Saturday, November 8, 2008

Pantry Raid day 8 - Buffalo pizza

OMG, two things not generally vegan that taste great together. Pizza topped with buffalo chix and blue sheese. I gotta eat this now... It's just pizza dough, sauce, marinated chicken style seitan, blue sheese I got from Food Fight!, and a little basil tofu.


There are a bazillion basic pizza dough recipes, this is what I thew in the bread machine today. Turns out this is one of the best batches I've made (I make pizza a lot.) I think the gluten REALLY helped. I rolled it out and stretched it thin without tearing it. Also I didn't add as much flour when rolling, just enough to dust the silpat and rolling pin.

Pizza dough
1 1/8 cup water
1 TBS olive oil
1 TBS sugar
3 Cups KAF white whole wheat
3 TBS vital wheat gluten
1 tsp salt
2 tsp yeast

Place ingredients in bread machine and turn on dough setting. Or if you're not blessed with a bread machine, you could do it the old fashioned way...

Mix dough ingredients together and knead until smooth elastic ball forms. Coat large bowl with olive oil and place in kneaded dough. Let rise until doubled, about 1 hour. Punch down and knead briefly into ball. Preheat oven to 400 degrees. For 4 personal pizzas, divide dough into 4 pieces and roll out to desired thickness.

Today's pizza sauce:
2 TBS olive oil
1 small onion chopped
4 cloves garlic chopped
1/4 cup port wine
1 TBS Penzeys Pizza Seasoning (contains salt)
1 TBS sugar
1 big can crushed tomatoes

Saute onions and garlic in oil until almost browned. Deglaze with wine. Add seasoning and sugar. Add tomatoes. Heat until bubbly and let cool before topping pizza. You "can" use it hot, but it's easier to work with if you let it cool down on the stove before topping dough.

Buffalo chix
1 chicken style seitan cutlet sliced into bite sized pieces http://www.yellowroserecipes.com/
Enough Franks hot sauce to cover (I didn't measure, about 1/4 cup)
Let marinate a little while (mine was in the fridge about an hour)

Saute in a little vegan butter until browned.

Today's tofu basil topping
1/4 cup soft tofu
1 TBS chopped basil (previously preserved in olive oil)
Big pinch salt

Blend together.

Assembly:

Roll out dough. If you've got a pizza stone, put a little cornmeal on the pizza peal so it slides off onto the stone easily. Otherwise, put a little cornmeal on a baking sheet or pizza pan and spread the dough out. Top with sauce, crumbled blue sheese, plop on dollops of tofu basil, add chix pieces. Space around so that each bite will have a little of each topping. Put in preheated oven and bake about 10 min.

2 comments:

Ginger said...

i love sheese. i can't wait till i can actually buy it in my local health food store. i may have to make a request for it.

Tami (Vegan Appetite) said...

Your pizza looks unbelievably good. I hope mine (dinner tonight)turns out as well!

I make pizza a lot, too. It tends to be forgiving and almost always hits the spot.