Vegan with a Vengeance, 10th Anniversary Edition: Over 150 Delicious, Cheap, Animal-Free Recipes That Rock by Isa Chandra Moskowitz

Author:Isa Chandra Moskowitz [Moskowitz, Isa Chandra]
Language: eng
Format: azw3
ISBN: 9780738218342
Publisher: Da Capo Press
Published: 2015-05-26T04:00:00+00:00

Fill a skillet with about an inch of water and bring to a boil. Add the spinach and sprinkle with salt; cook until the spinach is wilted, about a minute. Drain in a colander and run some cold water over it; when cool enough to handle, press out as much water as you can. Set aside.

Remove the roasted garlic cloves from their skins (you should be able to just squeeze them and the garlic will come out). Place in a bowl and mash with a strong fork. Add a tablespoon of the olive oil and mash into a paste.

Preheat the oven to 500°F. If using a pizza stone, remember to preheat the oven with the stone inside, on the bottom rack.

Roll out your dough as described on page 137. Cover with plastic wrap or a kitchen towel until ready to use.

Spread half of the garlic paste on the pizza dough. Spoon dollops of pesto on top, about 2 inches apart. Spoon on dollops of Green Garden Puree in 2-tablespoon mounds. Place half of the wilted spinach, olives, broccoli florets, and sliced garlic randomly upon the pizza. Drizzle the vegetable toppings with a little olive oil to prevent their drying out. Brush the edge of the crust with olive oil.

Place the pizza in the bottom of the oven on a pizza stone. Check it after 8 minutes. Once the crust is lightly browned, your pizza is ready. It can take up to 12 minutes. Remove from the oven and transfer to a large cutting board to slice. Proceed to your next pizza; by this point you should feel like you’re serving pizza in a vegan villa in Italy.

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