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Loaded Baked Potato Pizza

1/16/2017

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Pretty much every time I go to Whole Foods I buy some of their whole wheat pizza dough. It's so good and it there are endless options for what you can make with it. At this point I have a bunch of it in my freezer so I decided to finally make some pizza! 
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This is a combination of a classic Italian pizza, pizza con patate, and a more over the top, American version of a loaded baked potato pizza. Italian potato pizza is very simple and calls for thin slices of potato covered in olive oil in rosemary - which I'll definitely be trying in the future.

I was looking to add more protein and veggies to my pizza, so I added a layer of cashew spread underneath the potatoes and some pepper and onions on top. You can add any toppings you typically put on a baked potato, such as broccoli, fresh chives, or even black bean chili. 

I mention this in the recipe below, but a great addition to this recipe would be another layer of the cashew cheese on top of the potatoes. The sauce gives the peppers and onions something to cook into, instead of just sitting on top of the potatoes. I had one or two that fell off of my pizza since they weren't cooked in securely. 
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Ingredients:
Pizza Dough
4 Small Potatoes
1/2 Red Onion
1 Red Bell Pepper
1 Tablespoon Dried Chives
Red Pepper Flakes

1 Cup Cashews
2 Tablespoons Nutritional Yeast
1 Tablespoon Apple Cider Vinegar
1/2 Cup Water
Prep Time: 1 hour waiting, 15 minutes working
Cook Time: 15 minutes
Servings: 6 slices
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Instructions:
Put the cashews in water to soak.

Slice potatoes thinly using either a knife or a mandolin. Make sure that they are all the same width so that they cook evenly. Place them in a bowl full of luke warm water and salt for at least an hour. After they are done soaking, lay potatoes out on a towel and cover with another one to soak up all the moisture. This process gets some of the starch and liquid out of the potatoes so that they crisp better. 

While the potatoes are soaking slice the onion and red bell pepper into thin strips.

Preheat the oven to 500 degrees. 
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Roll out the pizza dough to your desired shape based on your cooking surface. If you are using a cookie sheet sprinkle some ground corn meal on the tray or use parchment paper to make sure it doesn't stick. If you have a pizza stone, make sure you put enough flour or corn meal on your pizza peel so that the pizza dough will slide off easily when transferring into the oven (admittedly I have yet to perfect this myself as you can see in the post-oven photo). 

To prepare the cashew sauce place all of the ingredients in a food processor or high quality blender (such as a Vitamix or Ninja) and blend until smooth. The amount of water I used is approximate. Add it a little at a time as needed for the ingredients to blend together well. 

Put the rolled out pizza dough on the pizza peel or cookie sheet. Spread a generous layer of the cashew sauce on the pizza dough. Cover the pizza with potatoes, overlapping them slightly. If you have extra cashew cheese you could put another layer of the sauce over the potatoes. I didn't do this but I think it would be a great addition and help keep the peppers and onions on the pizza. Next evenly distribute the peppers and onions over the pizza. Sprinkle the chives over the pizza. 

Put pizza in the oven and cook for 15 minutes. 

Top with red pepper flakes as desired. Cool, slice, and serve. Enjoy!
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Chik'n and Veggie Macaroni and Cheese

1/19/2015

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Yesterday I posted about Chik'n Alfredo Pizza and mentioned how the sauce that I made was double what I needed. I used the rest of the sauce to make this recipe. It was one of those nights where I needed to make something quick and just threw together what I had. That being said, the vegetables I used are totally interchangeable.

I'd just opened the Beyond Meat chicken so I wanted to keep on using it in case it went bad faster once it was open. It was a nice change of pace to the pasta dishes I've been eating recently and reminded me of the chicken and pasta stir fries that dominated so many of my dinners growing up. I've been really impressed at how long this one package of chicken is lasting. According to the package one serving is 6 strips, but I've only been using 6 strips per recipe, which makes it a much more economical option.

As you'll see below, it comes together really quickly. The timing really depends on what kind of vegetables you use and how soft you want them to be. The veggies and pasta cook at the same time, then you add the pasta and sauce to the veggies just to let the sauce heat up, and voila! You'll notice there aren't a lot of spices you add to this dish, because the sauce has so much flavor in it.
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Ingredients:
1/2 Butternut Squash Cheese Sauce Recipe
1/3 Box of Bow Tie (or your favorite) Pasta
6 Strips of Beyond Meat chicken, sliced in thirds
1 Cup Kale
1/2 Cup Sliced Carrots
1/2 Cup Diced Onion
Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 2 servings
Instructions:

Cook carrot and onions in a pan with a little bit of water until the carrots have softened a bit. You don't need to add any seasonings because the sauce is so flavorful.

Meanwhile cook the pasta according to the package directions. You'll want it a little al dente because the pasta will cook more with the veggies.

Chop up the kale and add it to the pan once the carrots and onions are just about done. Add the pasta and sauce to the pan with the veggies and stir all together. Cook until everything is warmed.


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Chik'n Alfredo Pizza

1/19/2015

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In high school my cross country team would go to Olive Garden for pre-race dinners most Friday nights. Chicken Alfredo Pizza was usually my go-to. It was so rich, creamy, and delicious, and with the amount of running I was doing I had no guilt as I downed the thousands of calories. Even if I still ate meat, there's no way that pizza can be good for you. This pizza is a lightened and way healthier version of that pizza and it lives up to the inspiration!
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Like I mentioned in my post on Beyond Meat Tacos, I don't like to eat a lot of processed foods, but I wanted to give these Beyond Meat chicken strips a try, and I wanted to see what Jay thought about them. He was really impressed in both the texture and flavor and I think they were a great addition to the pizza. I'm going to try to make some other classic pizzas with chicken - like buffalo and barbeque. I made a buffalo "chicken" pizza last year using cauliflower as a substitute for the chicken and Jay wasn't a big fan of the texture.
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I added the spinach, which isn't a normal feature of an Olive Garden Chicken Alfredo Pizza, to up the vegetable ante, and it fit right in (I always try to add as many veggies as possible). Adding the mozzarella is optional. Jay still isn't used to eating pizza without some sort of melty cheese item, so I added it. I think it added a lot of moisture. If you don't use the cheese I would add some slices of tomato or caramelized onions.
Ingredients:
Pizza Dough
1-2 Cups Spinach (or other cooking greens)
6 Strips Beyond Meat Grilled Chicken
1/2 Block of Teese Mozzarella (optional)
2 Small Cloves Garlic


Cheese Sauce:
1 Small Butternut Squash
2 Cloves Garlic
3 Tablespoons Nutritional Yeast
1/2 Large Onion
Ginger Powder
Onion Powder
Garlic Powder
1/4 teaspoon Pepper
1/2 teaspoon Sea Salt
Prep Time: 35 minutes
Cook Time: 15 minutes
Servings: 6 slices (I ate two at a time)
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Instructions:

Preheat the oven to 400 degrees. Slice squash into quarter inch thick pieces and place on a baking sheet with parchment paper. Lightly oil the top of the squash, just enough so it doesn't get burnt (if you aren't using parchment paper then oil both sides of the squash). Sprinkle the squash with nutritional yeast (this is not where you use the full three tablespoons), ginger powder, garlic powder, and onion powder. Roast for 30 minutes. Let cool.

While the squash is cooking, prep your toppings and dough. Roll out the dough so that it will fit on your cookie sheet or pizza block. Thinly slice one of your garlic cloves and arrange the garlic slivers on top of the pizza dough. Spray the dough with cooking spray. Set dough aside.

Chop your spinach (or cooking greens) and wilt on the stove with a little bit of water - set aside. Slice chicken strips diagonally. You can cut most of the pieces into 3 smaller ones. If you have time you can slice the cheese as well.

Once the squash is soften and cooled, add it to a food processor or blender along with the rest of the cheese sauce ingredients. Blend until smooth.

While blending the cheese sauce, cook the pizza crust. Increase the temperature to 450 degrees. Put the dough in for about 3 minutes. Flip over and add the garlic slivers from your second clove. Put in the oven for another 3 minutes. You want the dough to be able to hold the toppings, but not be cooked to much.

Once the dough has cooled, spread the cheese sauce over the pizza crust. I only used about half of the sauce I made. I used the rest to make Chik'n and Veggie Macaroni and Cheese. Top the pizza with the spinach, chicken slices, a cheese. Cook for another 10 minutes or until the cheese is melted and the chicken is warm all the way through. Serve and enjoy!
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Butternut Squash Macaroni

11/2/2014

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This sauce is so simple I was amazed. I had a butternut squash and a recipe I wanted to make that only called for half of it (to be posted later), so I needed something to do with the other half. I had seen sauces made with butternut squash before, but had never attempted one myself. Since I am always trying to find a vegan cheese/cream sauce that my boyfriend, Jay, will like I thought I would give it a shot.
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I thought roasting the squash would add a little something extra to the sauce flavor. In choosing spices to roast it with I thought adding nutritional yeast here could add a little bit more of the cheesy taste that I am always looking for. I wasn't exactly sure what I would add to make the sauce besides some more nutritional yeast and some non-dairy milk - turns out I didn't need a whole lot more - check out below! When Jay tasted the sauce as I was making it he said it really had that cheesy flavor that most of my sauces are missing! The cheesy flavor diminished a bit during cooking, which I'll have to work on, but we both agreed that the consistency was spot on.

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Ingredients:
1/2 Butternut Squash, peeled with seeds removed
Olive oil
3 TB Nutritional Yeast
Ginger Powder
Onion Powder
1 Box Whole wheat pasta of your choice (I used shells - elbow or rigatoni would work well too)
1 Cup non-dairy milk (I used unsweetened almond milk)
1 Clove Garlic
1/2 Cup Bread crumbs

Instructions:
Preheat the oven to 400 degrees. Slice squash into quarter inch thick pieces and place on a baking sheet with parchment paper. Lightly oil the top of the squash, just enough so it doesn't get burnt (if you aren't using parchment paper then oil both sides of the squash). Sprinkle the squash with nutritional yeast (this is not where you use the full three tablespoons), ginger powder, and onion powder. Roast for 30 minutes. Let cool.

While the squash is roasting cook your pasta according to package directions.

Peel and slice the garlic clove into about 4 slices. Once the squash is cool to the touch add it to your food processor or blender (my blender only works well with a lot of liquid so I used my food processor). Add half the non-dairy milk, garlic, and 2 tablespoons of nutritional yeast. Blend until smooth. Continue to add the rest of the milk and nutritional yeast until you have the desired flavor.

Combine the pasta with 2 cups of the sauce and place in a casserole dish lined with parchment paper. Sprinkle pasta with a little bit more nutritional yeast and bread crumbs. Cover with aluminum foil and cook for 15 minutes. Remove the foil and broil 5 minutes uncovered. Enjoy!

Note: I've entered this recipe in theVirtual Vegan Linky Potluck 23 - check it out!
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    Author

    This blog is about my adventures adhering to a plant-based diet in a meat-based world and incorporating vegan practices into more parts of my life. As many of my friends and family aren't vegan, and the best part of cooking is sharing your food with others, I try to make recipes that can be enjoyed by vegans and meat-eaters alike. 

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