Savory Mushroom and Brussel Sprout Braided Pizza Loaf
Posted on Monday, January 21, 2013
Sometimes I have a craving for pizza, but instead of that greasy stringy cheese covered mess I found it is just as easy and equally rewarding to create a healthy vegan pizza with some random fridge ingredients.
In this case, I wanted to use up some mushrooms and Brussels sprouts.
Pizza Dough
Ingredients
1 package active dry yeast
1 tsp white sugar
1 cup warm water
2 1/2 cups flour
2 tbsp olive oil
1 tsp. salt
Directions:
Preheat oven to 450F
In a medium bowl dissolve yeast and sugar in warm water. Let stand until creamy (10-15 minutes). Stir in flour, oil and salt and beat until smooth. Let rest another 5-10 minutes until it begins to puff up. Turn dough onto a lightly floured surface and shape into a 10 by 16 inch rectangle (roughly, you can adjust the size to fit your preference).
Filling
Ingredients
2 cups sliced mushrooms
1 Tbsp. olive oil
1lb. Brussels sprouts, thinly sliced to a shredded consistency
1/2 large onion, chopped
1 clove garlic, minced
1 Tbsp. Tapatio hot sauce
2 Tbsp. fresh sage, chopped,
1/2 tsp. cumin powder
1/2 tsp. coriander powder
Salt and pepper to taste.
Directions:
In a medium sauce pan heat olive oil over medium heat. Add onions and cook until translucent. Add mushrooms and brussel sprouts and cook until both are tender and slightly browned in color. Add garlic and sage and remove from heat.
To assemble:
I find it's helpful to have your pizza dough already set on a lightly oiled baking sheet at this point so you don't have to do any moving later on.
Pour the filling down the middle of your rectangular pizza dough.
Sprinkle cumin, coriander, salt and pepper over the top of the filling, dash Tapatio hot sauce over the whole thing. Go crazy here if you want. I love hot sauce so I tend to go overboard.
Sprinkle cumin, coriander, salt and pepper over the top of the filling, dash Tapatio hot sauce over the whole thing. Go crazy here if you want. I love hot sauce so I tend to go overboard.
Cut one inch strips along the long edges of the pizza dough. Leave about a 1 inch space between where the cut ends and where the filling begins. Then, starting at one end, alternate folding the strips over the filling creating a braided pattern. Seal the ends and any gaps you see by gently pressing the dough together with your fingers.
Place in preheated oven and bake for about 20 minutes. Slice loaf into 4 wide inch pieces and serve.
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