Flatbread Pizza With Mushrooms and Onions

Flatbread pizza is easy to prep at home. 

May the Fourth be with you all today! Perhaps, like me, you too went to the comic book shop to snatch up great things to celebrate Free Comic Book Day. Unfortunately, while I managed to get the coveted Buffy the Vampire Slayer/Angel/Serenity freebie, they didn't have delicious vegan baked goods for sale at Amalgam Comics and Coffeehouse.

I bought only an Angel comic and received three freebies.

This beautiful book was a treat. It's a shame who wrote the forward-- hence the intentional cropping.

Last Saturday, my former grad school classmates and friends treated me to lunch in my neighborhood at Pizza Brain-- the first and only pizza museum in the country. The spot is very hilarious-- action figures, old TV/film posters featuring pizza. It was the perfect backdrop to rehashing school memories whilst laughing at some random object on display. I had a wonderful time.

We split this gorgeous pizza pie.

Vegan pizza with Daiya mozzarella and mushrooms.

The pizza craving hit me again. Yet pizza dough is tedious work if you're not in the mood, especially waiting for hours. Flatbread is the perfect solution-- that is after the whole soft tortilla idea. For easy flatbread, Veganosity's recipe is a must! My flatbread is twice prepared-- pan seared and baked (just to melt the vegan cheese).

Flatbread Pizza With Mushrooms and Onions Ingredients and Preparation

2 cup all purpose flour
2 teaspoon baking powder
2 teaspoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup water
2 tablespoon olive oil

olive oil
1 1/2 cup mushrooms, chopped
1/4 red onion, chopped and diced
salt and black pepper to taste

tomato or pizza sauce
2 tablespoon nutritional yeast
1/2 cup vegan cheese (used Trader Joe's Vegan Mozzarella Style Shreds)

Sift flour, baking powder, Italian seasoning, garlic, and salt together.
Gradually add water and olive oil.
Knead with hands, adding more flour to all sticky parts.
Once a large cohesive ball is achieved, flatten and cut into six parts.
Flatten these six parts until desired thickness.
Heat up a skillet and add oil.
Lay in three at a time, browning both sides.
Preheat oven to 400 and then prepare the mushrooms and onions, pan searing them with salt and pepper until browned and shrunken.

On a baking sheet, lay down the flatbread and top each with tomato sauce, mushrooms and onions, nutritional yeast, vegan cheese, and Italian seasonings. Bake for 10 minutes.

Serve and eat accordingly.

Fig, Balsamic, & Walnut Cream Flatbread

Dried figs rest atop a rich walnut cream with a generous drizzle of balsamic vinegar, extra walnuts, and basil. 

I had been thinking about fig, walnut, and balsamic combination for quite a while. It started as potential hor'doevres idea for our two events-- the Friendsgiving and the second art opening. I didn't follow through and regret it.
This first test succeeded thanks in part to Vegan Richa's flatbread recipe. The quick and simple dough is fried as opposed to baked (healthier alternative, yes, I know) and no yeast activation is involved. Thus, one could whip this up an hour before guests arrive to the party.
The arresting combination of chewy figs (which aren't too sweet), savory walnut cream, crunchy walnuts, and balsamic vinegar has plenty of depth in flavor and texture. No additional heat is necessary-- the hot flatbread just pleasantly warms up room temperature ingredients to higher degree.
I cannot wait to make this delicious flatbread for the next social gathering.

Fig, Balsamic, & Walnut Cream Flatbread Ingredients and Preparation

Walnut Cream

1 1/2 cup walnuts, soaked
1/4 cup water (add a bit more if wanting a thinner consistency)
2 tablespoon nutritional yeast
2 teaspoon garlic powder
1 teaspoon turmeric
1 teaspoon salt

After soaking walnuts, place in a blender with nutritional yeast, garlic powder, turmeric, and salt.
Set aside.

1 cup flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon Italian seasonings

2 teaspoon olive oil
3 tablespoon aquafaba (chickpea liquid)
2 1/2 tablespoon coconut milk (or any non-dairy milk)
1/2 teaspoon lemon juice

1 tablespoon olive oil

1/4 cup dried figs, finely chopped
1 tablespoon balsamic vinegar
extra walnuts
dried or fresh basil

Mix dried ingredients together.
Separately, stir olive oil, aquafaba, non-dairy milk, and lemon juice.
Flatten until very thin.
Place olive oil in a skillet with heat set to medium high. Wait until it's completely hot before adding flatbread.
Pan seared on each side for 2-3 minutes. Both sides should be browned and bubbled.
Spread walnut cream on top. Add dried figs slices, balsamic vinegar, and extra walnuts.
Serve.

A very amazing bite of sweet and savory.

An enticing shot.

A Tale of Two Pizzas

Homemade mushrooms, red onions, cheese, and tomato pizza pie.

Yesterday was the big 3.14 aka "Pi (or Pie) Day."

What is better than making one's own pie? And quite frankly, it was also ironic that at PAFA's Wednesday lunchtime lecture the featured multidisciplinary artist, Cosmo Whyte, explained a sculpture incorporated The Jeffersons theme song, "Movin On Up," distorting specifically the line "finally got a piece of the pie." Albeit the track was also played backwards-- still yay pie! Or yippee pie yay!
I haven't made pizza in a long while, but I haven't forgotten how to concoct my own dough. 

Or red onion and cheese on tomato pizza pie. 

For these two pizzas, the toppings are simple, nothing fancy-- mushrooms, red onions, tomato sauce, remainder of So Delicious Mozzarella Flavored Shreds. It was imperative to not overwhelm the flavor profile of the crust, a laborious process most adored. 

Standard Pizza Dough Ingredients and Preparation

2 1/2 teaspoon dry active yeast
1 teaspoon sugar
1 cup warm water
1 1/2 teaspoon minced garlic
1 teaspoon salt
2 teaspoon Italian Seasonings
3 cup flour

3 tablespoon olive oil

Mix yeast, sugar, and water together. Set aside for five minutes.
Add garlic, salt, and Italian Seasonings.
Stir in flour a cup at a time. Knead after all is in the mixing bowl. Massage olive oil into the dough, adding more if needed.
Cover into a lightly oiled bowl and let rise for an hour. 

Footage of risen dough. I pinched and punched it down a bit.

Topped with tomato sauce, mushrooms, red onions, So Delicious Mozzarella Flavored Shreds and nooch is the first pizza (half of the dough spread on a five inch by eleven inch baking sheet.

Baked and ready.

This is the simpler pizza pie of tomato sauce, red onions, So Delicious Mozzarella Flavored Shreds, bac n bits, nooch, and extra Italian Seasonings and crushed black pepper.

Thin Crust Pepperoni & Benevolent Ba'con Pizza

Delicious vegan pizza topped with popular vegan favorites.

I'm always, always late for Vegan Pizza Day.
Well, here is something pleasing to make up for being tardy to the party-- five days late and on the first of a new month to be exact. Happy July!
This is my usual recipe for homemade pizza dough with the exception of substituting all purpose flour for whole wheat flour. I'll never get tired of making pizza dough. Since, I've yet returned to store bought. It's incredibly joyous relaxation process-- massaging the dough and working the ball in floured hands. Definitely a stress reliever. To make for a thinner crust, I cut the dough in half after rise and saved portion for a later recipe-- calzones or miniature pizza pockets. It's probably good for less than a week.
On top of the crust, Sweet Earth Foods Hickory Smoked Benevolent Ba'con adds a rich, charred flavor to traditional vegan pepperoni pizza and Daiya melts just right on tangy sweet tomato sauce.

Thin Crust Pepperoni & Benevolent Ba'con Pizza Ingredients and Preparation

Dough

1 cup warm water
2 teaspoon sugar
2 1/4 teaspoon active dry yeast
1 teaspoon salt
3 cup all purpose flour
1/4 cup olive oil
3 tablespoon nutritional yeast
2 teaspoon Italian seasoning
2 teaspoon garlic powder
1/4 teaspoon black pepper
pizza sauce (I used Newton's Own Marinara Sauce and yes, it's for spaghetti, but it was super good)
2 cup Daiya Mozzarella Style Shreds
Yves Vegan Veggie Pepperoni
4 strips Sweet Earth Foods Benevolent Bacon, cooked and chopped

Activate yeast in warm water and sugar. Let sit for five minutes.
Add salt.
Stir in flour one cup at a time.
Massage dough with olive oil, nutritional yeast, Italian seasoning, garlic powder, and black pepper. This should take ten to fifteen minutes.
In an oiled bowl (or just add oil to the bottom of your current bowl), add dough and seal with plastic. Leave it sitting, at room temperature, for an hour.

Ingredient prep. I love when the dough rises. Makes me smile.

Risen dough. Punch down and cut in half. Roll out thinly with rolling pin onto greased baking sheet.

Layer with pizza sauce, Daiya, veggie pepperoni, and benevolent ba'con. Top with extra cheese and bake for 15 minutes.

Straight out of the oven: hot melted cheese.

Slice of "meaty" heaven.

Three slices. Honest.

The crust was amazing.

Weekly Wrap & Rectangular Cheese Pizza

Homemade pizza is always a sincere pick-me-up.

It has been a sweet week!

Monday-- AfroVeganChick was featured on Black Vegans Rock-- an amazing, much needed site kindly exposing vegans of African descent who promote healthy lifestyles, discuss animal oppression, campaign for intersectionality, support black business, etc. These are the vegans not always seen and highlighted on mainstream vegan media that is not always inclusive.
Tuesday-- the Fine Arts Venture Fund finalists were announced. Thirty-nine students applied. Eighteen were selected. I'm happy yet terrified of being a candidate for my "African Diaspora Diastema" project. It will be a series of four self-portrait paintings paired with Angela Davis, James Baldwin, Alex Wek, and Uzo Abuda who have gaps in their teeth-- both large and small and that does no. I aim to beautify this one "imperfection" that has always seemingly marred my very existence. I just don't want to hate the thing anymore and focus on becoming a better painter, a better artist. The next step is presenting the project in person to the committee. I pray not to be a complete speaking klutz.
Wednesday-- had a very wonderful first time Skype meeting with Aph Ko, an intellectual, brilliant, funny, inter-sectional, creative vegan girl and co-founder of BVG.
Thursday-- attended a meeting that may ignite some necessary steam. I enjoyed the feeling of being a small wicker of something that could have beneficial flame.

The lonely girl has no blues. Thanks Morgan for the Smiley Face.

Friday-- Last night, I went to PAFA's Awkward Prom themed Winter Bash solo, stag, sans Plus One-- as usual. I didn't go to my high school prom. So an occurrence that was not originally on my bucket list got officially crossed off. Plus the dolmades were delicious. Win win!

Moreover, yesterday morning, I got out of bed and prepped up pizza. Yup. At nine o' clock a.m., I started a pizza-- with robust energy and glee. Other Fridays, expect me to be up around my natural rising time--eleven-thirty to noon.
Now when it comes to making pizza (one of my favorite foods to make), the dough is the most important. If the dough is flavorful, moist, and chewy with just a slight crunchy bite-- perfection, a saving grace. Well, to me. I love a good dough and value taking the time to make my own. The process is extremely soothing, meditative even. I treasure kneading, just massaging and smoothing around the olive oil and Italian seasonings. Sometimes I add garlic, but opted not to. Garlic does bring that special fragrant oomph.
For toppings, I used a $1.99 jar of 365 Brand Organic Pizza Sauce (which isn't as salty as most) and Daiya Mozzarella Style Shreds (conveniently on sale at Whole Foods Market for $3.99). It's a plain pizza with a lot of savory taste and cheesy goodness. Plus it's a rectangle!

Rectangular Cheese Pizza

Dough

1 cup warm water
2 teaspoon sugar
2 1/4 teaspoon active dry yeast
1 teaspoon salt
3 cup whole wheat flour
1/4 cup olive oil
3 tablespoon nutritional yeast
2 teaspoon Italian seasoning

10" x 15" inch baking sheet

1/4 cup pizza sauce (store bought or homemade)
2 cup Daiya Mozzarella Style Cheese Shreds
2 tablespoon nutritional yeast
1 teaspoon Italian Seasonings

First mix water, sugar and active yeast together. Set aside for 10 minutes.
To the foamy mixture, stir in salt and gradually add flour one cup at a time.
Massage olive oil, nutritional yeast, and Italian seasoning onto the dough.
Knead for 15-20 minutes, giving dough utmost affection.
Place well loved dough in an oiled bowl and cover. Leave alone for an hour.
Punch risen dough down. 
Preheat oven to 450 degrees.

Press dough into baking pan.

Edge to edge.

Pizza pie rectangle is ready.

Ingredient party.

Smother on tomato sauce. Top with Daiya, nutritional yeast, and Italian Seasoning.

Bake for 12-15 minutes.

Cut into smaller rectangles and enjoy.

Family Togetherness And Fond Memories At Wheat Penny's Oven And Bar

Two sweet gals ready to chat and chow down.

National Vegan Pizza Day isn't complete without an unseen chef making pizza for me.
My aunt and I had a great time catching up on life at the Oregon District's popular pizza joint Wheat Penny- formerly the location of Coco's Bistro.
It was her first time at Wheat Penny. I knew it would be special. 

The first Wheat Penny experience with sweet Aussie pal Anna! <3

I first visited the new restaurant back around December. Muted lights and charming atmosphere lured me back through its wooden doors today. Figured it would be perfect background for a lunch date. The outside architecture is pretty awesome to marvel. I used to walk by last year, watching it being constructed. Nice job! Colored bricks, light grays, and natural woods give a rather rustic charm. Interiors only add to earthy radiance. Plus music isn't too loud. Occupants can still have a nice conversation without shouting.

Charming building right?

After our photo session (heehee! thanks family guy outside), we were greeted by various friendly staff. Marissa, our waitress, performed above duty, making sure everything timely brought out to us. I love lemon water. It's what I always drink on restaurant outings. Lemon slices were bright yellow and fresh tasting. A waiter always seemed to be nearby with water pitcher ready to pour. Gotta love that attentive service.
I did wish to have one of the lunch specials- the broccolini and cherry tomato pizza sounded appetizing. Unfortunately, specials couldn't be made vegan. Like last visit, Build A Pizza ingredients available were Daiya cheese, caramelized onions, garlic braised mushrooms, and spinach. I ordered Daiya cheese, garlic braised mushrooms, and spinach.
Funny thing- large pizzas are served atop large Sam's Club sized tomato cans. Personal pizzas don't need that much height. Heehee!
The California style crust, proofed over several days and baked inside a 700 degree deck oven, is thick and well browned- great crunchy and chewy combined textures. On their site it's simply described: "our slightly chewy, air-pocketed crust complements our delicious toppings." My aunt teased me about eating pizza with a knife and fork, but that's how I like it. It's not overly greasy and not too saucy. No need for extra salt. Although I did crave nooch and crushed red pepper.
Vegan ice creams featured were coconut milk based vanilla, almond milk based chocolate, soy milk based strawberry, and soy milk based cherry chocolate chip. Of course, I went for two scoops of the latter. 
Overall, delicious food and amazing company!
Hoping that the next visit has a more versatile array of vegan options. Even if they don't, I know what to order anyway!

Spinach, garlic braised mushrooms, and piping hot Daiya Mozzarella Style Cheese top marinara sauce! Doesn't it look mighty familiar? Yes. Same exact pizza as December. Still delicious and highly recommended.

Dessert was two generous scoops of cherry chocolate chip soy milk ice cream! Heavenly. Like the Trader Joe's version.Next time, sneaking in a can of Soy Whip. Don't tell anyone!

Our magical day didn't end at Wheat Penny. We visited Aunt Rhonda- who's in the strongest, greatest spirits right now!!!! Yippee!!! :D

Happy National Vegan Pizza Day! Broccoli & Pumpkin Pistachio Cream Pizza

It's National Vegan Pizza Day! Nom! Nom!

It's the last Saturday in June and every vegan knows what that means- National Vegan Pizza Day! Yippee! I've seen a lot of wonderful, creative pies today that have my mind spinning for next year (okay actually far earlier than that!). Gotta love our little glorious holiday to delight on warm crust piled high with various fixings!
I'm an avid lover of broccoli- well known fact about me. So it's no surprise that for National Vegan Pizza Day broccoli steals the show. Almost. Remember the amazing pumpkin pistachio cream from weeks ago? It serves as the perfect sauce to nooch drenched broccoli. The flavors are downright gratifying and rich- very a gourmet deliciousness.

Broccoli & Pumpkin Pistachio Cream Pizza Ingredients and Preparation

pizza dough
1 cup broccoli, steamed
1/4 cup nutritional yeast
1/4 cup red onion
2 tablespoon almond milk
1 teaspoon garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/2 cup pumpkin pistachio cream

Preheat oven to 350 degrees.
Grease baking sheet any way desired - olive or coconut oil or nonstick spray.

Mix warm broccoli with nutritional yeast, red onion, almond milk, garlic, salt, black pepper and paprika.

Lay out pizza dough onto baking sheet however way desired (mine is all funky) and layer pumpkin pistachio cream on top.

Add broccoli and red onions. Bake for 20-25 minutes.

Doesn't look like much difference- but broccoli is brown and pumpkin pistachio cream is a deeper orange shade.

Sprinkle crushed pistachios for extra texture and prettiness.

Incredible.