I used a pizza dough recipe from allrecipes.com called Pizza Dough III. As I've never made pizza dough before this seemed like the best recipe to me. Though the recipe calls for bread flour, I used white whole wheat flour, because that is what I had. My critique is that the dough was not light enough despite having an entire packet of yeast. The changes that I will make will include using a bit more oil and including baking powder. I won't change the flour! Whole wheat flour is the only kind I use! Because it's the best.
The sauce that I used was also from allrecipes.com and was called Exquisite Pizza Sauce. It called for honey and I used agave. Also I included fresh sage (since I had some) and I left out oregano and parmesan. It was still too sweet even after I added a bit extra of cayanne pepper and minced garlic. I will probably start completely over in regards to sauce though I like the addition of cayanne and red pepper flakes. I prefer my sauces to have a small amount of tomato chunks and this was very thin.
To make it all cheesy I used Veganrella, which I was concerned about when I opened the package. It had a very strange slimy texture on top that was hard to wash off (of my hands, I didn't wash the cheese). I originally attempted to shred it but I found quite quickly that it crumbles easily. I used two ounces on an entire pizza, and I found this to be adequate. I think I will try a different soy cheese next time just to see if there is anything I like better. I also might try soy feta! As feta is the only kind of cheese that I really really miss. Please be tasty, soy feta!
The pizza did satisfy my weekend-long craving and it made enough for two smaller pizzas that make two servings each. It's also relatively low in fat (one tablespoon of olive oil per pizza and a single serving of veganrella on the entire pizza, plus the olive toppings) or maybe just comparatively speaking. I will use roasted garlic next time, too, and more kalamata olives, and maybe some artichoke? Oh god.
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