3ABN Today Cooking Program | Family Pizza Night

July 19, 2017 Airdate


Florentine Artichoke Alfredo Pizza

Alfredo Sauce Ingredients:

1 ½ cups unsweetened original almond milk
½ teaspoon onion powder
½ teaspoon garlic salt
½ teaspoon salt

Ingredients for Slurry:

2 tablespoons cornstarch
¼ cup cold almond milk

Ingredients for Topping:

1 medium onion, slivered
5 cups sliced mushrooms
2 cloves garlic, minced
8 cups baby spinach
1 teaspoon salt
1 cup canned artichokes

Crust of your choice (See Honey Wheat Pizza Dough recipe for a dough option) Paprika to garnish
1 tsp. crushed red pepper flakes (optional)

Directions:
Place all sauce ingredients into a saucepan and heat to a simmer. Mix slurry and add to pan while stirring.

Spray a skillet with non-stick cooking spray and heat to medium-high. Saute onion and garlic until onion is clear, then add mushrooms and salt and cook until tender. Add spinach and cook just until wilted.

Cover a 12 inch pizza pan with your favorite dough. Cover with ¾ cup sauce. Sprinkle the topping evenly over the top. Layer on the artichokes, then drizzle the remaining sauce over the top. Sprinkle with paprika and red pepper flakes, if desired. Bake at 400 for 12-15 or until crust is golden.

Yields: 1 12-inch pizza
Brenda Walsh

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Honey Wheat Pizza Dough

2/3 cup oil
2/3 cup brown sugar
¼ cup honey
1/3 cup molasses
1 tbsp. salt
4 cups very warm water
4 cups white bread flour
4 tbsp. yeast
4 cups whole wheat flour
1 cup additional whole wheat flour
½ cup additional white bread flour

Directions:
In a large bowl, combine oil, brown sugar, honey, molasses, salt, and very warm water. Add the white bread flour. Stir to incorporate. Add yeast. Stir, then add whole wheat flour. Mix well. Slowly add additional whole wheat flour and white bread flour alternately in small portions, and mix only until the dough starts to pull away from the bowl. Knead for 10 minutes.

Place in a warm place and let rise until double in bulk.

Yields: 1 12-inch pizza
Brenda Walsh

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Reuben Pizza

Ingredients:

1 – whole-wheat pizza dough
12 slices of vegan corn beef slices
1 ½ c sauerkraut – drained
1 ½ c shredded vegan Swiss cheese - optional
¾ c low-fat Grapeseed Vegenaise
¼ c ketchup
4 T sweet pickle relish

Directions:
Sauce: Mix the Grapeseed Vegenaise, ketchup and sweet pickle relish in a small bowl, set aside.

Roll out pizza dough into a 14-inch round pizza pan. Prick the center all over with a fork so that it does not form a dome when baking. Bake for 10 minutes in a preheated 425-degree oven. Remove from oven and spread the sauce evenly over the top. Cover with the vegan corn beef slices and then add the sauerkraut. Sprinkle with vegan Swiss cheese if desired. Return to the oven and bake another 10-15 minutes or until hot & bubbly and crust is browned on the bottom. Serve warm.

Yields: 1 Pizza
Cinda Sanner

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Blueberry Dessert Pizza

Oatmeal Pizza Dough Ingredients:

1 cup warm water
1 tsp. salt
¼ cup sugar
1 T instant yeast
¼ cup oil
¼ cup cooked oatmeal
2 ¼ cup unbleached flour
¼ cup whole wheat flour

Blueberry Sauce Ingredients:
2 cups grape juice – or favorite juice (I like Black Cherry or Blueberry juice)
4 cups fresh blueberries
¼ cup sugar
1 tsp. vanilla
Dash cinnamon

Slurry:
¼ cup corn starch
¼ cup cold grape juice

Icing for drizzling:
2 cups powdered sugar
¼ cup cold water
1 tsp. vanilla

Directions:

Sauce Directions:Put everything in a medium size saucepan and bring to a boil. Mix corn starch and cold grape juice together and slowly stir into the hot blueberries and juice. Mix until thickens and then take off the burner till ready to use.

In a medium size bowl put the water salt, sugar, oil and oatmeal. Stir until blended then add some of the flour with the yeast and whip together. Slowly add rest of flour. Kneed until smooth and soft. Spray a bowl with vegetable spray and put the dough in a warm place with a towel over it to rise until double in size. Spray two round 12-inch pizza pans with vegetable stray. Cut the raised dough in half and gently stretch the dough to fit the pan. Spread ¼ cup of icing on top of each crust. Divide the blueberry sauce in half and spread on top of icing. Bake at 350 degrees for 20-25 minutes. When the bottom of crust is a light golden brown it is done. Take out of oven and let it cool. Drizzle icing on top and serve.

Yields: 2-12 inch pizzas
Linda Johnson

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Spicy Avocado Pizza

Avocado Jalapeno Sauce Ingredients:

½ large avocado
1 tbsp. fresh cilantro
¼ cup Grapeseed Oil Vegenaise
¼ cup Tofutti Better than Sour Cream
2 tbsp. unsweetened almond milk
2 tsp. fresh lime juice
¼ tsp. sea salt
1 tsp. agave nectar
½ tsp. onion powder
½ cup nacho jalapeno slices
1 sheet puff pastry

Toppings:
2 cups lettuce, shredded
2 cups cherry tomatoes, sliced
2 medium avocados, diced
optional: jalapeno nacho slices

Directions:

Place all ingredients for the sauce in a blender. Blend until smooth.

With a rolling pin, slightly roll out one sheet of puff pastry on a baking sheet. Bake one sheet of puff pastry at 400 for 13 minutes or until golden brown.

Spread sauce over crust. Layer with toppings.

Yield: 1 cup sauce; 9 pieces pizza

Brenda Walsh

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Thai Chik’n Pizza

Ingredients:

Dough for 2 - 14-inch pizza
4 cups sliced mushrooms
2 cups vegan chicken cut into thin strips
2 cups red, yellow and orange sweet peppers cut into small thin strips
Sriracha hot sauce

Peanut Sauce:
2 tsp. minced garlic
1-2 tsp. hot chili bean paste
1 Tbsp. oil – may use canola, sesame, or peanut oil
¼ cup water
1 ½ tsp. McKay’s Chicken Style Seasoning
1 cup lite coconut milk (may use soy milk instead)
1 ¼ cup crunchy peanut butter
1 Tbsp. sugar
4 Tbsp. brown sugar
2 Tbsp. lime juice
1 tsp. pure dark sesame oil

Directions:

Spray a large skillet with a non-stick cooking spray and add the mushrooms, vegan chicken and pepper strips. Sauté until vegetables are tender but firm. Remove from heat and set aside.

For the Peanut sauce - heat the 1 Tbsp. of oil in a medium saucepan. Add the garlic and chili paste and sauté for 1 minute. Add the rest of the sauce ingredients and stir and heat until well blended. (About 2 minutes) Remove from heat and set aside.

Spread the dough in a 14-inch pizza pan. Pour ¾ cup of the peanut sauce on top and spread evenly over the dough. Add 2 cups of the mushroom, vegan chicken and pepper mixture over the sauce making sure to distribute over whole pizza. Place in oven and bake at 425 degrees for about 15-20 minutes, or until crust is browned and crispy. Remove from oven and drizzle with Sriracha hot sauce. Slice and serve.

Yields: 2 – 14 inch pizzas

Cinda Sanner

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Fresh Fruit Pizza

Cookie Dough Ingredients:

½ cup soy margarine – melted
½ cup sugar
1 T vanilla
½ tsp. salt
½ cup soy milk
2 ½ cup unbleached flour
2 tsp. baking powder – aluminum-free

Cream Cheese Spread Ingredients:
1- 8 oz. pkg. Tofutti Better Than Cream Cheese - softened
¼ cup powdered sugar
1 tsp. vanilla
¼ cup soy milk

Directions:

Cookie Dough Directions: In a medium size bowl mix the melted soy margarine, sugar, vanilla, salt and soymilk together. Mix the flour and baking powder together and slowly stir in to sugar mixture. Stir until well blended. Spray a round 12-inch baking pan with vegetable spray and press the cookie mixture to cover all of pan. Prick the dough with a fork and then press fork marks all around the crust. Bake at 350 degrees for 15 – 20 minutes or until cookie dough is a light golden brown color. Take out of oven and cool. When the cookie dough is cool then spread the cream cheese mixture on top and cover with your favorite fresh fruit. Chill in the refrigerator until ready to serve.

Cream Cheese Spread Directions: In a small bowl put the cream cheese in the microwave (or let it sit out of refrigerator on counter for approximately ½ hour) for about 45 seconds. Mix in the rest of the ingredients and spread on the cooled baked cookie crust. Top with your favorite fresh fruit.

Yields: : 10 pieces out of a 12-inch round baking pan

Linda Johnson

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