I’ve been wanting to make pizza for a few weeks now, and I keep waiting to see if Spiral will have Mozzeralla-style Teese in stock, but alas, they have been sold out for the past week or so. Finally, I decided to make the pizza sans Teese, and it was absolutely delicious.
While at Target the other day, I found these wonderful little flatbread crusts that I thought were vegan. Alas, upon looking at the wrapping a few minutes ago, I realized that I had misread one of the lines, and they are not–or at least the Italian Herb one I purchased was not. According to the website, other types are, so I’ll just have to continue the search for future pizza endeavors.
now, for the Recipe
Mushroom, Spinach, and Tomato Flatbread Pizza
one 6-8 inch pizza crust (preferably seasoned)
1/2 cup (or slightly less) Tomato Sauce (recipe follows)
4-5 sliced mushrooms
1/2 can Canned Artichokes (3-4 artichokes), sliced
two handfuls spinach
6-8 cherry or grape tomatoes (halved)
1/4 cup white wine (I use Yellowtail Pinto Grigio for cooking)
Herbs de Provence (estimate: 1/2 teaspoon)
Garlic Powder (estimate: 1/2 teaspoon)
1. Preheat oven to 450 F. If you are using a pizza stone, get it out. If you are using a plain old baking sheet, get that out. If you are, like me, using a cake pan because while not paying attention one night, you and your roommate managed to melt the baking sheet on the stove while trying to simultaneously make tea and chocolate chip cookies, get that out. Place pizza crust (or dough, if you want to be fancy and make it from scratch), on the baking receptacle.
2. In a pan, heat some olive oil on medium heat. Sautee mushrooms 3 min, add artichokes and spices. Cook another 5-6 minutes. Deglaze pan with wine, and add spinach. Let it begin to wilt, and then immediately remove from heat.
3. Brush pizza crust with olive oil (preferably flavored, like Garlic Expressions), and put Tomato Sauce on crust. If you have/want/need vegan cheese, add it now. Place vegetables on top, dribble a little Tomato Sauce around , and set tomato halves on pizza.
4. Reduce oven heat to 425 F, and bake 8-12 minutes (I did mine about 9, but forgot to lower the heat immediately, so longer is probably better).
And now for the Tomato Sauce recipe promised above. I have a bunch of this left over because I made it to go with Vegan Raviolis I found at Central Market the other day (Artichoke, Lemon and Parsley) in the frozen pasta section. I made a larger batch than usual since I knew I was going to be making pizza soon. This is my basic, standby tomato sauce recipe. I think it is delicious.
1 28 oz. can crushed tomatos
1 8 oz. can tomato sauce
3-4 garlic cloves, crushed/minced (if smaller garlic cloves, increase number to 5 or 6)
1 t. rosemary
1.5 t. sugar
freshly ground black pepper
Heat 1 T. olive oil in large saucepan on medium heat. Cook garlic until fragrant (1-2 minutes). Try not to burn it; once brown, immediately add crushed tomatoes and tomato sauce. Add spices and sugar, and let simmer at least 20 minutes. If you have time, 40 minutes is preferable.
Pizza: 15 minutes prep (plus baking time)
Tomato Sauce: 20-40 minutes