I don't know about you, but we have hit that time of year when I always seem to crave pizza. A brief lull between the turkey holidays, when I could really use a break from formal family dinners and giant buffets of food. I'm a bit tired from holiday shopping and events, and tempted by convenience foods. My kitchen is packed with holiday sweets, and my palate is begging for something a bit salty to counteract them.
Pizza and a movie. Now if that isn't quality holiday time, then I don't know what is.
Thankfully the writer behind Feeding Fuss emailed the perfect recipe. Though cheese-less, it's simply brimming with flavors. And as they say, the secret is definitely in the sauce. She starts by whipping up a mushroom pesto. Yes, you heard me correctly, a mushroom pesto. I was immediately sensing brilliance. The pesto is actually the second "sauce" layer, with the first being a quick no-cook tomato sauce that of course contains the essential pizza ingredients … garlic, oregano, and crushed red pepper.
As for toppings, you can keep it vegan / vegetarian or pile on the pepperoni or sausage. Both versions are delicious, as long as you don't forget the artichokes …
Feeding Fuss used a store-bought pizza dough to simplify the process. Most pizza doughs are dairy-free, but if you are having trouble finding one, or if you prefer to skip the soy (pizza dough often contains soy lecithin and/or soy oil), she recommends Wildtree’s pizza crust or you can quickly whip up your own pizza dough. There are three milk- and soy-free pizza dough recipes in Go Dairy Free, one white/wheat, one spelt, and one gluten-free.
Artichoke and Tomato Pizza
Recipe from the dairy-free food blog Feeding Fuss. The author is a freelance writer and the mother of a little girl who has a milk/soy protein intolerance (MSPI).
"Before I attempted this pizza makeover it had been 6 very long months without pepperoni. I just wasn’t up for those fake rice cheeses, and I figured pizza without cheese was like cereal without milk or girls night without wine. It just wouldn’t work. I was wrong … I tried this recipe on some unsuspecting cheese eaters and they happily gobbled it up. We got so excited, we ate half of it before I took a picture. Yes friends, it was that good."
- 8 oz. can of tomato sauce
- 1/2 tsp. garlic
- 1/2 tsp. red wine vinegar
- 3/4 tsp. oregano, or more to taste
- Dash of red pepper flakes (to taste)
- Salt to taste
- Premade pizza dough, I used Pillsbury refrigerated dough (see above notes for other crust options)
- One quarter of medium size onion, coarsely chopped
- 5 button mushrooms, coarsely chopped
- 1/2 cup fresh basil
- 1/4 cup pine nuts
- 1 tbsp dried oregano (optional)
- Lemon juice from one quarter slice
- Salt to taste
- Artichokes, chopped
- Cherry Tomatoes, halved
- Onion, chopped
- Mushroom, sliced
- Bell pepper, chopped
- Pepperoni (optional)
Make the pesto by sauteing the onions in a little olive oil until translucent. Add the mushrooms and saute until golden brown.
Put the mushrooms and onions into your food processor with next 5 ingredients and pulse until a pesto consistency is reached.
Spread the dough onto a cookie sheet and pre-cook according to package directions (approximately 5 minutes).
In a small bowl, combine all sauce ingredients and stir. Spread on pizza dough once cooked … Now slather it on nice and thick. This is no time to be bashful. Top with desired toppings and pesto.
Cook according to package directions of dough, approximately 12 minutes in 425ºF, or until crust is golden brown.
Yields 1 family-size pizza