So I’ve decided to make pizza every Friday this summer. This is #3, but I declined to post the first two because they contained a slightly controversial brand plant based meat substitute.
This one has vegan blue cheese, caramelized onions, button mushrooms, sun dried tomatoes, balsamic reduction and pear slices. I meant to add a bit of arugula, but I forgot. A little fresh basil probably would have been good too.
Oh yeah, I was going to have it last night (y’know, on Friday like I said) but some stuff came up so I had to delay a night.
Feel free to ask for any recipes or whatever! I generally follow Adam Ragusa’s NY style pizza recipe, but he’s not vegan so if you don’t want to give him additional traffic, I can probably answer any questions you might have.
If you have any suggestions for my next pizza, I’d love to hear it! ^^
If anyone has any suggestions for high(er) protein pizzas, I’d love to hear about them. I’m thinking my next several are going to feature tofu more heavily.
The main constant is probaby going to be the dough, but I’d like to move beyond what I typically use for a denser protein. ^^
This is my issue with pizza as well. Instead of trying to force a denser protein on to every pie I make, I generally make a bean salad to eat as my side. That way I don’t eat as much pizza, and I get my protein and fiber in without compromising my pizza topping choices.
Pizza looks amazing, btw. I used to love a pear Gorgonzola pie back in the day. Try a drizzle of agave nectar and some sort of chopped nut.