a Trick & a Treat Pizzas

1 Mon, 2010 § 11 Comments

Though I am not all that concerned with disguising myself as one of the dead to fool the spirits on the other side, I can get very into this whole dressing up thing.  I spend weeks [even months] thinking of just the perfect couple for Dave & I to play pretend…but we didn’t really have plans this year…& I am no good at last-minute costumes anyway.  But at thelast minute” on Wednesday, Rachel gave instructions for Project Tasteless Challenge #2:

costume-inspired pizza

Nice.

Oh wait; but we aren’t dressing up.  We are being totally lame doing exactly what we want: watching classic horror movies from the comfort of our temp home, enjoying good eats & waiting for trick-or-treaters.

I have no costume to inspire my pizza.

Or do I?

My sister in Utah was nice enough to send some photos she took. 🙂

What a perfect time to introduce you to these two kiddos.

Meet Daiqri & Darryus.

[my niece & nephew]

oh — I mean Snow White,

& is this Happy?

or Sleepy?

Oh, you’re B-A-shful!

& You must be Grumpy. 😀

& now I know just what we are making.

[Snow]White Bean & 7 Dwarf Toppings Pizza

I made Ashley’s (the [never]homemaker) Pumpkin Pizza Dough — it was my first homemade pizza dough success a few months back, so I am pretty partial to it, plus you just have to love that she incorporated pumpkin puree to maintain moisture & prevent burning during grilling.  Genius!  It also makes the best garlic knots.  I prepared it according to her directions; the only changes I made was using all Spelt flour & adding ¼ cup ground Flaxseed.

First, you will need the [Snow]White Bean Spread, which you can make ahead of time while your dough rises.

  • 1.5 C cooked White Beans
  • bulb of roasted Garlic, mashed [roasting instructions below]
  • 2 T EVOO
  • ¼ C vegan Parmesan
  • ¼ tsp sea salt

Combine ingredients in a food processor & puree until smooth, adding 2 T water during processing.

To roast garlic: peel away papery skin only, cut off top tips exposing the garlic, drizzle with EVOO & wrap in a square of tinfoil; roast at 350*F for ~30 minutes until soft; allow to cool & squeeze garlic out of the cloves with your fingers. [video here]

Vegan Parmesan, [from Angela]

  • ½ C Sesame seeds, toasted [at 350*F until golden]
  • 2 T Nutritional Yeast Flakes
  • ¼ tsp sea salt

Combine all ingredients in a blender.  Process for 30 – 60 seconds.

Now, is everyone in order?

hi-hi hi-ho

off to work we go!

Begin layering your toppings over the bean spread.

Spinach

sauteed

Shallots

Garlic

a sprig of Rosemary

Sun-Dried Tomatoes

Finally, Butternut Squash

[thinly sliced & parboiled a few minutes to begin cooking process]

& don’t forget your vegan Parmesan

We popped this on the preheated grill [~425*F] & cooked [on a pizza stone] for ~10 minutes, but watch closely…a little more closely than I did because half of our pizza bottom nearly burned!  Apparently the back of the grill burns hotter than the front.

Close call — a fortunate close call — because this was

WOW

The flavors worked so well together.  Roasted garlic & rosemary playing with the butternut squash…occasional little bursts of sun-dried tomatoes…& I am very happy with my white bean spread; it lent a great texture — I didn’t even miss the cheese.

But don’t think I’m done with you yet.

I noticed these sad little apples in Christine’s crisper.

They are in need of some magic.

“Wait ’till you taste one, dearie.  Like to try one?  Go on.  Go on, have a bite.”

Poison Wishing Apple Streusel Pizza

[inspired by Angela & Ashley’s Apple Streusel Squares]

[makes 1 small, 8 – 10inch, pumpkin-shaped 😉 pizza]

Apple Topping with dried Cherries

  • 2 small Apples, peeled & sliced thinly
  • 1 T Earth Balance Butter
  • 2 tsp Maple
  • 2 tsp Sucanat
  • ½ tsp Cinnamon
  • 1/8 tsp Nutmeg
  • pinch Sea Salt
  • ¼ C dried Cherries [stir in last 30 seconds of cooking]

Combine in a medium saucepan over low heat, stirring often, ~10 minutes until thickened.

Spread over prepared, uncooked pizza dough.

Streusel Mixture

  • 2 T Sucanat
  • 1 T Earth Balance Butter
  • 2 T Spelt flour
  • ½ tsp Cinnamon

Stir together & sprinkle over apples.

Crumble

  • ¼ C Oats [I used a multi grain flake mixture]
  • ¼ C Walnuts

Combine & toast at 350*F ~10 minutes, watching closely.

  • 1.5 T Spelt flour
  • pinch sea salt
  • 1/8 tsp Cinnamon

Stir together & mix with oats & nuts.

  • 1 T Grapeseed Oil
  • 1 T Maple
  • ¼ tsp Vanilla

Mix together & stir into dry ingredients.

Crumble over apples & streusel.

Bake [in an oven] at 425*F ~7 – 8 minutes to keep the crust nice & soft.

Mmm…you really can’t go wrong with baked apples & a sweet, crispy topping.

~

I hope you had a fun Halloween.  How were You enjoying your night?

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