There is a growing population of Vegan and Vegetarian options popping up on menus all over the world! We here at Taste of Ashland have been inspired by one of our editors, The lovely Allison, to share a favorite recipe for the much loved and coveted pizza pie!
The recipe below is from a great site, A Couple Cooks. They not only give you the recipe and the education needed to ensure that your homemade, freshly baked, vegan and veggie slice of delight is truly a vegans paradise; they help to show you the proper veggies and alternatives to cheeses, meat-less options and gluten-free crusts to make certain your vegan pizza is one others will convert for!
Here is the recipe! Enjoy the making and the edible destruction of this delicious dish!
Ingredients
- 1 ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)
- 1 jarred roasted red pepper
- 3 cloves garlic
- 8 baby bella mushrooms
- ¼ red onion
- ½ cup cooked chickpeas
- 2 tablespoons olive oil, plus more for brushing dough
- 3 cups spinach, packed
- 1/2 teaspoon kosher salt
- ¾ cup Muir Glen Organic fire roasted crushed tomatoes or our Homemade Easy Pizza Sauce
- 6 canned artichoke heart quarters
- 4 large leaves basil
Instructions
- Prepare the dough using the Best Homemade Pizza Dough Recipe (follow this video instruction for more). Follow the preparation instructions in the dough recipe if prepared in advance.
- Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
- Prepare the toppings: Slice the jarred red pepper into thin strips and set aside. Mince 3 cloves garlic. Slice the mushrooms and red onion. Drain and rinse the chickpeas. In a large skillet, heat 2 tablespoons olive oil. Add the garlic, mushrooms, onion, chickpeas, and spinach and ½ teaspoon kosher salt; saute until the mushrooms are tender and the spinach is wilted, about 5 minutes.
- When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
- Quickly assemble the pizza: Spread a thin layer of crushed tomatoes across the dough and sprinkle with a few pinches kosher salt. Add the sauteed vegetables, then top with red pepper strips and artichoke quarters.
- Transfer the pizza to the oven on the pizza peel, and bake until the crust is browned, about 5 to 7 minutes. While the pizza bakes, cut the basil into thin strips (chiffonade). Allow to cool slightly, then top with basil and serve.
Taste of Ashland 