fuck yeah vegan pizza

fatfeministfoodie: Okay y’all. You should know that I am a dreadful procrastinator, so sometimes I will do things on Friday that don’t make it onto Tumblr until Monday. Like this pizza. Friday night is pizza night and when I went vegan, it was the first thing I wanted to learn to make. This pizza uses a simple crust, found here: http://vegweb.com/recipes/easy-yummy-and-quick-pizza-crust We loaded the pizza up with diced fresh tomato instead of sauce, and then made a delicious soy pepperoni topping for protein and nummy-ness. The recipe came from Celine Steen and Joni Marie Newman’s Hearty Vegan Meals for Monster Appetites. It was fabulous and amazing and because you are fabulous and amazing, here is the recipe: TVP Pepperoni Ingredients:  1/4 tsp fresh group black pepper 1/4 tsp fine sea salt 1 tbsp paprika 1 tbsp garlic powder 1/4 tsp red pepper flakes (or more if you want) 1 tsp dried basil 1/4 tsp cayenne (or double it for extra spicies!) 1 tsp Sucanat or other sweetener 2 tbsp olive oil 1 tbsp liquid smoke 1 cup TVP granules 1 cup boiling water Simply mix the dry ingredients, stir in the olive oil and liquid smoke, and pour the TVP on top. Add the boiling water, stir, and cover tightly for 10 minutes. Fluff it with a fork when you are done and you’re good to go! You can save it in the fridge but really why would you do that when you can eat it all? It’s magnificent. My partner and I also topped the pizza with spinach, olives, and Daiya pepperjack cheese. We ate the whole thing between the two of us because it was just that good. Mmmmmmmmmm. My wishlist is one vegan cookbook longer. AGAIN.

fatfeministfoodie:

Okay y’all. You should know that I am a dreadful procrastinator, so sometimes I will do things on Friday that don’t make it onto Tumblr until Monday. Like this pizza. Friday night is pizza night and when I went vegan, it was the first thing I wanted to learn to make. This pizza uses a simple crust, found here:

http://vegweb.com/recipes/easy-yummy-and-quick-pizza-crust

We loaded the pizza up with diced fresh tomato instead of sauce, and then made a delicious soy pepperoni topping for protein and nummy-ness. The recipe came from Celine Steen and Joni Marie Newman’s Hearty Vegan Meals for Monster Appetites. It was fabulous and amazing and because you are fabulous and amazing, here is the recipe:

TVP Pepperoni

Ingredients: 

1/4 tsp fresh group black pepper

1/4 tsp fine sea salt

1 tbsp paprika

1 tbsp garlic powder

1/4 tsp red pepper flakes (or more if you want)

1 tsp dried basil

1/4 tsp cayenne (or double it for extra spicies!)

1 tsp Sucanat or other sweetener

2 tbsp olive oil

1 tbsp liquid smoke

1 cup TVP granules

1 cup boiling water

Simply mix the dry ingredients, stir in the olive oil and liquid smoke, and pour the TVP on top. Add the boiling water, stir, and cover tightly for 10 minutes. Fluff it with a fork when you are done and you’re good to go! You can save it in the fridge but really why would you do that when you can eat it all? It’s magnificent.

My partner and I also topped the pizza with spinach, olives, and Daiya pepperjack cheese. We ate the whole thing between the two of us because it was just that good. Mmmmmmmmmm.

My wishlist is one vegan cookbook longer. AGAIN.

reblogged from chefinit: This luscious green and white dotted Pesto Cashew Ricotta vegan pizza, And not only was this recipe fun to make - pizza always is - it was surprisingly easy once all the prep work was done. Even for a great date night with wife or girlfriend. You can even do the prep the night or day before for a super simple route to deliciousness. Pesto Cashew Ricotta Pizza vegan for the pizza: 1 ball of pizza dough (whole wheat + 1 tsp hemp seeds + 1 tsp ground flax seeds) 1 cup lemon garlic cashew ricotta 1 cup thick vegan pesto 1 large beefsteak or heirloom tomato, thinly sliced 2-3 shiitake mushrooms, thinly sliced 1-3 thin lemon slices, seeds removed 1-2 Tbsp extra virgin olive oil rubbed on the stretched dough + a dash of garlic powder spritz of lemon juice over top the assembled pie red pepper flakes as desired Lemon Garlic Ricotta 1 1/2 cups soaked and drained raw cashews (soak in salted water overnight) 1 tsp garlic powder 2 cloves of raw garlic 1/4 cup lemon juice 1/3 cup water + more as needed 1/4 tsp salt (or to taste) dash of pepper dash of cayenne 1 tsp mixed dried Italian herbs (optional) a few dashes of ground flax seeds (optional) small scoop of nutritional yeast (optional) Pesto (use your favorite pesto recipe or the one below) 1 1/2 cups fresh basil leaves 1/4 cup extra virgin olive oil 1/4 cup lemon juice 1 cup spinach (or another leafy green) 1/4 cup flat leaf parsley, chopped with stems 1 cup raw walnuts (or a mix of raw seeds/nuts you may have on hand - pumpkin seeds and pine nuts work well too) 2-3 Tbsp nutritional yeast a few dashes black pepper 1/2 tsp salt (or to taste) water as needed to thin out pesto during blend optional: 1 small jalapeno, stem removed (for heat) Pizza Dough (double recipe for XL pizza - 1 packet makes about M-L sized pizza) 1 yeast packet 1 cup warm water 1 tsp agave syrup 2 1/2 cups whole wheat pastry flour (or another variety) 2 Tbsp olive oil 1 tsp salt 1 Tbsp hemp seeds 1 Tbsp ground flax seeds 1/3 cup vital wheat gluten - helps with the chewiness of the crust Directions: Prep: soak cashews the night before in salted water - or at least for 4 hours. 1. Start your dough. Swirl the yeast and agave with the warm water. Let yeast sit for about 5 minutes. In a small bowl, combine the flour, vital wheat gluten, salt and oil - add to yeasted water. Gently knead dough into a ball. Place in a floured mixing bowl and let it sit for a while. It will puff up and become “happier” as it sits. If you need to knead a bit more to really mix the dough go for it. Place ball in mixing bowl and let sit for about 45 minutes to 2 hours. 2. While the dough is “growing” you can get started on your pesto and cashew ricotta. I do my ricotta first. Place all ingredients in a high speed blender or food processor. Blend until smooth. You may need to add a bit of water to get the blend moving - depends how “soaked” your cashews are. Salt and spice to taste. You want a light lemony garlic flavor with a hint of spiciness from the raw garlic and cayenne. Transfer ricotta to a bowl and place in fridge. 3. You really don’t even need to clean your blender - the bits of ricotta actually blend well in the pesto. Add add the pesto ingredients to the blender and puree until smooth - yet not too watery. If you end up with water pesto, add in more nuts and/or nutritonal yeast. Dried spices will also thicken things up a bit. Transfer pesto to a bowl and place in fridge. 4. Prep your veggies by slicing shiitakes and tomatoes. *you can actually do all this prep work the day or night before if you’d like! Then the pizza part will be super easy. You can even place your fresh dough in a plastic baggy and seal it in the fridge for up to one day to use. Preheat oven to 415-425 degrees 5. Knead dough on a floured surface - you can also use the hemp and flax seeds on the surface so that you get a nice seedy dough - with seeds along the crust and bottom. I like to drag the shaped dough in a pile of hemp seeds and a splash of olive oil. Shape dough into a pizza round and place on a lightly EVOO greased pizza pan. 6. Add a drizzle of EVOO and a light sprinkle of herbs and/or garlic powder. 7. Add the tomato slices. 8. Grab your ricotta and pesto and add dollops of each all over the pizza - alternating so that the pizza looks like a pretty white and green polka dot feast. Make sure you thin out each dollop with the back of a spoon. 9. Add the lemon slices around the edges - these should be removed before eating the pizza - but they add a very nice bright essence to the pizza. Add the shiitakes and a sprinkle of red pepper flakes. 10. Bake for about ten to fifteen minutes - depending on how thick or thin you rolled your crust. This pizza tastes amazing the next day for leftover too. Even cold! aaaaand my to-do list just got one pizza longer.

reblogged from chefinit:

This luscious green and white dotted Pesto Cashew Ricotta vegan pizza, And not only was this recipe fun to make - pizza always is - it was surprisingly easy once all the prep work was done. Even for a great date night with wife or girlfriend. You can even do the prep the night or day before for a super simple route to deliciousness.

Pesto Cashew Ricotta Pizza
vegan

for the pizza:
1 ball of pizza dough (whole wheat + 1 tsp hemp seeds + 1 tsp ground flax seeds)
1 cup lemon garlic cashew ricotta
1 cup thick vegan pesto
1 large beefsteak or heirloom tomato, thinly sliced
2-3 shiitake mushrooms, thinly sliced
1-3 thin lemon slices, seeds removed
1-2 Tbsp extra virgin olive oil rubbed on the stretched dough + a dash of garlic powder
spritz of lemon juice over top the assembled pie
red pepper flakes as desired

Lemon Garlic Ricotta
1 1/2 cups soaked and drained raw cashews (soak in salted water overnight)
1 tsp garlic powder
2 cloves of raw garlic
1/4 cup lemon juice
1/3 cup water + more as needed
1/4 tsp salt (or to taste)
dash of pepper
dash of cayenne
1 tsp mixed dried Italian herbs (optional)
a few dashes of ground flax seeds (optional)
small scoop of nutritional yeast (optional)

Pesto
(use your favorite pesto recipe or the one below)
1 1/2 cups fresh basil leaves
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 cup spinach (or another leafy green)
1/4 cup flat leaf parsley, chopped with stems
1 cup raw walnuts (or a mix of raw seeds/nuts you may have on hand - pumpkin seeds and pine nuts work well too)
2-3 Tbsp nutritional yeast
a few dashes black pepper
1/2 tsp salt (or to taste)
water as needed to thin out pesto during blend
optional: 1 small jalapeno, stem removed (for heat)

Pizza Dough
(double recipe for XL pizza - 1 packet makes about M-L sized pizza)
1 yeast packet
1 cup warm water
1 tsp agave syrup
2 1/2 cups whole wheat pastry flour (or another variety)
2 Tbsp olive oil
1 tsp salt
1 Tbsp hemp seeds
1 Tbsp ground flax seeds
1/3 cup vital wheat gluten - helps with the chewiness of the crust

Directions:

Prep: soak cashews the night before in salted water - or at least for 4 hours.

1. Start your dough. Swirl the yeast and agave with the warm water. Let yeast sit for about 5 minutes. In a small bowl, combine the flour, vital wheat gluten, salt and oil - add to yeasted water. Gently knead dough into a ball. Place in a floured mixing bowl and let it sit for a while. It will puff up and become “happier” as it sits. If you need to knead a bit more to really mix the dough go for it. Place ball in mixing bowl and let sit for about 45 minutes to 2 hours.

2. While the dough is “growing” you can get started on your pesto and cashew ricotta. I do my ricotta first. Place all ingredients in a high speed blender or food processor. Blend until smooth. You may need to add a bit of water to get the blend moving - depends how “soaked” your cashews are. Salt and spice to taste. You want a light lemony garlic flavor with a hint of spiciness from the raw garlic and cayenne. Transfer ricotta to a bowl and place in fridge.

3. You really don’t even need to clean your blender - the bits of ricotta actually blend well in the pesto. Add add the pesto ingredients to the blender and puree until smooth - yet not too watery. If you end up with water pesto, add in more nuts and/or nutritonal yeast. Dried spices will also thicken things up a bit. Transfer pesto to a bowl and place in fridge.

4. Prep your veggies by slicing shiitakes and tomatoes.

*you can actually do all this prep work the day or night before if you’d like! Then the pizza part will be super easy. You can even place your fresh dough in a plastic baggy and seal it in the fridge for up to one day to use.

Preheat oven to 415-425 degrees

5. Knead dough on a floured surface - you can also use the hemp and flax seeds on the surface so that you get a nice seedy dough - with seeds along the crust and bottom. I like to drag the shaped dough in a pile of hemp seeds and a splash of olive oil. Shape dough into a pizza round and place on a lightly EVOO greased pizza pan.

6. Add a drizzle of EVOO and a light sprinkle of herbs and/or garlic powder.

7. Add the tomato slices.

8. Grab your ricotta and pesto and add dollops of each all over the pizza - alternating so that the pizza looks like a pretty white and green polka dot feast. Make sure you thin out each dollop with the back of a spoon.

9. Add the lemon slices around the edges - these should be removed before eating the pizza - but they add a very nice bright essence to the pizza. Add the shiitakes and a sprinkle of red pepper flakes.

10. Bake for about ten to fifteen minutes - depending on how thick or thin you rolled your crust. This pizza tastes amazing the next day for leftover too. Even cold!

aaaaand my to-do list just got one pizza longer.

reblogged from fruit-loop-vegan: Eggplant Bacon by veganculinarycrusade Ingredients 2 medium eggplant 1-2 chipotles (dried or in a can with adobo sauce) 2 TBSP maple syrup 1/2 cup water 2 TBSP apple cider vinegar 2 TBSP date paste 1 TBSP oil pinch salt Instructions Using a mandoline or V-slicer, create thin slices of eggplant. If using dried chipotles, soak in 1/2 cup of warm water until soft. Use this water in the recipe in place of the 1/2 cup of water called for. In a blender combine all of the ingredients except the eggplant and blend until well combined. In a large bowl, pour the sauce over the eggplant slices. Toss to coat each slice in the spicy mixture. On a Teflex-lined dehydrator tray, spread out the slices in a single layer (I used 3 trays for this recipe). Dehydrate at 115F for 12 hours. Store in an air-tight container at room temperature. For all your things.

reblogged from fruit-loop-vegan:

Eggplant Bacon

by veganculinarycrusade

Ingredients

  • 2 medium eggplant
  • 1-2 chipotles (dried or in a can with adobo sauce)
  • 2 TBSP maple syrup
  • 1/2 cup water
  • 2 TBSP apple cider vinegar
  • 2 TBSP date paste
  • 1 TBSP oil
  • pinch salt

Instructions

  1. Using a mandoline or V-slicer, create thin slices of eggplant.
  2. If using dried chipotles, soak in 1/2 cup of warm water until soft. Use this water in the recipe in place of the 1/2 cup of water called for.
  3. In a blender combine all of the ingredients except the eggplant and blend until well combined.
  4. In a large bowl, pour the sauce over the eggplant slices. Toss to coat each slice in the spicy mixture.
  5. On a Teflex-lined dehydrator tray, spread out the slices in a single layer (I used 3 trays for this recipe).
  6. Dehydrate at 115F for 12 hours.
  7. Store in an air-tight container at room temperature.

For all your things.

reblogged from colegoudie:

Spicy Pesto Pizza (Vegan)

The commercial pizza industry is huge, and I was never a big fan of the greasy, cheesy pizzas they make, so I decided I would try to make my own. I made my own sourdough pizza dough, but you can go out and purchase your favourite pizza dough from your local market or bakery (try to get thin crust). 

Aside from the pesto sauce, the quantities here do not matter. In fact, the toppings don’t matter either; add whatever you fancy to your home made pizza! Make it yours. I love a little heat, so I went with a roasted anaheim chili. It worked really well. 

Ingredients:

Spicy Pesto Pizza Sauce (makes enough for two 10” pizzas):

  • 3/4 cup Basil
  • 1/2 cup Parsley
  • 1/2 Jalapeño
  • 1/2 cup Pine nuts
  • 1 clove Garlic, minced
  • 1 tsp Red pepper flakes
  • 1 tbsp EVOO (Extra virgin olive oil)
  • 1 tbsp Lemon Juice 
  • 2 tbsp Water
  • Salt and Pepper to taste 
  •  
  • Puree all these ingredients together and BAM, you have your own spicy pesto. Seriously this sauce is great. Add more oil or water if it is too thick. Add more pine nuts or basil if it’s too thin. Play around with it, there are no rules here and the quantities are just a guideline. If you have sauce leftover, it makes a great chip dip.

(My) Toppings:

  • Roasted garlic
  • Roasted anaheim chili
  • Portabella mushroom cap
  • Sun-dried tomato 
  • Pepper
  • Preheat your oven to 480F.

Put your pizza dough onto parchment paper and onto a flat baking sheet. Spread your pesto sauce onto your pizza, getting as close as you can to the rim. Use your finger and rub the rim of the pizza with olive oil. This gives it a nice texture and keeps the crust from burning to a crisp. Add your toppings to your pizza in the quantities you like, and place the whole thing in the oven. Depending on how crispy you like your pizza, this can take anywhere from 15 to 25 minutes. Keep an eye on it, and check the bottom of the pizza with a spatula. 

Divide into slices and enjoy with a cold beer.

Hope you like it! More recipes to come.

Yours in food, 

Cole. 

reblogged from seitanworshippers: Vegan Tortilla Pizza 2 large tortillas Daiya mozzarella cheese  Marinara sauce Mushrooms (I used crimini, your choice) Red peppers One tomato Basil  Canola oil cooking spray  The result of being broke and working with what you’ve got. Even though this pizza recipe screams haggard college high-dea, it actually makes an awesome snack or appetizer if you slice it up for a party. Place one tortilla on a pan with canola oil spray. Sprinkle a generous amount of Daiya on top of the tortilla, place the second tortilla directly over this. Once cooked, the cheese acts like glue, holding the two together and making the pizza less likely to crumble after being baked. Lightly spread marinara sauce on top of second tortilla, followed by more Daiya. Thinly slice veggies and throw on top with fresh basil. Bake at 350 degrees F for 12-15 minutes.  Hello salty goodness.

reblogged from seitanworshippers:

Vegan Tortilla Pizza

  • 2 large tortillas
  • Daiya mozzarella cheese 
  • Marinara sauce
  • Mushrooms (I used crimini, your choice)
  • Red peppers
  • One tomato
  • Basil 
  • Canola oil cooking spray 

The result of being broke and working with what you’ve got. Even though this pizza recipe screams haggard college high-dea, it actually makes an awesome snack or appetizer if you slice it up for a party. Place one tortilla on a pan with canola oil spray. Sprinkle a generous amount of Daiya on top of the tortilla, place the second tortilla directly over this. Once cooked, the cheese acts like glue, holding the two together and making the pizza less likely to crumble after being baked. Lightly spread marinara sauce on top of second tortilla, followed by more Daiya. Thinly slice veggies and throw on top with fresh basil. Bake at 350 degrees F for 12-15 minutes. 

Hello salty goodness.

reblogged from avocadolicious: Made a personal vegan pizza the other day! It was DELICIOUS! For the Dough: 1 cup flour 1/2 tablespoon yeast 2 dashes salt 2 teaspoons turbinado sugar 1/3 cup water (lukewarm) Combine all ingredients, knead the dough, and then leave for 15 minutes to rise. Then spread the dough out and top it with whatever you want! I used tomato sauce, daiya, mushroom, thyme, red pepper flakes, and black pepper flakes. It was so good I can’t  Melty cheese is melty!

reblogged from avocadolicious:

Made a personal vegan pizza the other day! It was DELICIOUS!

For the Dough:

1 cup flour

1/2 tablespoon yeast

2 dashes salt

2 teaspoons turbinado sugar

1/3 cup water (lukewarm)

Combine all ingredients, knead the dough, and then leave for 15 minutes to rise. Then spread the dough out and top it with whatever you want! I used tomato sauce, daiya, mushroom, thyme, red pepper flakes, and black pepper flakes.

It was so good I can’t 

Melty cheese is melty!

reblogged from thesweetestvegan: Tostino’s Pizza Rolls Recipe (TTOD #15 - 3.12.13) Pizza Stuffed Mushrooms - The Take Out Diet Video Recipe: http://youtu.be/LJStPXe62ho One of my childhood favorite snacks, but so much better; Tostino’s Pizza Roll inspired Pizza Stuffed Mushrooms. Tostino’s Pizza Rolls Recipe - Pizza Stuffed Mushrooms Ingredients: 8 Baby Portobello Mushroom Caps (stuffers) 1/2 cup marinara sauce 1/2 cup cheese 12 pepperoni slices (Yves)  Directions: Preheat the oven to 400 degrees F. Clean the mushroom caps with a wet paper towel. Use a spoon to remove the remaining stem and gills from the mushroom. Place the mushroom caps in a oven safe pan, bottom side up. Layer on the marinara sauce, cheese, and pepperoni. Bake for 20 minutes. You will know that they are done when the tops are toasty and brown. Let them cool slightly before tasting, because they will burn the crap out of your tongue. Almond Cheese Sauce Attribution: Rawmazing Simple Almond Cheese http://www.rawmazing.com/raw-recipe-simple-almond-cheese/ Ingredients: 1 cup almonds, blanched, skinless 1/2 cup almond milk 2 tablespoons olive oil 3 tablespoons lemon juice 1 teaspoon garlic powder pinch salt Directions: Add all the ingredients to the blender. Blend for 5 to 10 minutes until all the ingredients reach a smooth consistency. About The Take-Out Diet: I Love Dining-In, Taking-Out, and Driving-Thru. Since it is physically, mentally, and financially impossible for me to do that everyday, I bought a fryolator. That it is a lie. I do find ways to make my favorite restaurant dishes at home, though. You are welcome to join me everyday at 3pm EST in my kitchen. See you soon. New favorite tumblr.

reblogged from thesweetestvegan:

Tostino’s Pizza Rolls Recipe (TTOD #15 - 3.12.13) Pizza Stuffed Mushrooms - The Take Out Diet

Video Recipe: http://youtu.be/LJStPXe62ho

One of my childhood favorite snacks, but so much better; Tostino’s Pizza Roll inspired Pizza Stuffed Mushrooms.

Tostino’s Pizza Rolls Recipe - Pizza Stuffed Mushrooms

Ingredients:

8 Baby Portobello Mushroom Caps (stuffers)

1/2 cup marinara sauce

1/2 cup cheese

12 pepperoni slices (Yves) 

Directions:

Preheat the oven to 400 degrees F.

Clean the mushroom caps with a wet paper towel.

Use a spoon to remove the remaining stem and gills from the mushroom.

Place the mushroom caps in a oven safe pan, bottom side up.

Layer on the marinara sauce, cheese, and pepperoni.

Bake for 20 minutes.

You will know that they are done when the tops are toasty and brown. Let them cool slightly before tasting, because they will burn the crap out of your tongue.

Almond Cheese Sauce

Attribution: Rawmazing Simple Almond Cheese http://www.rawmazing.com/raw-recipe-simple-almond-cheese/

Ingredients:

1 cup almonds, blanched, skinless

1/2 cup almond milk

2 tablespoons olive oil

3 tablespoons lemon juice

1 teaspoon garlic powder

pinch salt

Directions:

Add all the ingredients to the blender.

Blend for 5 to 10 minutes until all the ingredients reach a smooth consistency.

About The Take-Out Diet: I Love Dining-In, Taking-Out, and Driving-Thru. Since it is physically, mentally, and financially impossible for me to do that everyday, I bought a fryolator. That it is a lie. I do find ways to make my favorite restaurant dishes at home, though. You are welcome to join me everyday at 3pm EST in my kitchen. See you soon.

New favorite tumblr.

(via thesweetestvegan)

reblogged from livekindly: Almond Pesto Pizza Recipe from Vegan Cooking for Carnivores This pizza was amazing! I recommend this cookbook to anyone especially new vegans. The author is Roberto Martin who is the chef for Ellen DeGeneres and Portia de Rossi. Many of the recipes are vegan-versions of comfort foods that most of us grew up with! For the Pesto: 2 oz. fresh basil leaves 3/4 cup slivered almonds 4 cloves garlic (I did not use that much because I am not a huge garlic fan) 2 tbs nutritional yeast or vegan parmesan 3/4 cup extra virgin olive oil 1/2 tsp. salt, plus more to season pepper Add first 6 ingredients to food processor and process until smooth. Season with salt and pepper. How much easier can it get?! At this point you can refrigerate it and use it as a dip or whatever you want. I spread mine on flatbread with yellow peppers on top and baked it for 10-15 minutes. In the book he recommended putting some grilled onions, zuchini and red peppers on it too which would taste awesome.

reblogged from livekindly:

Almond Pesto Pizza

Recipe from Vegan Cooking for Carnivores

This pizza was amazing! I recommend this cookbook to anyone especially new vegans. The author is Roberto Martin who is the chef for Ellen DeGeneres and Portia de Rossi. Many of the recipes are vegan-versions of comfort foods that most of us grew up with!

For the Pesto:

2 oz. fresh basil leaves

3/4 cup slivered almonds

4 cloves garlic (I did not use that much because I am not a huge garlic fan)

2 tbs nutritional yeast or vegan parmesan

3/4 cup extra virgin olive oil

1/2 tsp. salt, plus more to season

pepper

Add first 6 ingredients to food processor and process until smooth. Season with salt and pepper. How much easier can it get?!

At this point you can refrigerate it and use it as a dip or whatever you want. I spread mine on flatbread with yellow peppers on top and baked it for 10-15 minutes. In the book he recommended putting some grilled onions, zuchini and red peppers on it too which would taste awesome.

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