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

October 15, 2012 By Richa 29 Comments

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.


Filed Under: Breakfast Recipes, pizza, Vegan Bread Recipes Tagged With: vegan, veganmofo



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Deconstructed Gobi Paratha (Cauliflower Potato Crust) Pizza with Cucumber and Yogurt Raita. vegan glutenfree grainfree recipe
Chipotle Mac and Cheese Pizza with Kamut Wheat Cashew Crust. vegan recipe »

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  1. Spice up the Curry says

    October 15, 2012 at 1:28 pm

    this looks really delicious.

    Reply
    • Richa says

      October 15, 2012 at 5:05 pm

      Thanks Kanan!:)

      Reply
  2. Caitlin says

    October 15, 2012 at 1:49 pm

    these pizzas are gorgeous! and so creative. you rock, girl!

    Reply
    • Richa says

      October 15, 2012 at 5:05 pm

      thanks Caitlin. i was worried about the popcorn. but it worked out well in the end:)

      Reply
  3. GiGi says

    October 15, 2012 at 5:22 pm

    Wowed by another chopped challenger entry. Delcious, Richa!

    Reply
    • Richa says

      October 15, 2012 at 8:27 pm

      Thanks Gigi

      Reply
  4. ANU says

    October 15, 2012 at 5:39 pm

    wow awesome and yummy pizza…
    B-O-O-O-O Halloween Event Oct 5th to Nov 5th
    SYF&HWS – Cook with Spices

    South Indian Cooking (SIC) Series

    Reply
  5. vedgedout.com says

    October 15, 2012 at 6:23 pm

    I would eat in in a boat, I would eat it with a goat (as company) ! Love this chopped dish!!!

    Reply
    • Richa says

      October 15, 2012 at 8:27 pm

      hehe.. i think the goat will like the popcorn;)

      Reply
  6. anunrefinedvegan.com says

    October 15, 2012 at 7:08 pm

    Holy moly!! When I saw popcorn as one of the Chopped items, I was outta there! But look at you!! These look amazing!

    Reply
    • Richa says

      October 15, 2012 at 8:27 pm

      Thanks Ann!

      Reply
  7. Hannah says

    October 15, 2012 at 7:21 pm

    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! 😉

    Reply
    • Richa says

      October 15, 2012 at 8:27 pm

      hmm.. maybe chocolate should have been one of the ingredients!

      Reply
  8. Veganosaurus says

    October 15, 2012 at 7:33 pm

    I knew you’d do something totally, awesomely creative with the Chopped ingredients! 🙂

    Reply
    • Richa says

      October 15, 2012 at 8:28 pm

      Thanks Sus, It just worked out when i stood in the kitchen:)

      Reply
  9. VeganFling says

    October 15, 2012 at 8:15 pm

    Super creative – love your entry!

    Reply
    • Richa says

      October 15, 2012 at 8:28 pm

      Thank Melissa

      Reply
  10. Kristina @ spabettie says

    October 16, 2012 at 1:51 am

    Richa you are so creative! these look so good, I want, I want!! 🙂

    Reply
  11. Kirsten Lindquist says

    October 16, 2012 at 2:08 am

    I love that you made pizzas! I know you had no choice (love your theme!) but still so creative, awesomeness!

    Reply
  12. Gabby @ the veggie nook says

    October 16, 2012 at 2:19 am

    Wow this looks unreal! Ope a pizzeria so I can come? Please??

    Reply
  13. foodfeud says

    October 16, 2012 at 2:37 am

    so great! I love that they are personal pizzas and the popcorn coating is so awesome! Great idea.

    Reply
  14. anusha praveen says

    October 16, 2012 at 2:53 am

    i like the popcorn that you used in the pizza richa by the way can i know what s kale?? Lovely little pizzas like always !

    Reply
  15. Veena Theagarajan says

    October 16, 2012 at 4:00 am

    So delicious… So creative to use Popcorn in the pizza
    great-secret-of-life.blogspot.com

    Reply
  16. Cadry says

    October 16, 2012 at 4:24 pm

    Gorgeous!!! Great job, and I love your use of the ingredients! Those look like pizzas I would very happily sink my teeth into!

    Reply
  17. Bobbie {the vegan crew} says

    October 16, 2012 at 11:52 pm

    I’m having so much fun seeing what everyone came up with for Chopped! I’d love to have one of these pizzas — great work! 🙂

    Reply
  18. Kristy says

    October 17, 2012 at 10:55 am

    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. 🙂

    Reply
  19. Sunday Morning Banana Pancakes says

    October 18, 2012 at 8:51 pm

    WOW these are adorable, amazing and imagine totally tasty! I am with you I would probably eat anything on freshly baked bread…..and your photos are so pretty! Can you mail me one of each please?

    Reply
  20. katies language cafe says

    October 20, 2012 at 7:00 pm

    Love love love these healthy pizzas! please come link them up to my friday recipe link up! I’d be so honored if you did! ~~katie http://www.katieslanguagecafe.com/2012/10/french-cuisine-fridays-recipe-link-up-4.html

    Reply
  21. narf7 says

    October 20, 2012 at 7:41 pm

    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 🙂

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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