GRILLED VEGAN THANKSGIVING PIZZA
Recipe by JL Fields and Dave Burgess
Serves 4
16 ounces pizza dough (store-bought or make your own, see below)
1 cup mashed potatoes
1/2 cup gravy
4 ounces vegan roast, sliced and chopped
1/2 cup cranberry sauce (or cranberry chutney; see recipe below)
1. Drop the pizza dough onto a floured work surface and begin to shape by working from the inside out as you shape the dough. Flip the dough a few times as you work it out into its shape (it doesn’t have to be perfectly round!). Add more sprinkling of flour as needed.
2. Oil the grill grates with canola oil.
3. Add the toppings in this order: spread the mashed potatoes into a thin layer over the dough. Drizzle the gravy over the potatoes and use a spatula to spread out evenly. Add the chopped vegan roast over the top and then dollop the cranberry sauce in over everything. Brush the outer edge of the crust with a little olive oil, if desired.
4. Plate the pizza on the grill and rotate, a quarter turn every 5 minutes, until the crust is nicely browned and the toppings are bubbly and hot (12 to 15 minutes).
6. Serve immediately.
Perfect Pizza Dough
Makes enough for 1 larger, or 2 smaller-sized pies
Time: 15 minutes of prep. 2-3 hours (or longer) for rise time.
2 1/2 cups all-purpose or bread flour. Plus more as needed
1/2 cup cornmeal
2 teaspoons instant yeast
1 teaspoon sugar
2 teaspoons coarse kosher or sea salt, plus extra for sprinkling
2 tablespoons olive oil pulse 1 tablespoon for the bowl.
1 1/2 cups warm water (could be more or less)
1. In a measuring cup, take 1 cup of warm water and drop in the yeast.
2. Add the sugar to the water and yeast mixture.
3. Let this sit for a few minutes. While waiting:
4. In a stand mixer (or a large bowl), combine the flour, cornmeal, and salt. Give it a mix to incorporate all the ingredients.
5. Begin mixing on medium speed with the dough hook. If using a bowl, start mixing with a wooden spoon.
6. Gradually add the water and yeast mixture, and the oil, with the stand mixer running, or stirring with a wooden spoon until well combined.
7. Continue to mix, slowly adding the additional 1/2 cup of water as needed until the dough forms a ball and is slightly sticky to the touch. This will take about 2-3 minutes or about five minutes of stirring. If it is still dry, add another tablespoon or 2 of water and continue for another 10 seconds. But be careful not to over wet the dough. (If this does happen add flour a tablespoon at a time and continue.)
8. Once the dough comes together in a ball, drop it onto a floured wooden cutting board or pastry board and knead by hand for a couple of minutes to form a smooth, round ball. Add a little more flour if needed.
9. Place the dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in size, 2-3 hours. However, you can let the dough rise more slowly in the refrigerator overnight for a more complex flavored dough. You’ll need to allow it to come to room temperature before handling so let it sit out for a few hours before you’re ready to make your pizza.
10. Once it has doubled in size, you’re ready to roll!
Sweet and Savory Cranberry Chutney
1 cup cranberries
1/2 cup diced apple
1/4 cup water
2 tablespoons balsamic vinegar
1 tablespoon chopped walnuts
1 clove garlic, minced
2 teaspoons sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1. In a saucepan: Combine all ingredients and bring to a boil. Once boiling, cover, reduce heat to medium-low, and simmer for 20 to 30 minutes.
2. Use a potato masher to mash the cranberries and apple to a chunky sauce (or use an immersion blender for a quick pulse).
JL Fields 