vegetable pizza

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I mentioned Amy’s cheeseless in my last post—not putting it down by any means, but it just falls short of what it should be: bigger and cheaper. Trader Joe’s does a slightly lower-rent version for a few bucks less, but it’s still tiny. After a couple rounds, I decided I could make my own. And so I did.

The crust is your everyday flour crust. I use Isa’s VWAV recipe, but with a good handful of herbs and spices worked into it. Your vegetables should be cut up fairly small or they are more likely to fall off your pizza when you try to eat it. I used
• 2 yellow or white onions
• 2T nutritional yeast
• dried herbs, red pepper, salt to taste
• 1 head of roasted garlic
• 1/2 can of artichoke hearts
• 1/3-ish jar of sliced sun-dried tomato
• handful of frozen spinach, thawed and sqeezed dryish
• handful of sliced red onion
If Tom didn’t hate mushrooms so much, they’d be on this pizza too.

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For the carmelized onion base, slice up the two onions and cook them on medium heat with a little bit of olive oil. This can take 30-40 minutes, so add a little water now and then to keep them from drying out. When the onions are soft and brown, mash them a little with the back of a spoon or spatula. Then add the nutritional yeast and herbs/spices.

Start preheating your oven. I go with 475° on my oven. Who’s to say what’s perfect for yours, other than you? Shape your crust and make sure it slides on your board if you’re cooking on a pizza stone. I use polenta under the crust and shimmy it around before I start adding toppings. Equally important is the size of your curst; it should probably be a little smaller than your stone. Expect some stretching/distortion on the trip from board to stone.

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Spread out the carmelized onion base, then pile on your vegetables, keeping in mind which ones will burn first. I keep the spinach on the bottom and red onion on the top. Now get your pizza in the oven without burning yourself or dropping it or overshooting the stone or anything else that could go wrong. In 10-15 minutes (depending on your oven and personal pizza doneness preference), you have a better-than-Amy’s pizza.

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