Wednesday, January 30, 2013
VEGAN PIZZA #38
I've been working up to this deep dish pizza. It seemed like such a production but it actually went together pretty quick, just have to have all the ingredients ready to assemble. I used a cast iron skillet for a nice crunchy crust. I melted some Earth Balance in it first for that traditional buttery tasting crust, then I pre-baked it for a bit.
I put some TJ's vegan shreds in first, then topped it with some steamed kale.
Then I topped that with some sauteed crimini mushrooms.
Next some minced Tofurky Italian sausages:
Then a layer of chunky basil-y tomato sauce and then some onions and peppers, lightly roasted.
Finally a little more vegan cheese and oregano. Bam!
Here it is from another angle so you can see that it's really deep dish. What a beauty!
Of course, when you serve up a slice it loses all structural integrity--definitely a knife and fork affair, but man, it was so good!