Sweet Strawberry Flatbread
Oh yeah. That looks delicious, doesn't it?
It was. I should know...I ate the whole thing myself. Every last bite. 
I've been loving all of the fresh, organic, homegrown produce coming from our garden lately. Basil, tomatoes, onions, carrots: I love all of them coming together on one little flatbread. But sometimes, you don't want savory. And sometimes, you have an abundance of sweet little strawberries instead.
A simple recipe of leftover pizza dough, walnuts, coconut, & agave.
Topped with a dozen or so super sweet strawberries from the farmer's market, it was just irresistible. And so easy to prepare- it'll seem like you worked way harder on this one than you'll actually have to, I promise. While I baked my pizza, I bet this would make an awesome on-the-grill meal, too. 
To start, you'll need some dough for the flabread. You can use your favorite, or use our favorite:
dough ingredients: 1 sachet active dry yeast 1 teaspoon turbinado sugar 1 cup warm water 2 1/2 cups bread flour 2 tablespoons olive oil 1 teaspoon salt flatbread directions: Preheat oven to 400 degrees. In a medium mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. In a separate bowl combine flour and salt.Once yeast and sugar mixture looks creamy, beat until smooth. Let rest for 5 minutes then add dry ingredients and oil to yeast mixture. Using a wooden spoon or whisk, stir all the ingredients together until just combined, about 2 minutes. Then using either a bread hook attachment or your hands, knead and stretch dough until dough is elastic-y but softened, about 5-8 minutes. Split dough into two halves. Set one in the fridge for later use, or prepare both to make two small pizzas. Using your hands, gently pull the dough into a small round disc, about 7-9 inches around. Grease a pizza stone or baking sheet, then lay the dough down for topping. 
The rest of the ingredient list is short & sweet. You'll need:
1 tablespoon shredded coconut 1/4 cup chopped walnuts 2 tablespoons agave or coconut nectar 1 cup (about 7 large) chopped strawberries sprinkle of nutmeg 
Preheat oven to 400 degrees.
Once the flatbread dough is ready, spread evenly with 1 tablespoon of agave or coconut nectar. Top with shredded coconut and chopped walnuts. Bake for 15-20 minutes. Be sure to check the flatbread halfway and use a spatula to gently toss around the walnuts and coconut, to make sure the coconut doesn't burn. It will slightly brown and get a little crispy during cooking, but thats okay! The flatbread is finished when the crust is light golden brown and the walnuts and coconut are golden & toasted. Remove it from the oven and move to a cooling rack or cutting board. Cover in chopped strawberries and the remaining tablespoon of either agave or coconut nectar. Sprinkle with nutmeg. Cut into 4 even pieces, and eat it all up! Its yummy, sweet, and perfectly delicious. Perfect for an end of summer or back to school party! 
8 Comments
(I don't need chicken on my) Barbecue Pizza!
Nope, I don't! I don't need any fake meat. Not here! It's alright every once in a while, but as a vegan, I really do appreciate my veggies! I try to stay away from the fake stuff and eat just the natural yummies. They're better for you!
Anyway, this is my favorite new pizza to eat. The barbecue sauce crisps the crust with the most delicious, tangy char. The avocados, tomatoes, and onions add a contrast to the sweet of the barbecue sauce, and the garlic flavors the whole thing. It is GOOD. 
And its makes AWESOME cold-from-the-fridge breakfast the next day.
Crust Ingredients:
1 sachet active dry yeast 1 teaspoon turbinado sugar 1 cup warm water 2 1/2 cups bread flour 2 tablespoons olive oil 1 teaspoon salt Crust Directions: Preheat oven to 450 degrees. In a medium mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. In a separate bowl combine flour and salt.Once yeast and sugar mixture looks creamy, beat until smooth. Let rest for 5 minutes then add dry ingredients and oil to yeast mixture. Using a wooden spoon or whisk, stir all the ingredients together until just combined, about 2 minutes. Then using either a bread hook attachment or your hands, knead and stretch dough until dough is elastic-y but softened, about 5-8 minutes. Using your hands, stretch dough into the shape of the pan. Be careful doing this, pulling gently at the sides until the dough stretches out. Don't rush it, you don't want any massive holes for your toppings to fall through! Turn dough out onto a lightly floured pizza stone or baking sheet and bake for about 8 minutes, until crust edges JUST start to harden and golden. If you prefer a thinner crust pizza, split the dough in half and make two smaller, thinner pizzas! 
Once the crust is made, top with (in this order):
vegan barbecue sauce (this is our favorite) spinach tomatoes onions (caramelized are yummiest) garlic (diced or pressed) avocado slices Spread toppings and bake in preheated oven for 20-25 minutes, or until golden brown. Let pizza cool for 5 minutes, then cut into 8 slices and enjoy!
Pesto Pizza
My Mommy is in town this week! Alex and I have been having way too much fun showing her all the awesomeness that is Southern California. Last night we spent two hours shopping Mother's Market and came home with way too many delicious groceries.
We were all craving pizza so we decided to veganize one of our old favorites, pesto pizza! The pesto pizzas we used to get had chicken (eww!) and real mozzarella cheese (blech!). To make this pizza, we used a vegan pesto, 'teese' brand mozzarella cheese, and fresh veggies on top of a home-made crust. The pizza came out absolutely wonderfully. The crust was crunchy on the outside, soft on the inside, and super garlic-y! 
Crust Ingredients:
1 sachet active dry yeast 1 teaspoon turbinado sugar 1 cup warm water 2 1/2 cups bread flour 2 tablespoons olive oil 1 teaspoon salt Crust Directions: Preheat oven to 450 degrees. In a medium mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. In a separate bowl combine flour and salt.Once yeast and sugar mixture looks creamy, beat until smooth. Let rest for 5 minutes then add dry ingredients and oil to yeast mixture. Using a wooden spoon or whisk, stir all the ingredients together until just combined, about 2 minutes. Then using either a bread hook attachment or your hands, knead and stretch dough until dough is elastic-y but softened, about 5-8 minutes. Using your hands, stretch dough into the shape of the pan. Be careful doing this, pulling gently at the sides until the dough stretches out. Don't rush it, you don't want any massive holes for your toppings to fall through! Turn dough out onto a lightly floured pizza stone or baking sheet and bake for about 8 minutes, until crust edges JUST start to harden and golden. 
Once the crust is made, top with (in this order):
vegan pesto Teese mozzarella 'cheese' (shredded with a cheese grater) tomatoes onions garlic (diced or pressed) Spread toppings and bake in preheated oven for 20-25 minutes, or until golden brown. Let pizza cool for 5 minutes, then cut into 8 slices and enjoy! P.S. Sometimes we make it without cheese, cause we love the taste of just fresh veggies. Here's a photo:
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