LASAGNA PIZZA! Don’t ask me why I decided to make such a labor-intensive pizza on a day when the heat index topped 100F –
so much sauteing! and the boiling! hot noodles! please dog just let me crawl into a hole filled with ice cream and die!
– but I did and it was totally worth it. Best pizza I’ve had in a while. 180+ minutes to make, less than 8 minutes to eat. NO REGRETS.
Inspired by a pie from Ian’s that I spotted on tumblr, this pizza sports a layer of lasagna as I typically make it: namely, filled with tender, sauteed goodness like mushrooms, garlic, carrots, zucchini, and cauliflower. And cheese. Mozzarella Daiya as far as the tongue can stretch!
To wit, a cross-section:
Just look at all that hot, juicy veggie action! What do vegans eat? THIS, PEOPLE! THIS IS WHAT VEGANS EAT!
Easy Homemade Vegan Pizza
You’ll need: one portion fresh pizza dough (I bought mine ready made at the grocery store, but you could probably find a recipe online somewhere really easily), one small Japanese eggplant, one bunch of green onions, skinned+canned tomatoes (San Marzano variety with basil), dried basil, six to ten mushrooms, salt, pepper, olive oil.
Preparation instructions: Preheat oven to three hundred and fifty degrees Fahrenheit. Roll out dough on a cookie sheet. Sprinkle generously with dried basil. Spoon tomato sauce from the can and cut up some tomatoes to put on top. Slice eggplant in quarter inch slices and spread on top of pizza. Slice green onions and spread on top of pizza. Slice mushrooms and put on top of pizza. Your pizza will look like a huge mound of veggies. Do not be intimidated; they will cook down in the oven. Sprinkle with salt and pepper and drizzle with olive oil. Bake for 20 to 30 minutes or until cooked.