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Jul
08

Feeding a Non-Vegan Crowd – Part II

OK, back to how I managed to feed my hungry family of 14 over the holiday weekend.  First night was Vegan Spaghetti Night.  Next night was Make Your Own Pizza Night.  Here was my plan:

  • Pre-bake 16 Pizza Crusts (personal-sized):  half were whole-wheat and half were regular.  I made flatbread style the day before, wrapped them and stored them in the fridge.  FYI, these would also be easy to keep in a freezer for fast, easy meals.  I included the recipe at end of this post.
  • Pizza Sauce:  I was intending to use leftovers of my Smokey Marinara sauce from the previous night, but it was all consumed for lunch. Instead, I purchased a large jar of Prego sauce, added some Italian seasonings and warmed it in a large sauce pan.
  • Tell everyone to bring their favorite topping to share.  I had a sign-up sheet for the pizza toppings so we wouldn’t end up with mass quantities of pepperoni and nothing else.
  • Put everything out buffet style and let each family member make their own personal pizza.
  • Bake pizzas in hot oven (450*).  Once done, let each family member cut and serve their own. (In my oven I could only bake 4 pizzas at a time, but this turned out OK since everyone was talking while prepping their pizzas.  It worked out.
  • Include a Salad Bar as a side for the pizzas.

Making 16 flatbread pizza crusts was a lot of work. Thankfully I had help. Thanks again, David!

My toppings contribution was Hummus. I love sauce + hummus on pizza, with lots of veggies.

Pizza Sauce + some of the toppings, all lined up.

Mozzarella and Feta Cheese

Sausage and Pepperoni

Olives and Mushrooms

Sauteed Onions and Bell Peppers

Salad Fixings

Start with a Flatbread Crust and add Sauce. (No, my nephew did not spill marinara all over his shirt. :) )

Add Your Favorite Toppings

Fix Your Side Salad

Wait Your Turn for the Oven

Hang Out in the Kitchen and Hope Some Food Falls

Take a Nap While Waiting for Scraps

 

As you can see, my family chose to bring Non-Vegan Toppings for their pizza.  No problem!  That way, we were all happy.  I was so hungry by the time my pizza was done that I forgot to take a photo of my finished product (Gah!)  My personal pizza included:

  • Whole Wheat Crust
  • Marinara Sauce
  • Hummus
  • Onions and Bell Peppers
  • Mushrooms
  • Olives
  • Salad with Tomatoes on the side

Everyone loved the pizza crusts, everyone seemed to enjoy making their own, and NO ONE had dessert.  I guess we were all too full.

 

Flatbread Pre-Baked Pizza Crusts (makes 4 large flatbreads):

  • 1 package dry active yeast
  • 1 1/2 c. warm water
  • 1 t. salt
  • 1 T. olive oil
  • 3 1/2 – 3 3/4 flour (can use a mix of whole wheat and all-purpose)
  • a bunch of fresh basil, chopped

Dissolve yeast in 1/2 c. warm water (adding a pinch of sugar with help the yeast activate.)  Once the yeast is all foamy/bubbly add it to a mixing bowl (I use my KitchenAid mixer) with the 3 1/2 cups flour, the remaining 1 cup of water, salt and olive oil.  Combine and Knead for 8-10 mins, add more flour as necessary.  At the very end of kneading, add in the fresh basil.

Let dough rise in a warm place for about 35 – 45 mins.  Punch down dough, cut into 4 pieces and let rest (covered in plastic) for 10 mins.  Stretch and shape each dough into an oval or whatever shape you want for your flatbread, should be about 12 inches.  Pre-Bake crusts at 450* for about 10 mins on a greased cookie sheet.  Top your pizza crust and bake for another 10 mins or till nice and hot and a little brown on the edges! (Can wrap and store these in fridge or freezer.)

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