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Ingredients – 1 3 to 4 ounce plant-based Italian sausage link*, – , see note14 ouncesfrom 1 recipe Homemade Pizza Dough** – Extra-virgin olive oil, for brushing and drizzling – , or 1/2 cup grated mozzarella cheeseScoops of Cashew Cream – 2 tablespoons chopped red onion – ½ 14-ounce can artichoke hearts, drained, and quartered – ⅓ cuproasted red peppers and/or roasted tomatoes – Dollops of pesto – Basil leaves
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– Red pepper flakes Instructions – Preheat the oven to 450°F. – Cut the plant-based sausage into small pieces. In a small cast-iron skillet over medium heat, cook the sausage pieces until browned, 1 to 2 minutes. – Press the pizza dough into a dry 10-inch cast iron skillet, pressing a thicker rim of dough around the edge to shape the pizza crust. Prick the stretched dough all over with a fork. Heat the skillet on the stove for 2 minutes over medium heat.
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This helps the bottom of the crust become crispy. – Remove from the heat and assemble the pizza. Brush the crust with olive oil. Spread a thin layer of cashew cream onto the dough as a base for the toppings, or sprinkle on the grated mozzarella cheese. Top with the red onion, artichokes, red peppers and/or tomatoes, and the sausage pieces. Bake for 10 to 12 minutes, or until the crust is lightly golden brown and cooked through. – Top with dollops of pesto, a drizzle of olive oil, fresh basil, and red pepper flakes.
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Notes *We used Lightlife Plant-Based Italian Sausage **Note: our Homemade Pizza Dough recipe makes 16 ounces of dough; however, we found that 14 ounces works best in a 10-inch cast iron skillet. I suggest making the full recipe and tearing off a small piece of dough for another (mini-pizza) use. Alternatively, you could use a 12-inch skillet with the full dough recipe.
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Ingredients – 1 small head broccoli, florets chopped into small pieces, top of stalk diced (½ cup) – ⅓ cup halved cherry tomatoes – kernels from 1 ear fresh corn – ¼ cup coarsely chopped red onion – ½ jalapeño, thinly sliced – 4 oil-packed sun-dried tomatoes, diced – extra-virgin olive oil, for drizzling and brushing – 1 (16-ounce) ball of pizza dough – ½ cup fresh basil leaves
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– 2 tablespoons fresh thyme leaves – pinches of red pepper flakes – sea salt and freshly ground black pepper – Cashew Cream Instructions – Preheat the oven to 450°F. – In a medium bowl, combine the broccoli, tomatoes, corn, onion, jalapeño, and sun-dried tomatoes and drizzle with olive oil and pinches of salt and pepper. Toss to coat and taste. The vegetables should be well-seasoned and well-coated with the olive
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oil so that the vegetables are flavorful throughout the pizza. – Stretch the pizza dough onto a 14-inch pizza pan. Brush the outer edges of the dough lightly with olive oil and spoon a few scoops of cashew cream onto the center of the dough, just enough to spread it into a thin layer. Distribute the vegetables onto the dough. – Bake 15 minutes, or until the crust is golden, cooked through, and the broccoli is tender and roasted. Remove from the oven and drizzle generously with the cashew cream
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(if your cashew cream is too thick to drizzle, stir in a little water). Top with the fresh basil, fresh thyme, and pinches of red pepper flakes.
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Ingredients – 1 recipe Pizza Dough – ½ heaping cup Pizza Sauce – 8 ounces fresh bocconcini mozzarella, sliced – ½ cup sliced cherry tomatoes – 10 basil leaves – Pinch red pepper flakes – Extra-virgin olive oil, for drizzling Instructions – Preheat the oven to 500°F – Spread the pizza sauce onto the dough.
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Top with the fresh mozzarella and tomatoes and bake 10 to 12 minutes, or until the crust is browned. Remove from the oven and top with fresh basil leaves and a pinch of red pepper flakes. Drizzle with olive oil and serve.
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