Wow! Thanks for such great feedback on my homemade vegan creamer! I had no idea that so many others were curious about making a really tasty vegan replacement, too. I also appreciate the tips about TJ’s creamer, hempmilk, and mimicreme! I’ll have to check them out.
Today, I’m back with yet another speedy post. These days, my desire for good taste from my food is rivaled only by my need for meals to be quick and have shorter ingredient lists. As you all know, I was very impressed by my pizza at Graffiato on Friday:
It was the soft, chewy crust that made this pizza truly outstanding, but what I also liked was the fact that it was covered in a roast eggplant puree, rather than old-fashioned red sauce, and then a layer of roasted red peppers, crispy arugula, and lemon. Just the kind of bright flavors and foods that appeal to me!
With far less time on my hands than it would take to knead pizza dough and allow it to rise, I decided to whip up my own version of this pizza yesterday, with two important modifications:
1) Raw peppers instead of roasted. I think roasted peppers would be divine here, but I really love the crunch of raw! And I love the speed of chopping and serving, rather than roasting. Additionally, the water-soluble Vitamin C in the peppers may be present in greater amounts when the peppers are consumed raw.
2) I used an Ezekiel tortilla in lieu of dough. Making homemade pizza dough is a real joy if you have plenty of time on your hands in which to feel all DIY. But frankly, I have no such time these days, so shortcuts prevail.
Beyond that, I really love the Food For Life breads and wraps, which are made only from sprouted whole grains (no refined flour at all) and are also yeast free, oil free, and often low sodium. So hearty, so wholesome, and so convenient. They are absolutely my bread of choice!
The babaganoush I used as my eggplant spread in this recipe is non-traditional in that I should have charred the eggplant over a flame; that is how classic baba is made, and the taste really is superior (Ela has a good, step-by-step description that is also imbued with fond and sweet memories of her grandmother). That said, it’s easier for me to simply roast the eggplant and get moving, so that’s how I typically cook my babaganoush. Again, the theme of my culinary life right now is healthy shortcuts!
Quick Eggplant, Pepper, and Arugula Tortilla Pizza (vegan, soy free)
For the babaganoush (makes 1 3/4 cup, or 7 servings):
1 medium or large eggplant
2 tbsp lemon juice
2 tbsp tahini
1 clove garlic, minced
1/4 tsp salt
1) Pre-heat oven to 375 degrees. Prick eggplant with a fork and lay it onto a foil-lined baking sheet. Roast for 25-30 minutes, or until it’s collapsing and very soft.
2) When eggplant is cool enough to handle, cut open and scoop all of the flesh into the bowl of a food processor. Add the lemon, tahini, salt, and garlic, and process until smooth.
For the pizza:
1 Ezekiel tortilla (or another whole grain tortilla of choice)
1/2 large bell pepper, cut into matchsticks, or 1/3 cup roasted red pepper slices (you can use jarred!)
1 cup fresh, tightly packed arugula
Spread about 1/4 cup babaganoush onto the tortilla. Layer with bell pepper and arugula. Top with a squeeze of lemon if you like.
This cheater’s “pizza” is so good. See how creamy and delicious the eggplant looks?:
You can also wrap the tortilla up, and serve this as a wrap, rather than a pizza. Your call!
I love that the pizza is piled high with green. Such a healthy homage to comfort food, and—making the babaganoush aside—it takes minutes to assemble.
Hope you try and love it soon. Till tomorrow, friends!