Once again, there shall be no cake.
It's monsoon season. source |
But today I have something equally succulent and inviting,
something just as rich, if not more.
This, my friends, is the pinnacle of ‘Murican food. This is
pizza. With French fries. And bacon. And ranch dressing.
TASTE MY FREEDOM source |
I remember the first time my family ordered this miraculous creation from the local pizzeria, about two years ago. It was an epiphany. Never before in my life had I considered that pizza could be so fucking addicting and delicious. I went to bed that night with an oversized food baby, considering calling 911 to get my stomach pumped—but with not a shred of regret. This stuff is amazing. Enough to inspire patriotism in the most skeptical of citizens.
Not only was I determined to replicate this super-powered pie
myself, but I also became curious about American cuisine. What kind of culinary
history could possibly produce something as gaudy and over-the-top as this?
What is our national cuisine, anyway?
That’s a question probably best left to doctoral dissertations
(or at least one of those trendy pop science books), but that doesn’t mean one
can’t attempt to learn about it. So I did a little brainstorming—we gave the
world pizza in its many glorious forms, and we gave them hot dogs and
hamburgers, and chocolate chip cookies and banana pudding. Not bad. Not too
fancy, I’d say, but not bad at all. It’s all pretty damn good.
But compared to other culinary powerhouses, like France and
Japan, the USA—one of the most influential countries in the world—lacks something.
You could blame it on our age, given that we’re only 238 years old. That’s
nothing compared to many of the countries in Europe and Asia, which have been
around for thousands of years (if not in their modern forms). Sushi alone can
be traced back nearly a thousand years. During that
time, many Native American tribes and chiefdoms dominated what is now the USA,
developing their own cuisines—but of course a few boatloads of
Europeans with guns and superiority complexes had to invade their land and
destroy any hint of culture that had previously existed, thus forcing these
lovely colonists to start from scratch.
Japan: eating out of bento boxes before it was cool. source |
But there is another aspect to our culinary identity that I
have noticed. In the past, before our country’s agricultural system really got
into gear, colonists had to improvise, creating things like blueberry crisps—a play on the European
dish using a fruit native to the New World—and often importing foodstuff from
the Old World, as described in this Wikipedia
entry. Because who the hell likes blueberries? The southern colonies, of
course, were smart and ate noticeably spicier food (because that stuff is
waaaay tastier than what the shit other colonies came up with), and ended up
inventing epiphany-inducing dishes like jambalaya and fried chicken and the
like.
Today, however, anyone who doesn’t live under a rock knows
that our cuisine has shifted away from home-cooked traditions and towards mass-produced food
products, often lacking flavor and personality. We have American cheese and Wonder
Bread to our name, and France has croissants and soufflés to theirs. Well fuck.
How do you feel about that?
Mmmm! source |
Peh. source |
To put it simply, it seems we have drifted away from our
roots.
Just like those colonists importing familiar foods from the Old World,
we ignore our indigenous species and instead turn to the richest, most
palate-pleasing food that exists. Just like how Britain took the principles of
Indian cuisine to create the richest curries imaginable, we have taken Italian
foods and made thick, cheese-laden pizzas; we have taken ancient Mexican
traditions and made rich enchiladas the size of one’s arm; and we have taken
Chinese cuisine and created sweet, deep-fried General Tso’s chicken and so many
other dishes unfamiliar to the country they claim to be from. It’s quite
interesting, actually—America, being the great melting pot, has transformed
every cuisine that arrives in its borders and wrung out only the richest and
most extravagant of dishes for the masses. And by masses I mean boring white
people like me. I have no “culture”, if you will. The most food-related
nostalgia I experience is when I go to Friendly’s, for fuck’s sake.
And when you consider how the rise of our country aligns
with the rise of globalization, it makes sense. When the USA went through its
most trying, character-developing times, factories were beginning to produce
cake mixes and faux cheese and cereals and even goddamn sliced bread, all of
which would take over our pantries and refrigerators soon enough.
OMG TEH GREATEST source |
Some cultures take pride in passes down recipes for roasts,
for elaborate pastries, for tenderly cooked pasta dishes and elegant sauces. I will
probably pass down this recipe for French fry pizza.
I’m not sure how to feel about it.
But I’ll pass it down anyway.
To make this pizza, I bought several imported and
factory-produced items. I bought frozen French fries, which were probably grown
in a potato field hundreds of acres in area and processed in a faraway factory.
I got me some coconut, which sure as hell doesn’t grow in New England. I used
liquid smoke, that lovely processed additive, and agar
flakes, a “sea vegetable” product. I don’t even know what’s in that vegan mayonnaise.
Truly, this is American food.
_____________
French fry pizza
Vegan cheddar cheese
(adapted from Sweet Roots)
Ingredients
774 grams • full fat coconut milk • 2 cans
4.5 grams • agar flakes • 3 tablespoons
5 grams • white wine vinegar or white balsamic vinegar • 1 teaspoon
16 grams • cornstarch • 2 tablespoons
2 grams • smoked paprika • 1 teaspoon
1 gram • liquid smoke • ¼ teaspoon
12 grams • salt • 2 teaspoons
15 to 20 grams • nutritional yeast • 3 to 4 tablespoons
Directions
Pour coconut milk into a large saucepan and boil until no
longer separated. Stir in white wine vinegar, agar flakes, and salt, then boil
gently for about 15 minutes.
Whisk in the remaining ingredients one at a time and cook 5
to 10 more minutes.
Pour the mixture into a loaf pan lined with parchment paper
(or any other pan) and let it set in the fridge for at least two hours.
Preferably, you can do this the night before so the cheese is all set in the
morning.
________________
Whole wheat pizza
crust (adapted from All Recipes)
Ingredients
4 grams • granulated sugar • 1 teaspoon
360 grams • warm water, about 110 degrees F • 1 ½ cups
12 grams • active dry yeast • 1 tablespoon
13 grams • olive oil • 1 tablespoon
6 grams • salt • 1 teaspoon
240 grams • whole wheat flour • 2 cups
187 grams • all-purpose flour • 1 ½ cups
Directions
In a large bowl, dissolve the sugar in the warm water and
sprinkle yeast over the top. Let stand for about ten minutes, until foamy.
Add the olive oil and salt to the yeast mixture, then add
whole wheat flour and one cup of the all-purpose flour until a dough begins to
form. Turn dough onto a surface floured with the remaining ½ cup of all-purpose
flour and knead until all of the flour has been absorbed and the dough’s
surface is smooth, about five to ten minutes.
Place the dough in a bowl coated with cooking spray and
cover loosely with a towel. Let rise in a warm place for about an hour. I used
the “bread proof” function on the oven.
When the dough has doubled in volume, turn it onto a lightly
floured surface and divide the dough in half. Form each ball of dough into a
tight ball. Place each in a separate bowl and let rise in a warm place for
about 45 minutes, until doubled. Ideally this is when you should use the dough,
but you can stick it in the refrigerator for a little bit until you need it.
_________________
Coconut bacon (adapted
from Fettle Vegan)
Ingredients
210 grams • flaked coconut (the
large chunks that look like chips) • 3 ½ cups
27 grams • liquid smoke • 2
tablespoons
16 grams • soy sauce • 1
tablespoon
20 grams • maple syrup • 1
tablespoon
15 grams • water • 1
tablespoon
2 grams • smoked paprika • 1
teaspoon
Directions
Preheat oven to 325 degrees F.
Combine liquid smoke, soy sauce, maple syrup, water, and
paprika in a large bowl. Toss gently with flaked coconut.
Spread coconut on a baking sheet lined with parchment paper
and bake for about 20 to 25 minutes, tossing every five minutes. This will help
prevent your facon from turning into a blackened mass of misery.
_______________
Vegan ranch dressing
(adapted from Post Punk Kitchen)
Ingredients
165 grams • vegan mayonnaise •
¾ cup
7 grams • finely chopped parsley
• 2 tablespoons
13 grams • finely chopped dill •
2 tablespoons
6 grams • finely chopped chives •
2 tablespoons
3 grams • onion powder •
1 ½ teaspoons
1 gram • garlic powder •
½ teaspoon
1 gram • ground black pepper •
½ teaspoon
1 gram • lemon juice • ¼
teaspoon
Directions
Mix all ingredients thoroughly in a small bowl. That’s it!
Easy peasy!
_______________
Assembly
Ingredients
Whole wheat pizza crust
Vegan cheese
Coconut bacon
Vegan ranch dressing
Potato French fries, either frozen (just make sure to
pre-heat the French fries before adding to pizza) or homemade (using a recipe
such as this)
Cornmeal, as needed
Ketchup and mustard
Directions
Preheat oven to 425 degrees F. Turn the pizza dough balls out
onto a floured surface and re-shape each one into a ball. Pick one ball of
dough up and hold it using your knuckles with thumbs around the edges of the
dough. Gently stretch the dough outwards from the edge, emphasis on gentle. The
dough will refuse to stretch anymore after a while—that means you should let it
rest on the counter for about a minute to let the gluten relax so you can begin
to stretch it again. That was probably really confusing—see this video from Peter Reinhart to
get a better idea of what I am trying to explain here.
TL;DR just shape the dough any way you prefer.
Repeat with
the other dough ball. You can roll the dough a bit with a rolling pin once you’re
done shoving your knuckles in it, to get it all nice and smooth.
Slide the dough onto a baking sheet spread with cornmeal (or
pizza stone, if you’re fancy). Bake for about ten minutes or until the crust
begins to brown, then remove from the oven. Spread vegan mayonnaise over that
bitch, then toss on a hefty helping of coconut bacon and French fries. Thinly
slice the vegan cheese and layer on as much as you want.
Bake for another five to six minutes, until cheese is
melted. Drizzle ketchup and mustard on top and dive in like a true ‘Murican.
_________________
So how did it come out? Not that anyone cares, just
recording this for posterity.
Looks like a bunch of French fries on bread. I guess you did your job. |
Well, um. It was a tad under-baked. Probably couldn’t stand
the heat of my freedom.
I'm not sure what that is. |
However, the cheese did melt wonderfully underneath all of
those naked, succulent French fries. It has a nice smoky flavor (thank you Wright’s),
and the nutritional yeast is almost too prominent for my tastes. I would
recommend using only 15 grams / 3 tablespoons instead of 20 grams / 4
tablespoons as I did if you aren’t keen on eating tons of the stuff.
I'm still not sure what it is. |
I would also recommend putting the French fries underneath
the cheese instead of on top so it doesn’t look like, you know, an open-faced potato
sandwich. Because no.
Also maybe brush the crust with olive oil before baking. You
know, for that sexy brown color.
But no matter—perfect or not, this tastes like freedom.
Woot woot. |
This is dizzying, and (dare I say it!), if there was to be a current stereotypical American cultural dish - you're in the running! Although, I suspect the stereotypical one wouldn't be vegan. Huge credit to you for pulling that adaptation off!
ReplyDeleteThanks so much! The regular version obviously is full of meat and cheese, but this vegan one comes pretty close. :)
DeleteI hope you screamed "Muricaaaa!!!!" as you took this out of the oven. This is the perfect bastard child of America's favorite foods and I'm totally on board with it!
ReplyDeleteI didn't, but I might have to next time :) Thanks so much for reading!
DeleteWhoaaaa!!!!!! this is INTERESTING!!!!!!! I've never made cheese from coconut milk! That's super creative! Love this recipe!
ReplyDeleteSweet Roots (the blog) came up with the recipe, and I'm honestly not sure how she did it. Must be a gift from the heavens. It's amazing, you should definitely try it! :)
DeleteWell - we may have wonderbread to our credit, but we also have good old American ingenuity and can do attitude!
ReplyDeleteYes I agree! :) Thanks for reading!
DeleteHi June,
ReplyDeleteI like the originality of this pizza, it looks so delicious as well!
A complete meal with french fries!
Chantal
Yes it is quite the meal! All the food groups! :)
DeleteInteresting idea! I've never though of putting fried on a pizza before!
ReplyDeleteAnd it is mind blowing when you try it! :)
Delete