For the past three years Neil and I have done a harvest beer/pumpkin beer tasting (2010, 2011, 2012) and this year was no different except we are now on the other side of the country where there is a major lack of pumpkin beer options. Anyways we decided to have our friends over and we did a blind tasting of 6 different pumpkin beers, or rather it was 4 pumpkin beers, one pumpkin cider and one combo or pumpkin beer and oatmeal stout.
Of course a pumpkin beer dinner party is complete without dinner so first I whipped up some appetizers of chips, salsa, veggies and hummus and then for dinner we had vegan caesar salad and pizza. Now this post is really about the beer and the pizza so let’s first do a run down of the pumpkin beers (and cider) that we had and then I’ll share my recipe or a yummy fall pizza.
Okay so the beers we tried were:
- Buffalo Bill’s Pumpkin Ale
- Elysian Night Owl
- Ace Hard Pumpkin Cider
- St. Ambroise Pumpkin
- KBC Pumpkin Ale (Trader Joe’s)
- KBC Pumpkin Ale + Stockyard Oatmeal Stout
Favorite of the night: Elysian Night Owl. Runner Up: Ace Hard Pumpkin Cider
Now on to the tasty stuff the pizza! As you might already know we are big fans of pizza around here and I really enjoy creating fun and new topping combinations. Last nights combination was a bit of a risk but I would say it was a success, a delicious success! I have been working on a few recipes using Upton’s Seitan products and this pizza uses my absolute favorite product of theirs, seitan bacon. Seriously this stuff is so good!
If you have experienced vegan bacon in the past you may have had what I like to call “cardboard” version, you know the one that you cook and it gets really hard and loses any flavor it’s just gross. Then there is the tempeh and coconut versions which are both tasty but not so versatile. Well now Upton’s has a seitan bacon and it is seriously so good. It cooks up well, it tastes great and I have used it for so many different recipes although I have to say a good ol’ BLT is my favorite way to use it, however this recipe is probably my new favorite way to use it now.
Okay, okay let’s get on to the recipe!
Upton’s Seitan Bacon Harvest Pizza Pie
- 1 whole wheat pizza dough
- 1/3 cup pesto (use your favorite or make this one)
- 4-5 slices of Upton’s Seitan Bacon, sliced horizontally
- 2-3 tablespoons caramelized onions
- 1 cup roasted butternut squash
- 1/3 cup apple slices (I used Mountain Rose but Granny Smith would be great)
Preheat your oven (and pizza stone if you have one) to 550F. Roll out the dough cover with a layer of pesto and then top with all of your toppings. Bake for 8-10 minutes. Remove. Let rest for a few minutes. Serve. (Easy right?)
Little note about Upton’s (from a recent press release of theirs): Upton’s Naturals—a Chicago company specializing in a wheat-based meat alternative, seitan—has opened West Town’s very first 100 percent vegan establishment, housing their production facility, a top floor yoga studio, and Upton’s Breakroom: a vegan cafe with a modest menu featuring the company’s seitan, soft serve ice cream, and pastries created in-house by Chicago-area native Kelly Peloza (author of The Vegan Cookie Connoisseur and the soon-to-be released Cheers to Vegan Sweets).
So Chicago friends if you’re in the West Town neighborhood stop on by and check out Upton’s Breakroom and enjoy a yoga class or a vegan ice cream! I just checked out the menu and a vegan pastrami sandwich sounds so good. I am hoping we make a Chicago trip soon and this will for sure be on our list!
Disclaimer: I was provided coupons for free Upton’s Seitan products. All opinions are my own and I really am excited about their new location!
You can check out my very first Upton’s post back in April 2011 here and my recipe for Upton’s Chorizo & Mushroom Potato Skins.
Q: Have you ever tried Upton’s seitan?
