Thin crust combination pizza
Dinner 15 April 2007.
Thin crust pizza (whole wheat flour, yeast, evoo) with vegan pepperoni, green pepper, black olives and mushrooms (tomato sauce, garlic, oregano, basil, evoo, flax oil, nutritional yeast).
The wine was Merryvale's Merlot.
16 comments:
Once again, that looks delicious!
Thanks!
wow.. so how do you derive or achieve the cheese stretch.. and not for nut'n I would eat like 2 or 3 of these.
Thanks! Actually, I don't use any cheese at all -- I just toss on some nutritional yeast at the end (for flavour, it's somwhere between cheddar cheese popcorn topping and parmesan). It's full of B vitamins, no fat, good for vegans. It's a little powdery by itself, but I put it on popcorn, pasta, pizza, etc.
You can get vegan cheese, but I've never liked it enough to put it on a pizze more than twice. Follow Your Heart is pretty good if you want to make a grilled cheese (it will melt if you pray hard enough). But it's only about a notch above American cheese (so, if you've ever put asiago or ementhal on a pizza then FYH will never be as good).
no I know the soy cheese thing is gross but you can achieve it with sticky roux...make flour sticky with soy milk or whatever and you get a cheese effect, fill it with spices or even better dried mushroom and it seems cheesy.
Interesting, I've never tried a roux on pizza (although I have with other stuff, eg, mac and cheese). When I make stuffed pizza, I sometimes use thin sliced potatoes, but that's a different texture.
Got a recipe suggestion?
I DONT actually... I was hoping to pick up from you.. I have techniques..
:) Well, next time I make pizza, I'll try out a roux. I've had pizza's witha white sauce before -- I've just never made one.
Forget what I said. it sucks in a smoothie...it is only good as a savory dish... brewers yeast tastes like old beer, but as a powder it is ok.
I was about to comment (on your blog) that I found vegemite too strong of a taste when I tried it, wow, 14 years ago now. But old beer...hmmmh... I don't know if I could do it.
Re Roux:
(that sounds funny)
I have a pretty good recipe, and I find that if the roux-ish cheese thing is sloppily draped over top of complimentary toppings (fried mushrooms, or smoky tempeh, or balsamic shallots) you've got some major vegan magic.
I'll make some pizza this weekend and post a recipe, promise.
In the meantime, consider getting some Scheese to satisfy your desire for tangy cheese. It's magical stuff - though it won't melt well on a pizza, it "grillcheeses" with the best of them.
not really old beer..just a strong flavor.
You're at the top again dude! Good luck.
~tesco (blankforever)
Thanks, Tesco. I just voted for you. Good luck yourself!
I've done the roux cheeze thing and I find it works pretty good. I also find that hummas or a dip of any sort gives pizza a nice zing.
PS - love your pizza...it's got 2 of my favourite toppings...olives and mushrooms.
Thanks, Megan!
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