Epic Vegan by Dustin Harder

Author:Dustin Harder
Language: eng
Format: epub, pdf
Publisher: Fair Winds Press
Published: 2019-02-15T00:00:00+00:00

Tip

If you can find larger burrito tortillas, I say go for it! I’m only ever lucky enough to find the 10-inch (25-cm) in the grocery store, but the larger, the better to really get a grip on wrapping it up nicely.

CHAPTER 6

PIZZA! PIZZA!:

Cheesus Take the Wheel!

◁ DEEP-DISH BRUNCH PIZZA

I love biscuits and gravy, and I also love pizza. The world needs a recipe that offers both in epic proportions. This deep-dish pizza satisfies the crowd, one slice at a time. Layered on a cheesy garlic biscuit crust and topped with a savory and robust sausage gravy and a hearty scramble with melted cheese, it’s a brunch lover’s paradise.

Cooking spray

Cornmeal or flour

1 batch Garlicky Cheddar Biscuits dough

1 tablespoon (15 ml) olive oil

1/2 red onion, diced

1/2 green bell pepper, diced

1 cup (70 g) stemmed and sliced baby bella or white button mushrooms

1 batch Eggsellent Eggs, scrambled

1 cup Sausage Gravy

1/4 to 1/2 cup (30 to 58 g) vegan cheddar shreds

Sriracha hot sauce (optional)

Chopped fresh parsley or chives (optional)

Preheat the oven to 450°F (230°C, or gas mark 8). Lightly coat a 9-inch (23-cm) springform pan or round cake pan with cooking spray.

Dust the greased pan with cornmeal or flour. Spread the dough into the pan and push it out to the sides, creating a wall around the edges at least 11/2 inches (3.5 cm) high. Bake the crust for 12 minutes and remove from the oven.

While the crust is baking, heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and mushrooms. Sauté for 3 to 5 minutes, or until the vegetables have softened and the mushrooms have wilted. Add the scramble. Mix until well combined and heated through, about 2 minutes, stirring frequently to avoid burning; remove from the heat and set aside.

Using the bottom of a ladle, press down on the center of the baked crust to push the crust down and create more room for toppings. Press down at least an inch or more—as much as you can—being mindful not to crush the sides.

Use the ladle to spoon the gravy into the center. Top with the scramble mixture and sprinkle with desired amount of cheese. Bake for 14 to 16 minutes, or until the top is just starting to brown.

Remove from the oven and cool at least 10 minutes before removing the side of the springform pan (if using). Drizzle with Sriracha and sprinkle with parsley or chives, if desired. Slice into 8 pieces and serve warm.

Yield: 8 servings

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