Friday, November 5, 2010

VeganMoFo Day 5 - Vegetable Pizzas

I promised to post recipes safe for McDougallers and so I will. With over 1000 of Mary McDougall's recipes posted right on their own web site I'm sure she doesn't mind if I spread the word and post a few more here. :)

This is a very simple pizza recipe that can be made up in minutes. You can substitute whole grain English muffins instead of pitas if you find one McDougall-legal.

My family isn't a fan of pita pizzas, or English muffins pizzas either. A pizza isn't a pizza without a platter sized crust, and I usually make my own oil-free whole wheat pizza dough every week, although occasionally the guys insist we order from Domino's. I know it's a McDougall no-no, especially since they reformulated things and the crust itself is loaded with oil and cheese flavoring.

Up until a few months ago, the last time I had pizza from Domino's I was still in high school in the 1960's when our family stayed in a campground in rural Connecticut for a week and it was raining every day and we kids needed a reward for not killing each other. I live in urban NJ in a city where there are as many family-owned pizzerias as there are bodegas, newspaper stores, taverns, barber shops - a typical 1950's town stuck in time. There was no need to buy processed pizzas, not when the real thing was being made by an Italian immigrant just down the block. The whole city smelled of oil (We were a refinery town) and oregano! Pies were so delicious back then! Even though many of the same pizzerias are still in business today, being run by either the same person who was there in the 1960's or their kids or grand-kids, the pies just aren't the same. The pies are smaller, made with different flour, cheaper sauces, spices, and other ingredients. Some even subscribe to a servie that brings ready-made dough and jars of sauce right to the restaurant and the bakers only have to open a plastic bag and grab a ball of dough, open the lid on a plastic container of sauce, and toss things together. No more home-made tomato sauce simmering lovingly on the stove all day.

Back in the old days, if you asked for a pie without cheese you got funny looks and a lecture (in broken English) on how without the cheese it's no longer a pizza pie (Think of
Poppie in that episode of Seinfeld),

(Darn! Embedding of the clip is disabled, but you can see it HERE.)

but you got what you asked for. Now, many local places charge extra to hold the cheese because it's now a special order, and because they all add "secret ingredients" in their crusts you have no idea what you're ingesting. It's much safer - and healthier - to just make your own.

Or order the Kabuli whole wheat crust from Dallas Bakery that Mary McDougall recommends. There's an email link on the store's web site. I don't know if this is sold in stores or not - I've never seen it. I know Boboli also sells a whole wheat version of their crust, too, but besides palm oil they also have dairy products in the crust.

Whew! For a person who doesn't have much to say about this recipe I sure said a lot! On with the recipe. And don't be so shocked - as late as 1997 Dr. McDougall was allowing soy products such as vegan cheese. They were as greasy then as they are now.


* Exported from MasterCook *

Vegetable Pizzas

Recipe By :Mary McDougall
Serving Size : 8 Preparation Time :0:15
Categories : Low-Fat Mc Dougall
Pies Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 whole wheat pita breads
1/2 cup water
1 onion -- sliced and separated into rings
1 green bell pepper -- chopped
2 1/2 cups chopped fresh tomatoes
1/2 teaspoon garlic -- minced
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon marjoram
1 teaspoon sugar
2 tablespoons cornstarch
1/2 cup soy cheese -- grated; optional

Preheat the oven to 375 degrees.

Cut each pita bread along the sides and split into 2 circles. Place the inside up and bake on a nonstick baking sheet for 8 minutes.

Meanwhile, place 1/4 cup of the water in a saucepan with the onion and bell pepper. Cook, stirring occasionally, for 2 minutes. Add the tomatoes, garlic, and all the seasonings. Bring to a boil, reduce heat, cover, and simmer for 6 minutes. Combine the cornstarch with the remaining 1/4 cup water. Stir into the vegetable mixture and cook and stir until the mixture boils and thickens. Remove from heat.

Spread the vegetable mixture over the pita halves. Sprinkle with cheese, if desired. Bake for another 3 to 4 minutes.

Source:
"The McDougall Quick and Easy Cookbook"
Copyright:
"1997"
T(cooking):
"0:12"
- - - - - - - - - - - - - - - - - - -

Per Serving: 117 Calories; 1g Fat (7.8% calories from fat); 4g Protein; 25g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 177mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

NOTES : You can make these pizzas with fat-free flour tortillas. The flour tortillas will bake in 3 to 4 minutes.


Sue's note: No nutritional info given for the soy cheese, so be sure to add it in for whichever brand you're using. Nutritional information shown is for one slice/half a pita bread

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

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