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Vegan Pizza Day: Vegan Pizza with Arugula-Miso Pesto and Shiitake Mushrooms

January 30, 2011

The first ever vegan pizza day was yesterday. While I was super excited, I also had my hesitations. When I became a vegan I decided to forgo the fake meat, fake cheese (for the most part) etc. and instead focussed on the ingredients I did eat. My fear with vegan pizza day is that it creates a situation where vegans are attempting to mimic an inherently non-vegan food. I tried to create a compromise by making a cheese-less version and then adding some Daiya at the end. [You will need a food processor for the pesto.]

Vegan Pizza with Arugula-Miso Pesto and Shiitake Mushrooms

1 1/4 cups whole wheat flour
1 1/2 tsp baking power
1/2 tsp oil
1/2-3/4 cup water
1/2 tsp salt
1/2 tsp red pepper flakes
1/2 tsp garlic

Arugula-Miso Pesto:

2 cups arugula
3/4 cup sliced almonds
3 cloves garlic
1/4 cup olive oil
1 tbs miso paste

6 cherry tomatos, sliced
1/2 red onion, sliced
6 shiitake mushrooms, stems removed and sliced

To prepare the dough preheat the oven to 400 and mix together all the dry ingredients in a large bowl. Add 1/2 cup water and mix together. If still dry add more water.

Sprinkle a bit of flour on a flat surface and roll out the dough.

Place on a tray and bake for 20 minutes. In the meantime make your pesto. Combine all the ingredients in a food processor and voila, pesto.

Next sauté the onions for 5 minutes and then add the mushrooms. Sauté for another 5 minutes.

Remove the dough from the oven and spread a layer of pesto.

Add a layer of tomatos.

Then add a the onions and mushrooms and bake for another 10 minutes.

Remove from oven and serve immediately, or, if you want, you can sprinkle on some Daiya cheese and bake for another 5 minutes.


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