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Lazy fare

Some days I feel like preparing fresh dough, making homemade tomato sauce and scouring the freshest ingredients in order to make knock-out vegan pizzas. Lately though, amidst the mountains of readings, case comments, and legal memos, I’ve started to think that less is more. Less work in the kitchen that is! I’m not quite back to my undergrad days of Kraft Dinner, canned soup and peanut butter off a spoon (okay, fine, I still do that last one sometimes…), but being so busy has forced me to come up with quick and satisfying weeknight dinners. These vegan pita pizzas have become a staple around my house. I recommend using whole wheat pitas, broccoli, and chia seeds to up the nutritional factor on these bad boys!

Easy pita pizzas
Makes 2 

2 whole grain pitas
1/2 package of Daiya mozzarella
1/2 cup broccoli florets
1/2 cup tomato sauce
2 tbsp of chia seeds
1/4 tsp dried oregano
1/4 tsp chili flakes
salt and pepper to taste

Place pitas on baking tray lined with aluminum foil and preheat oven to 400 degrees. Spread tomato sauce on the surface of both pitas, sprinkle on the oregano, chili flakes, salt and pepper before adding a generous layer of Daiya. Next, add the broccoli florets and chia seeds and bake for about 20 minutes or until crusts are golden brown and cheese is bubbly.

Aaannd then get back to studying!

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photo by pwisenberg

Hi lil’ birdies!

My name is Danni and I write a style/design blog, denj. Robin and I met a few years ago in university and we’ve been cooking yummy dinners together ever since (although I confess, Robin almost always wears the chef hat during these dinners, I’m… the sous-chef?) Anywho, Robin is a busy girl these days at law school, so she asked me to post this yummy vegan pizza I made for a get-together we had a few weeks ago (the very same get-together that we had Robin’s Mac n’ Cheese from her last post! We were full beyond belief by the end, so much yummy food!) I’ve never met a soul who didn’t love a good pizza, this recipe is a fun spin on a classic. I made this particular one completely cheese-less (vegan or otherwise) but you could always throw a bit on top if you so desire!

Sweet Potato Pizza
Serves 8 as an appetizer 

To buy:

1 flatbread
1 large sweet potato
2 medium tomatoes
5 mushrooms
1/4 red onion
1 red pepper
1/4 cup tomato sauce
fresh basil
1 tsp. olive oil
salt n’ pepper

To prepare:

Preheat the oven to 400. Chop up your veggies lengthwise, and your sweet potato into wide flat pieces (chip shaped). Saute your veggies (excluding tomatoes) on the stove to soften. Next, spread your tomato sauce evenly over the flatbread and arrange the veggies on top, drizzle with olive oil, and finish off with fresh basil, salt, and pepper. Pop it in the oven for about 20 minutes or until the crust is golden. Let cool for a few minutes, slice, and serve!

xo danni

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photo by pwisenberg

When we ate here in NYC, I was thrilled to see this vegan pizza on the menu- so thrilled, in fact, that I decided to recreate it myself! The super thin crust (recipe here) is topped with a sweet balsamic reduction, creamy homemade hummus and chewy sun dried tomatoes. Add a generous sprinkling of fresh basil and it’s time to feast!

Guilt-free vegan pizza
Makes 2 large or 4 medium-sized pizzas

homemade pizza dough
hummus recipe (see below)
1/2 cup sun dried tomatoes, coarsely chopped
1/2 cup fresh basil, chopped
1/2 cup balsamic vinegar
2 tbsp olive oil
2 tbsp cornmeal
salt and pepper to taste

Hummus
Makes enough for the pizzas with lots left over

2 can chickpeas
3/4 cups tahini
1 1/2 lemons, juiced
zest of 1/2 lemon
2 cloves garlic, minced
1/4 cup olive oil
1/2 tsp paprika
1/2 tsp cumin
1/4 tsp cayenne pepper
salt and pepper to taste

Preheat oven to 475 degrees. Combine hummus ingredients in food processor until smooth and creamy (adding the olive oil slowly as you blend). Roll pizza dough as thin as possible and place on a baking sheet that has been dusted with cornmeal. Brush the top of the dough lightly with olive oil, making sure not to forget the edges- this will help the crust to become golden brown. In a small saucepan, simmer the balsamic over low heat until it has thickened and reduced by about one third. Drizzle onto the dough, leaving a 1/2 inch border all around, and season with sea salt and cracked pepper. Next, add a thick layer of hummus, followed by the sun dried tomatoes. Bake for 10-15 minutes, until crust is golden brown. Top with fresh basil and cool slightly before slicing.

Happy first day of spring everyone!

P.S. My apologies for the overabundance of hummus/chickpea recipes lately, it’s gotten a bit out of hand! I’ll try and mix it up more from now on, I swear…

 

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photos by me

Anyone who says they don’t like pizza is a liar. I love pizza, but I’ll admit I was skeptical that vegan pizza could meet my personal standards. I’m so happy to say I was wrong! I got creative with these recipes, wanting to be sure to incorporate colour, texture and balanced flavours. The potato pizza offers an incredible pairing of both sweet and savoury flavours. The caramelized onions are moist and function as the sauce. Combine this with the taters, thyme and fresh arugula and you’ve got a lovely little pie that’s both tasty and light. I know, I know, pizza should never be light. But, don’t fret my friends, my “cheesy” pesto pizza takes care of this little problem. Light it is not, amazingly delicious it is! I was inspired by an episode of Giada at Home for this recipe (honestly, how can you not love this woman?). I combined vegan mozzarella and cream cheese with a ton of garlic and basil and puréed it all together. Top it all off with fresh tomatoes and it’s soo yummy. “I can’t even tell it’s vegan!” exclaimed my non-vegan taste-tester friend, seriously what better compliment could I receive?

Sweet potato & onion pizza
Makes one large pizza

1/2 this homemade dough recipe
1/2 onion, sliced
1/2 sweet potato, thinly sliced into coins
1/2 cup arugula
1 tbsp fresh thyme
olive oil, for sautéing and drizzling
salt and pepper to taste

Preheat oven to 475 degrees. Sprinkle onions with salt and sauté on low heat until soft and caramelized, about 15 minutes, set aside. In same pan, quickly sauté thinly sliced potatoes until slightly softened. Lightly drizzle dough with olive oil, spread out onions in centre and sprinkle with freshly ground pepper, leaving a one inch border. Spread out potato coins and sprinkle with fresh thyme. Bake for about 12 minutes, until golden brown. Top with fresh arugula and serve.

“Cheesy” basil pizza
Makes one large pizza

1/2 this homemade dough recipe
1/2 cup vegan cream cheese (I used Tofutti)
2 cups vegan mozzarella (I used Daiya)
1 cup fresh basil
2 cloves garlic
1 plum tomato, sliced
olive oil, for drizzling
salt and pepper to taste

Preheat oven to 475 degrees. In food processor, combine both types of cheese, basil, garlic, salt and pepper until well blended. Lightly drizzle dough with olive oil, evenly spread cheese and basil mixture, leaving one inch border. Top with tomato slices and bake for about 15 minutes (I broiled it for an additional minute to ensure bubbly yumminess). Wow all your vegan and non-vegan friends alike with these phenomenal pizzas- do try.

Happy Saturday friends!

 

 

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