Pizza Party

Cory and I love pizza! Especially Aver’s Pizza in Bloomington! After ordering Aver’s on Thursday night, we decided we should make our own pizza. So last night, we did just that!

We made two pizzas, so today I have two recipes. I’ll start with the crust, then move into the toppings.

VEGAN PIZZA CRUST ACCORDING TO THE HEARTY HERBIVORE
Adapted from Nature’s Kitchen with Curtis Stone

Ingredients

1-1/4 cup lukewarm water
1 Tablespoon Agave Nectar
1 packet active dry yeast
3 cups all-purpose flour (plus more for dusting)
1 teaspoon sea salt
1 Tablespoon Olive Oil
Cornmeal for pizza stone

Directions

Whisk together lukewarm water, agave nectar, and yeast. Let sit for at least 5 minutes.

In a large food processor, pulse flour and salt for a few seconds.

After yeast mixture has begun to foam on the top (after about 5 minutes), combine with flour and olive oil in the food processor. After a few seconds, The dough should come together in a ball.

Remove dough from food processor and using your hands, knead for approximately 3 minutes.

Me with PizzaLightly flour a baking sheet and set aside.

Divide dough in half, working each half into a ball.

Place on floured baking sheet and lightly dust each dough ball with flour. Cover with plastic wrap and let rise for at least 1 hour, no more than 5 hours.

After dough has risen (doubled in size), preheat oven and pizza stone to 500F.

Work dough into thin crusts by holding the crust like a steering wheel and squeezing the edges of the dough, stretching it to be about a centimeter thin throughout.

After stone is preheated, sprinkle with corn meal (about a Tablespoon). Lay dough on pizza stone and brush dough with olive oil.

Top with preferred toppings and cook for 10-12 minutes, until top is lightly browned and cheese (if using) is melted.

JERK BBQ POTATO PIZZA ACCORDING TO THE HEARTY HERBIVORE

Toppings for BBQ PizzaIngredients

1 pizza crust (see above)
Olive Oil (for brushing crust)
1 teaspoon jerk seasoning
1/2 cup BBQ sauce of choice (I used Montgomery Inn’s BBQ Sauce)
1 large red potato, thinly sliced
1/2 white onion, diced
1 cup mushrooms, sliced
1/2 cup fresh mozzarella cheese, thinly sliced

Directions

Place pizza crust on preheated pizza stone sprinkled with cornmeal. Brush with olive oil.

Sprinkle jerk seasoning onto crust, then spread BBQ sauce on crust evenly, edge to edge.

Top with red potato, mushrooms, and onions. Then top with mozzarella cheese.

Bake for 10-15 minutes, until crust is lightly browned, cheese is melted, and potatoes are cooked all the way through.

After the pizza is finished baking, slide off of pizza stone and onto a pizza pan. Let cool for 5 minutes, then cut.

WHITE PIZZA ACCORDING TO THE HEARTY HERBIVORE

White PizzaIngredients

1 pizza crust (see above)
1 Tablespoon olive oil
2 teaspoons oregano
1 cup mix of red and yellow bell peppers, sliced
1 cup mushrooms
1/2 cup fresh mozzarella cheese, thinly sliced

Directions

Place pizza crust on preheated pizza stone sprinkled with cornmeal. Brush with olive oil.

Sprinkle with oregano, then top with peppers, mushrooms, and fresh mozzarella.

Bake for 10-12 minutes, until crust is lightly browned, cheese is melted, and mushrooms are cooked all the way through.

After the pizza is finished baking, transfer to pizza pan and allow to cool for 5 minutes before cutting.

THE REVIEWS

The Crust

I think this is my new favorite hand-tossed crust recipe. It’s thin, but not too crispy. It’s also really easy to make and work with.

White PizzaWhite Pizza

I love white pizza because I can never find the good balance of sweet and savory for pizza sauce. The oregano really shines through with this pizza and the toppings. The peppers are full of flavor and the mushrooms, if cooked all the way through, add a great texture.

Jerk BBQ Pizza

I personally liked this pizza the most! It was very unique. The jerk seasoning added a little spice, but the BBQ sauce added a sweet and tangy flavor. The red potatoes need to be sliced very thinly in order to cook all the way through, so be careful with those. The potatoes BBQ Pizzaadd a great starch and the onions add a little more spice. The mushrooms balance out the crispiness of the onions and the potatoes as well as the sweet and spicy flavor.

After our pizza party, Cory and I decided that fresh mozzarella cheese really makes a pizza. Because we sliced it thinly, there wasn’t too much on the pizza, either. So it just added a bit of flavor and smoothness to each pizza.

It’s essential to use the cornmeal on the pizza stone. Otherwise, the crust will stick to the stone and it will be next to impossible to cut the pizza into slices. With the cornmeal, the pizza will slide right off of the stone.

LENT UPDATE

Almost gone!Easter is almost here, but to be perfectly honest, I’m not too hyped up about eating sweets after Lent is over. I am, however, looking forward to getting back into baking.

Today, I had some yogurt mixed with a cherry-cranberry granola bar and a grapefruit for breakfast, I’ll be having leftover pizza and an orange for lunch, and either shepherds pie or African Groundnut Stew for dinner (blogs to come!).

Happy Monday!

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10 thoughts on “Pizza Party

  1. Wow, these pizzas look good. I am a big fan of coming up with creative topping combos to put on pizza. I “rant” about my favorite on my site, with one of my favorite using broccoli, gruyere cheese, mushrooms, onions…and ROASTED GARLIC. Garlic always makes things better

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