A revision of Rachael Ray's BBQ Sloppy Chicken Pizza

This is a great "pizza" that I've made in the past using the originally called for ingredient of ground chicken. I decided tempeh would be the best substitute and I was right. You need a vegan corn bread mix and the only one I could found was by ChiChi. I omitted the can of creamed corn it called for and just added a cup of thawed frozen corn. I baked it for 40 minutes at 350 in a cast iron skillet. 

A bit dry looking….

About 15 minutes before the corn bread was done, I chopped up the tempeh and threw it into a dutch oven on medium-high heat. I added a splash of extra virgin olive oil to prevent burning.  Once it began to brown…..

I added chopped onion and red bell peppers and minced garlic. I let it cook about 5 minutes then added cumin, salt, pepper and chili powder. The recipe calls for 1 tbsp of chili powder, but that's too much for me. 

Once that had cooked for a few minutes I added the liquids: 1 small can of tomato sauce (unsalted), a dash of Uncle Frank's hot sauce, 1 tbsp of Worcestershire sauce, a couple of squirts of maple agave syrup (instead of 3 tbsp of dark brown sugar)…..   Pile it all on the corn bread.

I used 1/2 Daiya Mozzarella and 1/2 Daiya Cheddar to top it….. It was about a cup of cheese all together.  Put it back in the oven until the cheese melts. It took about 10 minutes. 

 Finished product. Smells great.

It did not disappoint. Sweet corn bread and tangy sauce. Cheesy Daiya and spicy tempeh.  

More proof that you can go meatless and enjoy great food!

Black Bean Pizza on Flatbread

Black bean pizza

Cheeze sauce

I urge you to check out the above links for a wonderful pizza. It's a black bean, bell pepper and red onion pizza on a tortilla. Although I used a whole wheat flatbread. I used Classico Traditional Pizza Sauce and Daiya Mozzarella Cheese.  The avocado was omitted by forgetfulness.

When I tasted the cheeze sauce on its own, I felt it was too salty. All my own doing of course. But actually it worked perfectly once combined with the other ingredients.

The Daiya was creamy and cheesy if not exactly mozzarella-y.  I loved how crispy the flatbread got. It was just like a thin crust pizza. Thankfully I put dairy cheese on the husband's pizza or I would have been tempted to eat more than one!

Pizza on the left with dairy cheese.

It looks prettier but mine tasted just as good!

Squash and Goat Cheese Pizza

This is a take on Vegetarian Time's Zucchini Goat Cheese Pizza. I had squash I need to use up so I substituted it for the zucchini.  It was really simple and absolutely delicious. I served it with a quick spinach and red onion salad.

Pizza

• 2 Tbs. olive oil, divided
• 8 oz. (½ pkg.) prepared refrigerated pizza dough or pre-made crust
• 
  
• 1 3.5-oz. log goat cheese, thinly sliced or roughly chopped
• 1 summer squash, peeled into thin strips
• 1 small red bell pepper, cut into rings

Sauce

• 1 6-oz. can tomato paste with garlic
• 2 tsp. olive oil
• ½ tsp. red wine vinegar

1. To make Pizza: Preheat oven to 450°F. Brush large baking sheet or pizza pan with 1 Tbs. oil. Spread pizza dough in prepared pan.

2. To make Sauce: stir together all ingredients with fork in small bowl.

3. Spread Sauce on dough. Top with half of goat cheese. Spread squash strips over goat cheese, 
top with bell pepper rings, then remaining goat cheese. Drizzle with remaining 1 Tbs. oil. Bake 10 to 15 minutes, or until cheese is melted and bubbly. Cool 10 minutes, then cut into 6 slices

Before baking….

After baking.

I should have cooked mine longer to melt the cheese better but I was hungry! And it smelled so good it didn't matter. This was the first time I used this crust. It was very good. Not too thick or thin.  There were 2 individual sized crusts in the package. I could eat this again and again. 

Bacon Spinach Feta Pizza with Sun-dried Tomato Sauce

Wow. This pizza is so good there are almost no words. If you like the flavor of sun-dried tomatoes, this is for you. I found the recipe here:

Perry's Plate

I did make my own pizza sauce. For the sauce:

6-8 oz warm water
1 can tomato paste
3/4 tbl. Italian Herb blend
1/4 tea. salt
1 tea. honey
1/4 tea. red cayenne pepper
1/2 cup sun-dried tomato spread:

Mix all ingredients until well blended. 

You'll also need:

Baby spinach

cooked bacon (I used 5 slices)

1-2 cups shredded mozzarella

feta cheese (roughly 1/3-1/4 cup)

For the pizza crust I used a roll of Pillsbury Pizza Dough, thin crust. 

Preheat oven to 400. Lightly mist pizza pan with Olive Oil spray. Roll out pizza dough onto the pizza pan.

Spread sauce over dough. Be careful not to use too much or the pizza will be soggy.  I used about 1/2 a cup although I didn't measure. Top with baby spinach and shredded mozzarella cheese. Bake for 10 minutes.  Add crumbled cooked bacon and feta cheese to taste.

Bake for another 5 minutes or until the feta has melted some.

Enjoy!