Wednesday, January 20, 2016

Vegan Pizza Party, Also What I Learned

When I lived in PA. I had a pizza dough recipe that was pretty tried and true. I made my own crust quite often then. But since moving back to Seattle, I have gotten spoiled by Trader Joe's pizza dough balls. I was craving pizza yesterday, so I decided to go old school and make my own dough. The problem was I couldn't find my tried and true recipe, the Post It got lost in the move. Ha. So, I searched the webz and decided to go with this one, it seemed pretty basic and easy. Best pizza crust I have ever made, hands down. I love when I lift the towel, and the dough has risen. It's such an accomplishment. I was never taught how to cook, so I have had a gazzillion disasters in the kitchen, especially with baking. Have you ever learned something, and then face palmed yourself because it's like why haven't I always known this, it's so duh!!! Well, I have those moments often, and had one last night. I think the reason why my crust turned out so great is because Duh, I broke the ball in two and made two thinner, smaller pizza instead of one. So, this crust had that crisp exterior that is always missing in my pizzas! I might have figured this out late, but man at least I figured it out! This is going to be a pizza game changer for sure.
I topped both pizzas with tomato sauce, Chao coconut and black pepper slices thinly shredded, garlic, white beans and artichoke hearts. A sprinkle of nutritional yeast and crushed red pepper right before baking. Yum. The recipe I used doesn't say how to bake, so I used a 450 degree oven, for about fifteen minutes, give or take. I don't mean to boast, but this pizza was seriously amazing. I am so having leftover pizza for breakfast!! Woot woot!
Anyone who has been reading this blog for awhile knows that I love love LOVE Chao cheese. Even now that I'm living in Seattle where there are so many more vegan cheese options, my heart still really belongs to Chao. So I always like to read/watch reviews of Chao to see what others think. One common complaint I read is that it's not the greatest at melting in the oven. What I have learned is it likes to be hugged while it's melting. It needs love and cover. So, when I use it for pizza, I put the Chao on right after the sauce, under all my veggies. It melts and adds a lovely creaminess under the veggies. I've used Chao in mac and cheeses both stove-top and oven baked, enchiladas, smothered burritos, and pizza and never had a problem.
Happy Wednesday!

8 comments:

  1. It has been awhile since I've made my own pizza dough, maybe I should do that again? Sometimes that is most rewarding, and cheaper. I mean it is just flour water and yeast right?

    I do the toppings over the cheese too. It is best way to melt vegan cheeses!

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    1. Yes. This was flour, water sugar and yeast. I added some garlic powder and salt and pepper, but so cheap to make. And when that dough ball rises, it is such a great feeling. No matter how many times I do it, I still get that "I did that" rush!

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  2. That is a fantastic idea to put the cheese under the sauce as well as the veggies.

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    1. It's made my pizza experiences so much better since i discovered this! Plus, the cheese kind of ooze into the sauce, and it's just really good!

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  3. I love to make my own pizza too and artichokes are a new fave topping. I bought a pizza stone cheap from TK Maxx about a year ago and it was a game changer for me in getting the style I like. As you put it in the oven whilst the oven warm it starts cooking the dough whilst you're still adding the toppings. I will def have to try your tip about when to add the cheese too. Chao hasn't reached England yet but the flavours sound great!

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    1. I'll have to keep an eye out at TJ Maxx, I have one near my apartment. I would love to have a pizza stone. I think that helps with the pizza shop type of crust. I hope you can get Chao soon, it's so good!

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  4. I'm so hungry after catching up on your posts! YUM!

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