Hooray! Two posts in a row!
I had this recipe posted TWICE in my pinterest board…it clearly had an impact on me! Incorporating my favorite ingredients, garlic, kale, and mushrooms, it also was on a pizza! I haven’t made a pizza in ages.
I am really impressed with the ability of Veggie Cheese’s (Vegan purple bag!) ability to melt, an important component of fake cheese. For this recipe I also broke and finally bought new olive oil. I had been using almond oil for a while, and it has been lovely! (No, it doesnt taste of almonds, just a lighter oil). As usual, I decided to make my own pizza crust. If you choose this option, please see my directions to the PERFECT pizza crust here
If you are curious for the original recipe, please visit Oh My Veggies
- pizza crust
- 1 bulb of roasted garlic
- 2 tbs olive oil
- 4 stems kale
- 7 baby bella mushrooms
- cheese (I used vegan mozzarella, regular mozzarella would also work)
- salt and pepper
First you need to roast the garlic. Embarrassingly enough, I had never done this before! Thankfully wikipedia helped…First take the bulb of garlic and peel off the outer paper layer. Then, chop off the very tip of the top of the bulb, so you can see into the cloves…but do not take off too much of the cloves! Drizzle olive oil on the top, wrap in tinfoil and heat in the oven at 350 for 35 minutes. Voila! Roasted Garlic.
But can’t you just use regular squished garlic?
NO YOU CANNOT!! Trust me on this…roasted garlic is the way to go!
While the garlic is roasting you have the opportunity to make pizza dough, read, catch up on the news, clean your kitchen, do some laundry, run to publix (if it is downstairs like mine!), or some other activity.
Once the garlic is roasted, take it out of the oven, open the foil and let it cool off…it is hot! very hot!
While the garlic is cooling, slice the baby bella mushrooms, and heat them in a frying pan with a tablespoon of olive oil. They should take about 3 minutes to get nice and soft. Then add the kale, cut/chopped/ripped into manageable pieces. Sautee for another 3-4 minutes until the kale is wilted. Season with salt and pepper.
The garlic should be good now! Take the cloves out of their individualized wrappers (this was easier than anticipated), add a little bit of olive oil, some salt and pepper, and mash the cloves with a fork to create a paste. Mine was more lumpy than pasty, but it worked out fine in the end.
If you bought your pizza crust, put it on a pan (dont forget to grease the pan!). If you made your pizza crust, roll it out and put it on a pan. Cover in roasted garlic paste, but be sure to leave space for the crust!
Place enough cheese to lightly cover the crust, add the mushrooms and kale, and add more cheese. The amount of cheese really is a personal decision between you, your tastebuds, and your stomach.
Bake in the oven at 450 for 10-15 minutes, depending on how cooked you want the crust. One of my favorite parts about vegan cooking is that everything can be eaten raw…so undercooking is never a problem!
When the crust is golden to satisfaction, remove from oven, allow to cool, and enjoy!