Plant-Based Pizza and One-Pan Baked Pasta
Ingredients: Simple Truth Organic Unbleached All-Purpose Flour, Simple Truth Organic Extra Virgin Olive Oil, Water, Salt, Yeast · 45 min cook time · 700kcal · ~₩30,300
Ingredients
250g Simple Truth Organic Unbleached All-Purpose Flour, 50ml Simple Truth Organic Extra Virgin Olive Oil, 150ml Water, 5g Salt, 7g Yeast, 20g Cornmeal, 1jar Simple Truth Organic Pizza Sauce, 200g Simple Truth Plant Based Non-Dairy Mozzarella Style Shreds, 1sausage Simple Truth Plant Based Sausage Meatless Chorizo, 10g Parsley, 454g Simple Truth Emerge Plant Based Chick'n Grind, 454g Simple Truth Organic Gluten Free Brown Rice, Quinoa & Cauliflower Fusilli Pasta, 1jar Simple Truth Organic Marinara Pasta Sauce, 1jar Simple Truth Plant Based Alfredo Vegan Pasta Sauce, 50g Panko Breadcrumbs
Instructions
1. Preheat the oven with a pizza steel in the middle or bottom rack to maximum heat for 20 minutes.
2. Prepare the pizza dough (made with Simple Truth Organic flour and olive oil) by stretching it onto a pizza peel dusted with both flour and cornmeal for a non-stick surface.
3. Spread Simple Truth Organic Pizza Sauce over the dough.
4. Sprinkle Simple Truth Plant Based Non-Dairy Mozzarella Style Shreds over the sauce. Cook the pizza slower on a less hot baking surface to allow the shreds to melt and brown before the crust burns.
5. Slice Simple Truth Meatless Chorizo diagonally for prettier slices and arrange on the pizza.
6. Transfer the pizza to the preheated oven. Once the shreds are melted and the crust is almost done, consider flipping on the broiler for a little more color on the pizza, but watch it carefully as anything can burn in a flash.
7. Garnish the cooked pizza with parsley leaves between each sausage piece.
8. For the pasta bake, heat plenty of Simple Truth Organic Extra Virgin Olive Oil in a well-seasoned cast iron pan over medium-high heat.
9. Add Simple Truth Emerge Plant Based Chick'n Grind to the pan and stir and scrape aggressively until it browns up well.
10. Add a pound of dried pasta (Simple Truth Organic Gluten Free Fusilli Pasta or a wheat-based pasta) directly into the pan.
11. Pour in enough water to come up about halfway, then stir around for a minute. This is all the pre-cooking needed for a thin pasta shape before baking.
12. Add a whole bottle of Simple Truth Organic Marinara Pasta Sauce. It should seem like too much sauce, as the pasta will swell and absorb water.
13. Stir in two-thirds of the bag of Simple Truth Plant Based Non-Dairy Mozzarella Style Shreds; they will melt and bind the dish together.
14. Deposit the entire bottle of Simple Truth Plant Based Alfredo Vegan Pasta Sauce in dollops on top of the pasta mixture. Do not stir it in to create pockets of sauce and regional variation.
15. Sprinkle the remaining non-dairy shreds and Panko breadcrumbs on top. The breadcrumbs will brown in the oven and provide a toasted effect.
16. Place the skillet in the oven (with foil underneath to catch any spills) and immediately turn on the broiler. Broil for about 8 minutes, or until the top is browned.
17. Remove from oven and let the pasta bake cool for at least half an hour to solidify before serving.
18. Garnish with fresh parsley right before scooping and serving.
Source: Watch the original video