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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

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Recipe: Cheesy Vegan Tater Tot Pizza II (aka, Cheesy Vegan Tater Tot Garbage Plate Pizza)

March 28th, 2011 12:21 pm by Kelly


So remember how last weekend Shane and I made a cheesy tater tot pizza, using this recipe for a tater tot casserole as a jumping-off point? And the result was nothing short of spectacular?

I mean, just look at it! Gorgeous, I say!
 

2011-03-20 - Cheesy Tot Pizza - 0010

 
Anyway, yesterday Shane got it in his head to try and improve upon my masterpiece, mainly by adding the “white sauce” found in the original recipe. The result, while still totally nom-worthy, is incredibly messy. No, not messy; “messy” is an understatement of epic proportions. Let’s just say that “Cheesy Vegan Tater Tot Garbage Plate Pizza” is more apt a name for this dish than “Cheesy Vegan Tater Tot Pizza II.” Once cut, the toppings just ooze over your slice and slide across your plate until you don’t know what’s what. Up is down! Black is white! Two and a Half Men is Firefly! Crazy right? This pie will go that to a girl.

For serious, just compare v.1 to v.2!
 

2011-03-27 - Cheesy Tot Casserole II - 0017

 
Delicious but deadly. And by “deadly,” I mean to your favorite animal rights tee. A fork is a must; a bib, strongly recommended. You’ve been warned.

 
Cheesy Vegan Tater Tot Pizza II
(aka, Cheesy Vegan Tater Tot Garbage Plate Pizza)

Ingredients

Dough

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

Pizza

2 cups soy milk, plain
3 tablespoons margarine
2 tablespoons flour, with extra to taste

cornmeal or cooking spray
olive oil

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)

 
Directions

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. About an hour and 15 minutes before dinnertime, get to work! Start with the “white sauce.” Combine the soy milk and margarine in a small saucepan. Stirring gently, heat on medium until the margarine melts and combines with the soy milk. Whisk in the flour, a little at a time, until the sauce thickens to a gravy-like consistency.

4. Now that you’re ready to assemble your pizza, preheat the oven to 425 degrees F.

5. As the oven’s preheating, 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.

6. Spread the white sauce out onto your pizza. Next, add a generous layer of cheddar cheese, 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!
 

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Recipe: Cheesy Vegan Tater Tot Pizza

March 22nd, 2011 3:44 pm by Kelly


2011-03-20 - Cheesy Tot Pizza - 0010

 

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

 

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Ingredients

Dough

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

Pizza

cornmeal or cooking spray
olive oil

vegan margarine
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)

 
Directions

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!
 

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* 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!

Recipe: Vegan Bacon & Cheddar Double Potato Pizza

February 28th, 2011 4:11 pm by Kelly


2011-02-26 - Potato Pizza FTW! - 0010

 

Last weekend, Shane and I decided to try our hands at making a Potato Pizza. Okay, okay; Shane’s hands, my eyes. Using this recipe as a starting point, he came up with a pie that was similar enough (minus the fancy blue potatoes); tasty, though surprisingly dry, even with a dusting of olive oil on the dough. Even the cheese shreds and Smart Bacon were dried out and ashy, positioned as they were on the top of the pizza. Ah well, back to the drawing board!

I’m happy to report that attempt #2, carried out on Saturday night, was an unqualified success. In lieu of the red sauce that normally graces pizza, we used cheesy mashed potatoes, which lent some much-needed moisture to the pie. On top of that went some extra cheese shreds, as well as bacon slices (all vegan, of course), followed lastly by the potato slices. Nestling the cheese and bacon under the potatoes helped to protect them from scorching – and of course locked the cheese’s moisture in, to boot. The only foodstuff that came out dry and crispy were the potato slices, which were almost like homemade chips or thinly sliced fries. Delicious!

The recipe is a three-step process: cheesy mashed potato sauce, dough and pizza. Lengthy, but easy enough. For extra-shiny bonus points, make a double batch of mashed potatoes and have some while you wait for the dough to rise! (Or transform it into potato soup for a completely different dish; details below.)

 
Bacon & Cheddar Double Potato Pizza

For the cheesy mashed potato “sauce”:

 

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Ingredients

1 to 2 tablespoons olive oil
1/2 onion, diced
1 tablespoon minced garlic
2 large or 3 medium-sized baking potatoes (about 4-5 cups’ worth), sliced and diced
water
soy milk
salt, pepper, garlic powder, and/or onion powder to taste
1 tablespoon margarine
1/2 to 1 cup cheddar Vegan Gourmet cheese by Follow Your Heart (or the vegan cheese of your choice)

Directions

(Prep and cook time is approximately an hour, so plan accordingly.)

1. In a large saucepan or small soup pot, bring 1 to 2 tablespoons of olive oil to medium heat. (Use just enough olive oil to coat the bottom of your pot.) Add the diced onion and minced garlic and cook on medium until the onion is translucent and the garlic, golden brown.

2. Cut the baking potatoes into small, relatively uniform pieces: thin slices and/or small diced cubes. (The smaller the pieces, the more quickly they’ll cook.) Add them to the pot, along with just enough water and/or soy milk (I used half and half) to cover them.

3. Cook, covered on high, until the water begins to boil. Reduce heat to medium-high and continue cook, uncovered, stirring the pot every few minutes.

4. Add in the spices to taste and continue to cook until the potatoes become tender and begin to disintegrate. As you stir the pot, mash the potatoes as best you can by hand. If you think that the potatoes look a bit on the soupy side, continue to cook on low until the mixture thickens up.

5. When done cooking, transfer the mix into a large, microwave-safe bowl. Add a pat of margarine to taste. Using a hand mixer, whip the potatoes until they become smooth and creamy. If the mix is too thick, don’t be afraid to mix in a little extra water or soy milk.

6. Add in the cheddar cheese, stirring by hand. Microwave on high for two to three minutes, stopping every minute to stir. The cheese should blend in smoothly with the potatoes after several minutes of cooking.

7. You can use this “sauce” immediately (though be careful if handling while hot), or store it in the fridge until ready for use. When cold, the potatoes will be a bit firmer, and almost Jello-like in consistency. This is okay! You can either microwave it for 30 seconds or so to “loosen” it up, or stir it by hand until it becomes more easily spreadable, almost like the cheese of a “cheese log.” (For those who are milk-allergic like moi, a better analogy might be chilled French Onion dip made with Tofutti Sour Cream! Potato, potathtoe.)

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