Sauce? Who needs sauce!? Let the vegetables shine with this rustic take on pizza-pie. This dish was a happy accident, I found myself craving pizza one wintery night but there wasn't a lick of sauce in the house. I was forced to improvise and it worked out deliciously!
This one's so mouth-wateringly tasty even non-vegans go "Mmm" for it. The combination of toppings is simple, savory and satisfying in a meaty kind of way. The little tomatoes are succulent and sweet and burst in your mouth when you take a bite. No sauce needed. This rustic garden pie is easy to make, easy to love and oh-so animal friendly!
Sauceless Rustic Garden Pizza
1 Ready-Made (Vegan) Pizza Dough, or you can make your own
4 Baby Portobella Mushrooms, sliced into thin half moons
1/2 Green Bell Pepper, julienned
1 cup Shredded Vegan Mozarella
1/4 cup Vegan Mock Parmesan (store bought or homemade)
1/3 cup Sweet Baby Cherry Tomatoes
1/3 cup Sweet Onion, sliced into thin half moons
1/4 cup canned or marinated Artichoke Hearts (drained and chopped)
1-2 tbsp Extra Virgin Olive Oil (high quality, for brushing crust)
1/4 cup Fresh Herbs (chopped Chives, Basil Leaves and a tiny bit of minced Rosemary)
1-2 tbsp Cornmeal or Flour
Vegan Mock Parmesan:
1/8 cup Nutritional Yeast Flakes
1/8 cup Raw Walnuts
Sea Salt and Pepper to taste
Pulse all ingredients in a blender or food processor until it resembles coarse crumbs. Now you've got vegan parm!
Preheat oven according to pizza dough package directions. Prep all ingredients while oven preheats. If you have a pizza stone, definitely use it, if not, a cookie sheet works great. Build your pizza on whatever surface it will cook on, so you don't have to move it. I learned this one the hard way!
Dust surface of cookie sheet or pizza stone with cornmeal and/or flour. I love the texture of the cornmeal, it just bakes right into the bottom of the crust and adds a bit of yum-crunch. Roll dough out and brush surface and edges with olive oil.
Sprinkle a little of the mozzarella and then scatter some onions onto pizza. Evently scatter the rest of the vegetables and onions. Sprinkle the last of the mozzarella on top along with the half of the mock parm and herbs, except basil. Set basil aside.
Bake about 15 minutes or until crust is deep golden brown and cheese is melted. Remove from oven and then scatter basil leaves over the top. Cool for a few minutes, slice up and serve. Shake some of the remaining vegan mock parm onto your slice if you desire. Enjoy.
*I like to make this pizza in a rectangle shape, but you can do a circle if you like. :)
*Optional additions: chopped fresh garlic and hot peppers for those who walk on the wild side!
Thank you for supporting Buddhas Delight! Tonight, let the moon hit your eye like a big pizza pie... ;)