I love Pizza. There’s something so delicious and nostalgic about biting into a cheesy slice of Italian goodness. Pizza pies are what brought me and my family together on weeknights. Eating an authentic slice of New York pizza was what drove my insane fiance to have us walk several snowy blocks around Manhattan just to seek the perfect slice of heaven. If I won the lottery right now., one of my bucket-list items would be to go on a gourmet pizza tasting tour around Italy. I’m just sayin’! 😉
Since going plant-based, I have made a very conscientious decision to cut dairy. This, unfortunately means that my fiance and I have stopped visiting local pizzerias (and Italian restaurants). However, i’d rather know that none of my my pizza compromised the welfare of animals.
With that being said, I decided to make some semi homemade pizza for tonight’s Tuesday dinner. This included the cheese-YES. THE CHEESE. I made two completely vegan pizza cheeses that turned out to be absolutely delicious; The cashew ricotta cheese was so thick and creamy, while the vegan mozz was gooey and melty-just like you’d expect!
Tonight, I made two incredible pizza pies: both had a sun dried tomato pesto base, and were layered with the mozz and ricotta. The second slice, however, went a little crazy with roasted red peppers and (vegan) Italian sausage.
Want to know how I made my gourmet pizza pies?? Let’s jump to the recipe!
- Pack of two thin pizza crusts
- 2 Field roast Italian sausage links (sliced)
- 1 large red bell pepper, sliced
- 8 oz jar of sun dried tomato pesto
- Italian seasoning mix (dried basil, oregano & parsley)
- One serving of cashew ricotta cheese, chilled
- One serving of gooey vegan mozz
- 2 tbsp cooking oil
- Pinch of garlic powder (optional)
Preheat oven to 425 degrees F. While the oven is preheating, sautee the Italian sausage and bell pepper with the cooking oil over medium-high. Sautee for about 6-8 minutes or until the sausage slices begin to lightly brown, and the peppers begin to wilt.
Take both pre-made pizza crusts and spoon the entire sun-dried tomato pesto sauce mixture over both slices. You will have enough sauce to cover both pizza pies.
Take the gooey mozz and gently spoon it over both pies. Make sure that the mozz sauce is cool enough to spread over both pizzas, to prevent yourself from getting burnt. I suggest to spoon several dollops around each pie, and then gently spread it with a spatula or small spoon, as it gets quite gooey.
After spreading the mozz over both pies, place several large ricotta cheese dollops over both pies, and then sprinkle with Italian/oregano seasoning, for garnish. For the second pie, add the sliced bell pepper and sausage mixture by gently sprinkling it throughout the second pie. At this point, you can also lightly sprinkle a pinch of garlic powder on each pie.
Once you are done topping both pizzas, place in the oven and allow to bake for about 10-15 minutes or until they reach the golden brown/level of your preferred crispiness.
(optional step) to make the pizza slightly golden browned on top, broil on high for about 2-3 minutes until it reaches the golden-ness of your liking (watch carefully or the pizza & cheeses WILL burn!
Once the pies are done baking, take out and allow to cool for at least 5 minutes & then slice and enjoy! 🙂
Makes approx. 16 slices (total)
Nutrition Information (per slice):
415 calories/ 12.5 g protein/28.13 g fat/ 2.8g fiber