Cambridge, MA: Giant Pizza Piles, Ahoy!

I was visiting friends in the Boston area last weekend, and took care to record what we ate (for the most part - some delivery Indian food was neglected, though it was an impressive smorgasbord). Our first full day took us around the Cambridge area and the Harvard campus, and after taking in the sights, it was decided that food was necessary. Through some remarkable navigation skills by Dan, we found Veggie Planet. We were surprised to discover that it was primarily a pizza place, though not unhappily surprised, as evidenced by an order heavy on pizza.

Some local-brewed beer was chosen as part of the meal, an IPA made by Cambridge Brewing Company. It had a pleasant citrus-y character.

Here is my pizza, the most obviously vegan of the bunch. It came with a basil-tofu mash, something approximating mozzarella and pesto, Kalamata olives, and a roasted red pepper and almond sauce, the name of which now alludes me. As I have been getting more and more interested in sauces, specifically in making and jarring my own sauces, I was very much intrigued. 

Here's Sarah preparing to dig in to her own order, something in a more traditional tomato-basil-mozzarella variety. The whole-wheat crust on all of our choices (Dan got a "roasted butternut squash and goat cheese" variation that looked awesome) was also delicious.

Fun with Leftovers!: Ratatouille Pizza

I will never be able to shut up about this pizza. This was amazingly delicious. The crust, previously untested, had a pleasant pie-dough quality, but with a wheaty richness. The sauce was of a perfect consistency, and the fresh herbs only enhanced the flavor of the vegetables. This is a go-to for sure. I think I'm going to start making ratatouille and freezing it in portions specifically intended for this. Or maybe even begin some elaborate canning procedures. 

Ratatouille Pizza:

1 cup ratatouille

1/3 portion whole wheat pizza dough

1/4 - 1/3 package Upton's Naturals Italian Sausage-Style Seitan

1/3 red onion, sliced 

Dash sugar

4 good-sized crimini mushrooms, sliced

4 artichoke heart pieces, cut in half

1 tsp. garlic powder 

7 cherry tomatoes, sliced

2 sprigs each fresh thyme and oregano, or equivalent 

2 large leaves fresh basil

1 tbsp. nutritional yeast flakes

Red pepper flakes

Salt and pepper to taste

Begin by preparing all your toppings while the pizza dough rests. Place a smallish frying pan over medium heat, and caramelize the onion in the olive oil, with a dash of sugar, salt, and pepper. Once the onion is cooked combine it with the ratatouille and the seitan and warm briefly in the microwave. Set aside. 

Preheat your oven to 475 degrees, and place a pizza stone or cookie sheet inside so that it can heat up as well.

In the same frying pan used for the onions, add the mushrooms and cook until golden brown. Add the artichoke hearts and toss together with the garlic powder, some salt and pepper. Set aside. Slice the tomatoes and gather your herbs, making sure you have all your toppings ready.

Shape the pizza dough on a piece of aluminum foil, making sure the dough is well-oiled on both sides.

Once the oven is preheated, layer your toppings, beginning with the ratatouille mixture, then the mushrooms and artichoke mixture and then the tomatoes, followed by the nutritional yeast, red pepper flakes, salt and pepper.

Carry the pizza by the aluminum foil and place it on the pizza stone or cookie sheet, and cook until the crust is well-colored and emits that certain echo-y "I'm done!" noise when tapped with a fingernail. 

Let the pizza rest for 5 minutes, top with fresh herbs, slice and enjoy!

Vegan Pizza Happiness

So I know that I should have made my own pizza dough, but there was so much else going on last night in KitchenLand that I'm really glad I just bought some dough at Trader Joe's. Plus, it's really good.

Vegan Pizza Happiness:

Pre-made dough

Small handful flour

Roasted Tomato and Eggplant Pasta Sauce

1 small yellow onion, cut in half and then sliced

4 crimini mushrooms, sliced

Assorted cherry tomatoes, sliced

Approx. 1/3 package Utpon's Natural Italian Sausage-style Seitan

4 artichoke heart pieces, cut in half

Fresh herbs, like oregano, thyme, basil, rosemary, etc., chopped

1 large garlic clove, minced or put through a press

Olive oil

Red pepper flakes

Salt and pepper

Preheat your oven to 425 degrees and place a cookie sheet in the oven, allowing it to heat as your oven heats. Prepare your veggies and take the dough out of the fridge, allowing it to rest for 20 minutes before working with it.

I originally wanted to caramelize the onions for this, but changed my mind and just let them cook through really well. Add the onions first and let them cook over medium heat, until they have taken on a good bit of color. Add your garlic, and the red pepper flakes before then adding the mushrooms, artichoke hearts, and seitan. Salt and pepper to taste. Cook until the mushrooms look delicious and then turn off the heat as you prepare your crust.

Spread a good amount of flour on your work surface and knead your dough a couple of times before pulling it into about a 12-inch-round shape. You may find that the dough will spring back on you. Let it rest a bit longer and try again. Tear out a piece of aluminum foil, oil it well, and place your dough in the middle, folding up the edges of the foil to avoid spills. Spread the oil onto the top of the crust as well, to promote good browning.

Add as much of the sauce as your prefer and then carefully pour out the cooked veggies and seitan, arranging the toppings as evenly as you can. Place the tomato slices, and then sprinkle the top of the pizza with your chopped herbs and any additional salt and pepper that you may desire.

Place your pizza in the oven by moving the tin foil onto the hot cookie sheet, with the rack adjusted in an upper-middle position, and cook until the crust is golden-brown on top and beneath. For me, this took between 12 and 14 minutes, though the package claimed 5-7. Let the pizza rest for 3 minutes before cutting.

Some beauty shots, emphasizing the crust:

This was so yummy, and delicious reheated today as well. Next time, I will try with my own pizza dough and let you know how it turns out.