carmelized mushroom pizza.

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This is one of the best pizzas I have made to date!

  • 1 tbsp olive oil
  • 4oz shiitake mushrooms, stems trimmed and thinly sliced
  • 8oz cremini mushrooms, stems trimmed and thinly sliced
  • 1/2 large sweet onion, diced
  • 4 cloves garlic, minced
  • 1/2 tsp salt, more to taste
  • freshly ground black pepper to taste
  • pizza sauce (optional)
  • pizza dough (i used the fresh one from whole foods)
  • arugula
  • Vegan mozzarella
  • vegan white sauce: (i did half this recipe and it made PLENTY)
    • 1 cup (130g) cashews, soaked in cold water for 2 hours and drained
    • 3 cloves garlic, peeled
    • 2 cups (480 mL) water
    • 1/2 tsp (3g) salt
    • 1/4 cup (26g) nutritional yeast
    • 2 tbsp (28 g) vegan butter
    • 3 tbsp (30g) all purpose flour
    • freshly ground black pepper

      Make the cream sauce:

    1. Heat a heavy bottomed pot over medium-low heat and add the butter. Let it melt then add the 3 tablespoons of flour. Stir to mix and let cook for 3-4 minutes until the flour is lightly toasted.
    2. Slowly stream in the cream, whisking as you pour so it doesn’t clump up. Add the black pepper and whisk while the cream comes to a simmer. Let simmer until thickened, about 3-5 minutes, then remove from heat.

    Make the Mushrooms:

    1. Heat the oil in a large skillet over medium heat. Add the mushrooms, onion, and garlic. Sauté until all the water has evaporated, about 7-10 minutes.
    2. Add the salt and cook another 2-4 minutes, or until all the liquid has cooked off and the mushrooms start sticking to the pan. Turn off heat and set aside until ready to assemble pizzas

    Make the Pizzas:

    1. Preheat your oven to 550 ºF, or as hot as it will go. Place a rack one third of the way down from the top of the oven, and place a baking stone on that rack.
    2. When the oven is nice and hot, prepare your pizzas one at a time. Stretch (don’t roll!) your dough to around 10-12″ diameter and place on a lightly floured pizza peel. Spread the garlic white sauce over the dough then top with the caramelized mushroom mixture, vegan mozzarella. I also added some tomato pizza sauce as well.
    3. Transfer the pizza onto the baking steel or pizza stone and bake for about 8 minutes. If needed, turn the heat to broil for another 1-2 minutes to brown the top.
    4. Top with arugula.

    Add the cashews, garlic, water, salt, and nutritional yeast to a blender. Blend until smooth and creamy, scraping down as necessary.

bbq brussel sprout pizza.

brusselsproutpizza

Ive confessed before I have a mad love affair with brussel sprouts. And I’ve seen them on pizza. So i gave it a try, after finding THIS siracha and roasted garlic bbq sauce at trader joes. (this sauce also works great for making baked tofu, but thats another story.

First of all, this is my go to pizza crust. Serioulsy. We used to buy whole foods pizza crust all the time, but at $3 a crust, we realized that this is so much cost-efficient, and its so so great and practically foolproof, especially if you have a stand mixer. This recipe comes from the joy of cooking and its all over the internet.

1 package (2 1/4 teaspoons) dry active yeast
1 1/3 cups warm (105 to 110 degree F) water
3 1/2 cups all-purpose flour
1 Tbsp Olive oil
1 Tbsp salt
1 Tbsp sugar

180. enchilada pizza.

Combining two pretty amazing things – enchiladas and pizza!

Buy or make a pizza crust (this one is my favorite, go-to crust)

Top it with enchilada sauce, seitan, black beans, corn, green onions, green chilis and daiya cheese.
Bake and top with vegan sour cream, avocado and one of my guilty pleasures: taco bell packets.