I am trying a new concept here. I spend countless amounts of time scouring the internet for recipes and always see the end result, but how in the world did they get from a list of ingredients to that masterpiece perfectly plated and photographed. Do you ever get half-way in the recipe and just pray this is how it is supposed to look at that point?
Well fear not! With my trusty camera and a steady tri-pod (unless you or your sous-chef (Bella) bump it) I have created almost a time-lapsed video of the cooking From Pan to Plate and then to gone in my house at least. It's still in it's infancy so can only get better with time! Also starting off with a list of essential equipment to help you get organized and get cooking. I left off cutting board, knive, and other utensils assuming that if you are cooking you have something to stir with, spatula, paint stirrer…something.
Growing up in Chicago you get to be protective of your pizza. It can spark arguments as much as putting ketchup on a hot dog (don’t do it if you know what’s good for you, better yet don’t eat hot dogs as this site doesn’t quite advocate that) or Cubs vs. Sox (Sox). Anyway, the debate continues; deep dish or thin crust, Lou Malnati’s or Giordano’s. But whatever your favorite most agree that it is just plain delicious.
Now when you eat a plant-based diet, pizza is probably not the first thing to cross your mind for a meal, but alas it is possible. I channeled my inner Chicagoan and made something that albeit doesn’t taste exactly like the cheesy goodness that is deep dish, it will still satisfy those cravings you have for pizza. Whole wheat crust, tons of veggies (feel free to toss in your favs as eggplant, zucchini, etc will work just as well), sauce, non-dairy cheese if that’s your thing, all come together harmoniously to create a sinful treat that well isn’t really all that sinful. No saturated fat, no cholesterol, no oil but one thing it is not is no taste.
I made this recipe as deep dish pizza cups, but for those who are thin crust lovers, you can easily make this as a flat pizza, just follow the directions and instead of putting the crust in individual cups, just roll it out onto a pizza stone. I made these once as individual calzones, while tasting just as good kind of a pain, so the cups or pizza is the way to go here.
Enjoy!
Deep Dish Pizza Cups – Serves 4-5
Essential Equipment:
Large sauté pan
Measuring Cup/Spoons
Cupcake tin
Rolling pin (or soup can, whatever works)
Ingredients:
1 pre-made whole wheat pizza dough
3 tbsp flour for pizza dough
2 cloves garlic
1 yellow onion, chopped
2 bell peppers chopped
1 cup sliced mushrooms
1 cup spinach
½ fresh basil
½ cup chopped tomatoes
½ cup pizza sauce of your choice
non-dairy cheese (optional) - I use Daiya Mozzarella
4 oz Soy Italian sausage crumbles (optional)-cooked and crumbled
Spinach-Basil Pesto, recipe follows (optional)
2 tsp oregano
¼ tsp red chili flakes (optional)
½ tsp salt
½ tsp black pepper
Preheat oven to 350 degrees
- Spray a small amount of non-stick cooking spray onto your cupcake tin.
- Divide the dough into 16 equal pieces (cut in half, then half again, then half again, then half again)
- On a floured surface, roll each piece into a tin circle with a diameter wide enough to fit completely in your cupcake tin.
- Line each tin with pizza dough and place in the over for 8 minutes.
While waiting on the dough, start the veggies:
- In a large sauté pan add a small spray of non-stick cooking spray, garlic and onions. Cook until onions are translucent.
- Add peppers and mushrooms and cook until they begin to become tender
- Stir in the spices
- Add spinach, basil, tomatoes and cooked sausage (if using). Continue to cook until spinach is wilted and tomatoes start to become soft.
Time to put it all together!
- If using pesto, place a small amount in each dough-cup (basically enough to cover the bottom in thin layer, I would say like a teaspoon).
- Fill the dough-cup with the veggie mixture to the top, pretty much a heaping spoonful.
- Add a spoonful of tomato sauce on top
- Add non-dairy cheese if using
Place pizza cups back in the over for 8 minutes. Plate and enjoy!!!
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Spinach Basil Pesto
Essential Equipment
Food Processor, Blender or Mini-Chop
2 Cloves Garlic
Salt
Baby Spinach
Basil
Vegetable Broth
Juice of ½ lemon
Okay so I admittedly never measure ingredients for this. I literally make this weekly and have on hand to toss with pasta or spread on a veggie burger or portabella sandwich. No oil, no nuts = virtually fat free and insanely delicious. You won’t even miss it, I promise.
- In a food processor or similar equipment, mince the garlic cloves, add handful of baby spinach and fresh basil leaves and chop. Mixture with be quite dry and might not get anywhere with the processor. Add small amounts of veggie broth until your processor starts blending it all together. Add salt to taste. At this point I will normally taste the pesto and determine to add any additional basil, salt, etc.
- The other day I threw a tablespoon of nutritional yeast in just b/c I had it on hand. This is really a do what you want kind of pesto.
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