Friday, June 25, 2010

Grilled Broccoli and Spinach White Pizza

I love pizza but had all but given up on finding a vegan "cheese" that wasn't utterly disgusting. Then, I heard about something called Daiya. I had been hearing people sing it's praises so I figured I would try it. Guess what? Finally, I have found a vegan cheese substitute that is not only edible but actually good! I am still experimenting with it but I can tell you that it melts well and seems to be pretty much interchangeable for any recipe for which you would use shredded cheese. YAY for Daiaya!

Grilled Broccoli and Spinach White Pizza

1 whole grain pizza crust (I used a pre-made one from the store)
1/2 small head of broccoli lightly steamed
1/2 12 oz bag of spinach, wilted
3 cloves roasted garlic
2 handfuls Daiya mozzarella shreds
2 tbsp Olive oil
salt, to taste
paprika (optional)

Heat grill to high heat and roast spinach with 1 tbsp olive oil in a foil pouch until soft (about 5-7 minutes). Set aside to cool.

Add a small amount of water to the bottom of a sauce pan and bring to a boil. Add broccoli (use a steamer insert if you have one) and cover. Allow to steam about three minutes until bright green. Remove broccoli and immediately rinse under cold water to stop the cooking.

In a saute pan over medium to medium high heat, add remaining 1 tbsp olive oil and spinach. Allow spinach to wilt for a minute or two. Season with salt. Remove from pan and set aside.

Brush remaining olive oil on pizza crust. Spread roasted garlic over pizza crust evenly. Cut broccoli florets from the stems. Place florets on pizza crust. Add wilted spinach to pizza. Sprinkle with two handfuls of Daiya mozzarella shreds.

Place on grill and cover until edges brown and cheese melts. This should take no longer than ten minutes but time will vary based on your particular grill.

Remove from grill, sprinkle with paprika if desired, for color.

1 comment:

  1. I suggest you use Teese cheese rather than Daiya. I was really excited about Daiya when I heard about it but upon tasting it, it has a bit of an aftertaste. Chicago Soy Dairy makes Teese and I really haven't found anything that rivals it as of yet.

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