This is the one I ate tonight:
Musthroom Tomato Pesto Pizza - Delicious, Easy, Healthy, and Vegan
- 1 pizza crust (I make my own)
- 1 bunch fresh basil (at least 1/4 c.)
- 2 tbsp.extra virgin olive oil
- 1/4 c. spinach (or more)
- 2 tbsp. pine nuts (optional)
- 1-2 tbsp. nutritional yeast
- 2-3 cloves garlic
- 1 large tomato
- 1 large portobello mushroom (or a few crimini mushrooms - a.k.a. baby bellas)
Begin with your crust. I make my own crust so at this stage it is still raw dough - you may need to adjust your recipe accordingly if you use a ready-made crust (the package should have instructions).
Instead of pizza sauce, I make a pesto. In a blender, mix basil, extra virgin olive oil, spinach, pine nuts, and nutritional yeast. Blend until it is well mixed. For this pizza, I like to make my pesto very thick with lots of herbs and spinach.
Spread a thick layer of pesto on the pizza. If your crust is large, you will need more pesto. Just toss more basil, etc, into the blender until you have enough to cover your crust - measurements are not important to make a good pesto.
Once the pizza crust is coated thickly with pesto, slice tomato into large slices and lay it on top. Then, slice the mushroom into 4-6 slices and position those around the tomato.
Bake on the pizza stone for 12-15 minutes at 450 F.
If I wasn't vegan, I'd dot this pizza with a few tbsp of mascarpone cheese. Then I'd probably have an orgasm as I ate it. Sorry guys - I'm in WI. Cheesy habits die hard.
My friend Jonny and I had this one w/ wine. The wine was my favorite pinot noir and the bottle said it was good with game and trout. I said I want to make my own vegan wine and label the back: good with tempeh and carrots.