Cooking

Veggie Pizza

It’s late but I wanted to do a quick post on the bestest pizza I made for dinner tonight!

I started out with a white-wheat crust using half of my favorite pizza dough recipe.  To make it white-wheat I used half white bread flour and half whole wheat flour.

Benzo made a quick pizza sauce using a can of tomato sauce with whatever dried Italian herbs we had in our pantry – oregano, thyme, basil, fennel seed, parsley, dried onions, & crushed red pepper flakes – as well as a clove of garlic. 

Once the dough was dry baked (5 minutes at 450 degrees F) I topped it with half the sauce mixture.  Then I added chopped red onion, chopped orange bell pepper, a few dried tomatoes (reconstituted in boiling water) and chopped fresh spinach from the garden.

The special ingredient for tonight’s pizza was Daiya mozzarella shreds.  My Whole Foods just recently started carrying them so I picked up a bag today.  I’ve been a little leary about non-dairy cheese, but I heard Daiya was the best so I decided to go for it. 

I sprinkled the Daiya shreds on top of all the veggies.

Then baked it for 11 more minutes.

The cheese came out looking a little funny, but at least it melted right?

Even though the cheese looked a bit questionable, the taste was great!  I really, really liked it.  I served the pizza with a side salad from the garden.  Benzo and I gobbled everything up including the entire pizza.  No leftovers!

Two thumbs up for Daiya.  I’ll be buying it again.  The only downside is that the bag was very expensive!  So it will be used sparingly.

Homemade pizza is the best!!

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