Tag: pizza

Mexican Pizza

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Last night was game night at our place…they ordered pizza, meat pizza.
It was a toss up for me what I felt like. I was half in the mood for pizza but I’m always craving Mexican.   So the only real solution was to create a Mexican Pizza!

mexicanpizza
1 dough (I love the vegan dough Trader Joe’s has in fridge section)
1 clove garlic, minced +1 Tbs olive oil (to create a paste)
½ cup, sliced mushrooms
½ onion , thinly sliced
1 cup mixed bell pepper
½ cup corn
1/2 cup black beans
1 tsp chili powder
1/2 tsp paprika
Salt & Pepper to taste

Preheat oven to 350 degrees

Let dough rise, using extra flour if needed.
Heat olive oil in a pan, stove top- on medium heat. Sauté onions and bell peppers with spices.
Once dough is ready, press into shape of pizza you want to create on pizza stone or baking pan. (Keep in mind the thinner the dough to less bake time)
Spread garlic evenly on the pizza dough
Layer onions, bell peppers, and mushrooms
Top with corn and black beans
Bake 30-45 minutes, until top is slightly toasted.
Slice and Enjoy.

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Butternut Squash and Fig Pizza

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pizza

Vegan dough (use this recipe or you cut this step by getting the pre-made vegan whole wheat dough at Trader Joes)
1 cup butternut squash cut into small pieces (1/4 inch thin)
1/2 sweet onion, thinly sliced
1 clove garlic, minced
1-2 cup arugula
10 figs, sliced thinly
1 Tbs olive oil

Pre-heat oven to 350 degrees
Once dough has risen, shape into circle on pan or stone
Brush olive oil and garlic evenly around dough
Layer onion and squash over entire pizza
Add figs and top with half of the arugula
Bake 10-15 minutes, depending on thickness of dough
(Arugula will shrink when baked, so I like to top with more fresh greens and a dash of more olive oil)

Pesto and Veggie Deep Dish Pizza

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pizzaIngredients:
1 pizza dough (Trader Joe’s sells a vegan whole wheat, or you can use this)
¼ cup pesto-spinach sauce
1 cup spinach
your choice of veggies: mushroom, onion, peppers, tomatoes, broccoli, zucchini- thinly sliced

Directions:

-Preheat oven to 400.
[If you choose, you can broil you veggie before hand: toss veggies in olive oil on a baking sheet, and broil for 4-6 minutes (@450) on the top rack (low/medium broil), tossing once for even cooking. Remove from oven and set aside.]

-Preheat oven to 450 degrees F.
-Spray the cast iron skillet olive oil.
-Drop in your dough and press it down into the pan, pushing it up around the sides about an inch
-Spoon your sauce onto dough and spread around to edges
-Next start layering your veggies: I choose diced onion, spinach, and red, yellow, and orange bell peppers.
-Bake for 25-30 minutes, until the crust is golden brown and the sauce are bubbly. Let rest for 5-10 minutes before cutting, then serve.

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Whole Wheat Pizza Dough

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1 (.25 ounce) package active dry yeast
1 cup warm water
2 cups whole wheat flour
1/4 cup wheat germ or ground flax seed
1 teaspoon salt
1 tablespoon agave

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  3. In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add agave and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.
  4. Roll dough on a floured pizza pan and poke a few holes in it with a fork.
  5. Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.

(from All-recipes.com)