Carl and I have been on a pizza kick this week. We've even taken to making it for breakfast! So, here is our new favorite treat for a hearty winter meal, the Vegan Breakfast Pizza.
1 cup warm Water
2 1/4 tbsp Active Dry Yeast
1 tbsp Cane Sugar
3 tbsp Olive Oil
1 tsp Salt
2 1/2 cup All-purpose Flour
In a large bowl stir together the water, yeast, and sugar. Allow this mixture to set for 5-10 minutes or until frothy and bubbling. Slowly mix in the oil, salt, and flour. Knead the dough for 2 or 3 minutes, then coat the bowl and dough with a light layer of olive oil to keep it from sticking while it rises. Cover the bowl with a warm wet towel and allow to rise for at least 30 minutes.
4 tbsp Olive Oil
2 Potatoes, grated
1/2 White Onion, sliced into half moons
2 tbsp Garlic, minced
Salt and Pepper to taste
Heat the oil to medium high and saute the onion and garlic. Once the onions are tender, add the potatoes and allow to cook 5 to 10 minutes before flipping. Cook the other side for 5 to 10 minutes as well. You want crisp but not burnt hashbrowns.
1/4 cup Tomato Paste
1/2 tsp Oregano
1/2 tsp Basil
1 or 2 Tofurky Italian Sausages that have been sliced and lightly browned in a skillet
1/2 a large Green Pepper, diced
2 cups Diaya Shredded Cheese
Preheat oven to 425. Knead the dough another 2 to 3 minutes and spread it evenly on a 12 inch pizza pan. Spread the dough with the tomato paste and sprinkle it with the oregano and basil. Evenly spread the hashbrown layer and top with the sausage slices, green pepper, and cheese. Bake 15 to 20 minutes or until the crust is a beautiful golden brown.