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5 Fresh Pizza Recipes To Make Tonight

Caramelized Onion Flatbread Pizza

carmelizedonionflatbread
serves 4-6
Ingredients:
For the Crust (or use pre-made crust):
 
1 1/2 C. flour
1/3 C. Earth Balance or vegan butter, melted
1/2 tsp. sea salt
1 C. non-dairy milk + 1 Tb. vinegar (to make it curdle like buttermilk)
 
For the topping:
3 Tb. cooking oil
1 medium yellow onion, sliced into half-rings
pinch of salt
pinch of sugar
 
optional additional toppings:
1/4 C. assorted olives, roughly chopped
1/4 C. steamed broccoli florets, chopped into bite-sized pieces
1/4 C. orange bell peppers, chopped
1/4 C. Earth Balance or vegan butter, melted
 
 
Directions:
1.  To Make The Crust: In small bowl or liquid measuring cup, combine milk and vinegar.  Stir slightly and let it sit 3-5 minutes until bubbles form or it “curdles”.
 
2.  In medium bowl, combine flour, 1/3 C. butter and salt.  Stir until combined.  Slowly add “buttermilk” mixture and stir until dough forms.  
 
3.  Place dough on floured surface and knead for 1 minute.  Form into ball and cover with damp dishtowel, placing in warm spot in the kitchen.  Let it sit for 30 minutes.
 
4.  To Make The Toppings:  In medium saute pan, heat oil over medium-high heat.  Once the oil starts to sizzle a little, add the onions along with a pinch of salt and a pinch of sugar.  Continue to stir and cook while the onions brown (being careful not to let them burn).  It does take some time but is so delicious!  Keep cooking and stirring occasionally until golden brown and soft.  Remove from heat.
 
5.  Prepare cookie sheet or pizza stone with non-stick spray or parchment paper.  (I used rectangular cookie sheet).  Preheat oven to 350F.  
 
6.  Knead and toss the dough until it flattens out, making sure to flour your hands first so they don’t stick.  You could also flour a rolling pin and roll the dough out but it’s more fun to pretend to be a pizza maker and sort of toss the dough into the air and let gravity pull it into shape.  Kids love this part too!
 
7.  Place dough onto cookie sheet or pizza stone and flatten it out evenly. Brush uncooked dough with melted butter and sprinkle with ground black pepper (optional).  Evenly place caramelized onions and additional toppings on top. 
 
8.  Bake 10 minutes.  Let cool for a few minutes.  Cut and serve!

Broccoli Pizza

broccolipizza
makes 8 servings or 1 pizza
 
Ingredients:
2 C. broccoli florets
1 pre-baked pizza crust
1 Tb. extra-virgin olive oil
1 C. shitake mushrooms, thinly sliced
1 clove garlic, minced
1 1/2 C. shredded (vegan) mozzarella cheese
1/2 C. sun-dried tomatoes (in oil), halved
 
Directions:
1.  Preheat oven to 400F.  
2.  Heat oil in a medium saute pan over medium heat.  Cook broccoli florets and mushrooms, stirring constantly, for 3-5 minutes, then add minced garlic, cooking for 2 minutes longer. 
3.  Spread vegan cheese evenly onto pizza crust followed by broccoli/mushroom mixture.  Layer on sun-dried tomatoes.  Bake for 8-10 minutes or until cheese melts.
4.  Remove from oven cut into squares.

Pesto Pizza

pestopizza
makes 1 standard sized pizza, serving ~6
 
2 C. fresh basil, packed lightly
1 C.  pine nuts, raw
3 lemons, juiced
1 tsp. sea salt
1 tsp ground black pepper
5-6 garlic cloves
1 1/2 tsp. red pepper flakes
2 Tb. nutritional yeast
2-3 Tb. extra-virgin olive oil
1 pre-made pizza crust
~1 C.  pesto sauce (recipe below)
veggie toppings:
1/4 C. artichoke hearts, chopped
1/2 C. sliced mushrooms
1/2 C. sun-dried tomatoes
1/4 C. sliced black olives
6 fresh basil leaves
DIRECTIONS:

FOR THE PESTO SAUCE:

1.  Combine basil, pine nuts, lemon juice, salt, pepper, garlic, red pepper flakes and nutritional yeast in a food processor.  Drizzle in olive oil while the food processor is on.  Scrape down the sides and process until completely smooth.

ASSEMBLING THE PIZZA:

1. Spread the pesto evenly over the pizza crust.
2.  Add your favorite veggie toppings like sliced mushrooms, black olives, basil, or sun-dried tomatoes.
3.  Bake the pizza at 375 degrees for 10-12 minutes.  Remove from oven and let cool for 5 minutes before slicing.

Pizza Pockets

pizzapockets
makes about 14 pockets
1 bag pre-made pizza dough
1 Tb. olive oil
1/4 C. yellow onion, diced
1 clove garlic, minced
2-3 links (vegan) sausage, chopped
1 (8oz.) can tomato sauce
1/2 C. (vegan) mozzarella cheese, shredded
2 tsp. (Earth Balance) butter, melted, for glaze
DIRECTIONS:
1. Unwrap the pizza dough and let sit on floured surface for 15-20 minutes at room temperature.
Preheat the oven to 375F.
2. In the meantime, heat oil over medium heat in sauté pan.  Add in onions and cook for 3 minutes, then add garlic, vegan sausage and tomato sauce.  Stir and turn off heat.
3. Once the dough is ready, use a floured rolling pin to roll it out until it’s about 1/4″ in thickness.
Using the rim of a cup or cookie/biscuit cutter that’s about 4″ in diameter, start cutting out as many circles as you can fit.  Re-roll the scraps of dough to cut out more circles.
4. Place the circles on a prepared baking sheet, sprayed with non-stick spray or lined with parchment paper.  Be sure to space them out at least 1″ apart.
5. Spoon about 1 tablespoon of the tomato sauce filling onto half of each circle, being sure to leave a 1/2″ margin around it.  Sprinkle on shredded vegan cheese.
6. Fold the other half of the dough on top of the half with the filling and press the edges together carefully to create a seal.  You may need to dip your finger tips in flour to prevent sticking.  (My kids LOVED helping with this part!)  Now press the edges with a fork and prick the tops one or two times gently.
7. Brush the tops of the pockets with melted vegan butter (this will help with that nice golden color).
9. Bake for 15-18 minutes or until golden brown.  Wait until they’re cooled before handling and biting into as the tomato sauce can be hot, especially for little ones.

Pizza Faces!

pizza faces

Have fun with homemade pizza dough and “pizza faces”!  We made a healthy whole wheat crust (great for kids to help knead and shape the dough!), used Daiya (vegan) cheese which melts fabulously, and an assortment of whatever veggies I had on hand to make the faces.  (Spinach, basil, peppers, olives, & sundried tomatoes.)

Of course, if you’re short on time, you can always find healthy whole wheat pre-made crusts as well.  Zucchini, tomato slices, artichokes or mushrooms would be a great addition too!

Vegan pizzas are also great with sausage crumbles, homemade pesto sauce instead of tomato sauce, or whatever else you fancy!

Homemade Whole Wheat Pizza Dough
(makes 8 servings or so- one large pizza or 3 mini ones)
 
2 C. whole wheat flour
1 package active dry yeast
3/4 tsp. salt
1 C. hot water
1 Tb. vegetable oil
1 Tb. sugar 
Preheat oven 425F
In large bowl, combine flour, yeast & salt.  Add water, oil and sugar.  Stir together well until all ingredients are well-mixed.  
Cover with kitchen towel and place in warm oven or on counter until it rises, about 45 minutes. 
You can pre-bake the crust at this point after pressing the dough into a well greased pan, or add the toppings now and bake.  (Pre-baking for 3-4 minutes creates a crispier crust)
Bake about 12-15 minutes, until toppings bubble.

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