The Fully Loaded MAG POW Pizza..

Boy, do I love a good home made pizza. Once a week (this winter) I have been making my own homemade pizza and I have to say I’ve really been enjoying myself. I start with the dough and the sauce (simultaneously) and then finally decide on the toppings. Most recently, I came up with the MAG POW which is a vegan pizza that is so deliciously heavy on the veggies that I couldn’t resist sharing.

The recipe makes two pizzas so you can enjoy it for a few days after your initial glorious feast. I chose not to use any cheese just some delicious pesto and sauce but feel free to add goat cheese or any other ingredient you might enjoy. I don’t believe you can do any wrong.. but believe me when I say you must try potato on your pizza (that is, if you haven’t already)!


2 cups Spelt Flour
1.5 cups Unbleached All-purpose flour
1 cup Warm water + extra
1 tbsp Rapunzel Organic Active Yeast
1 tbsp Cane Sugar
1 tbsp Olive Oil + extra

Stand Mixer, Vitamix etc..

1. In a small bowl (I just use my glass measuring cup) pour in the cup of warm water. It must be slightly warmer than room temperature but not too hot (or else it will kill the yeast). If you can stick your finger in it and keep it in there that is a good sign. Add in the yeast and sugar and stir gently. Allow the mixture to sit for about 5 minutes.

2. To mix the dough you will want to have a stand mixer or Vitamix (it just makes life easier). Add in the yeast mixture and unbleached flour and gently mix for 2 minutes.

3. Add in the spelt flour and 1 tbsp of olive oil. Continue to mix on a low speed. If it’s too floury or not sticking together you might need to add more warm water – but only do it a teaspoon at a time. If it is too sticky feel free to add a little bit of flour. Keep an eye on it as it mixes. You’ll see the dough start to pull together and form a ball. You should be able to touch the dough and it shouldn’t stick to your fingers.

4. In a large mixing bowl, drizzle it with some olive oil and smear it around the bowl. Once the dough has reached the ball stage, put it in the mixing bowl and turn it so that it’s coated in oil. Drape the bowl with a warm damp towel and let it do it’s thing (I usually put it in a warm place in the house to help it along). Let it rise for at least an hour and a half then do as you please with it.


Makes enough to fill a big mason jar and a half… which is roughly 4 pizzas plus a few spaghetti dinners! YUM!

4-6 garlic cloves, minced
3 tbsp olive oil
1 (28 ounce) can tomato puree
1 (28 ounce) can crushed tomatoes
2 tbsp brown sugar
1 tsp sage
1 tsp marjoram
1 tsp oregano
1 tsp dried basil
1/2 tsp salt

1. In a large saucepan, saute garlic in oil until tender. Stir in the remaining ingredients & bring to a boil.

2. Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness. Let it cool a little bit before putting on the pizza.


The toppings on the fully loaded MAG POW:
Kalamata olives
Sauteed Potatoes – if you haven’t had potato on your pizza you haven’t lived!
Broccoli (heads and stems)

1. While the dough is still rising you can put some oil in a pan and saute up your delicious crispy potatoes. You can even add in a little minced garlic if it suits your fancy.. YUM! Preheat your oven to 450 or the highest it will go.

2. Prepare your pizza trays by oiling them up with olive oil and lightly spattering around some flour (it will help to absorb any excess moisture from the vegetables). Once the dough had risen a bit split it into two pieces and get to working it out on the tray.

3a. Spread your delicious sauce on top of the dough and then have fun decorating your pizza with the toppings of your choice. Pesto is a great addition to a cheese-less pizza and I believe me a pizza with out cheese sounds ridiculous but I can assure you it’s ridiculously tasty especially when you make it all from scratch!

3b. If you love corn meal/polenta as much as me you might like this step. In a small bowl put in a 1/4 or 1/3 cup of corn meal as well as some salt, pepper and other herbs of your fancy. Mix it up. Lightly oil the crust (the part without any sauce) and then sprinkle on this added cornmeal delight!

4. Put your pizzas in the oven for 10 +- minutes until the bottoms are lightly browned. Wait a few minutes for them to cool a bit and enjoy with a nice glass of vine, side salad etc…

And if you’re feeling extra frisky you can whip up some Beet Brownies while your waiting for the pizza to cook…

Heck, you could even practice the shim sham! I know I couldn’t help myself the other night 😉 Serve with a bit of peppermint ice cream and a hot cup of tea. Enjoy!

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