refrigerator dough (aquafaba recipe)

Last week I shared with you the Katsu Banh Mi recipe, with a promise that I would also share the Refrigerator Dough recipe that I used to make the rolls.

Here it is! The aquafaba in this dough makes the finished product extra crisp and crusty - it really is an amazing texture.

This dough really couldn't be any easier; even the water temperature can be cold since it is a refrigerator dough and there is no proofing the yeast***. There is very little kneading and it just basically proofs in your fridge overnight. That really is the only drawback -- it needs to at least proof for 8 hours in the the fridge and cannot be used proofed on the counter as in the traditional sense.

Once it is done proofing, it is a firm dough that needs very little to no flour to roll out.

In addition to making baguettes,

this dough is also great for making pizza - either thin or thick crust. The crust is superbly crispy and chewy, all at the same time.

And it also makes great focaccia bread! Crispy focaccia bread is really amazing and this dough makes an excellent one. Add any topping you want (or none) and you have a great bread to enjoy with a pasta dish, or use it to make my Pizza Burger.

It also makes awesome crusty breadsticks, rolls and fry bread. I recommend you have a batch in the fridge at all times, ...you know, for those unexpected hankerings.

Because this dough makes so many things, I made a video to accompany the recipe, complete with how to make pizza, focaccia, rolls, breadsticks and baguettes.

Refrigerator Dough

Makes rolls, bread sticks, pizza, focaccia, banh mi baguettes, fry bread, etc.

3 cups bread or all-purpose flour (add 2 extra tablespoons if the rolls and baguettes are too soft)
1 tablespoon sugar
1 1/2 teaspoons sea salt
1 1/2 teaspoons dry active yeast***
3/4 cup water (cold or warm)
1/4 cup aquafaba** 

1. Dough. Combine the flour, sugar, salt and yeast in the bowl of a stand mixer; mix well. Combine the water and aquafaba in a measuring cup and add to the flour mixture. Knead the mixture until the dough comes together. Spray a 6-cup bowl with oil spray, add the dough, cover with a plate and chill at least overnight. The dough will last about 5 days in the refrigerator.
2. Remove the dough from the fridge and divide it into the number of pieces recommended below. Only lightly flour the work surface to allow for traction while rolling.
3. Pizza. Preheat oven to 450-degrees F. Divide the dough into 4 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. Add toppings and bake for 6 minutes. Remove the paper and continue to bake until crisp about 6 to 8 more minutes.  
4. Focaccia. Preheat oven to 425-degrees F about 15 minutes before the dough is done proofing. Divide the dough into 2 pieces. Add a tablespoon of olive oil to a 1/8 sheet pan (10x6-inches). Add the dough and push it out to fill the pan. Use your fingers to make deep indentations in the dough, all the way through to the bottom of the pan. Cover and set aside to rise, about 1 hour. Sprinkle with salt, another tablespoon of olive oil and add any toppings, such as thin sliced tomatoes or olives. Bake until crisp, about 20 to 25 minutes.
5. Breadsticks. Preheat oven to 350-degrees F about 15 minutes before the dough is done proofing. Divide the dough into 10 equal pieces. Roll each piece into a cigar shape, about 8-inches long. Place on a baking sheet. Cover and set aside to rise, about 90 minutes. Combine 2 tablespoons of olive oil with 1/2 teaspoon garlic granules and 1/4 teaspoon sea salt. Brush the breadsticks with the seasoned oil and bake for about 15 to 18 minutes.
6. Baguettes. Preheat oven to 400-degrees F about 15 minutes before the dough is done proofing. Divide the dough into 4 equal pieces. Flatten a piece into a rectangle about 6-inches long. Fold the top thirds down onto itself and fold the bottom third up onto itself. Crimp the edges and roll into a football shape. Set on a baking sheet, cover and proof to almost double. Slash the loaves using a very sharp knife and bake until golden, about 20 to 25 minutes.

** Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/3. Cool the aquafaba completely before using.

*** If you are absolutely positive that your yeast is alive, there is no reason to proof it first. If you are unsure, then warm the water to 110-degrees F and add the yeast. Set it aside to bubble for 5 minutes. If it bubbles and foams it is alive and well. Proceed with the recipe. 

© 2016 Copyright Zsu Dever. All rights reserved.

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veganmofo - sharing is caring + thin-crust obama pizza

Day 14 #vgnmf15 begs us to share food with non-vegan friends. We are getting all friendly up in this year's mofo!

As much as I'd love to really dig in and invite people over for meals (and believe me, I've had really good intentions on doing just that!), my kids always trump me. I suppose that's just the way I want it for right now; one is out of the house away at college, another is in community college and the third is right behind her. It is definitely their time to get out, make friends and show just how normal vegan young people are. 

So, instead of me sharing some vegan food, it was my daughter who shared. Very coincidentally, the young lady that shared our meal last week was a vegetarian, looking into becoming vegan. 

My knowledge base of what young ladies at that age like to eat is vast and I knew that the mysterious foods of that age are pizza, pasta, nuggets and burgers. 

Seeing as she was thinking of going vegan (and I only found out after my food plans were deeply rooted), the most natural choice was to make pizza. After all,  pizza (at any age, really) and cheese are one food group, no? Hit them where it counts! 

My girls and I were searching for foods that Obama likes (for tomorrow's post) and we discovered that the POTUS digs his thin crust pizza (not deep dish?!?) topped with veggies. As sweet as that is, he should really be cutting his other meat-eating habits by a ton, but that's a post for another day, like the morrow. 

Back to the sharing story (I do go off on tangents quite a bit), we had great thin-crust vegan pizza topped with all of Obama's faves. She loved it and asked me for more vegan info. I handed her my cookbook, Everyday Vegan Eats (I keep a few copies around for just such emergencies!) and told her that all she’ll need for now is right in there.

The young lady obviously has a great head on her shoulders and compassion in her heart. Like most of you out there doing your very best to do all you can for the animals, I’ll be here to help her when she needs it. A lifelong vegan in the making, for sure!

A note about making vegan cheese pizzas, and I say this every single time – the best cheese to use is a mixture of brands. Each brand has its own advantage – some melt better, others taste better – and when you mix them you are capitalizing on all the different positive aspects. 

We use Follow Your Heart mozzarella and Daiya mozzarella. We finely grate the FYH because it has a higher melting point and we use it to cut the sharp flavor of the Daiya. Cook your pizza on a high temp on a pizza stone (the cost ($20) was worth it for us because we have pizza night twice a month).

Form your pizza on a cutting board on top of a parchment paper, then slide the parchment with the pizza onto the stone. Cook for 4 minutes and then pull out the parchment, which will have detached from the pizza. Continue to cook until the cheese is bubbly and the crust is crisp.

Last call for entering to win Vegan Bowls! Contest ends midnight tonight, September 14. Enter HERE.

Margherita Thin Crust Pizza
Makes 3 large pizzas


Crust:
¾ cup warm water
2 teaspoons dry active yeast
1 teaspoon sugar

2 cups bread flour or all-purpose flour (you can use up to half spelt flour)
¾ teaspoon sea salt
1 tablespoon olive oil, plus more for oiling the bowl

Toppings:
Pizza Sauce
Shredded vegan cheese (mixture of brands is best)
Black olives
Thin slices red onion
Basil

1. Crust: Combine the water, yeast and sugar in a small bowl. Mix well and set aside 5 minutes to bloom. 
2. Combine the flour, salt and oil in a food processor. Pulse to combine. Add the yeast mixture and process until dough comes together in a ball. Oil a large bowl and place the dough in the bowl. Cover the bowl and set aside to rise in a warm place until doubled, about an hour and a half. 
3. Preheat the oven to 475-degrees F with a pizza stone. Deflate the dough and divide into 3 pieces. Press the dough into a thin disk (as thin as you can without puncturing the dough) on a parchment paper set on a board.
4.  Add your sauce and toppings (except the basil). Slide the parchment and pizza onto the stone and bake for 4 minutes. Slide the parchment out from under the pizza and continue to bake until the cheese is bubbly, about 6 to 7 more minutes. Remove the pizza, add the basil, slice and serve.


 © 2015 Copyright Zsu Dever. All rights reserved.

veganmofo - weird combo + artichoke dip pizza

Day 4 of #vgnmf15! We are asked to share a weird food combo.

To me, "weird" food combo is very relative and what might be weird for me, might not be for you. So, at the risk of not following the rules, I will first list a few combos that I think are a little odd, and then I'll get down to business.

Seaweed and Coconut Ice Cream
Nutritional yeast and Chocolate
Pickles with Vanilla Frosting
Almond Butter and Vegenaise Sandwich
Applesauce on Pizza
Caramel Sauce and Ketchup
...you get the idea.

Now for the story behind what turned out to be my actual post.

My daughters and I were brainstorming together for the prompts for VeganMoFo. When the prompt for Day 4 popped up, my youngest teen offered her opinion of what a "weird" food combo is:

Artichoke dip and Pizza

At that point her older sister googled "artichoke dip + pizza," switched the results to "images" and turned the computer to face her sister. No words were needed, as the entire screen lit up with images of pizza with artichoke dip on them. Not as "weird" as she had thought!

[I advocate using Goodsearch instead of Google, though, since you can donate to a good cause each time you search, such as for Farm Sanctuary.]

Although we had a good laugh, it did offer a good opportunity to share this Artichoke Dip Pizza with you, which appears in Everyday Vegan Eats (Amazon, B&N) and first appeared on my publisher's site, Vegan Heritage Press.

The absolute "weirdest" part of this story is that the pizza below is her FAVORITE pizza and we make at least once a month on Pizza Night, but, more often, twice a month! I'm thinking the name threw her; the book has it as Spinach-Artichoke Pizza, which is how she has come to know it.

For this special mofo, I went ahead and renamed it to keep with the theme ;)

Artichoke Dip Pizza
Makes 2 (9-Inch) pizzas
From Everyday Vegan Eats by Zsu Dever. ©2014 Zsu Dever. Used by permission from 
Vegan Heritage Press.

1/2 (10-ounce) bag frozen chopped spinach, thawed
1/4 cup vegan cream cheese
2 scallions, coarsely chopped
1/2 tablespoon fresh lemon juice
Sea salt and fresh ground black pepper
1 (6-ounce) jar artichoke hearts, rinsed and drained
3 tablespoons olive oil, divided

4 garlic cloves, very thinly sliced
1 pound pizza dough
1/2 cup shredded vegan cheese (optional)


1. Preheat the oven 450°F. Place the oven rack in the middle of the oven.
2. Squeeze the excess moisture from the thawed spinach and transfer it to a food processor. Add the cream cheese, scallions, lemon juice, 1/4 teaspoon of salt, and black pepper, to taste. Process into a paste, scrapping down the sides of the bowl, as needed. Taste and adjust seasoning and set aside.
3. Squeeze the excess moisture from the artichokes, chop them and transfer to a medium bowl. Add 1 tablespoon olive oil, garlic, and salt and pepper, to taste. Mix well and set aside.
4. Divide the dough into 2 equal pieces. On parchment paper or a lightly floured, clean dry surface roll out one of the dough pieces into a 9-inch circle. Spread 1 tablespoon of oil on a baking sheet. Transfer the pizza dough to the baking sheet.
5. Spread half of the spinach mixture over the dough using an off-set spatula or the back of a spoon. If using, sprinkle half of the cheese over the spinach. Add half of the artichoke mixture.
6. Bake the pizza for 12 to 15 minutes, until the crust is golden brown and crisp. Slice and serve hot. Repeat with the other pizza dough.

pizza burger

Day 7. You knew it was coming. No Burger Extravaganza worth its salt would omit a Pizza Burger. Am I right, or am I right? This burger is a sausage-style patty, simmered in tomato sauce, smothered in vegan cheese and served between two pieces of fresh focaccia. Mmm, that's right.

The patty is made with tempeh and gluten and is baked before being simmered. The focaccia dough can sit overnight in the fridge to rise and your sauce can be cooked and stored for future use. As you can see, the burger, the sauce and the dough can all be made in advance.

Just as the previous burgers, these didn't last long, either. And although my family claims that they don't like tempeh, I beg to differ with them based on the empty plates.

Don't be afraid to make your own Focaccia Bread because it really is simple and easy. When you turn the dough out onto the baking sheet, be sure to poke the dough all over with your fingers. And I mean HOLES - deep holes all the way down through to the pan.

When the dough rises a final time, most of the holes will fill in, but you will still have the characteristic dips and valleys in the bread. I added a few slices of thinly cut tomatoes, but you can add a few slices of olives ...or nothing at all.

A few contest reminders before I share the recipe....

Vegan Heritage Press is giving away a copy of "Everyday Vegan Eats" (my cookbook). Enter to win HERE. Contest ends September 14.

Have you entered to win "Vegan without Borders," the soon-to-be-released cookbook by Robin Robertson? Contest ends September 14. Enter HERE.

And now for the Pizza Burger....

PIZZA BURGER WITH FOCACCIA PRINTER-FRIENDLY RECIPE

Pizza Burger on Focaccia Bread

Makes 6 burgers

3 tablespoons olive oil

1 medium onion, minced

1 teaspoon fennel seeds

1/2 to 1 teaspoon red chili flakes

1/2 teaspoon dried oregano

1 (8-ounce) package tempeh, grated

6 garlic cloves, minced

1 1/2 teaspoons sea salt

1 cup vital wheat gluten

3/4 cup panko bread crumbs

3/4 cup vegetable broth

Tomato Sauce, recipe below

3/4 cup shredded vegan cheese

Focaccia bread, recipe below

1. Heat the oil in a large skillet over medium heat. Stir in the onions and cook until softened, about 2 minutes. Stir in the fennel, chili flakes and oregano. Cook until the onion is beginning to brown, about 3 minutes. Stir in the tempeh, garlic and salt. Cook until tempeh is golden, about 5 more minutes. Transfer to a large bowl and cool the mixture completely.

2. Preheat the oven to 300-degrees F. Add the gluten and bread crumbs to the mixture. Mix well. Add the broth and knead until the gluten forms threads, about 3 minutes.

3. For the mixture into 6 burgers and arrange them on a lightly oiled baking sheet. Bake for 30 minutes, flip and continue to bake them for another 30 minutes.

4. Warm the tomato sauce in a large skillet (if cooled) and add the burgers, coating them in the sauce. Cook until the burgers have softened, about 8 minutes.

5. Remove as much sauce as possible to a bowl and add the vegan cheese to the tops of the burgers. Cover and cook until the cheese melts.

6. Cut the focaccia into squares large enough for the burgers and top one focaccia with the cheeseburger and add another piece of focaccia on top. Serve.

Tomato Sauce

1 tablespoon olive oil

1 small onion, chopped

1 medium carrot, grated

4 garlic cloves, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon salt and fresh ground black pepper

2 tablespoon tomato paste

1 (15-ounce) can crushed tomatoes

Natural sugar, as needed

1. Heat the oil in a medium saucepan. Stir in the onion and carrot and cook until softened, about 3 minutes. Stir in the garlic, basil, oregano and salt and black pepper. Cook until fragrant, about 1 minute.

2. Stir in the tomato paste and cook until it darkens, about 1 minute. Stir in the crushed tomatoes, bring to a simmer and cook until slightly thickened, about 15 minutes. Taste and adjust seasoning with salt, black pepper and sugar. Cool or use immediately. Sauce will keep for 3 days stored in an air-tight container in the refrigerator.

Focaccia Bread:

1 cup warm water

7 tablespoons olive oil, divided

2 1/2 teaspoons dry active yeast

2 teaspoons dried Rosemary

1/2 teaspoon dried oregano

1 teaspoon maple syrup

2 cups unbleached all-purpose white flour

1 cup whole wheat flour

1 1/2 teaspoons sea salt

Coarse salt

1. Combine the water, 2 tablespoons oil, yeast, rosemary, oregano and maple in a small bowl. Set aside to activate the yeast.

2. Combine the flours and salt in a food processor. Pulse to combine. Add the yeast mixture and process until a dough is formed.

3. Add 1 tablespoon oil to a large bowl and add the dough. Cover with a plastic wrap and allow to double in size, about 1 hour.

4. When doubled, knead the dough right inside the bowl until smooth and elastic. Cover again and allow to rise until doubled. This may be done overnight in the refrigerator.

5. Preheat the oven to 425-degrees F. Add 2 tablespoons of oil to a baking sheet. Without deflating the dough too much, transfer the dough to the oiled sheet and flatten using your hands. With your fingers make holes in the dough, all the way through to the pan. Cover the pan with wrap and set aside to rise, about 30 minutes.

6. Add another 2 tablespoons of oil to the top of the dough and sprinkle with coarse salt. Bake until golden, about 20 minutes. Remove from pan as soon as possible to keep crust crisp.

 

© 2014 Copyright Zsu Dever. All rights reserved.

I am linking to these recipe parties: Healthy Vegan Fridays, What I Ate Wednesday and Virtual Vegan Linky Potluck. 

 

food trucks! pizza mike's award-winning pie

Season Three of The Great Food Truck Race saw 8 brand new teams competing for the $50,000 prize and the privilege to keep their food truck. While $50K is nothing to sneeze at, the food truck is worth a heck of a lot more, to the tune of 30-200K, depending on how tricked out your truck is, and the Food Network has some sweet rides. The lower end of that budget will only get you a trailer to pull, a used one, at that.

Season Three featured the truck Pizza Mike's from Columbus, Ohio. Michael Evans was the owner and operator of Michael's Pizza, an establishment that burned down around 2008. Not having the funds (or the desire?) to reopen the same place, Mike entered The Race and is currently still operating his own food truck in Ohio, albeit not the same one as he drove on the show. Mike and his team left the race in the third episode. 

In 2001, Mike represented the USA in the World Pizza Championship in Salsimiogorre, Italy, where his "Michael's Traditional" was awarded "Best in the USA" prize. The winning pizza was topped with his Grandfather Collura's sausage recipe, pepperoni and sweet onions. 

Making it vegan, I used Yve's pepperoni substitute and doctored Gimme Lean Sausage. Relatively easy pizza to replicate given vegan ingredients. I figure the sausage, the crust and the sauce are the necessary ingredients to work on. 

In addition to "Michael's Traditional," I also made another of his popular pies, this time topped with pepperoni, roasted red peppers, green peppers, olives and onions.

 Roll your dough thin, bake on high and allow it to rest before cutting. 

Not much chance that Pizza Mike's has anything vegan, so head to the kitchen and make your own "Best in the USA," or at least in your kitchen, pizza pie. 

That's Amore!

Mike's Traditional Pizza Printer-Friendly Recipe

california pizza kitchen make over

Not to be outdone by New York and Chicago, California introduced the west coast's version of pizza in the 1980's. It takes New York style thin crust and serves it up with California cuisine which integrates different cooking styles and local ingredients.

California Pizza Kitchen made this style of pizza popular by serving it in a casual dining environment. Pizzas such as Original BBQ Chicken and Jamaican Jerk Chicken, are being served around the country and internationally.

I couldn't leave well enough alone, even though I said I'd only make one dish, so here are two pizzas, but totally unconventional, with nary a tomato in sight. These crispy, sweet, loaded pizzas are a surprising culinary adventure.

The Original BBQ Pizza has chicken, onion, cheese, BBQ sauce and cilantro. So what is absolutely vegan and BBQ-y? Beans. I used navy beans because I didn't want the pizza overwhelmed with the texture of beans and the navy bean is dense, firm and small. I baked them in the sauce before adding them to the pizza. It works! The onions gets almost caramelized and the sauce of choice of the chain is a sweet and spicy one. Really delicious.

The second pizza I made was the Jerk Pizza. This one originally comes with chicken, onion, bacon, roasted peppers and green onions with a sweet Caribbean sauce. I used marinated tofu as my chicken sub and used my Tofu Bacon. The tofu needs to be pressed really well (6 hours in Tofu Xpress), but only needs to marinate about 30 minutes. The marinade is a very strong chicken-style broth. This was delightful as well.

The dough needs to proof overnight and the oven needs to preheat at 500 for an hour, so plan on making this in the winter.

If you've been hankering for CPK or just curious about all the fuss, get baking. 
It's worth the experience.

How did I do?
The chain charges $12.75 for each pizza.

Original BBQ:

crust: $2
beans: $2
onions, cilantro, sauce: $1.50
vegan cheese: $4
Total for 2 pizzas:
$9.50

Their charge per Pizza: $12.75

Make-Over cost per Pizza: $4.75

Jerk:

crust: $2

tofu, pepper, tofu bacon: $3

onions, green onion, sauce: $1

vegan cheese: $4

Total for 2 pizzas:

$10.00

Their charge per Pizza: $12.75

Make-Over cost per Pizza: $5.00

Original BBQ Pizza

Jerk Pizza

JERK PIZZA PRINTER-FRIENDLY RECIPE

Original BBQ Pizza

birthday!

Have I mentioned a gazillion times that time is flying by at irrational speeds? Have I also mentioned my theory that time is, indeed, speeding up and I am not, conversely getting so old that I believe the impossible over the logical, that I am not just getting older and therefore more aware of the lapsing time? Do you feel as though you have warped into philosophical cooking? My bad.

For her 15th (15!th) birthday, my daughter, for the first time since leaving Maryland many years ago, not only celebrated her birthday with friends, but she had 10 girlfriends to "sleep" over and make sure no one actually slept. What a relief for a worried mother! Yes, hairs were colored purple, faces were made into fantasy creatures, Dad was kept up all night, My Little Pony episodes watched (why?) and no girl was immune to sleep deprivation. Including me.

Again, I share way too much. Food... food blog...

We had Two important food components for this special day... Dinner and Cake.

Dinner was Chicago Deep Dish Pizza from our go-to-if-you-need-reliable-and-delicious-food, Tami Noyes' Chicago Deep Dish Pizza from American Vegan Kitchen. The ten girls SCARFED three deep dish pies. Yes. Kid you not! These pies were HUGE - I loooooovvvveee pizza and I have one slice of this and I may want another one, but physically it is not possible for me to eat another one, however, these wonderful, beautiful, caring young ladies managed to put three of these pies somewhere :)  Love you, Tami!! 

Cake was, by request, a Rainbow Cake. My daughter is an advocate for not only animal welfare, being a conscious vegan, but is deeply involved with LGBT civil rights, hence the special request for the cake.

 A rainbow cake to me does not only represent the different colors, but should also represent different flavors. At first I was concerned that ROYGBIV would offer too many flavors and therefore muddle the flavor of the cake itself. Then  I realized that not only am I serving this cake to teens, but homeschooled teens, who are used to 'weird' things, such as a 6-flavored cake representing a variety of loves, freedoms and feelings.

 I was good. 

I wound up making Red (strawberry), Orange (orange), Yellow (lemon), Green (mint), Blue (butterscotch), Purple (chocolate) layers with a cream cheese/vanilla icing and explaining to them that each one was  a different flavor. They could mix and match or eat each layer separately. It was a hit. My daughter not only has great taste in cake but exquisite taste in friends. 

Happy Birthday Sweetheart.

Vine and Dine, south of the border pizza

I could swear that Tami Noyes' biggest job - next to creating mouthwatering recipes - is to dream up ways to get us bloggers active. On top of her Food Network Friday Challenges to veganize Food TV recipes, now she has come up with Vine and Dine. In these cookalongs we are following one particular vegan recipe and choose a wine to accompany the meal. This is all lovely, except for those not well immersed in wine-lore. We would be among those folks. Luckily I was able to pass the wine baton to my husband who after a little coaxing agreed to take on  the wine part of the challenge. I think I got the better deal.

First the food: This is a recipe from The Vegan Table. Beans on pizza are not a combination most people think of as compatible, and neither did we at first. Fortunately it all worked out. The crust contains cornmeal which keeps in tune with the Tex-Mex theme. The toppings are typical of the theme as well, vegan cheese, jalapeno, beans, salsa and sour cream. Although I wouldn't have beans on my pizza again, it nevertheless made one very interesting meal.

The Wine: My hubby will be covering the write-up of the wine:

When my wife told me we would be doing the Vine and Dine with a Southwest Pizza, I was skeptical. I wasn’t keen on a non-traditional take on a family favorite but I try to keep an open mind, especially when it comes to my favorite chef’s creative interpretations of certain recipes. I was given the task of picking the wine to be paired with this unusual pizza preparation and I immediately started thinking of a red.

I don’t really have much of a nose for wines, I prefer libations with far fewer variations and more of a straight to the point affect, and I should have paid closer attention. I started looking for an organic vegan red and got so wrapped up in checking the label that when I found “Vegan Friendly” and “Organic” on a bottle of Our Daily Red, I overlooked the screw top on the bottle. After getting the bottle of wine home, I was loath to go back out to correct my mistake; we decided to give this selection a chance, although we doubted it had much of one.

I will start by saying that the Southwest Pizza was a pleasant surprise and turned out to be excellent. Pairing wines with food is a very difficult thing to do, given that very few wine pairings actually end up enhancing or complementing the flavors of the dishes they are paired with. I was disappointed in the wine, “Our Daily Red”, in my opinion it is a “Box Wine” in a bottle and it has far too much bitterness for my taste.

After our meal, I was curious to see if anyone out there had a different take on this wine so I did a Web-Search and found this comment: “Our Daily Red is full bodied yet smooth and mild. This easy-drinking red wine blend is comprised of Syrah, Carignan & Cabernet Sauvignon grapes. This variety creates a rich ruby color and a relatively mellow flavor with flavors that blend well together rather than compete for attention”. I think there must be something wrong with my selected search engine because I do not think that either “easy-drinking” or “mellow flavor” is an appropriate adjective when describing this wine. I will say that the wine is “Full-Bodied” but given the bitterness of this selection, I’d say the body is in the bottle.

pizza hut (MoFo 13)

Pizza Hut today. I had to pick a pizza to do and so I chose one that my mom and I would order on Friday nights after work. I have mentioned that we owned a Hungarian restaurant (or 6 or 7, just not at the same time), and there is only so much Beef Goulash and Chicken Paprikas one can eat. Vegetarian was not on the menu, unless you happen to be one of those people who think that fish and chicken are vegetables; there is an amazing amount of people that unfortunately do.

We used to order Pan Pizza - crispy crust, fluffy inside, cheese and all the veggies Pizza Hut would pile on. This was my favorite pizza until I moved to Chicago and had Johnny D's.

Today I began with the Breadstick. This made the kids happy because the toppings are parmy-cheesy and herby. Accomplish this using Parma (walnuts and nutritional yest) and a bunch of herbs.

Naturally I had to make the Pan Pizza, but first I began looking around for something unusual by Pizza Hut. Wings? Yeah, but that is coming up on the Anchor Bar post. Pasta? Been there, done that. Then I found a whole bunch of people pretty upset that Pizza Hut is no longer making their Triple-Decker Pizza. This is a pizza with two thin layers, cheese between, sauce on top, more cheese and then the toppings. Okaaaay.

The most difficult thing about making this is the thinness of the crusts. Using very little yeast and a long, cool proofing, and then forking the rolled out dough before baking, makes this possible. Voila - Triple-Decker Pizza Hut Pizza. Why they call it Triple is a mystery to me, though, since there are only two crusts. Perhaps Pizza Hut doesn't employ math inclined folks.

Finally, the Pan Pizza is making a showing. I made one as an original Pan Pizza, but I also made one a little more upscale. David came shopping with me and chose wild mushrooms for his topping. Fabulous! I sauteed the mushrooms with garlic, topped the pan pizza with a porcini-cream sauce and finished it with truffle oil.

Wow!

No, Pizza Hut never offered this, but I can see it on the menu at Millennium.

Cost Breakdown:

breadsticks:

flour: $1.50

yeast, sugar, salt: $.50

soy milk powder: $.50

Parmo, herbs: $1

Total to make 5 app servings:

$3.50

Triple-Decker:

dough: $2

Daiya vegan cheese: $2

sauce: $1

pepperoni: $1

Total to make a 15 inch pizza:

$6.00

Pan Pizza:

dough: $2

sauce: $1

Daiya vegan cheese: $2

topping: $1

Total to make a large pizza:

$6.00

Truffle:

dough: $2

porcini-cream sauce:$2.50

wild mushrooms, garlic: $4

truffle oil: $1

Total to make 15" pizza:

$9.50

Breadsticks

Triple-Decker

Pan Pizza

Truffle Pizza

BREADSTICKS PRINTER-FRIENDLY RECIPE

Triple-Decker Pizza Recipe

Pan Pizza Recipe