Also, here’s a look at my husband’s plate from last night, complete with a sneak peak of the LASAGNA PIZZA! Best three hours I ever spent in the kitch, I tell you what. 180+ minutes to make, less than 8 minutes to eat. NO REGRETS.
Recipe coming soon!
Until then, anyone else eating pizza this holiday weekend? Maybe on the grill? Share, share!
Tapenade Pizza from Cooking Vegan by Vesanto Melina & Joseph Forest (2012; page 174). The fussy-eating cynic in me was at first wary of this recipe - but it totally won me over! The husband’s also a big fan of this pie.
I really like the dough recipe in Cooking Vegan, too - a little thinner than I’m used to (but not thin-thin; anyone have a good thin crust recipe they’d like to share? PLEASE AND THANK YOU!), with a nice, chewy texture.
Too bad there are only four pizza recipes in Cooking Vegan. There should be a minimum pizza requirement in all vegan cookbooks, don’t you think? Like a dozen. At least! EVEN IN THE CUPCAKE AND ICE CREAM COOKBOOKS. Be creative vegan chefs, I have faith in you.
