Saturday, October 16, 2010

Vegan Mushroom Pizza

This pizza is somewhat atypical in that it doesn’t include tomato sauce, but given how easy it is to make, I think it’s likely to become one of your favorites. It does require that you make the dough a night in advance, however.
As I mentioned in my recipe for vegan stromboli, I use a dough recipe from Baking with Julia by Dorie Greenspan. It yields a great all-purpose dough, but you’ll probably have to cut it down. Using about 2/5ths of the original recipe, I had enough dough for one loaf of pita bread and a pizza.
2 cloves of garlic, minced
2 – 3 portobello mushroom caps, diced
Olive oil for the frying pan
Daiya Mozzarella Style Shreds vegan cheese
Flour for the cutting boardPita bread dough (from Baking with Julia, above)

Serves 2.

  1. Put a frying pan of at least 8 inches in diameter over high heat. Mince the garlic cloves and dice the mushroom caps.
  2. Pour a thin layer of olive oil in the frying pan. Toss in the minced garlic. Once the garlic has browned slightly, reduce heat to medium-high, and put in the diced mushrooms. Sauté for a couple minutes. Scoop out the sautéed mushrooms and garlic into a bowl. Do not remove the frying pan from heat. 
  3. Spread a little flour onto a cutting board, and stretch the dough into circle a little over 9 inches in diameter. The dough should be a little bit thicker for this pizza than for pita bread. Carefully place it into the frying pan. 
  4. Place the sautéed mushrooms in the center of the dough and spread evenly. Spread just enough Daiya cheese over the body of the pizza. Be judicious with the Daiya or your pizza will be on the soggy side.

    Cover the frying pan with the lid for a couple of minutes. Check periodically to see if the cheese has melted.
  5. Once the cheese has melted to taste, Using a spatula, slide the pizza out of the pan and onto a cutting board using a spatula. Slice and serve.

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