Celebrating Jazzy Vegetarian Television Show’s Fourth Season with a Recipe & Giveaway!

Pear & Apple Breakfast Pizza An Unrefined Vegan

I gave up on the Food Network ages ago. It seems they’re more interested in reality shows with ridiculous premises (make a 5-course meal out of panko, dehydrated strawberries, ramen noodles, and gristle. Go!) than featuring chefs that know how to cook! Thankfully, food television abhors a vacuum and other channels are available to those of us who love watching shows where actual cooking is going on – and in particular, healthy, plant-based cooking!  Enter public television and Jazzy Vegetarian! In case you missed it, the Jazzy Vegetarian vegan cooking show, hosted by Laura Theodore, recently began its fourth season! For times in your area, check your local listings or this handy-dandy guide. There will be 13 episodes in all, each one showcasing Laura’s take on vegan comfort food and featuring guests like Chef Del Sroufe, Dr. Pam Popper, T. Colin Campbell, and Ed Begley, Jr.  Here’s a sneak peek:

JAZZY VEGETARIAN Season Four!

Laura’s beautiful Pear & Apple Breakfast Pizza (below) epitomizes what I appreciate about her recipes: wholesome ingredients, a cinch to put together, and absolutely delicious results. You must try this recipe. It’s so very, very good! I’m also very pleased to be able to give away one SIGNED copy of Jazzy Vegetarian Classics to one of my U.S. readers.

Jazzy Vegetarian Classics Cover

 

Pear & Apple Breakfast Pizza An Unrefined Vegan

 

Vegan Pear & Apple Breakfast Pizza
Serves 2
Pizza for breakfast? Yep, that’s right. This sweet, crispy, and fruity confection will receive unanimous raves when served early morning to pizza lovers of all ages. Oh, did I mention? This versatile dish makes a great dessert or snack treat, too! - Laura
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
350 calories
78 g
0 g
4 g
5 g
1 g
301 g
222 g
38 g
0 g
3 g
Nutrition Facts
Serving Size
301g
Servings
2
Amount Per Serving
Calories 350
Calories from Fat 31
% Daily Value *
Total Fat 4g
5%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 222mg
9%
Total Carbohydrates 78g
26%
Dietary Fiber 8g
33%
Sugars 38g
Protein 5g
Vitamin A
2%
Vitamin C
20%
Calcium
5%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 (8- to 10-inch) whole-grain tortilla (gluten-free is fine)
  2. 1 ½ tablespoons maple syrup
  3. 1 large apple, peeled, cored, and thinly sliced
  4. 1 large pear, peeled, cored, and thinly sliced
  5. 1/2 teaspoon ground cinnamon
  6. 2 heaping tablespoons raspberry preserves (see note)
  7. 1 teaspoon filtered or spring water, plus more as needed
Instructions
  1. Preheat the oven to 375-degrees. Line a medium, rimmed baking sheet or pizza pan with unbleached parchment paper.
  2. Put the tortilla on a large dinner plate. Put half of the maple syrup in a small prep bowl. Coat both sides of the tortilla with a thin, even layer of the maple syrup, using a pastry brush.
  3. Put the apple slices, pear slices, remaining half of the maple syrup and cinnamon in a medium mixing bowl and stir until evenly coated. Arrange the apples and pears on the top of the tortilla, slightly overlapping the slices in a spiral pattern to cover the entire tortilla. Transfer the tortilla to the lined baking sheet. Bake for 30 minutes, or until the fruit is soft and the edges of the tortilla are crisp and golden. Put the baking sheet on a wire rack.
  4. Meanwhile, put the raspberry preserves and water in a small mixing bowl and whisk together to combine. Add a bit more water if the preserves seem too thick to spread over the pizza. Spread the preserve mixture evenly over top of the pizza while it is still hot, using a pastry brush or small spoon. Let the pizza cool 15 to 20 minutes.
  5. Transfer the pizza to a cutting board and cut it into four slices using a serrated bread knife or pizza cutter. Serve warm.
Notes
  1. You may use your favorite variety of preserves (such as; apricot, strawberry or blueberry) in this recipe in place of the raspberry preserves if you prefer.
beta
calories
350
fat
4g
protein
5g
carbs
78g
more
an unrefined vegan http://anunrefinedvegan.com/

I shared Laura’s recipe at Virtual Vegan Linky Potluck 15.

Pear & Apple Breakfast Pizza An Unrefined Vegan

And now for some photos of other Jazzy Vegetarian recipes!

Coconut Chocolate Chip Muffins Jazzy Vegetarian

Date-Nut Truffles Jazzy Vegetarian

Maple Nut Granola An Unrefined Vegan

Banana Raspberry Mousse Jazzy Vegetarian

ENTER THE GIVEAWAY!

 

40 thoughts on “Celebrating Jazzy Vegetarian Television Show’s Fourth Season with a Recipe & Giveaway!

  1. The Vegan 8

    Everything looks delicious…especially those muffins! I’m a muffin girl. Oh, and I know, right….what’s up with everything being about reality shows nowadays? I actually don’t really ever watch tv, but I do have my recorder always set to record Giada, that’s about it. I have loved her for years and she actually cooks! I’m glad they still have a lot of cooking shows, but definitely TOO many reality shows!

    Reply
    1. An Unrefined Vegan Post author

      Giada is great! Thank goodness they’ve kept some of the real cooking shows. In truth, I don’t have cable or satellite TV at home :-P, but when I travel I often try and catch some good cooking shows.

      Reply
  2. evnemsi

    Ooooh, a vegan classic, you say? I love the simplicity of a cliche portobello burger! Like I always say, it’s not a vegan menu if it doesn’t have a portobello burger mentioned SOMEWHERE on it!

    Reply
  3. thepeacepatch

    hoppin’ hotcakes that recipe looks so crazygood! My favorite classic is hummus…I’ve always got at least one version in my fridge so I can do a quick veggie dip for snacks or a big hefty veggie hummus bagel burger. Yumza! 🙂

    Reply
  4. Terri Cole

    So many choices! I think I have to go with the good old tofu & veggie stir-fry.

    Thanks for the giveaway Annie! I’m a big Jazzy Vegetarian fan and would love to have this book.

    Reply
  5. Candy Hoffman

    My favorite vegan classic is cheese-less veggie pizza with whole wheat crust…such a yummy comfort food!

    Reply
  6. Nicollette D

    My favorite is the most versatile classic: a grain, a green, and a bean- usually freekeh, spinach and peppers and onion, and black beans.

    Reply
  7. Arthur in the Garden!

    I gave up on cable a few years ago and have discovered that we have three PBS channels over the air and one has cooking, travel, gardening, and home shows all day==for free! HGTV and FoodNetwork had become sad reality show havens!

    Reply
  8. Sophie33

    That breakfast pizza looks stunning & appetizing too! I knew that woman. I made a few of her tasty recipes & they all worked out fine! Those muffins look great too!

    Reply

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