Broccoli Zucchini Pan Pizza

Ok, I admit it. Although I am generally a very good speller, I can never remember how to spell broccolli brocolli broccoli or zuchini zuccini zucchini. So, this recipe is a challenge.

Picture this - two food loving vegetarian/vegans who have made a pact to eat everything in the pantry and fridge and freezer and only supplement it with fresh veggies and fruit. Picture them expecting a trip to the grocery before this starts so they can BUY fresh veggies and fruit. Picture snow pouring down, burying the house and the car, which must be out there somewhere but we can no longer see it. Picture two hungry people with not a lot to choose from...

Hmmm, one small piece of broccoli, feeling a little limp but probably edible. One small zucchini that I bought to add to miso soup then forgot to add. Shrivelled but probably edible. And whats that tub? Hmmm, Tofutti 'better than cream cheese' vegan cream cheese flavored with herbs and chives. Tae bought it by accident a while back. I open in and it has a sort of gray look to it and a plastic texture. But the use-by date hasn't passed, so it is classed as edible.

There is no vegan cheese in the house and no time to make any before lunch but I find a knob of maybe 2 oz of monterey jack cheese and the same of Mexican Chihuahua cheese. So, we're gonna be vegetarian and not vegan. Ok, ok, I probably did have time to make some vegan cheese, I just didn't feel like it.

This is very simple, but amazingly flavorful, and not too bad for you as pizzas go.

Broccoli Zucchini Pan Pizza

Crust:

3/4 c water
1 c kamut flour
1 c all purpose flour
1 tsp salt
3 Tbs olive oil
2 tsp agave nectar
2 tsp dry yeast

Dump it all in the breadmaker and push the 'pizza dough' button.

If you don't have a breadmaker, mix it all, knead for 5 minutes, then let rise in a warm place, covered, for about 30-40 minutes. It will triple or quadruple in size.

1/2 c zucchini, julienned
3/4 c broccoli flowerlets
3 Tbs Tofutti Better Than Cream Cheese Chive and Herb flavor
1/4 tsp salt
1 c grated melting cheese (4 oz by weight) (My current fave is Mexican Chihuahua cheese)

Preheat oven to 450F (about 230C).

Steam the veggies for about a minute to blanch and then set aside to cool.

When dough beeper sounds, dump out the dough, punch down slightly.

Stretch dough until it will fit into a 12 inch oven-safe skillet. Put the dough in the skillet, and bake for 5 minutes.

Remove dough and carefully spread the Tofutti around the base with a spoon.

Toss the zucchini and broccoli on top, distributing them evenly around the crust.

Very lightly scatter salt over the top, then add the grated cheeses.

Pop back into the oven for about 15 minutes or until the outer edges are golden brown and the middle is all melted and bubbly.

Wait about 3 minutes, if you can, slice and serve.