This incredibly colorful and appetizing Greek-ish Pizza is a real winner with vegans and omnivores alike. Topped with tangy olives, roasted sweet peppers, baby spinach and an authentic tasting homemade vegan “feta, ” this plant-powered twist on pizza will take you and your family on a trip to the Mediterranean in your own kitchen.
Put 1 ½ teaspoons olive oil, minced garlic and sea salt into a small bowl and stir with a spoon to combine. Spread olive oil mixture evenly over the crust, leaving 1-inch rim around the edge of crust.
Put the baby spinach in a bowl and toss with 1/2 teaspoon of olive oil and a dash of salt. Arrange the spinach mixture over the olive oil mixture, in the center of the crust.
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Arrange the Kalamata olives, roasted red peppers and feta in a pleasing pattern over the top of the spinach. Bake for 8 to 15 minutes or until the crust is golden and the toppings are hot. Transfer to a wire rack and let cool for 5 to 7 minutes. Sprinkle a dash of red pepper flakes and the fresh chopped basil over the top of the pizza and serve.
Marinating the tofu in this lively combination of Greek-style herbs and spices makes a delightful vegan “cheese.” Greek-Style Vegan “Feta” is updated with the yummy addition of mellow white miso paste, which kicks the flavor of the “feta” up a notch. Even if you’re not a fan of tofu, you’ll appreciate this tasty twist on a classic cheese.
Put the tofu in a medium-sized bowl. Using your fingers or a fork, crumble the tofu until it resembles the texture of feta cheese. Add the lemon juice, oil, Italian seasoning, optional miso, garlic powder and salt. Gently stir to combine. Add more lemon juice or olive oil to taste, as desired. Cover and refrigerate a minimum of 2 hours and up to 12 hours.Spread 1/3 cup Jazzy Pizza Sauce evenly over the pizza, leaving a 1-inch border. Distribute the minced onion evenly over the sauce. Sprinkle with some Italian seasoning blend and a dash of crushed red pepper.
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Top with some vegan mozzarella and vegan cheddar cheese, then arrange the vegan “pepperoni” over the cheese in a pleasing pattern. Sprinkle with vegan Parmesan. Bake the pizza as instructed in Mark’s Famous Pizza Dough recipe (below). Sprinkle the fresh chopped basil over the top of the pizza and serve.
Put all of the ingredients into a small bowl and stir to combine. Add more olive oil or garlic powder, to taste, if desired.
Put the dry ingredients in the bowl of a stand mixer (or in a large bowl, see note) in the following order; mixing thoroughly between each addition. Flour. Salt. Sugar. Yeast. Add the water, then olive oil and stir in with a large spoon.
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If you are preparing the dough using a stand mixer, attach the stand mixer bowl with the dough hook in place and start on low to slowly incorporate ingredients. Gradually increase speed to medium setting and allow to process for 5 to 7 minutes. You will know the dough is ready when it clears the sides and bottom of bowl.
When dough is ready, remove from the bowl and knead briefly by hand on a floured board, adding small amounts of flour as needed to prevent sticking. Dough should feel silky and spongy. Test for readiness by pressing finger into the dough ball momentarily, if it springs back immediately, dough is ready. If not, continue kneading to further develop the gluten and test again.
Transfer the dough ball into a lightly oiled bowl, cover with plastic wrap and set aside in a warm spot to rise for 1 hour or until doubled in size. After rise is complete, punch down the dough and divide evenly into 3 pieces. (This can be done by eye or, if using a scale, weigh dough ball out into three equal portions). Form into individual balls, cover each ball and allow to rest on the board, for 15 minutes before proceeding. (In the alternative, dough balls can be refrigerated overnight or for up to 3 days before use. This technique vastly improves the quality and flavor of the finished product, if you have the time for it. Remove the dough from refrigerator 1 hour before use, if using the “refrigerated” technique.)
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To form the crust, begin by flattening each piece of dough, using floured hands. Then, pick up the dough and stretch into a round, slowly turning as you go, allowing gravity to assist in the process. Size and shape will vary with this artisanal approach. Each finished crust should be approximately 10” round.
Place each formed pizza crust onto a sheet pan prepared with either a dusting of cornmeal or with a light coating of non-stick spray or oil. Top, as desired and bake in a 550 degree F. oven until the crust is golden brown.Put the broccoli, mushrooms, sweet pepper, onion, 1 teaspoon Italian seasoning, and tamari in a large bowl, and toss to combine. Spread the broccoli mixture in a single layer on one of the prepared baking sheets.
Put the eggplant, olive oil, and 1 teaspoon Italian seasoning in a large bowl and toss gently to coat. Place the eggplant in a single layer on the other prepared baking sheet. Put the 2 sheets of vegetables in the oven and bake for 10 minutes, or until crisp-tender. Remove and cool slightly while preparing the dough.
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To make the crust, put the flour, baking powder, 1 teaspoon Italian seasoning, wheat germ, and salt in a large mixing bowl and stir with a dry whisk to combine. Add the olive oil and water, and mix with a spoon until incorporated. If the dough is too wet to form into a ball, add more flour, 1 tablespoon at a time, until the dough holds together easily. If the dough is too dry to form into a ball, add more water, 1 tablespoon at a time, until the dough holds together easily. Form the dough into a ball and knead for 1 minute. (Add a bit more water, 1 teaspoon at a time, if the dough seems too stiff to roll out.)
Lightly dust a wooden board or clean, nonporous work surface. Divide the dough in half and place one half on the prepared work surface. Roll out the dough into an approximately 6 x 9 inch rectangle. Place the rolled-out dough on a clean, nonstick 11 x 17 inch rimmed baking sheet. Press in an even layer to fill half of the baking sheet, rolling the edges inward to make a crust. Repeat with the remaining dough on the other half of the same baking sheet, pressing the two halves together to form a large pizza crust. Spread 11/2 cups of marinara in a thin, even layer over the crust, adding more marinara if needed to cover the entire crust. Arrange the partially roasted vegetables over the sauce. Sprinkle the olives (if using) over the vegetables. Sprinkle 1 teaspoon Italian seasoning over the top.
Bake for 20 to 25 minutes, until the crust is just beginning to crisp. Top with the vegan cheese (if using). Bake for an additional 5 to 10 minutes or until the vegetables are soft, the vegan cheese has melted, and the bottom of the crust is crisp and golden.Perfect for a casual party, Polenta Pizza features a gluten-free crust topped with ripe tomatoes, fresh basil, artichoke hearts and classic Italian seasonings.
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Make the polenta by bringing the water to a boil in a medium sauce pan over medium heat. Decrease the heat to medium-low or low. Pour the polenta steadily into the water, while stirring constantly. Stir in the basil and salt. Stir the polenta frequently for 25 to 30 minutes, or until it is thickened. (The polenta is ready when it easily comes away from the side of the pan and supports a wooden spoon.)
Pour the polenta onto a 12-inch pizza pan and carefully spread into an even layer using a rubber spatula. (The edges of the crust should be slightly raised to hold the toppings in place.)
Refrigerate for 1 to 2 hours, or until firm to the touch. (The polenta crust may be made the day before, covered, and refrigerated overnight.)
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Preheat the oven to 400 degrees F. Bake the crust for 12 minutes. Put the pan on a wire rack and let stand for 5 to 10 minutes.
Put the garlic and olive oil in a small bowl and stir to combine. Arrange the tomato slices on top of the crust by overlapping them in a spiral fashion, leaving 1/4 inch of the crust exposed on the outer perimeter. Drizzle the garlic and olive oil over the tomato slices. Sprinkle 2 tablespoons chopped fresh basil over the tomatoes and garlic. Top with the Italian seasoning and red pepper. Season with salt and pepper, to taste.
Arrange the artichokes on top of the pizza. Bake for 15 minutes. Increase the heat to 425 degrees F and bake for 15 to 25 minutes more, or until the crust
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