I have to commute pretty far to and from work for the project I'm on right now. After working all day and then driving over an hour to get home, cooking an elaborate dinner is not something that interests me.
I would much prefer that I had a 1950's housewife to have dinner ready and on the table for me the minute I walk in the door. And since we're talking about what I want, having my laundry done and my slippers at the ready would be pretty cool too. And if Samantha could walk and feed herself- even better.
I don't have a housewife, though. What I do have is The Chickpea. He is so helpful when it comes to helping me prepare a quick and healthy meal when I'm too exhausted to think. On such an eve, when I was so hungry, I considered just standing at the kitchen counter, eating baby carrots and hummus until I fell asleep, The Chickpea had a better idea.
"Let's chop up all those veggies from the CSA that have been stockpiling in your crisper drawer of the fridge, and roast them in the oven," he instructed me. "While that's happening," he continued, "you can make a quick cheese sauce out of chickpeas and roll out that pre-made pizza dough you bought at Whole Foods the other day. You'll also have time to go get in your sweats and wash your face. Then all you have to do is slather the cheese sauce on the dough, throw the veggies on top, pop the whole thing in the oven, and baby, you got a pizza goin'!"
So that's what we did, and I have to tell you, it's one of the best vegan pizzas I've ever had. The chickpea cheese sauce gets warm and gooey and makes every bite full of what seems to be, super melty cheese. The roasted ratatouille (I realize this is not traditional ratatouille) was a spicy, robust compliment to the cheesy sauce and the pizza crust was the perfect vessel to deliver the goods to my face balanced it all out perfectly. The best part was that there were leftovers so we had enough for dinner for the next two nights as well and we were able to have dinner at the early hour of 8:30pm. By the third night of that incredible pizza, I was feeling like one of those awesome chicks who can work and be a domestic diva (for lack of a better term) all at the same time. Until I realized at bedtime that I had no more clean socks...
Ingredients
- 1/3 recipe pizza dough (or use pre-made dough from the grocery store, like I did) per pizza tha tyou plan to make
- 1 eggplant, diced
- 3 Gold Bar squash (or other zucchini type of squash), diced
- 1 large red bell pepper, thinly sliced
- ½ large red onion, thinly sliced
- olive oil spray
- 2 teaspoons oregano
- 1 teaspoon marjoram
- 1 teaspoon thyme
- salt and pepper to taste
- 1 15oz can fire-roasted tomatoes
- 1 15oz can chickpeas, rinsed and drained
- 1/3 – ½ cup nutritional yeast
- juice from 1 lemon
- 1 teaspoon white miso
- 1 teaspoon garlic powder
- several dashes smoked paprika
- salt to taste
Instructions
- Preheat oven to 400. Line 2 baking sheets with parchment paper. Spread chopped/sliced eggplant, squash, bell pepper, and onion out on the baking sheets. Spray with olive oil and evenly sprinkly spices over the vegetables. Add salt and pepper to taste and toss to fully coat.
- Roast the vegetables at 400 for 20 minutes, flipping halfway through to cook evenly.
- While the veggies are cooking, roll out your pizza dough into a round shape and place on a parchment paper lined baking sheet or use a pizza pan/stone.
- Make the cheese sauce: In a food processor, combine the chickpeas, nooch, lemon juice, miso, garlic powder, paprika, and salt. Puree until smooth.
- When the vegetables are done roasting, place them in a bowl with the can of fire-roasted tomatoes and stir to combine.
- Increase the oven temperature to 475. Spread about 1/3 of the sauce on the prepared pizza dough. Top with 1/3 of the tomato/vegetable mixture. Bake at 475 for 12-15 minutes, or until crust is risen and slightly browned. Remove from oven and serve hot. Enjoy!
First time here? Check out the rest of my Photography by Chris Miller
Emma
Awesome! Is there anything the chickpea can't do?! You're certainly proving "his" versatility 🙂
keepinitkind
The chickpea is pretty much capable of everything, I've found. he's totally rocking my world! 😉
JohannaGGG
this looks delicious - I made chickpea cheeze recently and can see this working brilliantly. I have a quick pizza dough that I often make after work for an easy meal on Friday nights
keepinitkind
Thank you! Chickpea cheese might be one of my most favorite discoveries- it's so fast and easy and so dang tasty. I want to put it on everything (I've even dipped carrots in it and it was wonderful!).
Gabby @ the veggie nook
Looks delicious Kristy! I will be so sad when MoFo is over- I'll miss The Chickpea!!
keepinitkind
Thank you, Gabby! The best thing about the chickpea is his accessibility. Even when mofo is over, he wont' be too far out of reach. 😉
Terree
Wondering if I could make "lazy chickpea cheese" by doctoring the hummus sitting in my fridge....
This looks delicious
keepinitkind
Terree, I think that's a marvelous idea and I'm instructing you to get on that. ASAP. And report back. 🙂
Sarina @ Earthgiven Kitchen
SUCH a great idea! I'm just getting into more whole-food based substitutions for cheese, over Daiya, etc. Yesterday I made a creamy sauce with nooch but hadn't thought to add chickpeas, will try your recipe next time, thanks!
keepinitkind
I'm finding that whole-food subs are way better than Daiya (and I love Daiya!). The flavor is just so much more complex and robust. I would love to hear about your creamy cheese sauce, though- I hope there is a recipe post soon!
Annie
Nice to see a not-red-sauce pizza! I'll bet that chickpea cheese would be tasty in any number of applications.
keepinitkind
Thanks Annie. It' so is- I've even dipped carrots in it and it was fabulous!
Somer
Oh Kristy that pizza looks incredible! Chickpea cheese! Get out! Is there anything the chickpea can't do? I'm behind on laundry, dishes and I really need to wash my hair. MOFO is almost over!!! 🙂
keepinitkind
Thank you, Somer. And no- the chickpea is capable of pretty much everything. Except for doing my laundry or washing my hair. He's lazy like that. 😉
Richa`
this pizza is indeed a perfect vessel to get me to eat more veggies!! love the chickpea cheese sauce:) ahh i will miss your chickpea posts:)
keepinitkind
Richa, it goes without saying that you are the pizza queen! I'm going to miss your pizza posts after tomorrow! 🙂
Bobbie {the vegan crew}
I loved the chickpea already, but I have a whole new respect for the chickpea after this month! This is my kind of pizza, too!
PS. If you happen to find any extra 1950s housewives lying around, please do send one my way! 😉
keepinitkind
Thanks, Bobbie! If I come across one, I will let you know ASAP! 🙂
Melissa
LOVE this! It looks amazing and I bet it tasted just as amazing. Need to try this asap!
keepinitkind
Thanks, Melissa! 🙂
Cadry
This looks and sounds incredible! I especially like the idea of the chickpea cheese sauce. It sounds right up my alley! I have to be kind of amazed by you that after that hefty commute, you come home and make THIS!! You're no slouch, Kristy Turner! 😀 I hope you're liking the new job!!
keepinitkind
Thanks, Cadry! Don't be too impressed- Native Foods has become our back-up for those nights I can't even fathom where to begin to make dinner. 🙂
Heather
That chickpea is pretty smart! This looks incredible, I am always looking for new pizza bases....making your sloppy chicks tonight, I can't wait!
keepinitkind
Thank you! He is indeed a clever little one, and so multi-talented. 🙂 Enjoy the sloppy chicks!
Inés
Hi Kristy,
I made this pizza of yours yesterday when I was at my Mum's place and I loved it! My Mum is so taken with a potato pizza I made recently, that during the past weeks she's always said "...but the potato pizza...", but she liked it as well 😉
It was my second try making hummus and thanks to your advice on adding water or broth it turned out much better this time 🙂 I actually added one 3/4 cup of water until it became really creamy.
What I found out over time is that the nutritional yeast you can buy here in Germany (at least the brand I buy) seems to be about three times stronger in taste than any American/Canadian versions. I once tried a dressing with the original amount and it was just horrible. So I started testing my way and 1/3rd of the amount is where I like it. Just in case someone from Germany reads this and has this problem 🙂
Thank you for your pizza recipe, I like it a lot and the sauce is delicious =)
Julie
Great pizza Kristy! I was so inspired by your National Vegan Pizza Day post that I made the Coconut and Berries's Turkish pizza last night and then this pizza of yours tonight. Very tasty! Thanks for the idea, it goes well together!!!
Lauren
Thank you so much for posting this!!! I have been searching for a veggie pizza that didn't use nuts to make the cheese due to a severe allergy!! This is definitely going on my to make list!!