My pizza adventures continue with this deliciously savory roasted eggplant pizza. We’re talking a pillowy pizza crust topped with juicy, tender chili oil roasted eggplant. Dollops of creamy vegan almond ricotta, a flavorful red sauce, and completed with drizzles of chili oil and fresh basil….
This vegan caramelized mushroom pizza is to die for. And I say that as someone who doesn’t actually like the texture of mushrooms. But when they’re caramelized alongside onion and garlic, thrown atop the perfect pillowy pizza dough with a thick layer of garlic white sauce and topped with mozzarella and fresh rosemary? Well we’ve reached pizza nirvana, and you guys, it just so happens to be vegan there….
You need this vegan pepperoni pan pizza in your life. Like, yesterday already! What are you waiting for?!
Look, thin crust pizzas are great and all, but sometimes you need a thick crusted pan pizza. We’re talking an entire inch(-ish) of deliciously doughy crust underneath generous toppings. There’s no need to go light on the sauce, [vegan] cheese, or anything else you want to throw overtop as there is plenty of crust to support it!…
Anyone else want to welcome springtime with a pizza? I mean, there’s nothing quite so enticing as a pizza party (not that spring in DC needs any encouragement), or as mouth watering and satisfying.
I love spring and the influx and variety of fresh produce that comes with it. And I don’t know about you, but I just want to put all of that produce on pizza dough and bake it up. So, I did, and this delicious vegan pizza primavera was created! It’s topped with some of my favorite springtime veggies. With burst cherry tomatoes and ribboned zucchini and asparagus. …
Sometimes you eat pizza just for the indulgence of it (potato pizza, anyone?). Other times, you can eat pizza and have your veggies too (potatoes don’t count, it’d be like calling chips a vegetable). This pizza is one of those times. When piled high with kale, that extra slice is really just an extra dose of leafy greens. You’re practically doing your body a favor, and you’re certainly doing your taste buds a favor! Garlicky white sauce, creamy dairy-free cheese, seared vegan chicken, flavor packed roasted and marinated tomatoes, and crispy chip-like kale all on top of my favorite savory vehicle–pizza dough. …
I’d been craving buffalo sauce for awhile now, and am so glad that craving culminated in this incredible pizza. Everything about this vegan pizza is pure perfection. There are spicy, salty, vinegary, buttery vibrantly orange-colored soy curls. A creamy and tangy homemade ranch dressing. A doughy pizza base that cooks up nice and crisp on bottom with a soft, puffy crust. Rich, delicious vegan mozzarella cheese completes the pizza, but don’t forget the scallions in all their oniony glory, and a drizzle of hot sauce to finish. Many tears were shed over how much we enjoyed this pizza (ok, maybe not actually, but emotionally, we were there)….
I’ve been on a bit of an eggplant kick lately. It’s just such a great vegetable (ok, actually it’s a fruit, like all good things in life), that’s perfect in so many applications. It can be used in stir fries, in salads, in tacos. It makes dips, sandwich fillings, casseroles, and even [plant-based] bacon. You find it in a lot of cuisines: Turkish, Japanese, Indian, Thai, French, Chinese, American, Italian, and more! In this recipe I suppose I’m combining a few cuisines by putting Indian curried eggplant on top of Italian pizza alongside Thai birds eye chiles (which are happily substituted for Mexican serrano peppers or jalapeños). There’s a culinary adventure in each bite, and damn it’s good. …
There are hundreds (thousands?) of ways to make pizza dough, but this recipe is a favorite of mine. It has just 4 ingredients, and maybe 5 minutes of hands on time. It needs only 1 minute of kneading and can accommodate a relatively flexible schedule. The only real downside to making this recipe (and your own pizza dough in general) is that it’s not great for instant gratification. If you want to make last minute pizza, you can get dough from grocery stores or some pizza shops. But if you want the reward of making your own pizza dough, and you want it to taste as good as the crust from a nice pizza place, you should really try this recipe! It’s a perfect all purpose type pizza dough. It can be stretched thin and bakes up with a pillowy edge (technical term cornicione)….
When I hear the term “Mexican pizza” I can’t help but think of that version I’d order at Taco Bell — Mexican pizza, add beans and hold the meat. It’s probably been almost 20 years since I’ve ordered that, and it’s nothing like the recipe I’m sharing here today. Here there are no crunchy flat tortillas sandwiching any filling. Instead, the toppings are piled high over a perfectly doughy pizza….
Are you looking for a fun party appetizer? Something you can bring to a picnic? A recipe for your gluten free or vegan friends? Something to munch on for a tasty and simple meal? I’ve got you covered with these super cute pesto smashed potato pizzas! You can enjoy them hot or at room temperature, which makes them a no stress option.
Baby potatoes are boiled then smashed, skins splitting to expose the soft custardy interior. A simple zippy marinara is spooned overtop and then some homemade vegan cheese. The potatoes are then baked in a hot oven until the edges get a little crispy, while the inside remains creamy and soft. Melty cheese atop a crispy baked potato is drool worthy on it’s own, and you might be tempted to gobble them up immediately.. but, I promise you, the last step is so worth it. Dollop, smear, pour–whatever–some basil pesto on top and you’ve reached potato pizza heaven (a different kind than before)….