Although this is a bit late to the Pi Day party I made this tasty pizza tonight in celebration of the annual 3.14 awareness day. Now since Thai rhymes with Pi and I love being inspired by international flavours I wanted to share these recipes with you all right away because everything combined so well and quickly!
It took less than 40 minutes from start to finished and on my plate which is pretty great. I had everything on hand and once the sauce and toppings were prepped the dough came together really quickly. Next thing I knew these tasty pizzas were baking for 20 minutes and the kitchen was cleaned up by the time they were done. Magic!
Here's the breakdown of how to get these in your belly as soon as possible!
First get your toppings prepped. I used:
Then it's time to make the sauce!
Spicy Peanut Sauce
*adapted from Vegan Richa
1/2 cup creamy peanut butter (almond butter would work well)
~1 tbsp ginger root, coarsely chopped
2 cloves garlic, coarsely chopped
2 tbsp Braggs soy
1/2 lime, juiced (~1 tbsp or so)
2 tsp cane sugar
2 tbsp Sriracha (If you don't like it too spicy start with less and see what works)
3 tbsp (or more) of water
Quick No-Yeast Pizza Dough Crust
*adapted from Food.com
2 cups all purpose flour
2 tsp baking powder
1 tsp salt
2 tbsp nutrional yeast (Optional but totally a good-for-you add-in!)
2/3 cup unsweetened almond milk
1/4 olive oil
A few slices of this with a side salad would be a great complete meal! However, if you're like me, you end up eating a whole pizza to yourself and keep the other for work lunches.
Let me know if you make this and what kind of toppings you use!
I have been eating way too much sugar lately and with this past weekend being no different I wanted to make something with some finally ripe plums that have been on the counter for the past week. Keeping in mind that I didn't want to do anything too labour intensive (it was the weekend after all) I settled on making a galette! These are so easy and with a bit of pre-planning earlier in the day they are pretty quick to put together for results that impress anyone who is lucky enough to have this served to them.
Inspiration was drawn from separate dough and filling recipes but this is what I did:
Sweet Summer Plum Galette
~12 inch round = 6 small slices
1 cup organic unbleached all-purpose flour
1/2 teaspoon raw cane sugar
Pinch of salt
3 tablespoons cold Earth Balance vegan butter, cut into small dice cubes
3 tablespoons cold Earth Balance vegan shortening, cut into small dice cubes
1/4 cup ice water
What to do:
Pour 1/4 cup of filtered water in to bowl and add a few ice cubes. Set aside.
In a bowl, sift the flour, sugar and salt together.
Use the best tools you have in the kitchen, your clean hands, and combine the butter and shortening cubes until the mixture resembles coarse sand.
Using a tablespoon measure, collect a tablespoon of water at time and pour over the dough and stir until moistened.
Once the dough is sticking together well gather up the dough and knead it only 2 or 3 times. Avoid overworking it otherwise you'll have a tough dough later.
Flatten the dough into a ~1-inch thick disk, wrap in plastic or an Abeego food wrap (!) and refrigerate for at least 30 minutes.
2-3 cups of quartered plums (amount varies depending on size of plums and obviously remove the pit)
~2 tablespoons organic unbleached all-purpose flour (start with 1 then add more if plums are extra juicy)
1 teaspoon Vietnamese Cinnamon (from The Silk Road Spice Merchant because they are the best!)
2 tablespoons raw cane sugar
1 tablespoon fresh squeezed lemon juice
What to do:
Before you start gathering the filling ingredients pull out the cooled dough from fridge.
In a smallish bowl, combine quartered plums, flour, cinnamon, sugar and lemon juice.
Stir gently to combine until the plums are lightly completely covered in flour.
Simple Shiny Dough Trick
splash of water
What to do:
Crack egg in to small bowl and add a splash of water.
Whisk vigorously until it is well combined.
Get a pastry brush and set aside with egg wash.
Now to put it together!
Set your oven to 425°F/220°C to preheat.
Unwrap dough and place between two sheets of parchment paper. Using a rolling pin or some other rolling/flattening device (hand work too... looks super rustic but it can get annoying) roll the dough until it's quite thin and about 14 inches in across. I figured this distance out by checking the width of the parchment I was using and just not rolling to the edges.
Remove the top sheet of parchment paper and slide the dough on the bottom piece of parchment on to a baking sheet.
Spoon a bit of flour in the centre of the dough and spread around until it lightly covers to about 1 inch from the dough edge.
Pour the floured/seasoned quartered plums in the middle of the dough - try to avoid adding too much of the flour otherwise your plums will be white on top.
Gently fold the edges of the dough up and over the edge of the plum mound now in the middle.
Take your prepared egg wash and brush all around the edges.
Place the galette in the oven for 30-40 minutes. Remove from oven and let cool slightly before cutting otherwise you'll have runny plum jam all over the place (learned this from a previous try of these).
Cut in to slices and eat up! Or serve with a bit of ice cream and really impress!
I'm thinking the next version of this will be a savoury pizza galette!
So - do you think you'll try making a galette?
When a dear friend told me about the magic of biscuit pizza from her glory days (aka late nights) back in college and I knew I had to give this idea a go for a quick dinner. I had been using The Best Damn Vegan Biscuit recipe from Minimalist Baker (one of my all time favourite recipe resources) for about a year now for sporadic and delicious carb bombs so I figured it was about time to change it up.
By splitting the flour with whole wheat and adding in some freshly chopped rosemary and grated cheese it brought pizza night to an unprecedented new delicious level. It's like a healthier version of biscuits and gravy as the sauce is just moist enough to keep everything kind of gooey while the veggies and cheese make it a fulfilling meal. It was even great warmed up in the oven a few days later and drizzled with honey for a new sweet/savoury twist on leftovers. I'll certainly be making this again!
To make this exact pizza I've listed the ingredients and quantities below. However, this is pizza... use what you have and what you like. Either way you'll have a great dinner in less than hour from start to clean-up!
1 cup butternut squash puree
1 Tbsp spice paste (I used Yatu Gourmet Magic – Medium Hot)
1 Tbsp tomato paste
1 zucchini quartered and thinly sliced (about 1 cup)
1/2 cup corn kernels (fresh or thawed from frozen)
1/2 cup sweet yellow pepper, diced to same size as corn kernels
1/2 cup smoked gouda cheese, finely grated
1/4 cup aged parmesan, finely grated
1 cup unbleached all-purpose flour
1 cup whole-wheat flour
1 Tbsp baking powder
1/2 tsp baking soda
3/4 tsp sea salt
4 Tbsp non-dairy, unsalted butter, cubed and chilled (I use Earth Balance)
2 Tbsp finely chopped fresh rosemary
2 tsp freshly ground pepper
½ cup finely grated parmesan cheese
1 cup unsweetened PLAIN & UNSWEETENED almond milk + 1 Tbsp apple cider vinegar (or fresh lemon juice)
How to put this together
In small bowl, combine butternut squash puree with spice paste and tomato paste and set aside.
Prepare the rest of the pizza toppings, grate cheeses for topping and crust as well as the finely chopped rosemary and set aside.
In a small bowl or measuring cup, combine almond milk and apple cider vinegar or lemon juice (you’re making vegan buttermilk).
Begin to prepare biscuit crust by mixing dry ingredients together in a large bowl.
Now - preheat oven to 450°F/230°C and prepare a sheet pan with a piece of parchment paper. I used a slightly larger than a quarter sheet pan (9” x 13”/ 23cm x 33cm)
Add cold, cubed butter to dry biscuit ingredients and use clean hands or a pastry cutter to combine the two until it looks like sand. Once the sandy texture is reached add chopped rosemary, grated parmesan and ground pepper. Stir to combine evenly throughout flour/butter mixture.
Make a well in the dry ingredients and gently pour in the almond milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.
With some flour at the ready, sprinkle about a tablespoon in to one hand then rub hands together over the dough mixture in the bowl. Start to knead the dough lightly, 5-6 times, really you’re hardly kneading it – you just want to get the stuff all together in to one mass with very little handling of it.
Then, press the biscuit dough on to the prepared baking sheet with the parchment paper. Gently but quickly push the dough to fit the space and ensure that it’s even throughout.
Spread the butternut squash mixture over the dough as the base. Arrange the prepared zucchini, corn and sweet yellow pepper on top of the sauce base then top with grated gouda and parmesan cheeses. I also like grinding some more fresh pepper on top so it will melt in to the cheese while baking.
Bake in a 450°F/230°C oven for 15-20 minutes. While it's baking there's plenty of time to clean up the prep mess and be ready for the amazing smells that are for sure filling your kitchen. You'll know when it's ready when the underside of the biscuit base and edges of the crust is slightly golden. Divide in to individual portions (this made 8 slices) and enjoy every bite of this deliciousness.
If any leftovers remain – reheating in a 350°F/175°C oven for 10 minutes does a great job of keeping the biscuit texture.
So - do you think you'll give this a go? I sure hope so because it's awesome and you deserve it :)