The past few weekends have been relatively low key and I've been enjoying the quiet and alone time. The past summer, fall, and winter have been quite busy with a new job, working most Saturdays, a big move, and the change from roommates to single occupancy status. I've needed the quiet and the break. This weekend was not so quiet and now that Monday is quickly approaching I feel as though I need another day to get all my stuff done. However, every event was worth this 10:30 writing session. And yes, 10:30 is a late for me. I was able to eat my last fish and chips of the Lenten season, play with a precocious almost 2-year old, and watch Joffrey get his dues with friends.
I even started grad school. Again. I started this blog because I had so much time after I finished graduate school the last time. We'll see how much I'm able to post working full time and in school part time. I finally got back up to three food posts a week! The reality of starting school has not sunk in; I love being a student, but I don't love the amount time required.
This pizza is a riff off Amy's diary-free pizza. I fell in love with the pizza last year when I went vegan for a month. It's amazing how much flavor pizza can have without cheese! I definitely improved the flavor with more onion jam and more veggies. The pizza is flavorful, hardy, and you won't even miss the cheese. While I do admit it's a bit of work to babysit the onion jam as it cooks and precook the veggies, everything could be done before hand. This is the type of food that makes vegan eating a joy!Print the Recipe!
Onion Jam 3 onions olive oil salt + pepper 1-2 cups vegetable stock
Pizza Crust 1 cup whole wheat pastry flour 1 envelope Fleischmann’s Pizza Yeast 1 1/2 teaspoons sugar 3/4 teaspoon salt 2/3 cup warm water 3 tablespoons oil 1 cup all purpose flour
Toppings 1/4 cup green pepper 1/4 cup red pepper 1 garlic clove 4 artichoke hearts, diced 8 ounce can mushroom slices oregano nutritional yeast
- Onion Jam - Start the day before. Slice the onions into thin half moons. Saute over low heat for about an hour in olive oil until completely caramelized. Sprinkle with salt and pepper. As the onions get dry, add splashes of vegetables stock. It’s important to let the onions really caramelize without burning.
- Move to a bowl and refrigerate to cool completely before using for the pizza.
- Toppings - Finely dice the peppers. Coat the bottom of a saucepan with olive oil and saute the peppers. Add the garlic, finely diced, and salt and pepper. Stir and cook until the vegetables are soft. Let cool completely.
- Pizza Crust - Preheat the oven to 425 ˚F. In a large bowl whisk together the whole wheat flour, yeast, sugar, and salt. Stirl in the water and oil, mix until combined.
- Add the remaining flour bit by bit until the dough forms a ball. Turn out on a well floured surface.
- Knead the dough until it forms a smooth ball, about 5 minutes. Let the dough rest for 20 minutes.
- Flatten the dough into a circle.
- Assembly - Drizzle olive oil over the dough and spread evenly. Spread onion jam over the top. I used about three-fourth’s of the jam. Sprinkle the peppers, artichoke hearts, and mushrooms over the top.
- Sprinkle oregano and nutritional yeast over the pizza.
- Bake for 15-20 minutes or until the dough is cooked through.