I thought this pizza was pretty good! Usually, Chris and I like artichoke and zucchini pizza. But I wanted to try something different and came up with this. Vegan pizza can sometimes be a bit flavorless, which is why I try unconventional ingredients when I can. Vegan cheese is all right, and Daiya is currently my favorite brand. Let me know if you try it!
INGREDIENTS Pizza crust, enough for two medium or one large pizza Olive oil 10 cloves (or one small bulb) garlic Julienne cut sun-dried tomatoes 1 Roma tomato, diced 1 package mozzarella Daiya vegan cheese Kalamita olives, to taste, sliced
DIRECTIONS Preheat your oven to 425 degrees. Peel the garlic and trim off its nasty ends. Slice the cloves lengthwise into several pieces each. Grab a small sheet of aluminum foil and place the cloves in the middle. Add some olive oil and close the foil up into a pouch containing the cloves. Place on a cookie sheet in the oven and roast for 20 minutes or until the cloves are cooked through, all yellow and browning slightly.
If your sun-dried tomatoes are hard and stiff, rehydrate them in some olive oil until they seem more pliable. Prepare your crust(s) according to the package instructions or recipe. I generally prepare mine on cookie sheets lined with parchment paper.
Lightly brush the crust(s) with olive oil. Sprinkle with your sun-dried tomatoes, olives, and roasted garlic. Add the cheese and top with the Roma tomatoes. Sprinkle generously (or, you know, to taste) with your favorite dried seasonings. I like powdered garlic, pizza seasoning, and oregano.
Bake according to your pizza's baking instructions. You may need to rotate your baking trays if making two pizzas. Even though Daiya cheese melts it can sometimes take longer than conventional cheese. Just use your better judgement! Enjoy!