For the Love of Pizza!

Lately I have been making a lot of pizza.  When you think of pizza you should always allow yourself to be creative.  Last night I made an alfredo chickn pizza.  Oh my goodness, creamy garlicky deliciousness!  I didn't measure precisely so I recommend you taste the sauce as you prepare and adjust according to your taste preference.

I made two large 16" pizzas.  If you are making a smaller pizza(s), use the leftover sauce for pasta later in the week. : ) 

Chickn Alfredo Pizza

your favorite pizza dough (homemade or store bought)

(sauce)
3/4 c raw cashew
1 c almond milk
1 clove garlic
3 T nutritional yeast
1 T lemon juice
1/2 t mustard
sea salt and black pepper

1 package Beyond Meat lightly seasoned chicken strips (cut into bite size pieces)*
1 T olive oil
1 can artichoke hearts, sliced
1 c sliced white mushrooms
6 c fresh spinach leaves
vegan mozzarella cheese

Preheat oven to 425f.  If using stone place it in the oven. Make your dough and set a side to rise.  If using a prepared crust then move on to next step.  

Place all sauce ingredients in a high power blender or food processor.  Blend or process until very creamy, stopping to scrape down sides occasionally.  Taste and adjust seasonings if necessary.  It should be thick and creamy.

Heat olive oil in a small fry pan. Saute the chicken strips until golden.  Remove from heat.

If using pizza pan spray with oil.  If using stone, follow the procedure you use for it. 

Shape the dough and place in prepared pan(s)

Spread alfredo sauce on dough (saving a couple of tablespoons of sauce to drizzle on top later.)
Cover with spinach leaves, then mushrooms, artichokes and finally the chicken.  Add a splash of almond milk to the reserved tablespoons of sauce, stir to make it thinner and better able to drizzle.  Drizzle over the top of pizza(s).  Sprinkle  a couple handfuls of mozzarella cheese over the top.    Cook in prepared oven for 12 to 15 minutes.  The crust should be a beautiful golden brown.  Let it set for just a minute or two and then slice.  Great hot, great cold.  I had a slice for breakfast this morning! 

* Use whatever chickn sub that you love.  Think tofu, tempeh, seitan, Gardein, etc.





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Apple Crisp Cheesecake

I was recently given two boxes full of apples so I have been making lots of apple related things.  Last night I thought, I wonder how apple crisp and cheesecake would be together,and a recipe was born. ; )

 If you follow my blog you already know what a horrible photographer I am.  This one is especially terrible because it was pretty late and dark when I cut the cake.  Trust me it looked better in person.  : )

I used a ready made graham  cracker crust because I had one on hand but feel free to make your own.

preheat oven to 350f

Cheesecake 

1 package extra firm tofu
2 T corn starch and 6 T lemon juice, combined
3/4 - 1 c brown sugar* 
1-2 t cinnamon *
2 t vanilla

*(start with lower amounts of sugar and cinnamon and then taste test after processing)

Crisp
2 to 3 apples, peeled and thinly sliced ( you want enough to arrange in a single layer all around the top of the cheesecake.) 
1/4 c rolled oats
1/4 c flour
1/4 c brown sugar
3/4 t cinnamon
2 T melted coconut oil (could use earth balance but I love the flavor of coconut oil in my crisps)

Combine all ingredients for cheesecake in a food processor.  Process on high until absolutely smooth, scraping down the sides occasionally.  Now taste it.  Do you prefer more cinnamon or a bit more sugar?  Adjust if necessary.  Pour into prepared graham cracker crust.  Arrange the apple slices all over the top of the filling in a single layer, covering the entire top of the cheesecake.  Mix the remaining crisp ingredients in a small bowl until well combined and then crumble over apples. Bake in preheated oven for 45 to 60 minutes.  The center of mine had a very slight jiggle when I took it out. Allow to cool a bit on a rack and then place in the refrigerator at least 3 hours.  The longer it chills the more time it has to set up and become more delicious.  : )

• 2 8oz containers of vegan cream cheese
• 2 tbsp corn starch
• 6 tbsp water
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1/2 tsp cinnamon
• 1/8 tsp ginger
• 2 tsp vanilla extract

In a small bowl, whisk together the corn starch and water. In your food processor, blend together the cream cheese, brown sugar, white sugar, cinnamon, ginger, and vanilla - then add your cornstarch/water mixture. Once well combined, pour on top of your graham cracker/oat crust. -

• 2 8oz containers of vegan cream cheese
• 2 tbsp corn starch
• 6 tbsp water
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1/2 tsp cinnamon
• 1/8 tsp ginger
• 2 tsp vanilla extract

In a small bowl, whisk together the corn starch and water. In your food processor, blend together the cream cheese, brown sugar, white sugar, cinnamon, ginger, and vanilla - then add your cornstarch/water mixture. Once well combined, pour on top of your graham cracker/oat crust.