It’s been a bit since my last post, mostly because things have been so busy with work and a recent birthday trip to Copenhagen, that I’m ashamed to say I haven’t done much cooking and/or reviewing. This week we ate out Sunday, Monday, Tuesday, Wednesday…. and I’m not talking healthy food. I’m talking veggie burgers and chips. Oh dear.
Because of this, instead of our usual Friday night curry we decided to do something a bit different: homemade vegan pizzas. I wasn’t sure if I should put this in the “adventures in cooking” category because there is very little cooking involved, but sometimes that’s just what you need on a lazy Friday evening. We did his and hers pizzas:
- Two hand stretched, fresh pizza bases from Sainsburys
- Fresh pizza sauce
- Vegusto mozzarella (or some other melty vegan cheese)
- Mushrooms, sautéed in a little oil
- Artichoke hearts, in oil or brine
- Sun dried tomates
- Black or kalamata olives
- Oregano (optional)
- Black pepper (optional)
- Cashew parmesan (optional)
- 1 cup vegan mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 teaspoons parsley, chopped (or 2 tsp dried)
- 1/2 cup unsweetened almond milk
Spread a layer of pizza sauce on the base of each pizza, then assemble your veggies. For mine I did mushrooms, black olives, sun dried tomatoes and artichoke hearts. Andrew used kalamata olives, artichoke hearts, sun dried tomatoes, oregano and black pepper. Then top the pizza with your choice of vegan cheese and bake in a preheated oven for around 10 minutes on gas mark 7.
For the ranch, combine all the ingredients and whisk well. Place in an airtight container and refrigerate to serve chilled.
Once the pizzas are ready, top with fresh basil and cashew parmesan, serve with a side salad and enjoy!
What are your favorite pizza toppings?