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

 

Directions

1. To 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. 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.

2. As the dough is rising, prepare the lasagna filling. In a large skillet or frying pan, heat the olive oil on medium-high heat. Add the mushrooms and cook until browned. Add the garlic, tomatoes (with juice!), carrots, zucchini, and cauliflower – as well as any extra spices you like in your lasagna – and cook, covered on medium, for about fifteen to twenty minutes, or until the veggies are tender. If needed, add a splash of water to prevent the veggies from drying out and sticking to the pan. (But do let most of the excess moisture evaporate before adding them to the pizza!) Set aside.

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

4. As the oven’s preheating, cook the lasagna noodles according to the instructions on the package. When done cooking, drain and rinse several times in cold water, until the noodles are cool to the touch and can be handled. Set them aside, either stacking them on a plate or tray using parchment paper to keep the layers separate – or (preferably) drape them over the side of the pot.

5. To assemble the pizza, start by spreading 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.

6. Add the toppings: start with a generous layer of red sauce, followed by the noodles. You can either use them as-is or cut each noodle into thirds, layering the edges on top of one another. (I found the smaller noodles easier to work with.) Cover as much of the pizza as you can without too much overlap. When done, spread a thin bit of sauce of top of the noodles. Add the sauteed veggies, spreading them evenly over the entire pizza. Sprinkle some of the Daiya cheese on top. Finish the lasagna off with one more layer of noodles, again overlapping them just enough to cover (most of) the pizza. Spread a little more red sauce on top. The cherry on top: the rest of the Daiya cheese!

7. Bake at 425 degrees for between 20 and 30 minutes, or until the cheese is nice and melty and the crust, crispy enough to support all the toppings.

8. Serve with a fork and bib! (And maybe an episode of The Sopranos playing in the background? Cake Boss will also do nicely.)

 

2012-05-26 - Lasagna Pizza (Slice) - 0003

 

BADA BING BADA BOOM!

 

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Recipe: Vegan Pizza with a Savory Veggie Broth Crust

April 16th, 2012 11:34 am by Kelly


2012-04-07 - Pizza with Veggie Broth Crust - 0013

 

So this is a kinda-sorta new recipe that Shane came up with last week. Using our standard fluffy white crust as a jumping-off point, he subbed in vegetable broth in place of water and added some additional spices to amp up the flavor. The result is a crispy, medium-thick crust that’s reminiscent of vegan vegetable or chicken noodle soup! Delicious and savory and not at all subtle. In fact, you may want to adjust the quantities of basil and garlic down, if an in-your-face crust isn’t your thing. Or add your own favorite spices for a different taste. May I suggest onion and parsley?

 

Savory Veggie Broth Crust

Ingredients

1 cup warm vegetable broth (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 tablespoon garlic powder
1 1/2 tablespoons basil

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

The toppings of your choice: red sauce, herbs and spices, nondairy cheese, vegan meats, nuts, seeds, fruits and/or veggies

(Pictured here is a beautiful vegan pizza pie topped with red sauce, mozzarella Daiya cheese, Lightlife pepperoni, and oregano. Simple, yet amazing!)

Directions

1. To prepare the dough: stir the vegetable broth, sugar and yeast together until dissolved. Add the olive oil and salt. Stir in the flour, garlic, and basil 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.

2. When you’re ready to assemble and bake your pizza, preheat the oven to 425 degrees F.

3. 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.

4. When you’re done shaping the dough, add your toppings: sauce, spices, veggies, “meat,” cheese, nuts, etc.

5. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas.

6. Get your nom on!

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Spinach Crust Pizza!

March 17th, 2012 10:30 am by Kelly


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Spinach Pizza Crust pizza for St. Patrick’s Day! Eat it with a vegan Shamrock Shake, it’s delicious! And green! In more ways than one!

 

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Recipe: Vegan Cheddar Fry Pizza with Daiya Cheese

March 5th, 2012 10:51 am by Kelly


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French fry pizza, y’all! I can’t believe I haven’t tried this sooner! But when I spotted this New Year’s French Fry Pizza on the “vegan pizza” tag on tumblr, I knew I had to make it mine!

This is a really simple and straightforward recipe: basically just red sauce, vegan cheddar cheese, and french fries on your favorite pizza crust. The instructions below are meant for use with frozen fries, but I did a little experimenting with different prep methods, so jump to the notes at the end of the post for some variations. They’re all delicious (duh!), but I think I like my fries pre-baked. It’s a little extra work, but the fries are crisper that way! Crispy is good!

Anyway, try it out and let me know what you think!

 

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Vegan Cheddar Fry Pizza with Daiya Cheese

Ingredients

…for a Fluffy White Pizza Crust

1 cup warm water (110 degrees F / 45 degrees C) [Optional: sub in 1/2 cup of plain soy milk; this gave us a slightly thinner crust.]
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 pizza

Red sauce
Daiya cheddar cheese, or the vegan cheese of your choice (anywhere from 4 to 8 ounces will do it!)
About 4 to 6 cups of vegan crinkle cut french fries: frozen, half baked, or deep fried (* see below)
Seasonings to taste: salt, pepper, hot sauce, etc.

Cooking spray (e.g. Pam) or cornmeal

 
Directions

1. Stir the water, sugar and yeast together until dissolved. Add the olive oil and salt, as well as any extra spices or seasonings you desire. 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.

2. Once you’re ready to make the pizza, preheat the oven to 425 degrees F.

3. As the oven is 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.

4. Add your toppings: red sauce first, followed by a generous layer of cheddar cheese. Next, arrange the french fries on the pizza, with as little overlap as possible. (You don’t want to go several layers deep!) Finally, sprinkle the fries with a little more cheddar cheese and add any extra toppings you like.

5. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas.

6. Enjoy warm and melty!

 

2012-02-26 - French Fry Pizza (Both) - 0005
 

Can you tell these pizza slices apart?
Hint: One has pre-baked french fries, while the other’s potatoes are deep fried.


 

* A note on using frozen vs. half-baked vs. deep fried french fries

The first time around, we used frozen french fries. We reasoned that since the cook time on the fries is so similar to that of the pizza, they should bake rather well on the pizza. And they did! On the downside, the extra moisture from the cheese resulted in slightly soggy fries. (Unless you like soggy fries, then this is a bonus!) Reheating the leftovers in the oven resulted in crispier fries, so it was a bit of a trade off.

For our second and third experiments, we tried half-baking and deep frying the french fries to see how this might affect the finished product. About twenty minutes prior to making the pizzas (we baked two french fry pizzas in one night, huzzah! talk about couch potatoes!), we baked one batch of fries in the oven, at the recommended temp but for only half the recommended time (or until they were light brown in color). We fried a second batch in the deep fryer until they were light brown in color – almost done but not quite. Then we layered them on the pizza, the same as with the frozen fries.

The result? Well, Shane couldn’t detect a difference, but I thought that the extra prep paid off: in my opinion, the fries were a bit crisper. Still a little soggy – after all, they’re covered in cheese – but not as much. While the baked and fried potatoes were about equally crispy, I was able to tell them apart because the deep fried fries had a hint of that deep fryer oil flavor. You know, that unique taste that says “It’s time to maybe change the oil!”? That.

All in all, I think my favorite method is pre-baking: the fries are crispier, but not quite as unhealthy as if I’d fried ’em. Of course, this was all done with medium-thickness crinkle cut fries. I’d imagine that thick steak fries would be better pre-baked, and thin shoestring fries should go right on the pizza.

Hmmm. Upon further consideration, I think I’d better confirm these hypotheses with another round of testing! I’ll get back to you, mkay?

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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!

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