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

January 12th, 2012 11:40 am by Kelly


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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.

 

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“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!

 

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Recipe: Cheddar Cheesy Hash Brown Pizza

January 4th, 2012 12:29 pm by Kelly


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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

 

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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…)

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Recipe: Extra-Easy Vegan Bisquick Cheese Pizza

December 29th, 2011 4:59 pm by Kelly


2011-12-17 - Basic Bisquick Pizza - 0002

 

Aside from using store-bought bread, this Bisquick pizza crust is about as easy as it gets! Because it doesn’t contain any yeast, you don’t need to let the dough rise at all. (Pizza in a pinch, anyone?!?) It also makes for a pretty foolproof thin crust recipe – what you see is what you get!

Taste-wise, a Bisquick crust is a bit different from a more traditional, yeast-based concoction. When cooked, the crust has a flaky texture, similar to a biscuit (if a little denser). Though the original recipe doesn’t call for it, I added a teaspoon of garlic powder, hoping to mimic the taste of these Cheddar Cheesy Garlic Biscuits (also Bisquick-based) I made for veganmofo. The garlic powder helped, but more spices would definitely be a plus! Maybe next time I’ll try oregano and parsley as well? Of course, you can’t go wrong with a cheesy, cheddar Daiya-laced crust either. Decisions, decisions!

Quick and yummy, and super-useful for those nights when you’re craving pizza but are in too of much of a hurry to make a proper dough. Definitely a keeper!

 

Extra-Easy Vegan Bisquick Cheese Pizza

(Based on this recipe from Betty Crocker.)

Ingredients

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

The toppings of your choice; we used:
Red sauce
A 50/50 blend of Follow Your Heart and Daiya mozzarella cheeses
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. Add your toppings and 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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Recipe: Vegan Thanksgiving Pizza with all the fixings!

November 26th, 2011 1:36 pm by Kelly


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Thanksgiving pizza, get in my belly!

Vegan Thanksgiving Pizza with all the fixings! I first got the idea for a Thanksgiving pizza when I saw a photo of one available at Whole Foods. Mine is way more awesome, though: the only seasonal thing about Whole Foods’s version is that it’s topped with stuffing, whereas I went all out: mashed potatoes, gravy, Tofurky, mixed veggies, stuffing, and cranberry sauce. Suck on that, John Mackey! (No really, it’s delicious! Suck and slurp and chomp away.)

In preparation for the holiday, Shane and I did a test run last week. While the finished product was yum-tastic, our execution proved less than stellar. I thought I could use the gravy as a sauce – putting it down first the way you do with red sauce – and layer the tofurky slices, mashed potatoes, mixed veggies, and extra gravy on top. Alas, the gravy interacted with the dough in the most heinous of ways, softening it up and causing it to lose its structure and integrity. Meanwhile, spreading the mashed potatoes on top of the Tofurky was an exercise in futility (the gravy made ’em slip and slide!), and as an added bonus, the weight of the potatoes forced the gravy out and down the sides of the pizza. (Gravy everywhere!) By the time we got to the top layer, we were in such a hurry that we only added carrots instead of our planned trio of veggies. ’twas hot, delicious mess all around.

For our second attempt, we mixed the mashed potatoes with the gravy so the base layer of the pizza would be thicker and – hopefully – more stable. We also made them well ahead of time, so that they’d be nice and cool by the time we actually assembled the pizza. And it worked! Although spreading mashed potatoes on pizza dough is a little messy no matter how you slice it, it was a huge improvement over our first try. This vegan Thanksgiving pizza features a layer of garlic and chive mashed potatoes mixed with gravy, followed by Tofurky deli slices, a light drizzle of gravy, and carrots, sweet corn and green beans. (The only thing I’d do different in the future is put the Tofurky down before the mashed potatoes, so that the slices don’t get so crispy.)

We wanted to incorporate stuffing into the pizza, but couldn’t think of a way to cook it on the pie, since the breadcrumbs need to bake in vegetable broth and all. So instead we gave the crust a hint of stuffing flavor by infusing it with veggie broth. And, for good measure: we served stuffing on the side, along with cranberry sauce, extra gravy, and mashed potatoes and mixed veggies (both leftover toppings from the pizza). Dessert featured a razzleberry pie topped with a scoop (or two!) of vanilla soy ice cream. Both store-bought, because we were exhausted enough after making the main course!

Too many carbs? NEVER.

More eye candy – and recipes for most everything pictured! – below.

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Two slices down, six to go!

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Shane’s plate; he slathered his stuffing in cranberry sauce.

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Personally, cranberry sauce – being sweet and sugary and all – strikes me as more of dessert item. Which is why I enjoyed a few spoonfuls with a bowl of vanilla ice cream
while waiting for the dough to rise! But I digress…

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My plate! “Gravy” is the word of the day, dontchknow.

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The only time it’s acceptable to eat a pizza with a fork is when it’s
a) covered in mashed potatoes or b) a deep dish pie of some kind.

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Licking my plate clean!

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Bring out the pie!

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Pizza & ice cream, could a more perfect pairing exist?

(more…)

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Recipe: Chili “Nooch” Cheese Pizza

November 2nd, 2011 4:19 pm by Kelly


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A yellow Chili “Nooch” Cheese Pizza topped with Boca Chik’n patties.

 

After finally giving nutritional yeast cheese a try, Shane is hooked on the stuff! Every time we make pizza from scratch he cooks up a pot, with plenty left over for pita pizzas and vegan chicken sammies throughout the week. Now he’s experimenting with new flavors. Case in point: this chili nooch cheese, which is a bit spicier than its garlicky counterpart. Give it a try and let us know what you think!

 

Chili “Nooch” Cheese Pizza

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 Nutritional Yeast Cheese Sauce

2 cups water
2 cups nutritional yeast
4 tablespoons cornstarch
2 tablespoons flour
2 teaspoons lemon juice
1 teaspoon salt
2 tablespoons chili spice blend (e.g., McCormick Spice Blends, Santa Fe style)
4 tablespoons water
2 tablespoon canola oil

…for the pizza

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

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

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

3. As the oven’s heating, make the nutritional yeast sauce: combine all but the last two ingredients (4 tablespoons water and 2 tablespoons canola oil) in a blender and process until smooth and creamy. Pour into a small saucepan and heat on medium until the sauce starts to thicken. Continue to stir constantly. Once it starts bubbling, let it go for 30 seconds, and then remove from the heat. Add the rest of the water and the canola oil and whisk well. Set aside.

4. Assemble the pizza! 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. When you’re done shaping the dough, add your toppings: start with the red sauce, followed by the nooch cheese and any other toppings you want. Set any extra nutritional yeast cheese aside for dipping.

6. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 to 40 minutes for two pizzas. Enjoy warm!

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