Sunday night I made Sicilian Bread Pie. It was filled with a broccoli and vegetarian Italian sausage filling. The 'crust' is pizza dough. Here is a picture of the inside before I put the top crust on.
It is steamed broccoli and crumbled spicy Italian sausage (a recipe from the book). This sausage is really great. It is tvp and tofu based with lots of great spices like fennel and garlic and crushed red pepper. I usually make a double batch so that I have plenty for all kinds of things. Like pizza or adding to pasta sauce. Back to the pie...I then topped the filling with halved yellow pear tomatoes and a generous sprinkling of Cashew sprinkle (soy parm substitute) from the cookbook. On went the top crust and into the oven. 
It took a while from start to finish, but it is so tasty and now I have leftover sausage to use. The pie is good hot or cold and goes well with some marinara sauce to dip it in.
Speaking of pizza dough, I think I've finally found the perfect thin crust pizza dough recipe. I was browsing the New York Times food blog, Bitten, and came across this post and recipe. It made a beautiful thin and crackery crust. Just what I've been looking for. Now I just need to find a vegan soy cheese I like. I used Follow your Heart on this one, but not a big fan. I need to order some Teese and try it.
Both pies look so yummy! We love cracker pizza crust too so thanks a BUNCH for the recipe link.
ReplyDeleteClay Pit was awesome. Just remember to make a reservation if you go on a Sat. night. We didn't and had to wait over an hour. I felt bad for Chase.