Recipe: Vegan Mac & Pepperjack Pizza

August 31st, 2011 11:43 am by Kelly

2011-06-18 - Mac & Pepperjack Pizza - 0015


Shane made this vegan Mac & Pepperjack pizza back in June, not long after we procured OUR VERY FIRST BAG (!) of Daiya’s new Pepperjack style shreds. Since I’m not too keen on spicy foods (I know, boo! hiss! boo!), he had this pie all to his lonesome. He double-cooked the macaroni and cheese on the stovetop and again in the oven, and garnished it with breadcrumbs ’cause that’s how he rolls. He enjoyed the hell out of it, though I still prefer my own version of a mac & cheese pizza. And that’s okay! That means more for each of us if we aren’t eying one another’s pizzas!

Vegan Mac & Pepperjack Pizza


For the 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

For the mac & cheese:

2 cups Pepperjack Daiya cheese (optional: sub in a little mozzarella Follow Your Heart for a creamier cheese sauce, like so!)
2 cups uncooked macaroni (mini shells are my personal fave!)
4 tablespoons margarine
12 oz plain soy milk


Cornmeal or cooking spray with which to coat the pizza stone or pizza pan
Olive oil or cooking spray to lightly coat the dough
Breadcrumbs to garnish


Prepare the dough!

1. 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.

Make the cheese sauce!

2. Once the dough is done rising and you’re ready to assemble the pizza, get to work on the cheese sauce. In a medium-sized saucepan, bring the soy milk to a boil.

3. Reduce the heat to medium and mix in the margarine, stirring until melted.

4. Add the cheese shreds, stirring gently until they combine with the liquid to form a creamy cheese sauce. The soupier the better, as the oven baking will thicken it up quite a bit.

Optional: season to taste with salt, pepper, onion, garlic, etc.

5. Reduce the heat to low, stirring every few minutes.

6. Preheat the oven to 425 degrees F.

Make the pasta!

7. In a deep skillet or wide, shallow sauce pan, cook the pasta according to the directions provided on the package. Stop when about 90% done and drain, leaving a little hot water with the pasta. (This will mostly cook down as you continue to heat the pasta.)

Combine the two to make mac and cheese!

8. Mix the cheese sauce into pasta, stirring well. On medium low heat, let the pasta continue to cook until it’s the desired consistency. Stir constantly during this last step so that none of the pasta or cheese sticks to the pan.

9. As the pasta is cooking, 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. Lightly dust a bit of olive oil on top of the dough, or spray it with a bit of cooking spray.

10. Next, sprinkle a little extra Daiya on the crust to taste. Then add the mac & cheese, spreading it out evenly on the pizza pie. If it’s a bit on the soupy side, allow it to cool for a few minutes before adding it to the pizza; this will give it time to solidify, but not too much! Top with vegan breadcrumbs if desired.

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

12. Serve warm, and with a fork and bib!


i ate the whole thing

“I ate the whole thing,” by themacinator on flickr.
This photo is completely unrelated to my Mac & Pepperjack pizza,
but the post is just begging for a second picture, don’t you think?

Saturday Garbage Plate, 2011-08-27

August 27th, 2011 7:00 am by admin

Roasted Eggplant, Green Pepper and Sundried Tomato Pizza

Roasted Eggplant, Green Pepper and Sundried Tomato Pizza!
CC image via flickr user quintana roo.

This week on Twitter:

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


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)


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


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!)


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: Creamy Vegan Mac & Cheese Pizza, No. 2!

June 6th, 2011 11:54 am by Kelly

2011-06-04 - Mac & Cheese Pizza No. 2 - 0023


Not long after devouring my birthday Creamy Vegan Mac & Cheese Pizza dinner, I immediately began thinking of ways in which it might be improved. (Perfectionist much?) Now I prefer my mac & cheese on the creamy – nay, soupy! – side, so that’s where my mind went first: how best to make this pizza a little bit more like the cheesy, melty, liquid macaroni and cheese dish that I so love. (Confession time: while I was watching the cheese sauce for Shane, I couldn’t resist licking the spoon. “HOLY SHIT I WANT TO DRINK THIS CHEESE SAUCE FROM A MUG!” said I.) Since the macaroni and cheese is baked twice in the original recipe – once on the stovetop and again in the oven – I thought that adding it to the pizza after it’s done baking would help to preserve some of its saucy goodness.

The difference wasn’t as dramatic as I’d hoped, but that’s okay; this is still one yummy pie! Basically I just made a “white” (orange?) pizza topped with margarine, soy bacon and cheddar Daiya and baked it as I would normally. While it was in the oven, Shane and I made the mac & cheese on the stovetop. We timed both dishes so that they finished cooking at roughly the same time and, when the pizza was done, on went a helping of macaroni and cheese. We halved the amount of pasta used in the previous recipe so as to cut down on the carbs (and cheese!), and I think it worked out well; this pizza is more like a pizza and less like a carb pie!

Shane insists that the original recipe is superior, but he likes his mac & cheese baked whereas I don’t. Or rather, I prefer soupy, saucy stovetop mac & cheese over its drier, oven-baked cousin. So try ’em both and let us know what you think, mkay? THE TIE MUST BE BROKEN!

fwiw, this was the scene as we sat down to plates loaded with pizza slices and sides of mac & cheese (we made a full recipe, of course! ALWAYS MAKE A FULL POT OF MAC & CHEESE!):


Shane: [looks of horror and revulsion; not just at the thought of sexy time with cheesy pasta, but also – presumably – because neither of us wants children, to the point that this is a condition in our prenup]

Me: I mean I’m going to eat so much that my belly bloats up to where I look pregnant. YOU KNOW, MY BABY BUMP.

Shane: Oh.

And I did.

With that, I bring you: Creamy Vegan Mac & Cheese Pizza, No. 2!