These pizzas are the perfect mix of flavors. They’re sure to be a favorite at any party. Cut them into thin wedges or squares for a fun appetizer, or serve them as the main entrée at a movie night or kid’s sleepover!
3 Tbsp. olive oil mixed with 1 tsp. homemade pesto and sea salt
3/4 fresh tomato, thinly sliced
1 Tbsp. toasted pine nuts
6-8 fresh basil leaves
3 Tbsp. olive oil, 1/2 tsp. oregano, and truffle salt (mixed into some marinara sauce)
4 portobello mushrooms
12 button mushrooms
12 shiitake mushrooms
Morels (if available)
1 caramelized medium red onion (sauté the onion in olive oil, then add 1 tsp. balsamic vinegar and1 Tbsp. raspberry or other red jam)
1 Tbsp. toasted pine nuts or almonds
4-5 baby spinach leaves
1/4 cup homemade pesto (use as the sauce)
1 cup sliced artichoke hearts
1/4 cup sun-dried tomatoes, cut into julienne strips
2 Tbsp. pine nuts
1/4 cup olives
1/4 cup spinach
Pineapple tidbits (optional)
Finely chopped smoked tofu (optional)
1/2 cup refried beans (use as the base under the sauce)
1/2 cup salsa (in your choice of spiciness, for use as the sauce)
2 cups sautéed red, yellow, or green peppers
Chopped jalapeños, or add 3/4 cup cumin-flavored baked tortilla strips after the pizza is cooked (both optional)
Note: Any 18-inch vegan pizza dough will work for these pizzas.
• Spoon the sauce (use marinara, unless otherwise specified) onto the pizza dough.
• Add the listed toppings and bake at 220°C for 15 to 20 minutes. After the first 12 minutes, check the pizza every few minutes to ensure that it does not burn.
• Serve and enjoy!
4 servings per pizza
Posted by Jason Baker