Those two homemade style pizzas are some of my most favorite pizza combos. The first one is basically Pizza Margherita topped with sundried tomatoes and with some fresh tomatoes. I love this pizza because it tastes great with gooey vegan cheese, oregano and tomatoes, and it doesn’t take a lot of time to make it. For this pizza we need a good stretchy vegan cheese with lots of flavour.
Knowing that it is often almost impossible to find some really great vegan cheeses on a market, the vegan cheeses that have elasticity and the full aroma – I decided to experiment to get what I needed. I basically mixed thick vegan cooking cream together with grated vegan mozzarella and added some salt to it. Most of the time I add to that mixture some nutritional yeast and dried oregano leaves and that combo tastes great too on a baked pizza.
The other pizza is made with grilled aubergine, fried and peeled off red bell pepper, grilled zucchini and homemade vegan cashew cream cheese. I topped it with some olives and dried tomatoes as well. Just before serving I added oregano florets and fresh basil together with a bit of capers and fried garlic. For both pizzas I used the same homemade dough. This dough can be stored in the refrigerator for up to 3 days. The recipe for the dough and the full list of ingredients can be found down in the recipe box unther the image section, and on Instagram under name Naual A. Hansen. More images and recipes can be found on Facebook as well under the same name.
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