Showing posts with label pizza. Show all posts
Showing posts with label pizza. Show all posts

Mar 6, 2021

pot pie with pizza crust



Time: 30 minutes
Dishes: large pot, baking sheet, oven 

Hello, hello Dear Readers!

I heard of the idea of using pizza dough as the crust of a pot pie, so when I first made this meatless, vegetarian and vegan dish, I made a pizza crust (baking it into the pan first) and then adding the pot pie filling and baking it a bit more. Well,.. it didn't turn out quite as I intended, but the flavors were great and my son-in-law asked me to make it again.

This time I just baked the crust as a pizza crust, topped with some vegan cheese, and served it along side the pot pie. This turned out to be faster, not as messy, not as soggy, but still very tasty. 

Although you might expect the crust to be on the bottom of the pot pie, it turns out better as more of a top to the pot pie. Roll the pizza dough into a regular pizza-looking crust, or cut into circles and then top them on to bowls of the pot pie. 

My husband, however, defied my logic and added the crust to the bowl, topped the crust with the filling and then used a knife and fork to eat it. He liked it that way, so I say more power to him.

If you need inspiration for your weekly menu, check out ours HERE.


Speedy Cooking Tips:

  • If dough is refrigerated allow it to warm first.
  • The pizza takes about 15 minutes to bake; start there.
  • Make the filling while the crust bakes.
  • Finish with the nondairy milk while the cheese melts, if using.
  • Serve the crust with the filling - under, over or next to each other.

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Pot Pie with Pizza Crust

Makes 4 servings 


Preheat oven to 450-F

12 to 16-ounces pizza dough

4 to 6 slices vegan cheese (optional)

1 teaspoon olive oil

10-ounces vegan chicken-style strips or Savory Tofu

1/2 onion, chopped fine

3 medium carrots, sliced thin

2 cup chopped green beans or zucchini

1/2 cup corn or peas (optional)

6 tablespoons all-purpose flour

1 1/2 tablespoon Easy Savory Broth Mix or 2 teaspoons Better Than Bullion

2 1/2 cups unsweetened, plain nondairy milk

1. Crust: Allow pizza dough to come to room temperature, if chilled. Roll out to 12-inches. Place on a baking sheet and spray with oil. Bake for 10-15 minutes, until browned. If adding cheese, bake for 10 minutes, add cheese and bake for another 5 minutes. Remove and cut into wedges. 

2. Protein: Heat the oil over medium heat in a large skillet. Add the protein and cook until browned, using a lid, about 5 minutes. Remove from heat and set aside. Chop when cool, if needed.

3. Vegetables: Add the onion, carrot, green beans and corn to the now empty skillet. Cook over medium heat, using a lid, until golden, about 5 minutes. Stir as needed:

4. Gravy: Add the flour and broth mix to the Vegetables. Mix well and cook 3 minutes.

5.  Add the milk to the Gravy, 1/4-cup at a time, while stirring until smooth, to prevent lumps. Add the chopped Protein. Season to taste. Bring to simmer and cook until Vegetables are tender. Serve with the Crust on top or as a side. 

© 2020 Copyright Zsu Dever. All rights reserved.

Pint It!

vegan vegetarian meatless plant-based

Feb 20, 2021



Time: 45 minutes
Dishes: small pot, medium bowl, baking sheet

Hello, hello Dear Readers!

I watched a popular video on how to roll Stromboli, and I am here to report to you to not make the same mistake I did - when you fill your dough, add the cheese to the bottom and then the Soy Curls. This will make folding the ends up and over the filling and crimping the seam easier. Then you can flip the dough to place the seam on the bottom of the baking pan to make sure it does not open during baking.

However you fold or fill it, when you bake this dish, make sure the cheese portion is on the top not on the bottom to allow the cheese to melt into the filling and prevent the crust from becoming soggy.

While I did prepare it the hard way, it was definitely well-received in the household. In fact, I only got a small piece to taste before they were snapped up.

I used my homemade pizza dough, which is easy and fast, and I used Soy Curls (as prepared HERE on Making Mondays). You could use Gardein or seitan or even cold cuts, if you like. It will still be delicious!

I used fresh spinach, which I just pan-cooked. No seasoning, nothing; I just cooked it to wilt it. If you use frozen spinach, make sure to squeeze it well, else your Stromboli will be too wet. No soggy Stromboli, please.

I added fennel seeds to add sausage flavor, so if you have it, please add it. All in all, very tasty meal that took less than 45 minutes to get to the table. 

If you need inspiration for your weekly menu, check out ours HERE.


Speedy Cooking Tips:

  • Gather your ingredients.
  • Cook or microwave the spinach while you roll the dough.
  • Press the spinach of excess liquid, if needed. 
  • ADD THE CHEESE TO THE BOTTOM of the dough to make folding easier.
  • Flip the filled and sealed dough onto the baking sheet, making sure the cheese is at the top.
  • Make the sauce while you bake the Stromboli. 

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)


Makes 4 servings 


2 cups chopped, prepared Soy Curls (as prepared HERE)

5 ounces spinach (cooked, if fresh; thawed and squeezed, if frozen) 

1 tablespoon olive oil

2 teaspoons dried oregano, divided

2 teaspoons dried basil, divided

1/2 teaspoon chili flakes

1/2 teaspoon fennel seeds

1 pound pizza dough (homemade or store-bought)

5 garlic cloves, minced, divided

10 slices vegan cheese

1/4 cup vegan parmesan (optional) 

1 (15-ounce) can tomato sauce

1 teaspoon onion granules

Preheat oven to 400F.

1. Protein: Mix the soy curls, oil, 1 teaspoon oregano, 1 teaspoon basil, chili flakes and fennel seeds together. Set aside. 

2. Stromboli: Divide the dough into two. Roll each half into an 8X12 rectangle. Sprinkle each dough half with 2 minced garlic, add half the parmesan, if using, half the slices of cheese and half the reserved Protein, leaving a 2-inch border without any toppings. Fold the dough around the filling, pinch the seam closed and place seam-side down on a baking sheet. Tuck each end under. Brush with oil, add salt. Pierce all over with a fork to allow steam to escape. Bake until golden, 17 to 25 minutes.

3. Sauce: Mix the tomato sauce, onion, 1 teaspoon oregano, 1 teaspoon basil, and garlic in a small pot. Bring to boil and reduce to simmer. Partly cover and cook until flavors meld, about 5 minutes. Add pinch sugar if too tart. Season with salt and pepper. Serve the sauce with the Stromboli


© 2021 Copyright Zsu Dever. All rights reserved.

Pint It!

vegan vegetarian meatless plant-based

Aug 29, 2020

chicago deep-dish pizza - as easy as it gets


Time: 75 minutes
Dishes: bowl, large cast iron pan or springform pan

Hello, hello Dear Readers!

I really love deep dish pizza but it has always been such a chore, for some reason. This meatless, vegetarian, and vegan pizza, however, took me about 20 minutes to assemble, including the relaxing time for the dough. 

The breakdown of the difficulty is as such: 
  • If you use a store bought dough, it's easy.
  • If you make the dough, it's moderate, but 
  • In either case it needs to bake for an hour, so difficult? 

Not sure how to classify something when you don't actively do anything to it, but I'm going with moderate in this case, assuming you make the dough.

Letting the dough relax in the pan for about 15 minutes allows you to be able to stretch it so that it reaches up the sides, otherwise it just springs back down. Drape the dough over the side, use a knife or a fork to hold it there (if it's relaxed, that's all that it will take) and then when it is layered, allow it to gather and scrunch up on the sides, as in the picture below.

I made this with Beyond Meat sausage, which is really tasty, but improvise: add all vegetables (zucchini and pepper are great), add seitan, add homemade sausage - you decide. I went traditional with vegan sausage and spinach. 


Speedy Cooking Tips:

  • If making the dough, prepare it when you have time and put it in the fridge.
  • While the dough is relaxing/warming, thaw the spinach in water and squeeze dry. 
  • Prepare any other ingredient and preheat the oven while dough is relaxing.

Chicago Deep-Dish Pizza

Makes 4 servings 


Preheat oven to 450-F

1. Dough: Combine the ingredients in a bread machine or food processor with plastic blade. Knead the dough until smooth, Dough cycle for bread machine and 2 to 3 minutes for food processor. Leave in bread machine or remove and set in a bowl to double, about 1 hour.

3/4 cup plus 2 tablespoon water

1 teaspoon salt

1/2 teaspoon sugar

2 tablespoons olive oil

2 1/2 cups all-purpose flour

2 1/4 teaspoons yeast (1 package)

2. Add the Dough to an oiled 12-inch cast iron pan. Spread out to the sides and set aside to relax 15 minutes. Then press the dough up the sides of the pan.

3. Layer the ingredients on top of the Dough in order:  

6 to 10 slices vegan white cheese

4 links Beyond Meat sausages, crushed with hands

1 (16-ounce) bag frozen spinach, thawed and squeezed well

1 tablespoon pizza seasoning**

1 (28-ounce) can crushed fire-roasted tomatoes

2 tablespoons nutritional yeast

4. Arrange the edges of any dough hanging over the pan so it looks nice. Brush any visible dough with olive oil. Bake in the oven for 50 to 60 minutes, until the pizza is bubbling or internal temp is 165-F. Cover the pizza with a silicone mat when the dough is getting too brown. Remove from the oven and allow it to sit for 10 minutes. Serve.


 ** Pizza Seasoning: blend of dried garlic, onion, chili flakes, salt, basil, oregano. Substitute with 1/4 teaspoon of garlic powder, onion powder, basil, oregano and chili flakes and 1/2 teaspoon salt.

© 2020 Copyright Zsu Dever. All rights reserved.

Aug 24, 2020

making pizza dough

Welcome to Making Mondays, dear Readers! 

Today's Making Monday recipe is Pizza Dough. This is a simple pizza dough and does have olive oil in it. I'll do a recipe in the future that is oil free, but the first one is a good pizza dough recipe that is reliable.

You can make this in a food processor. Use a plastic blade (dough blade) to preserve the gluten strands and process until the dough comes together into a ball, a few minutes. Then add to a container to rise.

You can use a bread maker. Use the Pasta Cycle if you have one, or the dough cycle, as is and rise in the pan as per cycle - or add it to a container to rise.

You can do this in a stand mixer. Knead until a dough forms and then knead on medium for a few minutes to develop the gluten.

You can do this by hand. Form into a ball and knead for a few minutes before proofing in a container.

Use a container that the dough can double in and one that has a lid. You can also rise in the fridge, but then your container should have enough room to triple the dough, if overnight.

That's it. Use as is, or if risen in the fridge, allow to come to room temperature.

Below is the step by step.


Making Pizza Dough

Makes 1 pound dough

1. Knead: Add the ingredients to a machine or bowl (bread, food processor or stand mixer), in the order given:

3/4 cup plus 2 tablespoons water

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon sugar

 2 1/2 cups all-purpose flour

1 tablespoon vital wheat gluten

2 1/4 teaspoons (1 package) dry active yeast  

2. Bead Machine: Pasta Cycle or Dough Cycle. If Pasta Cycle, add to a container to rise. Cover and rise for 1 hour.

3. Food Processor: Knead until dough ball forms. Knead for a minute to develop gluten. Add to a container to rise for 1 hour, covered.  

4. Stand Mixes: Knead until dough ball forms. Knead for five minutes to develop gluten. Add to a container to rise for 1 hour, covered.  

© 2020 Copyright Zsu Dever. All rights reserved.

Pin it!

Jan 5, 2017

char siu pizza

Meal 4 of the Prep Ahead, Week 3 menu was a unique pizza: Char Siu Pizza.

The pizza dough is homemade, but can certainly be store-bought. My Fridge Dough is made using aquafaba and is wonderfully crisp and tender. I have a video on making the dough, which is incredibly versatile and is ready when needed: HERE.

The toppings are what make this pizza unique. Char Siu is Cantonese barbecue that is a little sweet and a little tangy. My Char Siu is made using hoisin sauce, tomato paste, ginger and Chinese 5-spice.

Cannellini beans, shiitake mushrooms and bell peppers are quick marinated and the pizza is topped with steamed chard and shredded vegan cheese.

We loved this pizza! It is just unique enough to put some pizzazz into pizza night.

Char Siu Pizza
Makes two (12-inch) pizzas 

1/3 cup hoisin sauce
2 tablespoons vinegar
1 tablespoon sweetener
1 tablespoon tahini
2 garlic cloves, minced 
1 teaspoon Chinese 5-spice
1/2 pound mushrooms, sliced
1 bell pepper, sliced
1 (15-ounce) can cannellini beans (2 cups cooked beans)

3 tablespoons hoisin sauce
3 tablespoons tomato paste
1 teaspoon tahini
1-inch knob ginger, grated

1 bunch chard
1 cup shredded vegan cheese

1. Remove the dough from the fridge to warm while the oven preheats. Preheat oven to 450-degrees F. Divide the dough into 2 pieces. Place a piece on a parchment paper and push it out into a circle; the size depends on whether you like thin crust or thick crust. 
2. Marinade: Combine the hoisin, vinegar, sweetener, tahini, garlic and 5-spice in a large bowl. Mix well. Add the sliced mushrooms, bell pepper strips and beans. Mix gently and set aside.
3. Sauce: Combine the hoisin sauce, tomato paste, tahini and ginger in a small bowl. Mix well and set aside.
4. Steam the chard until tender. Cool enough to handle and squeeze out the liquid. Chop the chard and set aside.
5. Spread 1/2 of the pizza sauce on one of the pizza doughs. Add 1/2 cup of cheese on the pizza and 1/2 of the vegetables and beans. Bake for 6 minutes. Remove the paper and continue to bake until crisp about 8 to 10 more minutes.  Add 1/2 the chard. Repeat with the other portion of dough and toppings. Serve.

© 2016 Copyright Zsu Dever. All rights reserved.

Sep 28, 2016

roasted garlic chickpea pizza

Last week I shared with you my Refrigerator Dough recipe. This week I'm using it to make a garlic-lover's pizza. I am a garlic lover and often times I hold back when writing recipes, but this one is full-on garlic and I make no excuses or apologize. #sorrynotsorry

Let me start by saying that if you haven't made this dough and have it handy in the fridge, you are missing out on easy meal times. The dough can be made into flatbreads, rolls, focaccia, pizza and even frybread. Check it out HERE (video) or HERE (printable) and whip up a batch; it lasts for up to 7 days!

This pizza boasts whole roasted garlic, a garlic sauce and garlic sauteed chickpeas and artichokes. It also has sun-dried tomatoes, kalamata olives and arugula, to round things out.

I roasted the garlic in the air-fryer and it was ready in about 8 minutes! And without any oil! I was thrilled.

The garlic sauce is a quick cashew-based aioli that is blended with some of the roasted garlic, before the remaining garlic gets thrown onto the pizza.

Like I've said before, the dough is ready when you need it and it is very easy to roll. If it is giving you any problems, just let it warm up for 15 minutes, while the oven is preheating.

A well-dressed pizza is always a welcome sight!

Bake it until it is golden brown and crisp. Top with arugula and more ailoli and you are all ready to enjoy a classy pizza night.

Roasted Garlic Chickpea Pizza 
Serves 4

Garlic Aioli Sauce:
1/3 cup raw cashew pieces
2/3 cup non-dairy unsweetened, plain milk (plus more as needed)
2 teaspoons nutritional yeast
2 teaspoons fresh lemon juice
1/4 teaspoon vegan lactic acid (optional)
4 cloves roasted garlic**
Sea salt and black pepper, to taste

Chickpea Topping:
2 tablespoons olive oil
2 cups cooked chickpeas
1 (15-ounce) can artichoke hearts, drained
8 garlic cloves, sliced 

1/2 cup pizza sauce
1 pound Fridge Dough or other pizza dough
Vegan shredded cheese (optional)
Roasted garlic**
4 soft or oil-packed sun-dried tomatoes, finely chopped
12 kalamata olives, chopped
1/2 cup arugula

1. Sauce: Preheat the oven to 475-degrees F. Use a pizza stone if you have one. Remove the dough from the fridge to warm. Combine the cashews, milk and nutritional yeast in a small saucepan. Bring to boil, reduce to simmer and cook for 5 minutes.  Transfer to a small blender and add the lemon juice, lactic acid (if using), garlic and salt and pepper. Blend until very smooth, adding a few tablespoons of milk as needed. Taste and adjust seasoning and set aside.
2. Chickpea: Heat the oil in a large skillet over medium heat. Add the chickpeas, artichokes and garlic. Cook until golden brown, about 8 minutes, but do not burn the garlic; stir often. Season with salt and black pepper. Set aside.
3. Pizza:  Combine the pizza sauce with 2 tablespoons of the garlic aioli. Divide the dough into 4 (or 2). Roll or spread the dough on a parchment paper, out to about 1/4-inch thick. Spread a thin layer of tomato-aioli sauce. Add cheese, if using. Top with the chickpeas, sun-tomatoes and olives. Bake for 6 minutes on a baking sheet or pizza stone. Remove the paper from under the pizza, using tongs or a spatula if needed. Continue to bake until golden brown, about 7 to 9 more minutes. 
4. To serve, cut into slices, top with arugula leaves and more sauce. 

** Roasted Garlic. Divide a garlic head into the cloves; do not peel. Air-fry for about 8 to 14 minutes at 330-degrees F. Check the garlic after 8 minutes; if it is soft it is ready. Do not burn. Alternatively, pan-fry the garlic with the paper on. Use a dry cast iron skillet and cook until soft, about 6 to 8 minutes, stirring often to avoid burning. Peel the garlic when cool. 

© 2016 Copyright Zsu Dever. All rights reserved.