BRUNCH CRUST-FREE PAN-PIZZA – GOAT
Ham, cheese and eggs – that’s what you’ll think you’re eating, only so much better, and lighter and more satisfying! Who needs the crust when the toppings are this great! Fried onion, tomato, zucchini, pepper jack, parmesan, parsley for freshness. GOAT for sure! I love this stuff, and yes, even at room temperature or cold! Yow!
2 T. extra virgin olive oil
1 c. diced onion, 1/2 inch squares
1 c. fresh, unpeeled, matchstick-size zucchini cuts
19 oz. water-packed extra-firm tofu, rinsed, patted dry, cut into 3/8 inch cubes
1 t. salt
1 t. turmeric
1 t. garlic powder
1 t. onion powder
1 t. dried mint, crushed
1 t. dried oregano, finely crushed
1 T. brown sugar
1 T. lime juice – I use Nellie & Joes KEY WEST LIME JUICE
1-2 t. liquid smoke
1/4 lb. May Wah IMITATION HAM, cut into 3/8 inch cubes
handful of parsley leaves, coarsely chopped – if including some stems, do a fine dice – reserve some whole and chopped leaves for garnish
15 oz. can diced tomatoes, drain and discard liquid from can
1/4 c. tomato paste mixed with 1/4 c. water in sm. cup
salt to taste – it will need quite a bit if the tomatoes are low salt – you judge
fresh grind black pepper to taste
7.1 oz. bag Daiya Pepper Jack Cheese Shreds, at room temperature for easy melting
Vegan Parmesan cheese – I used GO VEGGIE Brand
In extra-large skillet, over medium heat, melt olive oil.
Add diced onion, zucchini sticks, a little salt and saute till wilted and a little brown-tinged.
Add tofu cubes all at once plus salt. Shake the pan to even them out, then using pancake turner, turn cubes as they begin to become golden.
Add turmeric, garlic and onion powders, mint, oregano, and brown sugar. Continue to stir while cooking till the cubes turn equally yellow.
- Although some tofu cubes will break naturally, don’t make an effort to break them.
Add liquid smoke, lime juice, cubed ham and chopped parsley. Lightly stir and toss to evenly distribute.
Cook about 3-5 minutes, still on medium heat, stirring as needed.
Add drained tomatoes, and tomato paste mixed with water. Stir gently to mix the tomatoes into the tofu.
Add more salt to taste and lots of fresh grind black pepper. Cook about 8 minutes, uncovered, to evaporate the liquid forming in the pan.
Salt again to taste. Continue to cook till ingredients are nearly dry.
Scatter cheese shreds evenly over top of pizza.
Cover pan, reduce heat to low, and cook for as long as it takes to melt the cheese.
When done, sprinkle with more chopped parsley and vegan parmesan cheese.
TURN HEAT OFF and wait to serve a few minutes to ease cutting of the pizza pie.
Serve as is with additional parsley twig garnish, or serve with Blue Cheese Cocktail Sauce.
RE: zucchini: Matchstick-size. Imagine in your mind the size of a matchstick, even a wooden one. Not celery stick, nor dipping stick. Okay?
Optional: Drizzle a little extra virgin olive oil over each serving before spooning the sauce.
BLUE CHEESE COCKTAIL SAUCE – GOAT Makes 3/4 cup
1/3 c. ketchup – FRENCH’S
1/4 c. Daiya Blue Cheese Dressing
1 T. prepared horseradish – WALNUT CREEK
1 T. Lime juice – I use Nellie & Joe’s FAMOUS KEY WEST LIME JUICE
1 t. Worcestershire sauce – PAMPA
few drops liquid smoke
Combine all cocktail sauce ingredients in bowl. Whisk till smooth. Serve now or refrigerate for service later. Serve with any dish where you’d normally serve cocktail sauce and of course with Brunch Crust-Free Pan Pizza – The GOAT.
This sauce is more versatile than plain cocktail sauce. Toss with cooked veggies or top a salad as dressing. Coleslaw too? Yes. Try on a burger or with plant chicken. Toss with pasta. Spoon over cooked, drained beans.
Options: Instead of using canned tomatoes, use fresh slicing or grape tomatoes, cut into bite-size. Add at end of cooking time, before you place the cheese on the pizza.
If you don’t like dried mint, sub in dried basil.