Vegan Pizza by Julie Hasson

Author:Julie Hasson
Language: eng
Format: mobi, epub
ISBN: 9781449441463
Publisher: Andrews McMeel Publishing, LLC
Published: 2013-05-28T07:00:00+00:00

CORN, PESTO, ZUCCHINI, AND TOMATO PIZZA

Makes 1 large (14- to 15-inch) pizza or 2 individual (about 11-inch) thin-crust pizzas

My daughter and I created this pizza one evening, after a fun adventure at our local farmers’ market. Although this pizza screams with the fabulous flavors of summer, you can make it any time of year with frozen organic sweet corn.

1 batch pizza dough

1/2 to 2/3 cup Zesty Pesto

2/3 cup shredded vegan mozzarella-style cheese

2 small to medium zucchini, thinly sliced lengthwise and cut into 2-inch pieces

2 large tomatoes, thinly sliced

2 cups fresh sweet corn kernels, or frozen sweet organic, thawed and drained

Coarse salt and freshly ground black pepper

1 Preheat the oven, preferably with a pizza stone inside, to 500°F for 30 minutes, while getting the pizza ready.

2 Divide your dough into 2 even pieces. Keep 1, and return 1 to the bucket, cover, and refrigerate for later use. On a lightly floured surface, stretch or roll out your dough into 1 large or 2 small rounds, as thin as you can get it. I like to make my small pizzas about 11 inches and my large between 14 and 15 inches. Don’t worry if your dough tears. Simply patch it back together with your fingers. Lightly dust with additional flour if the dough is too sticky. Try not to use too much, or your crust will be very dry. Carefully transfer the rolled-out dough to a large sheet of parchment paper.

3 Spread the pesto (1/4 to 1/3 cup for each small pizza, and 1/2 to 2/3 cup for a large) evenly on the pizza, leaving a 1/4- to 1/2-inch border around the edge. Sprinkle the cheese over the sauce, and top with the zucchini, tomatoes, and corn. If making 2 small pizzas, repeat with the remaining pizza. Sprinkle the top of the pizza with a little coarse salt and freshly ground black pepper.

4 Carefully transfer the pizza and parchment paper to the pizza stone, if using. Otherwise, place the pizza on a baking sheet, and place in the preheated oven. If making 2 small pizzas, repeat with the remaining pizza.

5 Bake for 10 to 15 minutes, or until the cheese is melted and the crust looks fairly darkish brown. If it’s not done, continue baking for a few more minutes.

6 Let the pizza cool for 5 minutes before cutting into slices, and serve right away.

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