BBQ Chick'n Pizza

Our local grocery store had flatbreads on sale BOGO last week. So, I bought two packages and made pizzas. This BBQ pizza was amazing, it's definitely a different direction than I normally go in when making pizza. But, we loved it. 

Of course we don't eat chicken but I had a bag of soy curls in the freezer and used 1 cup of hydrated soy curls and it turned out amazing. If you aren't familiar with soy curls they are made by Butler Foods and can be bought directly from them or from Amazon. Some curls are longer than others, so I normally break them into uniform pieces, a little over an inch in length.

Let's make pizza:

• 1 cup Butler Soy Curls
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 - 3/4 cup of your favorite BBQ sauce
• 1 medium roma tomato, quartered and sliced thin
• 1 12-inch flatbread crust
• a couple of handfuls fresh spinach, chopped
• 3-4 ounces vegan mozzarella cheese shreds

Rehydrate your soy curls according to the package directions in broth or water.

Once rehydrated squeeze out all of the liquid from the soy curls. Add about 1/4 cup of your BBQ sauce.

Give it a good stir to coat the soy curls well.

Preheat oven to 425F. Add the flatbread to a baking sheet. Spread BBQ sauce over the flatbread. I used about 1/3 of a cup. Use however much you like.

Top the sauce with the soy curls.

Add your tomato slices.

Top that with the spinach.

Last step, add your cheese shreds.

Bake for 9 minutes, depending on your oven. 

Allow to cool for a few minutes. Slice and eat.

Enjoy!!!

White Pizza

So I was just catching up with my FB and spied this recipe over at Sweet Beet and Green Bean. It just seemed so different and I had everything needed to make it. It is already vegan so I'm not posting anything put a link (see above) to her site and my pics.

You really should give this a try. I used my Kitchen-Aid mixture to stir together and knead my dough. I let the dough rise for about 2 hours. This is yummy!!

Enjoy!

Bacon Cheeseburger Pizza

Everyone loves a good burger and a good pizza, in this case I combined the two. This is not your healthy vegan recipe, it's party time, football time, get your game on food! If you aren't vegan feel free to put your bacon and your ground beef and your cheese on here. It's that damned good.

• 1 tube Pillsbury Original Pizza Crust
• 1 jar pizza sauce
• 1 package vegan bacon tempeh
• 1 package Boca veggie ground crumbles
• hamburger pickles slices
• 2 roma tomatoes
• 1/2 sliced red onion
• Daiya mozzarella cheese shreds
• Daiya cheddar style shreds

Cook the bacon according to the package directions, set aside.

Brown the ground crumbles, according to package directions.

Roll the pizza dough out, according to package directions. Get the oven preheating to required temperature.

Spread pizza sauce over dough.

Top the sauce with chopped vegan bacon.

Add the crumbles.

Spread red onion around.

Top with a layer of both cheeses.

Layer roma slices, I placed in the center of each piece I was planning on cutting.

Bake according to package directions for crust.

Move the cooked pizza to a cutting board.

Place a pickle slice on each piece of pizza.

Eat it all up.

Crescent Pizza Pockets

I saw this recipe on Facebook, it's from the Pillsbury web site. I had all the ingredients needed to make it vegan and add a little more zip. Below is my delicious, vegan version.

• 1 can (8 ounce) Pillsbury refrigerated crescent dinner rolls
• 1/4 cup (or more to your liking) pizza sauce
• 3/4 cup Daiya mozzarella shreds
• 16 slices Tofurky pepperoni slices
• 4 tablespoons onion, minced
• 4 tablespoons bell pepper, minced
• 8 black olives, quartered

Heat oven to 375F. Unroll dough onto cookie sheet; separate into 4 rectangles (2 triangles each). Press each rectangle to form a 6x4-inch rectangle, firmly pressing perforation to seal.

Chop your veggies.

Spread about 1 tablespoons pizza sauce on half of each rectangle to within 1 inch of edge.

Sprinkle each with cheese.

Top with onion, bell pepper and black olives.

Add pepperoni.

Fold dough from the top over filling; firmly press edges with a fork to seal.

Bake 13-15 minutes or until deep golden brown. 

Serve warm.

Baby Bella Pizza Bites

I love pizza! I love appetizers! I've made a recipe similar to this before. But, the difference here is that I had leftover cheese filling that I use for my stuffed jalapenos and needed to use it. Hence, a slightly different version.

• 1 package baby bellas
• pizza sauce
• cheese mixture (1/2 cream cheese & 1/2 cheddar shreds), mixed well
• onion, chopped
• red bell, chopped

Remove the stem and discard (or save to make stock or use in a different dish). I also removed some of the gills and soft edge so I'd have more room for filling. Add some pizza sauce.

Sprinkle in some onion and red bell pepper.

Squeeze some of the cheese mixture over the top to coat.

Bake at 400 degrees until the cheese is melted and the mushrooms are hot all the way through. I used my toaster oven set at 400 for 20 minutes.

Let cool for a couple of moments and then dig in!

Mushroom Pizza Bites

I love mushrooms, I love pizza and I put mushrooms on my pizza. So, when I came across a recipe that used mushroom caps to replace dough I knew I was gonna try it. I'm hooked - I've made these at least 3 times since I first tried them. These are bite-sized, toss it back awesomeness (is that a word?) I want to try these using a large portabella cap. Ummmm

• 1 package medium-sized cremini mushrooms
• 1/2 cup pizza sauce (more or less)
• 1 cup shredded non-dairy cheese (I used a Mexican blend with these) use what you have on hand
• Pizza toppings of your choice (I used vegan pepperoni and onions - I've also included chopped black olives - again use what you have on hand and enjoy on  your regular pizza)

Pre-heat oven to 400 degrees. Wipe the mushrooms clean and snap the stems off (I saved the stems for another use).

Using a paring knife -  I cut around the top to give me more surface area then gently scrape out some of the insides of the mushroom caps, being careful not to crack the cap. Don’t scrape out too much or your mushroom pizza bites will be flimsy and collapse.

Bake the mushrooms on a non-stick sprayed, foil-lined baking sheet for 6 minutes. Pour out any liquid that’s pooled in the caps.

Chop your topping so they fit inside the caps.

vegan pepperoni and vidalia onion

Spoon 1/4-1/2 teaspoon pizza sauce into each cup.

Now fill with desired pizza toppings.

Add shredded cheese.

Bake about 5-7 minutes, or until cheese is golden brown and bubbly. Serve immediately. Enjoy!