Chopped: Popcorn encrusted Butternut Squash, Kale, Tempeh, Apricot and Tomato Chutney on Rosemary and Popcorn Individual Pizzas. vegan recipe

Chopped Brunch round is here! This is the online Vegan Chopped challenge version by Isa @PPK. This time the challenge is to Create a Brunch with The mystery ingredients:

Butternut Squash
Popcorn
Fresh rosemary
Apricot preserves ….

Vegan Pizza Mofo Post 10… and half way into October!



I was almost about to skip this round, because I knew I would not get any time on the weekend.. and I thought I did not have all the ingredients with no way to get to a grocery store during the week. 
Fortunately I found some popcorn at a nearby corner shop and looked in the refrigerator and found half a squash and some old apricot preserves and was freaking out about Rosemary. I was fretting over it for half the day and then suddenly decided to venture to the balcony garden and voila, there was a Rosemary plant in the corner right there. Flourishing and green and giving me a toothy grin. bleh.
One of my neighbors who moved last month gave the plant to us (thanks Karen :)and I completely forgot that i had it.  Well anyway, so I had a small part of Friday to whip up something.



In keeping with my Pizza theme, I decided to make individual flatbread Pizza brunch, almost like a fat soft focaccia bread with toppings. The dough has rosemary and coarsely ground popcorn. The crust could as well be a slice of the Rosemary popcorn Bread loaf. A toasted slice topped with the toppings or a slice baked as a savory french toast with the toppings or these cute pizzas, which easily make a great brunch! 


Fresh baked soft bread(seriously, who doesnt like fresh baked bread), one topped with Popcorn encrusted blackened Tempeh and Apricot and Tomato chutney sauce, the other topped with Butternut squash roasted with rosemary and chopped Kale. Served with a small side salad of lettuce, popcorn encrusted squash and a ranch cream dressing. Serve with coffee or orange juice. mmm

Other Pizza crusts to try!!
Soft Glutenfree crust with Tempeh tikka Masala
Thin herbed Spelt crust, almod feta, mushrooms and olives.
100% Whole wheat with Mozzarella!
Wheat Semolina Cheddar Jalapeno Popper Pie 
and lots more in this month’s Pizza theme archive.



The one individual Pizza topped with Tempeh has all the Chopped ingredients.
Popcorn and Rosemary in the Crust.
Apricot preserves in the chutney sauce.
Rosemary scented Roasted Butternut encrusted with popcorn as topping.
Tempeh cooked in Apricot tomato chutney, soy sauce and pepper and encrusted in Popcorn crumbs.

You can serve both the flatbreads with the same topping. Popcorn isnt what you would normally eat for breakfast/brunch :) hubbs liked the rosemary with the squash, tempeh and the sweet and sour chutney. The Popcorn in the crust wasnt very pronounced, but that was made up by the good amount of encrustment happening everywhere:) Will you eat this beautiful brunch :)

I’d probably eat anything on a freshly baked bread. ;)



Lets get started. This plate serves 1. 

Steps:

In a bowl, add warm water, sugar and yeast. Mix well and let sit for 10 minutes or until frothy.




Add the flour, salt, rosemary and pepper. Mix well for a minute and let sit for 1.5 hours.
Blitz the popped popcorn in a blender to get coarse popcorn crumbs. Remove large popcorns.



Add the popcorn crumbs and a Tablespoon of bread flour.
Mix well and knead for 2 minutes into a non sticky dough.



Make two 6 or 7 inch rounds.
Load with toppings, spray water on the edges and let sit for 5 minutes. 
Do you see how fat and cute those bottoms are.





Bake in preheated 400 degrees F for 12 minutes. Prep the salad.
Broil on Lo for half a minute. Take out and serve.


Voila…



Popcorn encrusted Butternut Squash, Kale, Tempeh, Apricot and Tomato Chutney on Rosemary and Popcorn Individual Pizzas. Chopped Brunch challenge.


Ingredients:
Crust:

1/4 cup water
1 teaspoon active yeast
2 teaspoons raw sugar
1/4 teaspoon salt
1/4 teaspoon chopped fresh Rosemary
a generous pinch of black pepper
scant 1/2 cup bread flour
1/4 cup Popcorn crumbs(coarsely ground popped popcorn)
2 teaspoons extra virgin olive oil
bread flour for dusting

Method:

Crust:
In a bowl, add warm water, sugar and yeast. Mix well and let sit for 10 minutes or until frothy,
Add the flour, salt, oil, rosemary and black pepper. Mix well for a minute and let sit for 1.5 hours.
Blitz the popped popcorn in a blender to get coarse popcorn crumbs. Remove large popcorns.
Add 1/4 cup popcorn crumbs and a Tablespoon of bread flour.
Mix well and knead for 2 minutes into a not too sticky dough.
Shape into two 6 or 7 inch rounds using a little bread flour.
Load with toppings, spray water on the edges and let sit for 5 minutes.
Bake in preheated 400 degrees F for 12 minutes.
Broil on Lo for half a minute.
Take out and serve.

Apricot Tomato Chutney:

In a pan, add 1 teaspoon of oil and heat on medium.
Add in 1/4 teaspoon cumin seeds and let sizzle for a few seconds
Add in 1/2 a green chili chopped and mix well.
Add in 1 medium tomato chopped, a few golden cherry tomatoes chopped, 2 Tablespoons apricot preserves or to taste, 1/8 teaspoon salt, 1/2 teaspoon apple cider vinegar and mix well.
Cook on medium, stirring occasionally until tomatoes are mushy and saucy. (10 minutes)

Sweet and Spicy Tempeh:

In a pan, add 3-4 Tempeh strips, 1 Tablespoon apricot tomato chutney, 1/8 teaspoon red chili powder or to taste, 1/2 teaspoon soy sauce, 1/8 teaspoon salt, 1/8 teaspoon garlic powder and 1/4 cup water.
Cover and cook on medium heat for 15 minutes or until all liquid is absorbed.
To the cooked Tempeh in the pan, Add a teaspoon of oil, and a generous sprinkle of dried parsley. Mix well to coat and cook on high heat for 2 minutes to brown the edges.
Cool for a bit and dip in popcorn crumbs to coat.

Butternut squash:

In a pan, add 1 teaspoon of oil and heat on medium.
Add finely chopped Rosemary(1/2 teaspoon for 1/2 cup squash) and mix for a few seconds.
Add in the chopped squash, 1/8 teaspoon salt to taste and 1 Tablespoon of water. Cover and cook on low-medium until the squash is tender. Stir once in between. 15 minutes
Drop warm squash in bowlful of coarsely crushed popcorn and keep ready.

I loaded one rosemary and popcorn Pizza bread with the Apricot Tomato chutney, then popcorn encrusted Tempeh and rosemary scented and popcorn encrusted squash. (all ingredients in this one)

The other one had extra virgin olive oil brushed on top and then topped with Rosemary scented butternut squash and chopped Kale(1 leaf).
Baked and served with a Side salad of lettuce topped with popcorn encrusted Butternut squash and a drizzle of 2 teaspoons of ranch cashew cream dressing(raw cashew flour blended with coconut milk, salt, dill, vinegar and garlic powder), and a Slice of ripe Orange.
Serve freshly baked.



This Pizza is being shared at Slightly Indulgent Tuesdays, Hearth and soul blog hop.


Comments

  1. says

    One of my favourite Canberra chocolate bars was chocolate with rosemary and freeze-dried apricot. So throw some cocoa into this pizza base and I’m in! ;)

  2. says

    You are killing me with your creativity, Richa! Seriously, I am consistently amazed every time I come over to your blog. I am so glad you found time to participate- these little pizzas sound like a great addition to any brunch. :-)

  3. narf7 says

    You really are one of the most successful creative cooks online Richa. Every single one of your creations sounds at complete odds BUT they all work deliciously and every single one of them is a masterpiece. Thank you so much for your creative efforts and for sharing them with us all :)

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