miércoles, 4 de mayo de 2011

Pesto Pizza

A Pizza Complex

Pizza is sort of a touchy subject with me lately.
20101016-IMG_6585 
Ordering a vegan pizza at a restaurant can prove to be a bit interesting at times.
Chefs come to the table and try to sweet talk me, pleading with their delicious Italian accent for just a sprinkle of cheese. One time, a chef flat out refused to make his pie without cheese, throwing his hands up in dismay and washing himself clean of impure, cheeseless thoughts.
And this is how a Pizza Complex develops.
And I’m worn down.
20100917-IMG_7301b
When I found out that the next Project Food Blog challenge was to put a unique spin on pizza, I wasscared.
I wanted to run away and never look back. Bye bye, Foodbuzz, it has truly been a slice.
 20101017-IMG_7376
Running away to the woods allowed me to clear my head. Over the course of a few days minutes- and a lotof Pizza Complex Rumination- I felt like myself again. I shouted, “I will show the world that a vegan pizza is not just ‘a worse-tasting pizza without cheese’, but a beautiful work of art!”
And then I screamed like a baby after seeing a creepy man in the bushes with a camera.
  20101017-IMG_7461
Wait. Is that my husband?
Anyways. I found myself in the kitchen once again, ready to conquer my Pizza Complex once and for all…
20101016-IMG_6721

Roasted Tomato, Onion, and Basil Pesto Pizza with Vegan Parmesan Cheese

Here’s What You’ll Need to prepare:
  • Herb-infused Pizza Dough
  • Vegan Parmesan Cheese
  • Vegan Pesto
  • Garlic-infused oil
  • Roasted Tomato, Onion, Garlic, and Basil topping
For instructions, start to finish, see the attached PDF. The dough, cheese, and pesto can be made ahead.
20101016-IMG_6431
Despite my newfound conviction to rock a vegan pizza, there was one small catch…
20101016-IMG_6561 
I’ve had a few traumatic pizza dough flops in the past.
Making pizza dough that turns into a tough ball of gluten is not something one forgets easily. It haunts you in your sleep until you convince yourself that you can actually live a fairly happy life without ever trying to make pizza dough again.
That is, until this challenge threw me for a loop.
Pizza doh, indeed.
20101016-IMG_6557
For 6 hours on Friday night I was a student again.
20101017-IMG_7301
I studied, I practiced, and I vowed to become a Master of Pizza Dough. It turns out making pizza dough is incredibly easy, but my glowing pride was no less. I can also tell you that cocoa powder, chili powder, or nutritional yeast infused pizza dough all taste horrible. Bad, bad things happened.
I would not be here today without my You Tube Pizza Mentor, Albert.
20101016-IMG_7264
He rules.
Also, to the red wine for making the 10 dough trials seem like I was at an all night rave.
20101016-IMG_7288
I tested 5 different pizza dough recipes and the one that worked best for me involved no fancy machine or special dough hooks, just some old-fashioned elbow grease!
20101016-IMG_6555
20101016-IMG_6541 20101016-IMG_6547 20101016-IMG_6548 20101016-IMG_655720101016-IMG_6561 20101016-IMG_6563
Kneading the dough was hypnotic and calming as I tested batch, after batch.
20101016-IMG_6565
20101016-IMG_6566
With each trial, I felt a bit more comfortable with the dough and it actually became fun!
20101016-IMG_6576 20101016-IMG_6585
When the dough is ready it will be soft, smooth, and no longer tacky to touch.
20101016-IMG_6591 20101016-IMG_6612
Now, make the sauce and toppings.
20101016-IMG_6427
I had some CSA tomatoes, onion, garlic, and basil to use up and I figured they would work well together.
20101016-IMG_6431
and chop.
20101016-IMG_6407-2
Coat the chopped veggies with a homemade olive oil sauce and roast for about 35-40 minutes at 400F.
20101016-IMG_6438 20101016-IMG_6512 
Inhale deeply.
20101016-IMG_6628
Now whip up the Vegan pesto!
20101016-IMG_6376 20101016-IMG_6648
and then the Vegan parmesan cheese.
20101016-IMG_6393 
20101016-IMG_6663
The house smells like a dream right about now.
20101016-IMG_6664 20101016-IMG_6649 
When your dough is ready, punch the air out one final time.
20101016-IMG_6893 20101016-IMG_6894 20101016-IMG_6895 20101016-IMG_6897
I tested three popular pizza baking methods:
1) Pizza pan –> Soft crust, soft interior
2) Back of a baking sheet –> Soft crust, soft interior
3) Pizza Stone –> Authentic, crunchy crust, with soft interior
The pizza stone won by a landslide!
20101016-IMG_6695
Sprinkle cornmeal over your Pizza Peel to prevent sticking.
Now for the part that I was terrified of….shaping the dough!
20101016-IMG_670520101016-IMG_6706 
I found that the best way to work with the dough was to just let gravity do most of the work.
20101016-IMG_670420101016-IMG_6707
Gently hold and rotate the dough allowing gravity to pull the sides down ever so slightly.
20101016-IMG_671920101016-IMG_6721
When you have something that resembles a circle, place it on your Peel.
20101016-IMG_6723
Gently spread it out.
20101016-IMG_6725 
Now pinch the sides to form a crust.
20101016-IMG_6739
 20101016-IMG_6736
Excitement builds.
Spread on the sautéed garlic infused oil to keep the crust moist and flavourful.
20101016-IMG_6783
Don’t be shy with the pesto. This is the best part!
20101016-IMG_6808
Now spread on the Roasted Onion, Tomato, Garlic, and Basil mixture.
20101016-IMG_6849
and finally, a generous dusting of the vegan Parmesan Cheese to finish it off!
20101016-IMG_6864
Slide the pizza onto your stone which has been pre-heating at 500F for 1 hour.
20101016-IMG_6873
Magic happens.
20101016-IMG_6905
I liked what I saw. A lot.
After 15 minutes, your crust will be golden and crisp and your veggies will begin to blacken around the edges.
20101016-IMG_6910 20101016-IMG_6933 
It’s time.
20101016-IMG_7018 20101016-IMG_6980 20101016-IMG_7031
Your husband, who has been installing hardwood flooring all morning, will magically appear at the right moment.
20101016-IMG_7066
He salivates and inhales 3 slices of pizza.
20101016-IMG_7080 
The pesto makes a wonderful dip for the thick, crunchy crust.
20101016-IMG_7134
20101016-IMG_7109
Pizza Complex Defeated.
20101017-IMG_7482 
Enjoy your delicious pizza while discussing dessert
20101016-IMG_7128
I tend to get a little carried away at times.