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Recipe: Grilled Vegan Thanksgiving Pizza

Spark Grills x @jlgoesvegan

 

 


Makes 1 large, or 2 small pizzas
Active Prep: 15 mins
Non-active Prep: 2-3 hours
Cook Time: 15 minutes
 

Ingredients:

For the Grill:

  • 16 ounces pizza dough (store-bought or make your own, below)

  • 1 cup mashed potatoes

  • 1/2 cup gravy

  • 4 ounces vegan roast, sliced and chopped

  • 1/2 cup cranberry sauce (or cranberry chutney, see below)


For the Dough:

  • 2 1/2 cups all-purpose or bread flour. Plus more as needed

  • 1/2 cup cornmeal

  • 2 teaspoons instant yeast

  • 1 teaspoon sugar

  • 2 teaspoons coarse kosher or sea salt, plus extra for sprinkling

  • 2 tablespoons olive oil pulse 1 tablespoon for the bowl

  • 1 1/2 cups warm water (could be more or less)


    For the Chutney:

    • 1 cup cranberries

    • 1/2 cup diced apple

    • 1/4 cup water

    • 2 tablespoons balsamic vinegar,

    • 1 tablespoon chopped walnuts

    • 1 clove  garlic, minced 

    • 2 teaspoons sugar

    • 1/2 teaspoon ground ginger

    • 1/4 teaspoon salt 


    Directions:

    Step 1: Make the dough 

    (if you'd rather use store bought, skip to Step 3)

    1. In a measuring cup, take 1 cup of warm water and drop in the yeast.
    2. Add the sugar to the water and yeast mixture.
    3. Let this sit for a few minutes. While waiting:
    4. In a stand mixer (or a large bowl), combine the flour, cornmeal, and salt. Give it a mix to incorporate all the ingredients.
    5. Begin mixing on medium speed with the dough hook. If using a bowl, start mixing with a wooden spoon.
    6. Gradually add the water and yeast mixture, and the oil, with the stand mixer running, or stirring with a wooden spoon until well combined.
    7. Continue to mix, slowly adding the additional 1/2 cup of water as needed until the dough forms a ball and is slightly sticky to the touch. This will take about 2-3 minutes or about five minutes of stirring. If it is still dry, add another tablespoon or 2 of water and continue for another 10 seconds. But be careful not to over wet the dough. (If this does happen add flour a tablespoon at a time and continue.)
    8. Once the dough comes together in a ball, drop it onto a floured wooden cutting board or pastry board and knead by hand for a couple of minutes to form a smooth, round ball. Add a little more flour if needed.
    9. Place the dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in size, 2-3 hours. However, you can let the dough rise more slowly in the refrigerator overnight for a more complex flavored dough. You'll need to allow it to come to room temperature before handling so let it sit out for a few hours before you're ready to make your pizza. 
    10. Once it has doubled in size, you’re ready to roll!

     

    Step 2: Make the Sweet and Savory Cranberry Chutney 

    (if you'd rather use store bought Cranberry Sauce, skip to Step 3)

    1. In a saucepan: Combine all ingredients and bring to a boil. Once boiling, cover, reduce eat to medium-low, and simmer for 20 to 30 minutes. 
    2. Use a potato masher to mash the cranberries and apple to a chunky sauce (or use an immersion blender for a quick pulse). 

    Step 3: Shape the Pizza Dough

    Drop the pizza dough onto a floured work surface and begin to shape by working from the inside out as you shape the dough. Flip the dough a few times as you work it out into its shape (it doesn't have to be perfectly round!). Add more sprinkling of flour as needed.

     

    Step 4: Fire up the grill

    Using the Everyday Briq and the heat spreader installed, preheat the Spark to 550°F and coat the grates with canola oil.

     

    Step 5: Add toppings

    Spread the mashed potatoes into a thin layer over the dough. Drizzle the gravy over the potatoes and use a spatula to spread out evenly. Add the chopped vegan roast over the top and then dollop the cranberry sauce in over everything. Brush the outer edge of the crust with a little olive oil, if desired.


    Step 6: Grill

     Grill at 550F - 575F for 12 to 15 minutes - rotating the pizza a quarter turn every 5 minutes until the crust is nicely browned and the toppings are bubbly and hot. Serve immediately.

     

    Give us a shout if we can help.

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