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

Sun-Dried Tomato Hummus

A delicious twist on classic Israeli food. Perfect for a quick, healthy snack.
Sun-Dried Tomato Hummus
Slow Cooker Sweet Potato Tacos

Slow Cooker Sweet Potato Tacos

Who needs ground beef when you have sweet potatoes? Spiced with cumin and cayenne, these tacos…
Slow Cooker Sweet Potato Tacos
Frozen Banana Pops

Frozen Banana Pops

Bananas have an intrinsic sweetness, creaminess, and binding quality that makes them a perfect…
Frozen Banana Pops

Faster No Knead Bread

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

Avocado Chickpea Salad Sandwich

Creamy and textured like egg salad, this plant-based sandwich will make you forget the real…
Avocado Chickpea Salad Sandwich

Vegan "Egg" Salad

A tasty recipe to help keep your cholesterol in check.
Vegan "Egg" Salad

Speedy 3-Bean Salad

Beans provide protein, amino acids, and fiber. They’re a secret weapon for blood sugar control.…
Speedy 3-Bean Salad

Quick and Easy Vegan Pesto

Summer may be gone, but Chef Ani demonstrates the preparation of a delicious vegan pesto.
Quick and Easy Vegan Pesto

Vegan Flan Custard

This Tres lechie flan is a Mexican sweet dish that is traditionally made by using milk,…
Vegan Flan Custard

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


donation