Bread: sea salt and rosemary focaccia
Toppings: tomato sauce, grilled mushrooms and eggplant, fresh sliced tomatoes, vegan mozzarella, grilled tofu with Italian seasonings, and topped with fresh ground pepper, thyme, and a dash of salt.
Baked at 350 for about 20 minutes… give or take depending upon the thickness of the bread. Or bake at a higher temperature if you want it a little less crispy.
Result:
Oh yeah. Yumtown. Vegan yumtown. The bread is thick, but light and airy. And the toppings fresh and magically delicious.
Tanya Says:
OMG that looks soooo super duper yummy
We have been playing a lot with fun homemade vegan pizza as of late. One fantastic, but not cheap, trick we use is to drizzle the slightest amount of truffle oil on the top…it just really brings out the flavors of the food and adds the most amazing smokey flavor. It literally takes less than half a teaspoon to add to a whole pizza. So despite the truffle oil being expensive to buy, it does last forever.
July 29th, 2009 at 8:40 am
Emily Says:
Oh! I recently bought a white truffle and olive oil spritzer, but hadn’t come up with a good use for it yet. I will have to spray some of that on next time. Thanks for the suggestion!
July 29th, 2009 at 8:59 am