Breakfast Pizza

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.

Breakfast Pizza

Crust

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.

Hashbrowns

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.

Toppings

1/4 cup Tomato Paste
1/2 tsp Oregano
1/2 tsp Basil
Prepared Hashbrowns
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.

Breakfast time....

I woke up to snow on the ground and breakfast in bed. I love when Carl cooks for me. Vegan cooking is still new to him and I love the flavor combinations he comes up with. He makes hands down the best Mac & Chreeze I've ever had and his Cardamon Spiced Oatmeal is sublime. He's worked in the restaurant business for most of the last decade and is whimsical and playful when it comes to pairings. This morning he made Crispy Breakfast Potatoes with Herb Gravy and Toast. That along with a perfect cup of coffee and the light blanket of snow on the ground made for a terrific wake up call.

I'm a huge fan of breakfast food. Not just in the morning either. One of the best dinner time treats in our house is Seitan & Waffles, which is my version of the Southern favorite Chicken & Waffles.

Seitan & Waffles

For the Waffles

1 cup All-Purpose Flour
1 tbsp Baking Powder
1 tbsp Vegetable Oil
1 tbsp Maple Syrup
1 tsp Vanilla Extract
1/2 tsp Salt
1 cup Rice Milk

Whisk together all ingredients. Follow the directions for your waffle maker to make crispy waffles. Mine requires 1/4 cup of batter per waffle.


For the Southern Fried Seitan

1 lb Seitan cut into 1" squares
1 cup All-purpose Flour
1/2 cup Nutritional Yeast
1 tsp Onion Powder
1tsp Garlic Powder
1tsp Chili Pepper Flakes
2 tbsp Baking Powder
1/4 cup Stone Ground or Spicy Mustard
1/2 cup Water
2 tbsp Braggs Amino Acids
Vegetable Oil for Frying


If you're using pre-packed seitan or you store your homemade seitan in liquid, you'll want to press as much of it out before frying as possible.

For the batter, blend together the flour, nutritional yeast, onion powder, garlic powder, and chili pepper flakes. In a separate bowl, whisk together the mustard, water, and Braggs. To the wet ingredients, add 1/3 cup of the dry ingredients and whisk until smooth. Add the baking powder to the remaining dry ingredients.

Dip the cubes of seitan in the wet ingredients and then coat them in the dry. Fry until golden brown. Don't over crowd your skillet while frying, or you'll lower the oil heat too much and end up with soggy pieces.

Assemble your Seitan and Waffles and serve with Earth Balance, maple syrup, and your favorite hot sauce.


Stay tuned for a Holiday Contest starting tomorrow morning!