Posts Tagged ‘pizza’

VPS – Salsa, Spinach, Green Peppers, Red Onion, Basil

December 7, 2009

It’s that time again – Vegan Pizza Sunday. Our stash of Daiya is holding strong and are love of pizza seems undiminished.

VPS - Salsa, Spinach, Green Peppers, Red Onion, Basil

The fridge was a bit bare this week – busy at work – so it was pretty easy to make a pizza. We used everything we had! In place of tomato sauce we used a fresh mild salsa (Publix makes one very similar to Garden Fresh) topped with spinach, Daiya, green peppers, red onion and fresh basil (still good after two weeks!).

It was cold in the house so we had some difficulty getting the dough to rise. Until, that is, we put it on the fireplace mantle (with a fire rolling, of course). It rose in no time and we were ready to go. I’m still sticking with half high-gluten white and half whole wheat and it’s been working just fine. Maybe next week I’ll try adding some spelt or kamut into the mix.

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VPS – Red Onion, BBQ Soy Curls, Basil

November 30, 2009

VPS - Red Onion, BBQ Soy Curls, Basil

Another Sunday, another vegan pizza. We went a little more “safe” this time around and only used what we had on hand. I wanted to incorporate some Thanksgiving leftovers, but my wife didn’t seem enthused (I’ve used mashed potatoes for a pizza topping before, to great results).

I had a quarter of red onion in the fridge, an open pack of soy curls and some basil that never made it to my in-laws while we were visiting, so it became pretty clear what we were making.

For the soy curls, you’re supposed to soak them in hot water for ten minutes before using in your recipe. I soaked them in half hot water, half BBQ sauce, drained them and tossed them with more BBQ sauce. A quick julienne of the onion and some whole basil leaves and we were in business.

We have been looking for a good organic, no-HFCS BBQ sauce for what seems like ever. Well, we found one and even though it’s not organic, it is without HFCS and tastes like the BBQ sauce you remember – because it is.

Bull’s Eye BBQ sauce is now (or at least new to me) made without HFCS and made with real, honest to goodness sugar. A novel idea to Kraft Foods, I assure you. Now, if only they made an organic one…

VPS – Caramelized Onions, Spinach, Yellow Squash, Purple Barley, Oven Dried Grape Tomatoes, Eggplant

November 23, 2009

That sure sounds like a lot more than it seemed! The biggest difference tonight was the 100% whole wheat crust. Whole wheat pizza dough has a tendency of being tough, overly-chewy and sometimes dry. But last week I made a half and half dough and it worked out very well, so I thought I’d give 100% a shot.

VPS - Caramelized Onions, Yellow Squash, Purple Barley, Oven Dried Grape Tomatoes, Eggplant

The verdict? Not bad, but not as good as “regular” pizza dough. I think I’ll stick with the half and half from now on – and my wife agrees.

Most of the toppings were leftovers from the week, which was a great way to get rid of them all at once. The squash, spinach and onions were leftover from a sandwich we made earlier in the week and the purple barley (yes, it sounds weird to have barley on a pizza, but it totally worked!) was leftover from even earlier. For the “sauce” I used some grape tomatoes that I oven dried, packed in oil and froze for just such an occasion (and I still have the flavorful oil left!). No more Teese left, so it was all Daiya which was more than OK with us.

The only downside was the eggplant. It looked really good at the farmer’s market this morning so we picked it up. I sliced it thin, salted it for about a half hour and layered it on top of the Daiya. Unfortunately, it was just a little too chewy/tough which made not only eating it difficult but also cutting it. We ended up just taking it off and eating the rest of the pizza – an experiment not likely to be repeated in the future.

Vegan Pizza Sunday – 11.15 – Pesto, Roma Tomatoes, Spinach, Red Onion, Artichokes

November 16, 2009

VPS - 11.15 - Pesto, Roma Tomatoes, Spinach, Red Onion, Artichokes

A tradition we’ve started when football season got underway is Vegan Pizza Sunday. Every Sunday (that I have off from work) we sit around all day watching football and I make some kind of vegan pizza. I’m going to try and make it a regular feature here as well.

Pizza for us is like the soup of the day at a restaurant – a way to use up the odds and ends we have in the fridge. We have yet to hit a bad combination of toppings and tonight was no exception.

I started with a half whole wheat crust (all whole what just doesn’t work out the same way it does with all high-gluten flour) that had some basil pesto incorporated to give it some more flavor.

I don’t typically use a tomato sauce, opting for some kind of roasted tomatoes, fresh tomatoes or pesto. Tonight I had some oven roasted roma tomatoes that were strategically placed around so that each slice would have one. I brushed pesto around the tomatoes and covered the whole thing with spinach.

I had a little bit of Teese leftover so I used that, but it was mostly Daiya. I grabbed a 5 pound bag from Cosmo’s so I’ll have plenty in my freezer to use.

Some julienne red onion and artichoke hearts finished the whole thing off.

Baked on 500 for 25 minutes it was perfect. Everything was soft tender and flavorful. Another winning combination, but it’s not likely to be duplicated.

Life without Teese was terrible

March 10, 2009

It’s become such a treat, that I just couldn’t imagine what I’d do without it. It’s not as if I use it all the time, but just the notion that I could use it any time makes me feel better.

And what better to do with Teese Mozzarella? Well, pizza of course!

This isn’t the first round of pizza using the good stuff (nor will it be the last), but this is the first time making my own dough. I’ve used frozen dough (both parbaked and raw) in the past and liked it well enough, but nothing is quite as good as when you’ve made it yourself.

And it’s all thanks to Artisan Bread in Five Minutes a Day. I have had fresh bread nearly every day since buying it and I don’t see that trend changing in the foreseeable future. And why should it? I make one batch of dough early in the week, pull of a piece for the night, shape it, let it rest and bake. Done. It’s not quite five minutes a day (they don’t count the proofing/baking process as work because you could be doing other things), but it’s pretty close.

I used their standard Olive Oil Dough for the pizza crust, using half Whole Wheat Flour and half White Wheat Flour and it was delicious. Never has a pizza crust had so much flavor – normally just the vessel to get the sauce/cheese/toppings into your mouth a la cake and frosting.

We typically make two different kinds of pizza and they’ve become the same two each now as they’re both just so good.

First one uses traditional Tomato Sauce (more on that tomorrow), Teese Mozzarella, Fresh Pineapple (trying to get away from canned foods, BPA and all) and Lightlife Pepperoni. Small variation tonight as I had an extra strip of Fakin’ Bacon in the cooler, so I crumbled that on top too.

The second one is my favorite (and that’s why I made it a little bigger). Instead of Tomato Sauce, I use my Basil Pesto (I usually make a big batch and freeze it), Chopped Artichoke Hearts (jar, not a can), Teese Mozzarella, Fresh Tomatoes (these were super ripe – to the point that one had gone bad the very next day) and then I drizzle a little Balsamic Vinegar over the top for good measure. Yes, it tastes just as good as it sounds. Maybe better.

You can see the before and after of each below.

Pineapple and Pepperoni (Before)

Pineapple and Pepperoni (After)

Pesto and Tomatoes (Before)

Pesto and Tomatoes (After)