November 18th, 2020
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
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
Step 1: Make the dough
(if you'd rather use store bought, skip to Step 3)
- In a measuring cup, take 1 cup of warm water and drop in the yeast.
- Add the sugar to the water and yeast mixture.
- Let this sit for a few minutes. While waiting:
- In a stand mixer (or a large bowl), combine the flour, cornmeal, and salt. Give it a mix to incorporate all the ingredients.
- Begin mixing on medium speed with the dough hook. If using a bowl, start mixing with a wooden spoon.
- Gradually add the water and yeast mixture, and the oil, with the stand mixer running, or stirring with a wooden spoon until well combined.
- 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.)
- 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.
- 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.
- 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)
- 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.
- 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.