Film photography has always been one of my obsession, and still is in the creative industry. For me, the natural photographic variables that a film could showcase in a certain portrait seems to be the most satisfying and reassuring style, at least. There’s always a sense of memory and nostalgia when viewing these kind of art.
I am very certain that the vast majority of the people in the world has a recollection of which they had their first encounter with a film camera. Some were offended by it, and some were fancied.
Nothing beats the crunchy and fluffy texture with a little cheesy surprise inside of a vegan stuffed pizza. With only 3 ingredients for toppings and a couple of condiments, this will surely save you time and money, and satisfy your comfort food cravings. Patience and kneading is required, so be ready.
This recipe is inspired by Mary's Test Kitchen version with my own twists, of course. I hope you guys enjoy this vegan recipe.
1 hour 12 mins.
Basic Pizza Dough
1 packet active dry yeast
1 cup warm water (110°F)
2 tsp sugar
1/4 cup nutritional yeast (optional for cheesy flavor)
3 cups flour (all purpose and unbleached) + more for kneading
1/4 cup any vegan BBQ sauce. (In this case, I used the one from Trader Joe’s)
1/2 cup chopped green bell pepper. (or a mix of red and green)
1/2 cup chopped red onions
1 tsp sea salt
1 tsp garlic powder
1/2 cup fresh baby spinach /or arugula
1/2 cup Daiya Cheddar cheese style shreds (or any vegan cheese of your choice that can be melted and stretched)
In a large mixing bowl, mix water with yeast and sugar. Let rest for 10 minutes to test if it’s alive, until it gets foamy.
Add the salt and a half cup of flour into the bowl and incorporate completely. Continue to add the rest of the flour, a half cup at a time, until the mixture comes together in a dough ball. You may need more or less flour than in the ingredients list due to humidity and variations in flour.
Knead the dough right in the bowl adding flour as necessary to keep the dough from sticking to your hands. You may also knead on a well floured surface. Continue reading for a few minutes or until the dough is fairly smooth and elastic. It doesn’t need to be completely smooth.
Place the dough back in your bowl, cover with kitchen towel and let sit on a warm place/corner for 45mins until the dough has doubled in size. In my case, I used a preheated oven at 200°F, turned it off, then put my bowl of dough inside to hangout. After the dough has risen, preheat oven to 500°F.
Prep your baking sheet or pizza by oiling lightly or lining with parchment paper.
Transfer the dough to a floured surface and press out the air by flattening the dough with your clean hands. Form it into a pizza shape by using a rolling pin or by pulling gently with your hands. Use the video as a reference.
Place cheddar cheese style shreds along the edge of your dough, leaving about 1/2” of space from the edge. Feel free to increase the amount of cheese here by double if you want a thicker stuffed crust. Fold the dough over the cheese shreds and press down firmly but gently with your fingers to seal.
Sprinkle garlic powder and salt together on the pizza dough surface, add a layer of BBQ sauce, and add chopped red onions and chopped green bell pepper. Top your pizza with more shredded cheese. Bake for 10-12 minutes under 500°F. Check your pizza ahead of time to prevent it from being burned. Note that since we are using a very hot oven, it may only take a minute to go from perfect to burnt pizza.
Slice with pizza cutter or sharp knife and enjoy while still warm!
To be quite honest, I don’t really blab much about Sony’s product line, but their new innovative project announcement is a not-to-miss moment.
This tiny little projector is definitely pretty much everything. From its minimal design and user interface to its unbelievable portability and functionality serves someone a very rewarding office or entertainment company. Watch the video to see what I mean.
It is said that the projector will be initially available in Japan on February 13th, then it’ll be available to US on summer starting at $798.
Recipe from Hot For Food blog.
** makes enough for 1 x 13"-15" pizza **
1/4 C shelled unsalted pistachios
1/2 tsp sea salt
1/2 tsp garlic powder
2 C veggie chik'un strips (we used 2 pkgs of Yves brand) don't hesitate to use real chicken if you're aren't vegan.
1 tbsp vegetable oil (for frying chik'un)
1/4 C bbq sauce (or you can use half bbq and half hot sauce)
1 C daiya mozzarella style shreds
1/2 C thinly sliced red onion
2 C arugula
To make the vegan ranch follow our recipe here
Heat a pan over medium heat with vegetable oil and break up or finely chop chik'un strips even more so with your hands or a knife. Brown the strips for 4-5 minutes, then add bbq sauce and cook another minute until well coated.
Grind up pistachios in a coffee grinder until a fine powder is formed. Pour out the pistachio dust into a small bowl and stir in sea salt (if the pistachios are unsalted) and garlic powder.
Dust the pistachio crumbs all over the crust. Make your own from our recipe here or you can find pre-risen pizza dough in the deli section of most grocery stores.
Add mozzarella shreds, red onion, and bbq chik'un strips.
Then bake the pizza in an oven pre-heated to 450 F. Add arugula during last minute of baking to slightly wilt it.
Thin out the vegan ranch with a little bit extra almond milk or water and drizzle it on top of the pizza before serving.
"It is a good time to be alive." Those were my words as I was writing this blog post recalling my encounter with the best contemporary a cappella group in history (in my opinion at least).
Pentatonix, a five-member a cappella group, slayed their first 2 days in Oakland, being their first city to have performed at for their second tour. Luckily, a friend and I had gotten the opportunity to watch and hear them organically (USDA Approved XD). Nathan, my camp buddy, and I have thoroughly enjoyed the whole experience in the Fox Theater and never, at all, failed to sing along with all the arrangement performed by them.
I couldn't accept and believe the fact that I've existed in the building where the presence of Pentatonix was laying. Obviously, hearing the harmony coming from the trios, Scott, Mitch and Kirstie, and having the bass, Avi, sync with the vocal percussionist, Kevin K.O, pristinely makes their sound fuller like how a normal band with real instruments would sound.