I’ve been really busy lately. Really busy. Like, eating-exclusively-cereal-and-freezer-burnt-leftovers busy. So, I don’t have much to talk about, food-wise. I could show you what a bowl of shredded wheat looks like, but I’ll spare you.
Things finally slowed down tonight, so I decided to break into that block of Follow Your Heart vegan mozzarella that’s been hanging out in my fridge for a while, thanks to my mom. I like vegan cheese (although, frankly, the various brands all sort of taste the same to me), but I don’t ever buy it for myself, and I never really know what to do with it when I do have it. Pizza seemed obvious, so that’s what I made for dinner tonight. Deep dish style!
I used the Cook’s Illustrated deep dish pizza dough recipe as inspiration, but I didn’t really follow it. I used whole wheat bread flour instead of white, agave instead of sugar, olive oil instead of butter (and less of it), and added extra water to make up for the whole grain flour. I also skipped the laminating process entirely, as they did over at 30 Bucks a Week. It turned out really good! I liked this crust a lot. I wouldn’t call it Chicago-style because I’m from California and have never had an authentic Chicago-style deep dish pizza, but I would call it a satisfying meal, whatever it is.
Toppings included broccoli, spinach, vegan cheese, and a thrown-together sauce made from various leftover canned tomato products. Not bad for cleaning out the fridge!