Thursday, January 12, 2012

Nifty Pizza #3 - Arizona!

Fifty Nifty United Pizzas of America
Arizona, located in the Southwest region of the country, is known for its desert landscape, big Saguaro cactuses, and of course the Grand Canyon. This pizza is deliciously spicy and loaded with healthy veggies found in the cuisine eaten beneath the huge Arizona sky.
Pizza Crust
1/2 cup Enchilada Sauce (see recipe below)
2 T extra virgin olive oil, divided
1 T Earth Balance margarine
Handful of baby bella mushrooms, sliced
1 small onion, thinly sliced
1/2 cup frozen corn kernels
Pickled jalapeno peppers, sliced
Black olives, sliced
Vegan cheddar cheese (Daiya)
Vegan parmesean cheese
Enchilada Sauce:
1 T chili powder
1 1/2 t paprika
1/2 t garlic powder
1/2 t cumin
1/8 t chipotle powder
1/8 t instant espresso powder
1 1/2 T canola oil
1 T all purpose flour
1 8 oz. can tomato sauce
3/4 c vegetable broth
1. Pre-heat oven to 450 degrees.
2. Mix the Enchilada Sauce spices together and set aside. Heat canola oil in medium pan over medium-high heat. Whisk in flour and stir until smooth, bubbly, and beginning to brown. Stir in the spice mixture and then add tomato sauce and vegetable broth. Bring to a bubble, cover, lower heat, and let simmer for 15 minutes. Remove from heat and cool.
3. While sauce is simmering, heat 1 T olive oil and 1 T margarine together in skillet over medium-high heat. Toss in the sliced mushrooms and saute until browned. Remove from skillet. Add 1 T of olive oil to pan and toss in onion, bell pepper, and corn. Season with salt and pepper if desired. Saute until soft and starting to brown. Remove from heat and let cool a bit.
4. Assemble the pie by spooning about 1/2 cup of the enchilada sauce onto the crust. Top with your sauteed vegetables, and add as many jalapeno peppers and olives as you like. Cover with vegan cheddar and parmesean cheeses.
5. Bake in oven for about 10 minutes on the middle rack of your oven, then 8-10 minutes on the lower rack. Moving the pizza allows just the right amount of time for the crust to brown on the bottom without burning. Trust us!
6. Slice, plate, and fuel up for your donkey ride around the Grand Canyon.

Make sure to check out our first nifty pizza - Alabama. And if you're wondering where #2 is, don't worry! We made and ate the Alaska pie, but we can't just give the WHOLE cookbook away before it comes out, can we?!
Peace, Love, and Fajitas
Pam and KT

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