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Recipe of the Month: Peanut Barbecue Pizza

January 3, 2014

By Julie Hasson, author of Vegan Pizza: 50 Cheesy, Crispy, Healthy Recipes

Easy-Peasy Pizza Dough
Makes 2 large (14- to 15-inch) or 4 personal thin-crust pizzas

I have been making a version of this no-knead pizza crust for more than 20 years. It never lets me down! It can keep in the refrigerator for up to five days, so it can be made on the weekend and kept for quick weeknight dinners.

  • 3 cups unbleached all-purpose flour
  • 1 teaspoon fine sea salt
  • 2 teaspoons instant yeast (such as Fleischmannís RapidRise brand), at room temperature
  • 1 1/4 cups warm water (110 to 120 degrees)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons agave nectar or 2 tablespoons firmly packed light brown sugar

Instructions
  1. In a large bowl, combine the flour and salt, mixing well with a fork.
  2. Sprinkle the yeast on top of the dry mixture, and add the warm water, olive oil and agave nectar or brown sugar; stir with a fork until everything is well combined and there are no traces of flour left. If the dough seems dry, add a little more water as necessary to make a soft, moist dough. There is no need to knead this dough.
  3. Cover the bowl with plastic wrap or a fitted lid and set aside in a warm place to rise for 2 to 3 hours (or up to 6 hours). At this point, you can refrigerate it, covered, for up to 5 days, or divide the dough into two or four pieces and freeze them in a sealed zip-top bag (with room for dough expansion) for up to 2 weeks. Let the frozen dough thaw overnight in the refrigerator before shaping.
  4. Shape and bake the pizza according to the recipe instructions.
Peanut Barbecue Pizza
Makes 1 large or two personal pizzas

It sounds crazy, but the creamy flavor of the peanut butter blended with the bold flavor of barbecue sauce is a perfect match, especially when topped with cilantro, cheese, corn, green bell pepper and onion.

  • 1/4 cup natural peanut butter, smooth or chunky
  • 1/4 cup barbecue sauce, plus extra for garnish
  • 1 tablespoon very hot water
  • 1 teaspoon pure maple syrup
  • 2 cloves garlic, minced
  • Dash of cayenne pepper or crushed red pepper flakes
  • 1 batch pizza dough (see accompanying recipes)
  • 3/4 to 1 cup shredded vegan mozzarella-style cheese
  • 1 large green bell pepper, cored and thinly sliced
  • About 1/3 yellow onion, thinly sliced
  • 1 cup fresh corn kernels
  • Chopped fresh cilantro, for garnish

Instructions
  1. Preheat the oven, preferably with a pizza stone inside, to 500 degrees for 30 minutes while getting the pizza ready.
  2. In a small or medium bowl, combine the peanut butter, barbecue sauce, hot water, maple syrup, garlic and cayenne. Stir until the sauce is smooth and creamy. Set aside.
  3. Divide dough into two even pieces. Keep one piece and return the other to a covered bowl in the refrigerator for later use. On a lightly floured surface, stretch or roll out your dough into one large (14- to 15-inch) or two small (11-inch) rounds, as thin as you can get it. Donít worry if your dough tears. Simply patch it back together with your fingers. Lightly dust with additional flour if the dough is too sticky. Try not to use too much or the dough will be dry. Carefully transfer the rolled-out dough to a large sheet of parchment paper.
  4. Spread the peanut barbecue sauce evenly on the pizza, leaving a 1/ 4- to 1/2-inch border around the edge. Sprinkle the cheese over the sauce, and top with the green bell pepper. Scatter the onion and corn over the top. Generously sprinkle the chopped cilantro over the corn. Carefully transfer the pizza and parchment paper to the pizza stone, if using. Otherwise place the pizza on a baking sheet and place in the preheated oven.
  5. Bake for 10 to 15 minutes, or until the cheese is melted and the crust looks fairly darkish brown. If itís not done, continue baking a few more minutes.
  6. Let the pizza cool for 5 minutes. If desired, drizzle a little barbecue sauce decoratively over the pizza, or serve it on the side. Cut into slices and serve right away.

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