My dear readers, as you can see the great British summer she has returned! Yes, as I type this midday Sunday I am sitting comfortably in my jammies with a splendid cup o’ hot black coffee (damn good coffee, and HOT) while the rain falls outside…… My friends across the pond may (or may not) realise that this splendid jubilee celebration weekend, more importantly than anything else, gives me 4 straight free days off work. I am celebrating by sitting in my PJs past 12pm and reminiscing about last night’s dinner…. In addition to Fajita Friday, Saturday has recently been assigned a weekly dish in our house. PIZZA NIGHT….
If you have a bread machine in your kitchen and you don’t use it to make pizza dough at least once a week…….WHY NOT?
Don’t have time or money to travel to Hawaii this summer? NO PROBLEM! This tropical vegan pie should do the trick. We took the traditional “hawaiian pizza”, made it completely vegan, and added some extra ingredients to take it to the next level! It’s pretty amazing!
Topped with pineapple, vegan ham, green peppers, pepperocinis, daiya mozarella, vegan parm, dried basil, and marjoram. Recipe here!
[This pizza looks delish, but I still wanna go to Hawaii! Someone take me please? - ed.]
Dried figs, tofu ricotta, Daiya mozzarella, fresh garlic and red onion, LiteLife Deli Ham, drizzled with balsamic reduction. YUM!
And of course with a side of arugula…
[The figs and arugula say “healthy,” but the Daiya says that this pizza knows how to party!
Putting you down for the US/Canada giveaway unless I hear otherwise, Brian! Thanks for playing!
Calling all vegan pizzanistas! Now through Monday, share your vegan pizza photos for a chance to win one of four prize packages stuffed to overflowing with vegan goodies. A cheesy, saucy, sexy time will be had by all! Fuck yeah vegan pizza! – ed.]