Vegan Pizza Mofo post 18.
Phew, seriously 20 posts in a month, each with step by step pictures, different crusts and toppings, aint that easy. We are almost at the end.. almost.. almost..
Today it is all about Isaraeli Za’atar. A delicious blend of toasted Sesame Seeds, Syrian Sumac, and Thyme. There are other Za’atar blends which can contain cumin or other ingredients depending on the region. This blend is a great addition to the pantry. Mix it in good quality olive oil and served as a dip with fresh Pita bread.
The blend is sprinkled liberally over this soft focaccia crust along with extra virgin olive oil. Then loaded with Caramelized onions, red chili pepper slices(which are of course optional), and fresh pomegranate arils. A delicious snack or a light meal or a side.
The focaccia crust sure looks white, but is not just fluff. It has bread flour, cooked Quinoa, and olives. Soft, airy, delicious and some good quinoa protein.
You can use any of the other crusts posted earlier or a glutenfree Focaccia crust.
If you havent made the Samosa Potatoes Pizza yet, you should make it today!
Everyone on the East coast, Stay safe.
Checkout the awesome giveaways on VeganMofo.com everyday! Last few days of fun.
Fortunately, or unfortunately, the house hunt has slowed down a bit. There isnt much in the market right now that matches our requirements. And the ones that come up are usually slightly over the budget and go pending with multiple buyers and bids, within 2-3 days. Seriously Seattle, whats with the crazy sellers market. Well atleast we know that whatever we invest in will keep the value. Hope you all are having a fun Sunday!
Steps:
In a bowl, mix the warm water, sugar, yeast and let sit for 10 minutes or until frothy.
Add the flour, salt, oil, cooked quinoa and mix/knead into a soft sticky dough.
Cover bowl with a damp towel and let sit for 1.5 -2 hours or until doubled.
Add chopped olives, sprinkle 2 Tablespoons of bread flour on the dough, oil hands and gather and knead the dough for 2-3 minutes.
Roll out the dough or pat onto parchment into desired size crust of atleast 1/2 inch thickness.
Spread generous amount of evoo on top. Make dimples in the dough if you like.
Sprinkle Zaatar blend liberally.
Distribute caramelized red onions and red chili slices.
Bake at preheated 400 degrees F for 13 minutes.
Turn around and bake for 2 minutes.
Take the crust out, load it with juicy Pomegranate arils.
Let rest for a minute before slicing.
Squishy soft.
Quinoa Olive Focaccia Crust Pizza with Za’atar, Caramelized Onions and Pomegranate arils.
Dairy, egg, corn, soy, nut free
Makes 1 10-11 inch crust
Ingredients:
Crust:
1/3 cup water
3/4 cup bread flour
1/3 cup cooked Quinoa
1.5 teaspoon yeast
2 teaspoons raw sugar
1/3 tsp salt
2 teaspoons extra virgin olive oil(evoo)
1/4 – 1/3 cup chopped olives
Toppings:
1 Tablespoon Extra virgin olive oil
2-3 teaspoons Za’atar spice blend
1/4-1/3 cup caramelized red onions
sliced chili peppers
Pomegranate arils
Variations: Add other toppings like Shiitake mushrooms, sliced olives, Feta, Sliced potatoes.
Method:
In a bowl, mix the warm water, sugar, yeast and let sit for 10 minutes or until frothy.
Add the flour, salt, oil, cooked quinoa and mix/knead into a soft sticky dough.
Cover bowl with a damp towel and let sit for 1.5 -2 hours or until doubled.
Add chopped olives, sprinkle 2 Tablespoons of bread flour on the dough, oil hands and gather and knead the dough for 2-3 minutes.
Roll out the dough or pat onto parchment into desrired size crust of atleast 1/2 inch thickness.
Spread generous amount of evoo on top.
Sprinkle Zaatar liberally.
Distribute caramelized red onions and red chili slices.
Bake at preheated 400 degrees F for 13 minutes.
Turn around and bake for 2-3 minutes.
Take the crust out, load it with juicy Pomegranate arils.
Let sit for a minute before slicing and biting in.
Serve with more evoo or Zaatar mixed in evoo and more Pomegranate arils.
To cook Quinoa, wash and rinse quinoa and cook in 2:1 ratio. 2 cups water to 1 cup quinoa.
To caramelize onions, Add enough evoo or other oil of choice to coat a pan, heat on medium and cook onions for 10 minutes. Sprinkle salt and sugar(depending on the quantity of the onions) and a few drops on water. Mix and keep cooking on low-medium stirring every 6-8 minutes, until golden brown.
This Focaccia is being shared at Slightly Indulgent tuesdays, ricki’s wellness weekend
Angie's Recipes says
October 28, 2012 at 8:05 pmLooks wholesome and irresistible!
Richa says
October 29, 2012 at 2:36 amThank you Angie!
Chef Amber Shea says
October 28, 2012 at 9:40 pmAnother unbelievable creation that’s right up my alley!
Richa says
October 29, 2012 at 2:36 amAwesome!
Ashlae says
October 28, 2012 at 10:13 pmGorgeous, Richa! It looks so delicious. I miss focaccia.. a lot 🙂
Richa says
October 29, 2012 at 2:37 amThanks Ashlae. hope you will try the gf one i posted earlier:)
Caitlin says
October 29, 2012 at 12:30 ami used to love olive focaccia. it’s just so savory and hearty. i love your toppings, too. you never run out of ideas!
Richa says
October 29, 2012 at 2:41 ami am running out of ideas:) or maybe just energy:) should be back to regular blogging days and that will get some creative juices flowing 🙂
Gabby @ the veggie nook says
October 29, 2012 at 1:04 amThis pizza is beautiful with the pomegranate seeds Richa!
Richa says
October 29, 2012 at 2:41 amThanks Gabby! they add a fun sweet and sour balance with the olives and za’atar!
Cadry says
October 29, 2012 at 3:38 amOh my gosh, Richa! Once this is all over, I hope your husband will be cooking for you for a while! You’ve really gone above and beyond with gorgeous pictures and pizzas that are works of art! This pizza looks completely mouthwatering. I’ve been wanting to make my own za’atar after having it on hummus a few months ago in Wisconsin. It added so much! Unfortunately, I haven’t had any luck tracking down sumac locally. Once it’s attained, this pizza is on the menu for sure! 🙂
Richa says
October 29, 2012 at 8:46 pmThanks Cadry! yoall the hard work is taking its toll! u can order some sumac or zaatar online! 😉
Easy (EZ) Editorial Calendar says
October 29, 2012 at 9:40 amLovely Recipe….good photography…Thanks for sharing…..
Did you get a chance to check the website http://www.ezedcal.com/ta to manage editorial calendar easily for your blog and show your editorial calendar in your blog easily (optional)
Thanks & Regards
Malar
vedgedout.com says
October 29, 2012 at 7:24 pmThose arils look like little jewels a top that pizza. I adore all the thick crusts. My husband is into thin crust pizza so I don’t make the thick crust, he may have to “suffer” through it!
p.s. the vegan MOFO iron chef didn’t pick winners, they just did a round up. What the heck?
Richa says
October 29, 2012 at 8:47 pmoh no.. i love your sandwich to death though. so you won! 😀
ahh some few things the husbands have to suffer through after all the unlimited deliciousness. maybe this will change his mind;)
Joey says
October 29, 2012 at 8:48 pmWhat a beautiful looking pizza – there’s something about pomegranate that makes everything so pretty. And props for knowing that they’re called arils – I’ll be saving that one for Scrabble!
Richa says
October 29, 2012 at 9:02 pmi am glad to know that my pizza posts are helping in other than food ways like scrabble;)
Shira says
October 30, 2012 at 4:29 amBeautiful look focaccia Richa!! I love pomegranites and any excuse to use Zaatar is good in my books 🙂 Good on you 18 posts…incredible job. I can’t even imagine, you guys are awesome!
Bex @ Vegan Sparkles says
October 30, 2012 at 1:24 pmhehe, this VeganMoFo business is hard work but then we get to goof off a bit in November, right? 😉
I adore this idea – pomegranate seeds of delicious interest. Just gorgeous!
Mary @ Fit and Fed says
October 30, 2012 at 6:48 pmGorgeous, Richa, love the color and I happen to have a tray of pomegranates that I just bought from Costco now that they are in season. Looking forward to making a lot of entrees with pomegranate this fall and winter, maybe this can be the first! Thanks for including the GF focaccia option. Pinning!
Kristy says
October 30, 2012 at 8:31 pmI just had some za’atar crackers over the weekend that were incredible- I need to get my hands on the stuff! I could eat the crust to this pizza all by itself, but the gorgeous toppings make it even more enticing. Bravo to you for a sincerely amazing MoFo. I think you’ve managed to blow many a mind. 😉
dassana says
October 30, 2012 at 9:56 pmsuch a soft and light pizza bread it is appearing from pics… it is hard to find zatar here… pomegranate, chilies, caramelized onions and zatar… awesome yumminess
KL says
October 31, 2012 at 8:43 pmYUM! this is amazing, and has just jumped to the top of my recipe to-do list 🙂
Sunday Morning Banana Pancakes says
November 2, 2012 at 3:30 pmMouth watering!
Corrin Radd says
April 18, 2013 at 11:19 pmAfter making just about all of your veganmofo pizzas, this one won at my house. I doubled the recipe and smothered it in tofu feta. Great recipe!
Richa says
April 18, 2013 at 11:22 pmWow, you made so many of the pizzas:) I am super happy that you keep making them and liking them!:))
Chef Harsh Shodhan says
August 23, 2013 at 5:01 amRICHA
this looks so gastronomically delicious…. i am dying to make it, will let you know how it turned out! Your recipes, are inspirational, innovative and so so so creative. They turn out absolutely fabulus. I have used a few for my business as well.
DO you visit Mumbai? Let me know if you do…
Keep blogging!!!
Richa says
August 24, 2013 at 6:56 pmThank Chef. I am so glad that you like the recipes. I dont have any immediate plans to visit right now.
Just a reminder though, if you are using them for a commercial purpose in your business, you should be asking my permission and also paying me something for it:).
Anonymous says
February 24, 2014 at 2:41 pmWow.
Chelsey says
October 1, 2014 at 8:16 pmThe only thing that is wrong with this recipe is if you don’t double it you will be very disappointed!I made just the bread plain with some sea salt on top and the olives inside and it was gone within 20 minutes of making it. Spread some raw almond feta on top and it is a great snack.
Elham says
May 18, 2020 at 11:29 pmI love your posts much.Thanks for sharing.
Can you I use Buckwheat instead of Quinoa in this recipe.
Vegan Richa Support says
May 19, 2020 at 6:44 pmYes, it’s only 1/3 of a cup so it will be just fine.