Friday night pizza

Friday night pizza

Ingredients

  1. Vegan pizza bases
  2. Tomato sauce (ideas in cooking guide)
  3. Roasted kale
  4. Olives – stuffed kalamata or green or a mix of both
  5. Mushrooms, chopped
  6. Red/yellow peppers, finely chopped
  7. Tomatoes, thinly sliced
  8. Vegan cheese (ideas/options in cooking instructions)
  9. Optional:
  10. Fresh chili
  11. Artichokes
  12. < li>Fresh arugula (for sprinkling after cooking)

  13. Pine nuts
  14. Fresh basil
  15. Chili-infused olive oil (for sprinkling after cooking)
  16. Roasted garlic
  17. Spinach

Method

Preparing your tomato sauce should be the first step at any homemade pizza party. Some people like the simplicity of just topping with tomato paste/puree and sprinkling with a little oregano, basil, and thyme. But when I have time, I always make my own. (Time is the time it takes to thicken, not the actual prep.)

My Easy Pizza Tomato Sauce: Finely chop an onion and a few cloves of garlic. Place in a frying pan with some olive oil. Add 1/2 teaspoon each of oregano, basil, and thyme and mix. Add a can of mashed tomatoes, a little salt and crushed pepper and let simmer and thicken. If you don’t let the sauce thicken enough, your toppings may slide off during the meal. That’s why you need a little time to prepare the sauce. You don’t want it to be watery.

Preparing your pizza:

  • Make tomato sauce or use a base with sauce already added (like pictured)
  • Preheat your oven to 450F
  • Wash some kale and put it in a pan with some oil  Fry it for a few minutes until the kale is dark green. Turn off the heat
  • Cut the remaining ingredients and grate the cheese
  • Assemble your pizza! I usually go here: gravy, kale, olives, mushrooms, peppers, tomato and finally (after 5/10 minutes in the oven) cheese – but you can really make any order you want
  • I always mine Place in the oven without the cheese and bake for about half the time required (see packet instructions), then add the cheese for the second half. This means the veggies are hot enough and the cheese doesn’t burn
  • Remove and eat in large slices!

Cheese options:  In the picture above, the cheese is Violife Mozzarella, which works well. Vegan cheese doesn’t melt like dairy cheese, so I suggest starting with less cheese and finding what works best for you. One of my favorite combinations is mixing Violife with Vegusto No-Moo Melty (about half and half) – use about the same amount of Violife as pictured and then add the same amount of Vegusto. This results in a much cheesier pizza. Another option is to make your own potato and carrot cheese (recipe is in my cheese-on-toast tutorial), and you need to use a lot of cheese here. Stick with the half cheese/half no cheese idea as this cheese can be very crunchy (as in the cheese on toast picture) so you’ll want to make sure it’s hot and runny but not crunchy (unless because, of course, you like it that way). !). More vegan cheeses are hitting the market every day and you will quickly become familiar with those from your region/country. One of the perks of making homemade pizzas is that you can experiment with different flavors and amounts. Make-it-yourself pizza is great for families – kids can create their own combinations and compete with adults for the best taste. It’s also a fun and easy dinner option.

 

 

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