Splendid Recipe #9: veggie pizzas, with or without dough

Hi there guys, I can’t recall whether that I’ve told you about my food preferences before. Not that it’s of great interest or anything but when I met Alex I was a vegetarian (ovo-lacto vegetarian I think they call it); lately I have started eating fish but only because I don’t have access to much variety of plant foods, not really because I crave it. I enjoy fish, lobster and shrimp now once a week or so as long as someone else cleans them, but still if I had to choose, it’d be really easy for me. Fruit first, grain and nuts second, veggies third, cheese and eggs last. Actually I have to admit sugar, honey and cocoa definitely take the second place hahaaa but the rest is true.

I was just cooking something on Splendid and thought it might interest some of you. It was delicious, and so cheap, light and healthy as well!

Here is a weird version of pizzas with no dough (ideal if you’re trying to lose weight or if you just fancy a veggie dinner). This is what I did:

• I fried thinly sliced onions on a cast-iron pan with a very little bit of oil. You can just toast them without any oil as well.
• Then I added half a red and half a green pepper and some eggplant (again I cut everything into small thin slices). I cooked all that for five minutes with salt, smoked paprika, black pepper and garam masala. I also added some crushed almonds a little bit of water and soy sauce for the eggplant to become soft and moist. That’s what I had on board but you can use any vegetables at all, broccoli, zucchini, green peas, corn, you name it.
• On the side I peeled a carrot with a potato peeler and continued making very thin slices until there was no carrot left.
• On a dry oven tray, I put five full cabbage leaves. I covered them with the carrot slices. On top I also put the veggies that I had cooked on the pan. Then, a slice of cheddar cheese and, on the very top, a thick slice of tomato. (Actually this time I didn’t have any, but this dish is much nicer if you put a thick slice of boiled pumpkin or sweet potato on the cabbage leaf, it adds some sweet flavor and creamy texture).
• I baked the veggie pizzitas only until the cheese melted. I took them out and added a little bit of salt, oregano and olive oil on them. Also some sliced black olives.
• Voila! No flour, very little fat (or none) from the fried onions and they’re really crunchy and tasty. If you crave carbs just eat them with rice, flat bread or crackers and if you crave meat just put a gigantic steak next to them. But say yes to colorful veggie dishes. They’re yummy and great for you.

Now if you want to make very easy flour pizzitas in no time, with absolutely no stress, not having to wait for the dough to rise or anything, here’s how I make them. It’s not the traditional way, but it’s easy, quick and lovely:

• I take a big bowl and put some flour, baking powder and salt. Remember there’s a world of flour out there, don’t be a whimp, don’t stick with the white shite, be a little creative, use at least half of something else (wholewheat, soybean, brown rice, etc). For you to have an idea of quantities I’d say that for three cups of flour I’d put a full tablespoon of baking powder. I sometimes also add a mix of seeds (linseed, black and white sesame, chia and sunflower). Salt to your liking.
• I mix all the ingredients well and only then I add lukewarm water slowly until I can handle the dough without much sticky trouble.
• Then you need to make golf sized balls in the palm of your hands and flatten them. The easiest way is to cut a Ziploc bag in half and put the ball inside. Then it won’t stick to your hands or the table. You can use a tortilla press if you have one or just roll a clean glass or a bottle on top.
• Put the flat round thingies on a slightly oiled baking tray and put whatever you wish on top (sauce, veggies, different types of cheese, sliced tomatoes, anchovies, mushrooms, lobster, the sky’s your limit). Don’t forget the oregano and chili powder or crushed chili if you like spicy food.
• Cook in a hot oven until you see some color or until the bottom of your pizzitas is brown and crunchy. Enjoy!