Variations on a theme

More socca pizzas!

One of the things I miss most from my gluten & dairy days is Indian pizza. It’s a regular pizza, covered with a sort of curry sauce, and then “Topped with Spinach, Egg Plant, Cauliflower, Ginger, Garlic, Green Onions & Cilantro.” It’s one of those foods that transcends its ingredients list, that forms an alchemy of flavor your mouth never forgets. They even make a vegan version of Indian pizza, so it’s really the wheat crust that is keeping me from experiencing that perfect taste again.

Once I became obsessed with making socca pizza, I decided to see if I could recreate or approximate the magical memory of Indian pizza. On a base of Trader Joe’s madras curry simmer sauce, I spread happyveganface’s potato-spinach-pea patty mixture (only I used red chard, which is why mine is purple), which I then topped with a thick swirl of cilantro-parsley sauce, loosely based on happyveganface’s green chutney. I didn’t even come close to the original Indian pizza flavors (possibly because the elements I was using didn’t really come close themselves), but I did make quite a tasty treat for myself nonetheless. I ate, oh… let’s see… about four Indian pizzas in a week? (There was a lot of potato patty mixture to use up!)

I did discover during my Indian pizza week that eating a full cup of chickpea flour every day (which is what happens when you eat half a socca pizza for breakfast and half of one for lunch) for many days in a row will lead (at least in me) to a tummy-ache. So consider yourself warned in the event that you turn out to be as much of a socca-glutton as I am.

But once I figured I had given my tummy sufficient rest and recovery time, it was back into the frying pan! My next creation involved a layer of vodka sauce (which is a tomato sauce with MimicCreme and vodka) topped with chard and kale steamed and tossed with balsamic vinegar, balsamic-roasted chard stems, and toasted walnuts. I toasted the walnuts separately and added them after the pizza came out of the broiler, so I didn’t risk burning them. There’s just something about the chard and nuts on pizza that makes me weak in the knees!

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