That's amore!

photos by me

Anyone who says they don't like pizza is a liar. I love pizza, but I'll admit I was skeptical that vegan pizza could meet my personal standards. I'm so happy to say I was wrong! I got creative with these recipes, wanting to be sure to incorporate colour, texture and balanced flavours. The potato pizza offers an incredible pairing of both sweet and savoury flavours. The caramelized onions are moist and function as the sauce. Combine this with the taters, thyme and fresh arugula and you've got a lovely little pie that's both tasty and light. I know, I know, pizza should never be light. But, don't fret my friends, my "cheesy" pesto pizza takes care of this little problem. Light it is not, amazingly delicious it is! I was inspired by an episode of Giada at Home for this recipe (honestly, how can you not love this woman?). I combined vegan mozzarella and cream cheese with a ton of garlic and basil and puréed it all together. Top it all off with fresh tomatoes and it's soo yummy. "I can't even tell it's vegan!" exclaimed my non-vegan taste-tester friend, seriously what better compliment could I receive?

Sweet potato & onion pizza
Makes one large pizza

1/2 this homemade dough recipe
1/2 onion, sliced
1/2 sweet potato, thinly sliced into coins
1/2 cup arugula
1 tbsp fresh thyme
olive oil, for sautéing and drizzling
salt and pepper to taste

Preheat oven to 475 degrees. Sprinkle onions with salt and sauté on low heat until soft and caramelized, about 15 minutes, set aside. In same pan, quickly sauté thinly sliced potatoes until slightly softened. Lightly drizzle dough with olive oil, spread out onions in centre and sprinkle with freshly ground pepper, leaving a one inch border. Spread out potato coins and sprinkle with fresh thyme. Bake for about 12 minutes, until golden brown. Top with fresh arugula and serve.

"Cheesy" basil pizza
Makes one large pizza

1/2 this homemade dough recipe
1/2 cup vegan cream cheese (I used Tofutti)
2 cups vegan mozzarella (I used Daiya)
1 cup fresh basil
2 cloves garlic
1 plum tomato, sliced
olive oil, for drizzling
salt and pepper to taste

Preheat oven to 475 degrees. In food processor, combine both types of cheese, basil, garlic, salt and pepper until well blended. Lightly drizzle dough with olive oil, evenly spread cheese and basil mixture, leaving one inch border. Top with tomato slices and bake for about 15 minutes (I broiled it for an additional minute to ensure bubbly yumminess). Wow all your vegan and non-vegan friends alike with these phenomenal pizzas- do try.

Happy Saturday friends!