Tag Archives: pizza

Italian Feast: Roasted Garlic & Tomato Basil Pasta with Moussaka Pizza and Cheesesticks

10 Apr

So I went all out for this Italian themed Sunday feast. I had picked up a medium and large dough ball from my local pizzeria on the way home from work Friday, and I really wanted a roasted garlic sauce to go with some fresh tomatoes and basil. I totally winged this sauce and I thought it came out pretty awesome. I ended up making pizza sauce by using up some leftover tomato paste and adding some Italian spices, salt & pepper, and veggie stock to thin it out. This doubled as the dipping sauce for the cheesesticks. I got to use up some of the leftover [Veganomicon] moussaka I made earlier in the week by dismantling it and using it as an amazing pizza topping. I couldn’t believe how great that combination came out on the pizza. Somehow I managed to get everything done and still hot, so that was nice too!

Roasted Garlic & Tomato Basil Pasta

8 oz desired pasta shape, cooked according to box instructions (I used farfalle)

1/2 pint grape or cherry tomatoes, halved
2 small to medium tomatoes, roughly chopped
10 cloves of garlic
1 large shallot, sliced thinly
1 tsp. balsamic vinegar
pinch of Italian seasoning (I use and Italian blend grinder that has salt & pepper too)
Salt & Pepper (but I still used a little extra sea salt & fresh ground pepper)
Olive oil for misting

1/2 c. vegan parm
1 tbsp. vegan mozzarella/Daiya Italian shreds (it was what i had left after the pizza making ; )
about 8 big basil leaves, sliced into chiffonade (see note below!)


1. Preheat oven to 400*F. Lightly mist an 8×8 baking dish with olive oil.

2. Combine tomatoes, garlic, shallots, balsamic, and seasonings in prepared pan and spray lightly with olive oil. Bake for 30-35 minutes. (I baked in the toaster oven because I had the big oven going with the pizzas, so I covered it with foil (to keep from burning) for the first 20 minutes, and then uncovered for 15 minutes.)

3. Toss with freshly drained pasta, add vegan parm, mozzarella, and basil. (NOTE: to chiffonade basil take the leaves and pile them on top of each other. Roll them up and slice thinly. Presto. You look fancy. This was my first time doing it!)

Serve with a little extra basil on top for garnish, and enjoy!

(sorry for the blurry pic!)

Lots of yumminess ready for roasting.

Getting those lovely bites of melt-in-your-mouth garlic was amazing. Really nice with the fresh basil that I clipped from my new patio herb garden!

And now for the cheesesticks & pizza…

I scored the dough with a dinner knife so that they’d be easy to pull apart once cooked, but wouldn’t fall apart during the process.

I then lightly misted with olive oil, sprinkled with garlic powder and added Daiya cheddar and italian shreds.

Mist once more with olive oil and sprinkle with a little more garlic powder and vegan parm if you like.

After kneading and stretching the dough, make sure you stab it a billion times with a fork to keep the air bubbles at bay.

Here is the dismantled moussaka turned pizza toppings: thinly sliced, roasted eggplant, zucchini, and potatoes and a few dots of the almond cream sauce over the tomato paste based sauce I made.

And here it is all melty with Daiya goodness and ready to hit the table.

It was a true feast!

Cheap A$$ Pizza

17 Jan

Have you considered making your own pizza at home, instead of ordering from a chain?

I know… Making dough is a pain and then you have to proof the yeast, and wait for it to rise, & often twice!  That’s why I don’t do it either! Our local pizzeria sells balls of dough for practically nothing. I know Trader Joe’s does too, and so do a lot of  markets. Yesterday I made a completely vegan barbeque chicken seitan pizza (totally california pizza kitchen style – I have the book!) for breakfast! I didn’t feel like being tied up in the kitchen making something elaborate. So I stopped by and picked up 2 dough balls on my way home from work. A small and a medium dough ball cost me all of $1.85. That same 85 cent doughball, ordered as breadsticks, would be around five bucks.

Clearly this is not an everyday thing, but if you’re going to order pizza regardless, at least for me, it beats paying all kinds of money for a pizza without cheese, ordering it uncut, putting vegan cheese on it, and re-baking it anyway.

I use a cheap $20 set that I got years ago on amazon that includes a pizza stone, peel and cutter. Pre-heat your pizza stone to 500*F while you get your pizza ready (30-60 minutes), and it should only take about 8 to 10 minutes for your glorious creation to cook.

I cooked up some sliced chicken seitan in some olive oil over medium heat for about 5 minutes.

Topped my pizza with barbeque sauce, Daiya mozzarella & cheddar, red onions, and seitan.

Baked it at 500*F on my pizza stone for about 10 minutes.

Had a fresh, vegan, gooey, cheesy pizza for breakfast! (okay, it was 3pm.)

Easy Pizza!

21 Nov

I ordered a dough ball from our local pizza shop [tomasso's] a few weeks ago, wrapped it up tight and froze it for a later use. I finally got around to using it today. (i had let it thaw in the fridge for a couple of days, and then rise again first.)

It had mur glenn pizza sauce, 3 cloves of minced garlic, a little red onion, a small yellow bell pepper, some yves vegan pepperonies, sun dried tomatoes, some chopped frozen spinach and just a little bit of daiya cheddar shreds. I baked it at 500*F for 10 minutes, on a pizza stone that had been preheated for about half an hour.

Sprouted grain bread Pizzas

8 Aug

okay, here’s an easy throw back to your youth. i guess i was just pizza craving this week, and i didn’t have anymore frozen ones & didn’t want to order . so i decided to put that pizza sauce in my pantry to good use. PLUS! i had found tofutti slices at winn-dixie this week. YAY! (for some reason our whole foods doesn’t carry them, and rice vegan ones don’t melt.)

so as you can see i used sprouted grain bread topped with a couple spoonfuls of pizza sauce, 4 pepperonis, and a slice of tofutti american. i placed them into the toaster oven @ 350*, on the convection setting for about 5 minutes, until the cheese melted.

these were yummy, and even meat & cheese loving timb approved. : ) now i can’t stop eating them. they’re also good with other mock cold cuts like ham or bologna. and you can just use one slice of cheese and make it a sandwich to save a little on the fat.

Mellow Mushroom, Delray Beach FL

20 May

have you been to mellow mushroom? they seem to be a large chain these days, so you probably have. a few of my friends were heading out for dinner  last night, and we met up at the delray beach location to have some beers & food. if you are into beer, mellow mushroom has a colossal collection of 100 beers; 50 drafts, and 50 bottles! they also have vegan options like tempeh and tofu sandwiches, and you can get them as toppings for pizza too. some stores even have vegan cheese, and have started carrying the daiya brand. (unfortunately the delray beach location does not have vegan cheese. i’m going to send them a note on their facebook page!) if you order the pretzels plain, they come with mustard & marinara dipping sauce, also vegan, and yummy.

i ordered a bbq sauce base with avocado, tempeh, and onion. they forgot the avocado, but i so did i until the check came. they were a little over zealous with the sauce, and apparently also on the bbq based pie that our friends ordered. besides that, it was delicious, and i’d definitely return again to try some different combinations. the dough is super tasty. they have also started carrying a gluten-free crust, but it has egg. another couple ordered it, and hated it. so much so that they didn’t even take it home, and they hate wasting food! so stick to the original, vegan crust if you go. : )

Vinnie’s Pizza, Brooklyn

21 Mar

so weekends are not going to be my most plentiful blog posting time, because i do actually have a weekend job doing open houses for swanky apartments. this weekend’s was in the upper east side. anyway, i called kassidy yesterday to meet up after i got out, and met up with her back in brooklyn. now kass has been telling me for some time that i needed to go to vinny’s pizza, and so we did.

vinnie’s pizza is a regular pizza joint that offers up some inventive vegan options as well. best of all you can get them by the slice! we stopped by the [original] bedford location yesterday and got two different slices, cut in two, to share. 1. mac attack pizza. mac’n'cheese, meat crumbles, and i think hot sauce, on a pizza. mmm. 2. bbq chick’n pizza. bbq sauce, “chicken”, onions. SO good.  i snapped a quick pic of kass, but i don’t think you can really see the pizza too well. we will return soon for vegan pizza goodness.