An Untraditional Tradition – Making a Thanksgiving Pizza30 November 2012 in Friendship, Holidays, Memories, Recipes
Every year most of the people that I know, look forward to a day where food and family are on the top of the list. That day is Thanksgiving. It is a day filled with your traditional recipes of oven-roasted turkey, mashed potatoes and gravy, green bean casserole, stuffing and canned cranberry sauce along with a glass or two of wine and some pumpkin pie. Dan and I love Thanksgiving because it gives us a chance to play with those traditional recipes and give them a little bit more sazz – vegetarian style!
This year for our Annual Friend’s Thanksgiving we felt that our usual dish of 7-Layer Thanksgiving (which is all of your traditional dishes piled on top of each other and baked as a casserole) just wasn’t cutting it anymore and we wanted to make something new. We were playing around on the internet one day and stumbled upon a photo of a Thanksgiving pizza from Ians, a local pizza place in Madison. I forget what was all on their pizza but it inspired us to make our own version. And when the reviews were in, it turned out to be a hit!
It’s a little time consuming so if you have a cooking partner, this recipe will be easier. Or better yet, you can use your Thanksgiving leftovers. However you make it, I’m sure it will be really good!
How to Make a Thanksgiving Pizza
1 pizza crust (see recipe)
1 can of cream of mushroom soup
1 can of french style green beans, rinsed and drained
4 – 5 mushrooms chopped (optional)
1 1/2 c. of cubed and roasted butternut squash
1 1/2 c. of cubed and roasted potatoes
1 1/2. c. of prepared stuffing
1 c. of seitan crumbles (see recipe)
1/2 can of sweet corn, drained
1/4 caramelized onions
2-3 cloves of garlic
1/4 c. asiago cheese
1/2 c. mozzarella or provolone – or if you can find it, Provonella
1. Prepare the pizza crust and pre-bake in the oven for about 5 minutes.
2. Cube and roast your butternut squash and potatoes. I usually drizzle a little oil on them, sprinkle on a pinch of salt and pepper and toss them so that they are evenly coated before putting them into the oven for about 10 to 15 minutes or until soft. Set aside.
3. Caramelize your onions and set aside.
4. In a saucepan, add your cream of mushroom soup and a touch of milk. You don’t want it to be runny like green bean casserole because this is your “sauce”. You want it to be thicker. Then add your green beans. Season as necessary with salt and pepper.
5. Prepare your stuffing. I always make my stuffing from scratch following the directions on the back of the stuffing bag. I don’t use Stove Top but you can if you’d like. Set aside.
6. Saute the seitan and garlic in a frying pan with some olive oil. Then mix in the rest of the toppings at a low to medium heat until warm, seasoning as necessary.
7. Time to assemble! Start with your sauce and spread evenly over the crust. Next, add your toppings. Then, sprinkle on your cheese.
8. Bake in the oven at 375 degrees for about 12 – 15 minutes or until cheese has browned.
Any questions, just send me a comment below! Enjoy!
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