I recently had my third baby and am lucky enough to have beautiful friends who have come over to cook for my family or bring us food (love you guys!) Well last weekend my sister-friend Dina Schapiro (of Marble House, the exquisite sustainable-minded artists retreat in Vermont) came over with a few bags from Whole Foods and whipped up these delicious pizzas with my Godson Jaden.
These are almost quiche-like and as thick as deep dish and they are so buttery! Dina used these delicious cornmeal pizza crusts from Vicolo Pizza (you can buy them numerous places, but Whole Foods has them) as a base which made the process easy and the taste to-die-for! Plus the kids ate them and loved them – even the arugula! We’ve never seen these crusts before and they were not only incredible – but also organic and non gmo!
Anyway here’s how she made them:
Cornmeal Crusted Deep Dish Four Cheese Vegan Pizza
DO IT:
Pre-heat the oven to425. In a frying pan (preferably cast iron) throw on some onions, shallots, mushrooms of your choice, peppers, and tomatoes saute gently. Take the pizza crusts (defrosted or never frozen) and paint on some olive oil, a thick layer of vegan cream cheese, and then thinly slice 4 different vegan cheeses of your choice on top. Dina used a mixture of Follow Your Heart, Daiya, and Chao flavors – but use your favorite vegan cheeses as long as you use a few different flavors. Layer on the sauteed veg over the cheeses and throw in the oven for about 20 minutes. Layer with arugula. Consume.
