Hockey Night in Canada menus, Round 3: Pizza!

I make homemade pizza reasonably often, but I wanted to use my Hockey Night menus as a chance to try a few recipes that were either a bit unusual or more work than I usually put in. Remembering that The Sexy Vegan Cookbook had a whole chapter on pizza, I decided to start there. I picked the Mush-A-Boki – a mushroom-loaded pizza with a cashew ricotta base. And spinach. I love spinach on pizza.

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As much as I enjoy reading through this cookbook and have been impressed by all the recipes I’ve tried, the Sexy Vegan’s kitchen stamina has me completely outpaced. Accurately predicting that I’d run out of steam by the time I finished with the dough, ricotta, and mushrooms, I decided in advance to skip the Not-zzarella and homemade vegan parmesan toppings. This pizza was great without them!

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Next up was a recipe I’d flagged as intriguing and had been sitting on my must-try list – Shepherd’s Pie Pizza from VegKitchen. Think mashed potatoes instead of tomato sauce, covered in homey veggies cooked up with shepherd’s pie seasonings.

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http://www.vegkitchen.com/recipes/everyday-meals/shepherds-pie-pizza/

If you used a store-bought crust and had leftover mashed potatoes, this would be fantastic as a quick weeknight meal.

If mashed potatoes could work so nicely on pizza, why not beans!? I loved this Mexican Pizza recipe by Veggieful – served up with nice big dollops of vegan sour cream and guacamole. I substituted sweet peppers for corn (my partner isn’t a fan), but I’m sure corn would be great too.

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http://www.veggieful.com/2013/11/vegan-mexican-pizza-recipe.html

The next week was crust experimentation… I was very curious to try this flour-free Incredible Squash Pizza recipe by Wholehearted Eats:

http://www.wholeheartedeats.com/2013/12/incredible-squash-pizza.html

The squash is made into a dough that baked nicely into a crust by adding chickpea and almond flours. I liked it, but I have to admit I didn’t love it. I found it a bit too sweet.

I winged it with what I had on hand for the toppings. For the pesto sauce, this meant kale, basil, pumpkin seeds, walnuts, nutritional yeast, and green onion. For the veggies – roasted tomatoes (sprinkled with one part salt, one part pepper, and one part sugar – really good!), spicy roasted cauliflower, and sweet peppers. I thought it looked very pretty when it all came together.

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Last but not least, just a plain old classic “sausage” and “bacon” pizza – with my first attempt at homemade vegan mozzarella!

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Sadly, the cheese didn’t set properly and I wasn’t able to grate it, but it still tasted good and browned up nicely. The recipe I tried was from Mouthwatering Vegan, and isn’t online. The azuki bean bacon recipe is though!

http://www.nomeatathlete.com/vegan-bacon/

We got excellent mileage out of this recipe, which I initially cooked up as part of Sunday brunch. The first round of leftovers went into an avocado and bacon sandwich (yum!) and I saved the rest for pizza.

The Steamy Beany Sausages were also leftovers from earlier in the week. The recipe is in Isa Does It and isn’t online, but the Simple Italian Sausage recipe on her blog is identical.

http://www.theppk.com/2012/01/vegan_sausage/

Along with a mound of mushrooms, green pepper, and red onion, this did a great job of imitating a takeout pizza I used to love.

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Next round: chili!

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