Tag Archives: vegan pizza

Raspberry Crumble Pizza

By Julie Hasson Recipe from Vegan Pizza: 50 Cheesy, Crispy, Healthy Recipes by Julie Hasson, Andrews McMeel Publishing 2013

Julies pizza2

Serves 2-4                                                  Time: 25 minutes

If you can imagine a dreamy dessert being a love child between a cookie bar and pizza, this would be it.

Makes 2   8” to 9” pizzas

Crumble

3/4 cup unbleached all-purpose flour

1/2 cup old-fashioned oats

1/2 cup packed light brown sugar

1 teaspoon ground cinnamon

4 tablespoons (1/4 cup) vegan, non-hydrogenated margarine, softened

1/2 batch Easy-Peasy Pizza Dough

About 1/2 cup raspberry jam

Confectioners’ (powdered) sugar, for garnish

 

1. Preheat oven to 450 degrees.

2. To make the crumble, mix together the flour, oats, brown sugar, and cinnamon in a small bowl. Using your fingertips, mix softened margarine into the flour mixture, squeezing until a nice crumbly mixture forms.

3. Using half a recipe of the Easy-Peasy Pizza Dough on a lightly floured surface, stretch or roll out your dough into two 8 to 9-inch rounds. The dough for this recipe is rolled a little thicker, to hold up to the berry filling.

Don’t worry if your dough tears. Simply patch it back together with your fingers. Lightly dust with additional flour if dough is too sticky. Try not to use too much, or your crust will be very dry. This is a fairly wet and sticky dough.

 Spread the jam evenly on the pizza, leaving a 1/4-inch border around the edge. Sprinkle the crumble evenly over the filling.

4. Carefully transfer the pizza to the pizza stone, if using. Otherwise, place the pizza on a parchment-lined baking sheet and place in the preheated oven. Repeat with remaining pizza. Bake for about 10 to 15 minutes, then check it. You want the crumble topping and crust to be nicely browned.

Let the pizza cool for about 5 minutes before slicing and serving. This is a rich pizza, so cut into smaller slices than you customarily would for savory pizza. Dust with the confectioner’s sugar and serve.

 

Tip: This pizza is best eaten the day that it is made.

 

 

Easy-Peasy Pizza Dough

Makes 2 large (14- to 15-inch) or 4 personal thin-crust pizzas                        Prep and Rise time 2 to 3 hours

Recipe from Vegan Pizza: 50 Cheesy, Crispy, Healthy Recipes by Julie Hasson, Andrews McMeel Publishing 2013

 

I have been making a version of this no-knead pizza crust for more than 20 years. It never lets me down! It can keep in the refrigerator for up to five days, so it can be made on the weekend and kept for quick weeknight dinners.

3 cups unbleached all-purpose flour

1 teaspoon fine sea salt

2 teaspoons instant yeast, at room temperature

1 1/4 cups warm water (110 to 120 degrees)

2 tablespoons extra virgin olive oil

2 tablespoons agave nectar or 2 tablespoons firmly packed light brown sugar

 

1. In a large bowl, combine the flour and salt, mixing well with a fork. Sprinkle the yeast on top of the dry mixture, and add the warm water, olive oil and agave nectar or brown sugar. Stir with a fork until everything is well combined and there are no traces of flour left. If the dough seems dry, add a little more water as necessary to make a soft, moist dough. There is no need to knead this dough.

2. Cover the bowl with plastic wrap or a fitted lid and set aside in a warm place to rise for at least 2 to 3 hours (or up to 6 hours). At this point, you can refrigerate it, covered, for up to 5 days, or divide the dough into two or four pieces and freeze them in a sealed plastic bag (with room for dough expansion) for up to 2 weeks. Let the frozen dough thaw overnight in the refrigerator before shaping.

3. Shape and bake the pizza according to the recipe instructions.

 

DVD potato pizza veg plate72

Potato Rosemary Pizza

by Toni Fiore,  author of Totally vegetarian. The Totally vegetarian TV show is now online.

Watch this recipe on Delicious TV’s Vegan Mashup

Establishments that serve pizza by the slice are popping up everywhere around Italy. When I travel I love sampling different pizzas with loads of delicious vegetables!  This traditional Italian Pizza Patata (Potato Pizza) like many other vegetable pizzas in Italy, is made without cheese. I’ve chosen rosemary as my herb topping but fresh sage, oregano or thyme also yield fantastic results!

1 Premade Flatbread (12”)

Olive Oil

1 Yukon Gold or other waxy potato, sliced thin

1-2 branches of fresh rosemary

Kosher salt and fresh black pepper

Preheat your oven to 425 degrees. Lay the flatbread crust on a lightweight baking sheet or pizza pan. Drizzle the bread with olive oil and spread the oil to evenly cover the bread. Season with a few grinds of black pepper. Lay the potatoes on the bread close to the top edge in a circular pattern overlapping slightly.  Season the potatoes with a few sprinkles of salt. Pull the rosemary off of the stems and chop slightly or use whole. Sprinkle the rosemary over the potatoes. Lightly drizzle the topping with some olive oil and place into the oven. Bake the pizza for about 10-12 minutes until the crust is nice and golden brown.

Season and serve. This pizza is equally delicious hot, at room temperature or even cold. It packs and reheats well!

Vegan Pizza Spreads Across US!

pot-sage-pizza

Oh so many years ago when we first became vegetarians, in order to get a decent, tasty vegan pizza, you had to make it yourself. While it’s still a wonderful thing to DIY – check out Toni’s amazing Potato Sage Pizza – it’s also nice to know that from Boston to Seattle and in a growing number of cities in between, you can find pizza parlors who have mastered the fine art of vegan pizza making.

T.J. Scallywaggles – Boston, MA
Pizza Plaza – Oakland, CA
Pizza Pi – Seattle, WA
The Rudyard Kipling – Louisville, KY
Viva Herbal Pizzeria – NYC
Gianna’s Grille – Philadelphia, PA (check out their veg specialties too!)
Este Pizzeria – Salt Lake City, UT
Tomato Joe’s – Valencia, CA
Bobby G’s Pizzeria – Berkeley, CA (vegan pizza by the slice!)

Potato Sage Pizza

pot-sage-pizza

This cheese-less Potato Sage Pizza is a wonderful alternative to the more common tomato cheese versions. Served hot or cold, for breakfast or any time of day, you’ll love my rendition of Pizza Bianca.

Serves 4

Ingredients:
1 lb. prepared pizza dough
3 medium baking potatoes, cooked until fork tender and sliced fairly thin
1/4 c. fresh sage, chopped
Olive oil
Salt and Pepper

Or make your own Homemade Pizza Dough :
1 pkg. yeast
2 c. lukewarm water (105-115 degrees)
1 c. pastry flour or triple OO flour
4 t. salt
5 1/2- 6 c. unbleached white flour

Either by hand or with a mixer, stir the yeast and water into a large bowl, until the yeast dissolves. Add pastry flour and salt. Mix well, then add the all purpose flour one cup at a time until the dough is smooth, but not sticky. Shape the dough into a ball and place it in a lightly oiled bowl. Turn to coat and cover with a towel or plastic wrap. Let the dough rise in a warm place for 1 hour until it doubles in size. Punch the dough down and divide it into 6 balls for individual pizzas or 2-3 for a larger pies. Let the dough rise again for 45 minutes or until doubled in size. Keep dough cool before using.

To prepare:
Heat oven and pizza stone for at least one hour at 500 degrees.

Have your potatoes, sage, and spices prepped and ready at hand.

Break either prepared or homemade dough ball in half and begin stretching your dough to desired size.

Place the dough circle on the hot stone, sprinkle lightly with olive oil and bake for 4-5 minutes until slightly dry when touched. Layer the potatoes on the crust in a circular pattern, then sprinkle on the chopped sage, some additional olive oil, and salt and pepper.

Bake the pizza for 10-15 minutes until the edges are nicely browned.

Serve hot or cold.

Note: You can substitute rosemary or your favorite combination of herbs on this pizza.