It’s no secret to anyone that I love pizza. And typically, when it comes to pizza, ‘cheese’ is the name of the game. But not today. Things are changing around here. I have recently discovered how good pizza can be without cheese, and I’m totally hooked. I mean, I’ve had cheese-less slices before, but after a recent slice of super simple vegan pizza from a popular NYC pizza joint, Joe’s, it came to me. A crispy and chewy crust, a robust sauce and loads of veggies are all that’s needed for a bomb pie.
The true key to an amazing cheese-less slice, in my opinion, is the sauce. For this pizza I used a sauce I’ve been making at school during our improvisation classes. Leeks, carrots, celery and garlic give this classic red sauce lots of flavor, and crushed red pepper flake adds a good bit of heat. It’s complex and rich and perfect for my vegan veggie pie.
As for the veggies on the pizza, I kept it simple but strategic. Just four toppings here; sliced baby bella mushrooms, par-cooked broccoli florets, thinly sliced onions and sliced black olives. While simple, this combo is a winner with a satisfying variety of colors, textures and tastes. I mean, look at it. This pizza is really just breath taking. Anything that showcases vegetables like this is bound to be pretty, but that doesn’t stop me from being mesmerized by the beauty of this pizza. Not only is it attractive aesthetically, but to me it’s also beautiful because of the overwhelming health and wellness benefits provided by this overload of vegetables. Fiber, vitamins A, C, D, E, and K, calcium, iron, folate, potassium are some of the all-star benefits coming straight to your body from this pizza. See? Beautiful. And I think it’s safe to say I’m a total veggie-nerd at this point. Thoughts?
So that’s all I really have to say about this recipe. It’s simple, satisfying and packs a nutritional-punch. And that’s a pizza you can feel good about eating. So why not try cheese-free next time? I know it sounds crazy, but you won’t be disappointed.
Best of Basic: Vegan Veggie Pizza
Serves: 4-6 Start to Finish: 50-60 minutes
2 balls pizza dough (get my quick & simple recipe here, yields 2 balls)*
1 tablespoon olive oil
1 leek, trimmed, halved length-wise, thinly sliced**
4 cloves garlic, peeled and minced
1 carrot, peeled and cut into a small dice
1 celery stalk, cleaned and cut into a small dice
sea salt, fine grain
1/2 teaspoon dried thyme
3/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flake (slightly spicy, reduce to 1/8 for less spice)
1 28-ounce can tomatoes (diced or whole, organic and salt-free preferred)
1.5 tablespoons maple syrup
2 teaspoons fresh thyme leaves, chopped
For Pizza Toppings
1 white or yellow onion, halved, trimmed, thinly sliced
8 cremini mushrooms, washed and thinly sliced
1 head broccoli, stem removed, cut into small florets
1 small can sliced black olives, liquid removed
sea salt, fine grain
garlic powder or granulated garlic
Allow refrigerated dough to rest at room temperature for an hour. Preheat oven to 500 degrees F.
To make sauce, heat olive oil over medium heat in a medium saucepan. Add leeks, garlic, celery, carrots and 1 teaspoon salt. Add dried thyme, oregano and crushed red pepper flake. Allow mixture to cook, stirring occasionally, for 6-8 minutes.
Add 1/2 cup water, canned tomatoes, 1 teaspoon salt and 1.5 tablespoons maple syrup. Bring to boil, reduce to simmer, cover. Simmer for 20 minutes. Using a blender (immersion, high power, standard, food processor), blend sauce until smooth. Stir in fresh thyme leaves. Season to taste (I added another 1/4 teaspoon of salt).
Add 2 inches of water to a small saucepan. Bring to boil. Using a steamer basket, steam broccoli in saucepan, covered, for 2 minutes or until bright green. Set aside. Prep remaining toppings.
Press out dough balls to fit a pan or pizza peel.Transfer crusts to cornmeal dusted pans or a peel. Add 2/3 to 1 cup of sauce to each pizza, spreading it out evenly from center to crust. Evenly distribute broccoli, mushrooms, onions and olives over pizzas. Season each pizza with 2 pinches of salt and 2 pinches of garlic powder. Bake for about 10-15 minutes, or until bottom of crust is golden and sturdy.
Pizza in the summer? Give me homemade tomato sauce, creamy fresh mozz, and homegrown basil. Pizza in the fall? Different story.
Getting creative with pizza is one of my favorite activities in the whole wide world. We make pizza dough on the reg, but truth be told, most of our pizzas are on the traditional side. You know, red sauce base, mushrooms, spinach, roasted red pepper, Italian cheeses, etc. So I decided to mix it up a little bit. And I’m so glad I did, because Matt deemed this creation one of my best recipes ever. Yep, that’s right. Best. Ever.
It all started with a little get together we decided to have this past Friday. Whenever we have people over, I always make some kind of a food spread. This is for two reasons. First is that it gives me a chance to experiment in the kitchen and cook for my friends on a small scale. Second is that a couple noshes at a party, even if it’s supposed to be just drinks, always makes for a more welcoming and comforting environment. And I’m all about creating a warm and welcoming vibe in my home, even if only for just me and Matt to enjoy.
So we decided to have a get together. I made roasted red pepper hummus and pita crisps, because I had all the ingredients on hand and because who doesn’t love hummus? Additionally, I decided to make a pizza of some kind. Why pizza? I think pizza is a winning appetizer. Cut into squares instead of slices, pizza is an easy and fun finger food that just about everyone can enjoy. I use our easy pizza dough recipe (get it here), but don’t hesitate to use store-bought, refrigerated crust for an even easier result!
Now, I didn’t want to do anything traditional or standard here. I really wanted to use this opportunity to bring autumn flavors into the mix. Not surprisingly, butternut squash quickly came to mind. From there, the rest of the ingredients easily fell into place. Garlic oil as the base, caramelized onions for some richness and goat cheese for some tang. Perfection.
The different ingredients in this pizza require some prep time, it takes a bit longer than pizza sauce and mozzarella. But everything comes together in about an hour. Start with the slow process of caramelizing the onions and you have a pocket of time to work on getting the squash into the oven. While the squash bakes, prep the cheeses and make the garlic oil. Everything falls together perfectly in the end. Flavor, depth, richness? Gang’s all here.
There are enough ingredients here to make two medium-large pizzas. Although calorie-wise one pizza feeds about 3 people, I always allow one pizza for every two people. That’s because Matt, my family and I eat more than normal people. And also because you always want too much food rather than not enough. This is also a good opportunity to plan ahead and double up. Roast two squashes and four onions, freeze the extra, and you can have this pizza super quick and easy next time. I’m definitely wishing I had thought ahead like that. Ugh.
This is a delicious and unique combination of toppings for a pizza, but trust me when I say, it just works. You’ve just gotta give it a try. I like it so much that if I ever have a restaurant, this will be a seasonal pizza on the menu, that’s for sure.
Butternut Squash, Caramelized Onion & Goat Cheese Pizza
Serves: 4-5 (10-12 appetizer servings) Start to Finish: 1 hour 15 minutes
2 balls Pizza Dough, get my recipe here
1 Butternut Squash, peeled and seeds/pulp removed, cut into a small/medium dice
Sea Salt, fine grain
2 Yellow Onions, peeled and cut into thin half moons
4 cloves Garlic, peeled and minced
1.5 cups shredded Mozzarella (6-7 ounces)
1 cup crumbled Goat Cheese (5-6 ounces)
Remove dough from fridge, if necessary. Allow to sit for at least an hour at room temperature
Preheat oven to 425 degrees for roasting squash.
First step, start caramelizing onions. Heat 1 tablespoon oil over medium heat. I used coconut oil but olive oil works too. Add onion slices to pan. Season with salt (2 good size pinches). Allow Onions to slowly cook, tossing occasionally. Keep adding water when pan becomes dry, 2 tablespoons at a time. This should take about 40 minutes. When finished, transfer to small bowl or ramekin.
While onions caramelize, peel and prep Butternut Squash. Toss squash cubes with salt (I used about 1 teaspoon), pepper (I used about 1/2 teaspoon), and 1.5 tablespoons Olive Oil. Spread out onto a parchment lined baking sheet. Roast for 15- 20 minutes. Toss. Roast for an additional 15 minutes, until some edges are golden brown.
Meanwhile, make garlic oil. Heat 2 tablespoons of olive oil and 4 cloves minced garlic over medium heat. When the garlic begins to turn golden, remove from heat and transfer to a ramekin or small bowl.
Grate and crumble cheeses. Press dough balls out to make 2 pizza crusts. Transfer crusts to a peel or pan that’s been dusted with cornmeal. When squash, onions and garlic oil are complete, began assembling pizzas for baking.
Preheat oven to 500 degrees.
Brush about 1 tablespoon of garlic oil onto crusts, including the outer edge. Sprinkle cooked garlic bits evenly over both pizzas. Top each pizza with 1/2 cup shredded mozzarella. Add about 3/4 cup Roasted Squash cubes over each pizza. Distribute onions evenly over each pizza. Top each pizza with 1/2 cup Goat Cheese. Sprinkle each pizza with remaining mozzarella.
Bake pizzas on pizza stones or on pans for 8-10 minutes, until crust is golden and cheese is bubbly.