Mushroom and Kale Pizza with Truffle Oil

Mushroom and Kale Pizza with Truffle Oil

What you need:

Crust:
1 cup warm water
1 tablespoon sugar
1 (2 1/4 teaspoon) package active dry yeast

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup bread flour
1/4 teaspoon salt
1 teaspoon fresh thyme, chopped
2 tablespoons olive oil
2 tablespoons yellow cornmeal and flour (to dust counter) Toppings:
1/2 medium red onion, sliced
1 tablespoon olive oil
1/2 cup vegan mozzarella cheese, divided
1/2 cup dinosaur kale, chopped

vegan Parmesan, to taste
1 cup cremini mushrooms, sliced
1 cup shiitake mushrooms, sliced
1 tablespoon white truffle oil

What you do:
1. For crust, combine water, sugar, and active dry yeast in a bowl to activate yeast, and let sit for at least 5 minutes. In a mixer, add the dry ingredients and mix on a low setting using a bread hook.
2. When the yeast is ready, add it to the mixer with the olive oil. Mix the dough until it forms a uniform ball, and starts to climb the bread hook. If you do not have a mixer, then combine the dry ingredients with the bowl of yeast, and knead until smooth.
3. Remove dough, and let stand for about 45-50 minutes or until it doubles in size. Preheat the oven to 475°F. While dough is rising, saute onions over medium heat in olive oil until caramelized.
4. Stretch the dough to fit a round pizza baking pan. Lightly dust with cornmeal/flour to prevent the dough from sticking. Make the middle dough thinner in order for the outside dough to be thicker (for thicker crust).
5. Add about 1/2 the vegan mozzarella, the caramelized onions, kale, vegan Parmesan, then mushrooms. Top with the remaining mozzarella and drizzle with truffle oil (including over crust). Bake for 15 minutes.

Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2012/01/mushroom-kale-pizza-with-truffle-o...

Preparation Time:
50 minutes
Cooking Time:
15 minutes
Servings:
4-6

Originally found here

Related Articles

More From Recipes

Simple Vegan Noodle Kugel

1 12-oz package wide vegan noodles 1 15-oz package soft or silken tofu 3/4 cup sugar 1 cup…
Simple Vegan Noodle Kugel

Faster No Knead Bread

For home-made bread lovers: The Jenny Can Cook channel demonstrates from start to finish a…
Faster No Knead Bread

Israeli Salad

Yields: 5 servings Ingredients- 6 cucumbers, diced- 4 roma (plum) tomatoes, seeded and diced-…
Israeli Salad

How to Cook Artichokes

Which food is the equivalent of licking 30-40 postage stamps? 
How to Cook Artichokes
Bread & Butter

Love Your Heart Butter

1 cup cooked cornmeal mush (1 cup boiling water and 1/3 cup corn meal, cooked) ¼ cup water ½…
Love Your Heart Butter

Potato Wedges

Chef Mark Anthony shows you how simple it is to make your own potato wedges.
Potato Wedges

Good Morning Muesli

Here's a quick & easy breakfast alternative, especially good on hot mornings.
Good Morning Muesli

Easy Incredible Marinara Sauce

Check out this tasty and incredibly easy recipe for completely plant-based marinara sauce!
Easy Incredible Marinara Sauce

Publish the Menu module to "offcanvas" position. Here you can publish other modules as well.
Learn More.


donation