These are great both as picnic and party food. If you follow me (Kirsten Adachi) on snapdish you will know that for a few months I was doing pizza Fridays. After a while I didn’t feel like it so I stopped. I think I need to source better cheese before I continue. Oh, and pepperoni. During Golden Week (first week of May) we went to my hubby’s aunt’s house and I decided to make these babies as part of a mishmash dinner. We had such a random assortment of food that night. I love how easy these are and good they taste.
Mushroom and Zucchini Pizzas
1 small zucchini
1 package white or brown mushrooms
spaghetti sauce (~1/2 cup)
shredded gouda cheese
salt and pepper, to taste (freshly ground is best)
Preheat the oven to 180C. Slice the zucchini into 5mm thick rounds. Remove the mushroom stems. Don’t throw the mushroom stems away, use them in a stir fry or soup. Lightly oil a baking pan or use parchment paper (oobun peepaa- オーブンペーパー). Place the zucchini slices and the mushroom tops (stem side up) on the parchment paper. Spoon sauce onto the veggies so you get similar coverage as you would with a pizza. Top with cheese, salt and pepper. Bake until the cheese is golden brown. It took about fifteen minutes in the oven I was using.
I love tofu. Ever since I discovered tofu that has a shelf life of only a few days (compared with the stuff my mom bought in Canada that had a shelf life of three months and a slightly odd taste) I have been trying it in a variety of recipes. First I tried using it instead of eggs in quiche – works brilliantly. Then I tried mixing it with ranch dip mix – also brilliant. The next thing I tried was a tofu scramble – not too bad at all. Tofu is pretty watery so you either need to cook the scramble for a while to get rid of the water or you can add a bit of flour to thicken it. I use different ingredients every time I make it. Just keep the soy sauce, tofu and flour the same and you are good to go.
1 block of soft tofu
3-4 slices ham or bacon
2-3 slices cheese of your choice cut into small squares/cubes
1/4 onion, diced
2 dashes basil
2 dashes oregano
1 splash soy sauce (probably about 1-2 tablespoons)
1 tablespoon flour (optional)
salt and pepper to taste
Fry the onions on low heat, until translucent – you can also add the mushrooms and meat if you like. While the onions are cooking, put the block of tofu in a bowl and whisk it until it is as smooth as possible. Whisk in the soy sauce, flour, basil, oregano, salt and pepper. Stir in the cooked onions, ham/bacon and cheese. Fry on medium-high heat until it looks much like a cooked omelet. Make sure to taste test to ensure that the flour is cooked, if you are using it.