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Recipe: Cheddar Bacon Cheeseburger & Fries Pizza

November 21st, 2012 12:05 pm by Kelly


2012-11-17 - Bacon Cheeseburger Pizza - 0040

 

When I first hatched the idea for this pizza, I thought about making it for Thanksgiving. I mean, what’s more American than bacon cheddar cheeseburgers and pizzas, right? Alas, it proved a tough sell to Shane, who hearts his seasonal holiday foods. Instead we compromised on these epic looking Thanksgiving Burgers, and made the pizza on Saturday night (aka pizza night). Hey, works for me!

I know I say this about all the pizzas, but omg you guys this is AMAZING! Fried soy bacon, savory vegan ground round, crispy crinkle fries, mounds o’ melty Daiya cheese – not to mention onions, tomatoes, and mushrooms – this pizza has got it going on! Like a bacon cheddar cheeseburger with a side of fries, but more better.

Serve with a pickle on the side and a chocolate milkshake to wash it all down!

 

2012-11-17 - Bacon Cheeseburger Pizza - 0008

 

Cheddar Bacon Cheeseburger & Fries Pizza

…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 pizza

Red sauce
Lettuce, spinach, kale or other greens (optional)
~8 slices Lightlife Smart Bacon (or the vegan bacon of your choice)
1 tablespoon olive oil
Cheddar Daiya cheese (or the vegan cheddar cheese of your choice)
Yves Meatless Ground Round (or the vegan ground round of your choice)
~1/4 cup onion, sliced
Mushrooms, canned or fresh
Tomatoes, sliced
Vegan mayo, mustard, and/or ketchup to garnish (optional)
Pickles (optional)
Cornmeal or cooking spray with which to coat the pizza stone or pizza pan

 

2012-11-17 - Bacon Cheeseburger Pizza - 0044

 

Directions

1. Several hours prior to making the pizza, prepare the dough. In a large bowl, combine the sugar, yeast, and water; mix until completely blended. Add the salt and olive oil and mix well. Add the flour in stages (about 1/2 cup at a time) and mix until the flour forms into dough. On a lightly floured surface, knead the dough by hand and shape into a ball. Cover loosely with a towel and leave the dough to rise, 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. In a large frying pan, heat the olive oil on medium. Add the Smart Bacon and fry on both sides until crispy. Set aside.

4. In the same frying pan, cook the mushrooms until brown. (Optional; I prefer to fry canned mushrooms, but not fresh ones. I’m weird that way!) Set aside.

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. Next, add your toppings. Start with the red sauce, followed by the greens, bacon, cheese, ground round, onion, mushrooms, and tomatoes. (The amounts listed above are just a guideline; use as much or as little of each as you like.) Finish off with a little more cheese to bind everything together.

Optional: if you’d rather bake the condiments right into the pizza, mix the mayo, ketchup, and/or mustard in with the red sauce before spreading it on the pizza. Or eliminate the red sauce altogether and use ketchup instead!

7. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas. Serve with a dill pickle on the side. Die happy.

 

2012-11-17 - Bacon Cheeseburger Pizza - 0019

 

Recipe: No-Cheese Bruschetta Pizza with Red Sauce

November 12th, 2012 12:21 pm by Kelly


Alt title: Bruschetta Pizza, Redux!

Prior to the first real, garden-annihilating frost, I was lucky enough to pick several grocery sacks worth of green tomatoes, which have slowly been ripening in the months since. (Hint: put them in a paper bag, along with a few apples, and wait for science to work its magic. Check in daily and remove any decomposing tomatoes.) I also scored a decent amount of ripe, red tomatoes, which I’ve been frantically trying to find uses for before they go bad. Basically what this means is that I’ve been making ridiculous amounts of pasta, pizza, and – yes! – bruschetta (which aren’t always mutually exclusive, mind you!).

If you remember the Bruschetta Pizza recipe I shared a few months ago, good for you! You get a gold star! Kidding. All I have to give out is another pizza recipe. Even better, right?

Anyway. Where was I? Oh yeah!: Bruschetta Pizza.

Though the original version is relatively healthy – topped as it is with a dab of olive oil/balsamic vinegar, a little mozzarella Daiya cheese, and oodles and oodles of fresh tomatoes – I wanted to try a Bruschetta Pizza sans cheese, seeing as it’s expensive and nutritionally useless and occasionally hard to find in these parts. (I still love you Daiya!!!) Since the pizza would be too dry topped with just bruschetta, I replaced the cheese with red sauce and then made the pizza as I would normally. Delicious, though lacking some of the strong bruschetta taste of the original. On my second attempt, I mixed a bit of the “bruschetta juice” with the red sauce. Success!

Still not as bruschetta-y as the original, but a nice balance between the two. Make this one if you don’t have any cheese on hand, or just want to stay away from the stuff.

(Excuse the subpar photo. Now that Daylight Savings Time has ended, I have no natural light to work with come dinnertime. Boo!)

 

2012-11-04 - Bruschetta Pizza, Redux - 0005

 

No-Cheese Bruschetta Pizza with Red Sauce

…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 bruschetta

2 cups tomatoes, finely diced
3 tablespoons diced marinated sun-dried tomatoes (including the oil)
1 tablespoon minced fresh basil (OR 1 teaspoon dried basil)
1 tablespoon minced garlic
1/4 teaspoon salt
3 teaspoons extra-virgin olive oil
1 1/2 teaspoons balsamic vinegar

…for the pizza

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

Directions

1. At least four hours before making the pizza, prepare the bruschetta. In a medium bowl, combine the fresh tomatoes, sun-dried tomatoes, basil, garlic, salt, olive oil, and balsamic vinegar. Mix well. Cover and chill. Remove from the fridge about a half hour before you begin assembling the pizza.

2. Several hours prior to making the pizza, prepare the dough. In a large bowl, combine the sugar, yeast, and water; mix until completely blended. Add the salt and olive oil and mix well. Add the flour in stages (about 1/2 cup at a time) and mix until the flour forms into dough. On a lightly floured surface, knead the dough by hand and shape into a ball. Cover loosely with a towel and leave the dough to rise, 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. 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.

5. Carefully drain the liquid from the bowl of bruschetta; pour it into a bowl or mug. Add it to the red sauce, a teaspoon at a time, until the flavor is to your liking. (I used about a 4 teaspoons of bruschetta juice per cup of a red sauce; one cup of sauce just about covered the pizza.) When done, spread the red sauce evenly over the pie. Set any leftover bruschetta juice aside; if you have any bruschetta left, you can return it to its sauce!

Optional: For a less brucshetta-y pie, just set the bruschetta juice aside and add the red sauce as is.

6. Top with some or all of the (drained) bruschetta. (The recipe above makes enough to cover a 13″ pizza.) Dust with a bit of vegan parmesan, if you’d like.

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

The Great Vegan MoFo Vegan Pizza Roundup!

November 5th, 2012 3:58 pm by Kelly


Non-vegans might have missed it, but October was the Vegan Month of Food (Vegan MoFo for short) – a month-long blog carnival during which bloggers pledge to write about vegan nomz every day (or at least during the weekdays! I logged 36 posts ’cause I’m an overachiever, but who’s counting?). This was the seventh annual VMF, and my sixth year participating. If you noticed a sad, sorry lack of new pizza recipes here, that’s because I was publishing them over on my personal blog. I meant to post some photos at least, just to keep y’all updated, but in all the chaos of daily blogging I never quite found the time. And so: a giant pizza roundup!

My theme this year was “Eat to the Beat,” meals and desserts inspired by songs. Fertile ground for pizza, am I right people?

The first pizza was straight off the Blackbird Pizzeria menu: a Nacho Pizza with jalapenos, avocados, and cheddar Daiya cheese. I’ve never had the pleasure of dining at Blackbird – or any all-vegan pizzeria, for that matter! – but I think we nailed the look and taste. As with most of the pizzas pictured here, I have a recipe to share!

 

Nacho Pizza, a la Blackbird (0003)

Nacho Pizza, a la Blackbird (0028)


 

Paired with “Blackbird” by The Beatles, if only because it provided a handy excuse to make pizza!

Next up is my own personal favorite, Pepperoni Pizza Monkey Bread. Basically what we’ve got here are ~48 (give or take) little pizza bites, stuffed with Follow Your Heart cheese and Lightlife pepperoni, coated with margarine and assorted spices, and then baked together to make one ginormous, coffee cake-shaped, pull-apart pizza. Fancy, right? Don’t let its gorgeous neon hues and seductively lumpy bits fool you, it’s ridiculously simple to make. A little tedious, but worth it. Click through for the recipe, mkay?

 

Pepperoni Pizza Monkey Bread (0014)

Pepperoni Pizza Monkey Bread (0026)

Pepperoni Pizza Monkey Bread (0064)


 

Photographed with the Tree Loot monkey ’cause he’s adorable. You two can share a pizza while singing along to the theme song from The Monkees. So much retro win right here.

One of the Iron Chef challenges featured two ingredients that I knew I could easily make into a pizza: potatoes and sesame seeds. Behold: Rosemary Potato Pizza with a Garlic Sesame Sauce! This is a rather simple potato pizza on a rosemary crust and topped with a sprinkling of sesame seeds; the real star of the show is the dipping sauce. Basically it’s just homemade vegan mayo seasoned with sesame oil where plain old olive oil would usually be. So good though, and it adds a little extra moisture to what can sometimes be a dry pizza.

 

Rosemary Potato Pizza with Garlic Sesame Sauce for Iron Chef (0013)

Rosemary Potato Pizza with Garlic Sesame Sauce for Iron Chef (0041)


 

Apologies in advance for the tunes: “Gimme Pizza” (Slow Jam) by Mary-Kate and Ashley Olsen. This was an impromptu post, so cut me some slack.

Last but not least is the only pizza for which I followed an existing recipe: Pizza Margherita from Mark Sutton’s Heart Healthy Pizza. The cheese is really cooked millet processed with raw sunflower seeds! There’s also a recipe for a parm-like cheese called Parmiso that uses sesame seeds and has a really unique taste. (For my homemade parmesan, I usually stick with almonds and nutritional yeast – nooch being known for its dairy cheese-like flavor.)

 

Pizza Margherita from Heart Healthy Pizza (0004)

Pizza Margherita from Heart Healthy Pizza (0025)


 

Enjoy with Ghost Mice. Free Pizza for Life, yo!

Close on the heels of Vegan MoFo was the Virtual Vegan Potluck. It’s held twice a year, usually in May and November, the November date scheduled to coincide with World Vegan Day. This was my first time participating, and I signed up to bring bread. Specifically, Hot Cross Buns and Pepperoni Pizza Breadsomething sweet and something savory to satisfy everyone’s palates!

 

Pepperoni Pizza Bread for the Virtual Vegan Potluck (0014)

Pepperoni Pizza Bread for the Virtual Vegan Potluck (0034)


 

The pizza bread is deceptively easy to make: you just roll the dough out into a rectangular shape, add the toppings, roll or fold, and bake! You can use any toppings, but we kept it basic with red sauce, mozzarella Daiya cheese, and Lightlife Pepperoni. But just in case you’re still intimidated, I have a recipe!

Next week we’ll resume our regularly scheduled pizza blogging. Until then, make some pizza bread and stuff it. IN YOUR FACE.

 

Recipe: Bruschetta Pizza with Mozzarella and Parmesan Cheese

August 23rd, 2012 11:25 am by Kelly


2012-08-17 - Bruschetta Pizza - 0009

 

Mmmm, bruschetta! I made a bowl of it with some garden-fresh tomatoes a few weeks ago and was instantly hooked. Before I knew it, I’d flown through four batches of the stuff! Around the same time, I spotted a bruschetta pizza whilst browsing the vegan pizza tag on tumblr, and…well, you do the math.

As much as I love fresh bruschetta served on sourdough bread toasted with margarine and vegan parmesan, it’s even better on pizza. (DUH!, some/most of you are probably thinking.) I changed the original recipe (inspired by none other than Olive Garden!) up a bit, adding a little extra olive oil and balsamic vinegar so I’d have more juices with which to coat the pizza. I also threw in a few extra tablespoons of sundried tomatoes for an extra-rich tomato flavor.

Pro tip: use sundried tomatoes marinated in olive oil. Refrigerate the jar prior to making the bruschetta, so that you can pull out some congealed oil with the tomatoes. It makes all the difference, giving the dough a deep, rich, almost buttery taste. SO GOOD.

While I layered some Daiya cheese under the bruschetta, you can omit it for a healthier pie. The homemade vegan parm, which is made primarily of nuts (walnuts or almonds) and nutritional yeast, is super-healthy and easy to make. Give it a try, before you know it you’ll be putting it on all the things!

 

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Bruschetta Pizza with Mozzarella and Parmesan Cheese

…for a medium-thin dough

2 cups flour
3/4 cup warm water
1/2 teaspoon yeast
2/3 tablespoon sugar
2 tablespoons olive oil
1/2 teaspoon salt

…for the bruschetta

2 cups tomatoes, finely diced
3 tablespoons diced marinated sun-dried tomatoes (including the oil)
1 tablespoon minced fresh basil (OR 1 teaspoon dried basil)
1 tablespoon minced garlic
1/4 teaspoon salt
3 teaspoons extra-virgin olive oil
1 1/2 teaspoons balsamic vinegar

…for the pizza

Mozzarella Daiya cheese (or the vegan cheese of your choice); optional
Vegan parmesan (see recipe below)
Cornmeal or cooking spray with which to coat the pizza stone or pizza pan

Directions

1. At least four hours before making the pizza, prepare the bruschetta. In a medium bowl, combine the fresh tomatoes, sun-dried tomatoes, basil, garlic, salt, olive oil, and balsamic vinegar. Mix well. Cover and chill. Remove from the fridge about a half hour before you begin assembling the pizza.

2. Several hours prior to making the pizza, prepare the dough. In a large bowl, combine the sugar, yeast, and water; mix until completely blended. Add the salt and olive oil and mix well. Add the flour in stages (about 1/2 cup at a time) and mix until the flour forms into dough. On a lightly floured surface, knead the dough by hand and shape into a ball. Cover loosely with a towel and leave the dough to rise, 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. 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.

5. Carefully drain the liquid from the bowl of bruschetta; pour it into a bowl or mug. Spoon the liquid onto the dough a teaspoon at a time, spreading it evenly over the pie. When you’re done, the entire surface of the dough should be covered in a very thin (we’re talking millimeters!) layer of olive oil and balsamic vinegar. Set any leftovers aside; if you have any bruschetta left, you can return it to its sauce!

6. If desired, add a very thin layer of mozzarella cheese (you don’t want ti overdo it!), followed by most – if not all – of the (drained) bruschetta. (The recipe above makes enough to cover a 13″ pizza.) Top with a light sprinkle of vegan parmesan cheese.

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

 

2012-03-24 - VJF Parmesan - 0010

 

Vegan Parmesan

Ingredients

1/4 cup nutritional yeast
1/2 cup walnuts OR 1/2 cup almonds
1 teaspoon olive oil
A dash of salt

Directions

1. In a food processor, combine the nutritional yeast and nuts and pulse until well-blended. The nuts should be reduced to smallish particles, though not as powdery as the nooch flakes. Add the olive oil and salt and pulse until blended.

2. Store leftovers in an airtight container in the fridge.

Recipe: Garden Fresh, Easy Vegan Pizza Sauce

August 14th, 2012 10:55 am by Kelly


2012-08-07 - Pita Pizza with Homemade Sauce - 0010

 

More homemade pizza sauce! Perhaps you’ve noticed that this week’s batch is more colorful and not quite as homogenous in appearance as the sauce I blogged last week? (In which case: yay, you get a gold star!) That’s because I blended the tomatoes in the food processor before cooking them, not after, and so all the extra spices and veggies and good stuff didn’t go through with them. Basil, who knew you were so pretty in red?

While both sauces are equally delicious, this recipe is a little less tedious because you don’t need to slice and dice the tomatoes – just pop ’em in the food processor and let it do all the work! (Unless you have some really big tomatoes, in which case you might have to quarter them.) Plus, no oven roasting, which is mos def a bonus in the hot summer months.

If you have a bunch of fresh tomatoes laying around, this is the ticket. After tasting this fresh tomato sauce on your pizza (or your pasta! I won’t judge!), you won’t want to go back to the store-bought stuff.

And it’s easily customizable, too – just swap out your own favorite veggies and spices. Yum!

 

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Garden Fresh, Easy Vegan Pizza Sauce

Ingredients

2 tablespoons olive oil
1/2 onion, diced
4-5 tablespoons minced garlic
6 cups fresh tomatoes, any kind (larger tomatoes need to be diced, but smaller tomatoes can be left as-is)
2 bell peppers, sliced
1 tablespoon basil + extra to taste
1 teaspoon oregano + extra to taste
2 teaspoons brown sugar + extra to taste
1 teaspoon garlic powder + extra to taste
1/4 teaspoon paprika + extra to taste
1/4 teaspoon salt + extra to taste
1/4 teaspoon white vinegar + extra to taste

Directions

1. Clean and de-seed the bell peppers and cut them into large chunks. If using large tomatoes – beefsteak vs. Super Sweets, for example – dice these as well. In a food processor, combine the tomatoes and peppers; pulse until the veggies reach the desired consistency. (I processed them for several minutes, until the base was soup-like.) Set aside.

2. Coat the bottom of a large skillet with the olive oil. Add the diced onion and cook on medium-low heat for about ten minutes, or until the onions are nearly translucent. Add the minced garlic and cook for several more minutes. Add the tomato base and cook, uncovered, on medium-low heat for about 15 minutes, stirring occasionally. Add the spices; stir well and sample the batter. If necessary, add extra spices to taste. Continue to cook, uncovered on low heat, for 30-45 minutes, until the sauce reaches the desired consistency. The longer you leave the sauce on the stove, the more frequently you’ll need to stir it.

3. Let cool. Use immediately or transfer to an airtight container. The sauce will keep for about a week in the fridge, or ~indefinitely in the freezer. Enjoy on pizza, pasta, bread – any and all carbs are game!

Makes roughly enough sauce for two 13″ pizzas.

http://www.perfectpizzapress.com