2018 Pizza Challenge Part One

For 2018, I set myself the challenge of making pizza once a month. This is the first six months of that challenge. Please excuse my inability to take pretty photos of pizzas! They all kind of look the same.

Spinach, Onion, Mushroom, and Sausage Pizza from Vegan Pizza by Julie Hasson: This is in the book listed as Pepperoni in the title, rather than sausage, but I took the option to use the sausage crumbles. I made the pizza base, tomato-garlic sauce, and sausage crumbles all from the book. The result was excellent! It also has spinach, mushrooms, red onion, and mozzarella (I used FYH). It all combined perfectly, the cheese melted into the sauce deliciously, this was a fabulous pizza!
Rating: :D



Garlic, Sausage, and Onion Pizza from Vegan Pizza by Julie Hasson: Another solid pizza, this uses tomato-garlic pizza sauce and the dough from the book. I took the option of using sliced vegan sausages (Vegie Delights BBQ sausages) rather than the sausage crumbles for this one. It also has onion and garlic on it, as the name would suggest, and more FYH mozzarella. I left off the optional jalapeno.
Rating: :)



Meaty Cheese Pizza from Veganize It by Robin Robertson: This pizza was super! The dough is not as easy as the one from Vegan Pizza, and I found it ended up a bit sticky, but it was still great. This book has options for DIY or store-bought, and I used a mix. I made the pepperoni from the book, and used the Oven-Roasted Tomato Sauce as well. But I used some tofurky beef crumbles and FYH mozzarella in place of from scratch recipes. This pizza, as you can imagine, is very filling!
Rating: :D



Pizza with Zucchini, Artichokes, and Soy Mozzarella from The Complete Vegan Cookbook by Susann Geiskopf-Hadler and Mindy Toomay: The pizza dough recipe in this book is a little fiddly, so I made it on the dough setting in my bread maker and it worked great. A very puffy dough! This pizza was topped with artichoke hearts, zucchini (which I sliced into rounds rather than into strips), FYH mozzarella (I love it), garlic, and onion. The recipe gives instructions for grill or oven, I used a pizza stone in my hot oven. It was a bit gooey in the middle, it could have baked for a little longer, but was a nice combination.
Rating: :)



Pizza with Baked Garlic and Grilled Eggplant from The Complete Vegan Cookbook by Susann Geiskopf-Hadler and Mindy Toomay: This pizza was a bit on the bland side, it definitely needed more seasoning. Roasted garlic mashed into a paste forms the 'sauce' for the pizza, and I thing this would have benefited from something added to it. I roasted the eggplant, then finished it off with a quick grill on the George Foreman for the pretty marks. The recipe calls for grilled red and green capsicum, but I ditched that in favour of tomatoes and corn. The recipe encourages experimenting with different vegetables. No cheese on this one, and while I have no problem with cheeseless pizza, I feel that would have helped a bit with the flavour. Or just season things better!
Rating: :|



The Meat Hater's Pizza from Now Vegan by Lynda Stoner: Another meaty and cheesy style pizza. The dough for this ended up being very bready and thick, I prefer a thinner crust. I only made a half recipe of the tomato sauce (using onion powder instead of chopped onion), and it was the right amount of the pizza. The toppings include BBQ sauce, vegan cheese (you know by now what I used!), and a selection of different mock meaty, tofu, tempeh, and mushroom suggestions. I used some sliced Vegie Delight BBQ sausages, chopped Tofurky Smoked slices, diced Japanese Flavoured Tofu, a chopped Fry's schnitzel, and sliced mushrooms. Topped with some sliced tomato. The filling toppings along with the thick crust made for a very filling, heavy, pizza.
Rating: :)



Stay tuned for part two!

Cute Kitty Photo of the Post



Today is seven years since I had to say goodbye to Gizmo. It still hurts, as it should. I miss her so much.