Pizza is, has always been and will always be my favorite weekend food. Homemade. Delivery. Doesn’t matter.
I came across this post on Hungry Birdie, and the two pizzas looked so delicious, I couldn’t decide which one to make.
I went with the “Cheesy Basil Pizza” because I happened to have all the ingredients handy, but I’m definitely making the other one soon as well.
The pizza was super easy (like my spinach and artichoke pizza), perfectly rich and extremely flavorful.
It was a late night pizza (aren’t they always?) and in my cave of an apartment, that makes for some dark pictures that don’t do the pizza justice. I strongly recommend checking out Hungry Birdie’s post, where the pics put mine to shame.
The color, though, is true, and isn’t a byproduct of my late night, cheesy flash photography. This pizza has an awesome, basil-y green color that you don’t see too often.
Here’s the recipe, borrowed appreciatively from HB – click here to see the original.
“Cheesy” basil pizza
Makes one large pizza
1/2 this homemade dough recipe
1/2 cup vegan cream cheese (I used Tofutti)
2 cups vegan mozzarella (I used Daiya)
1 cup fresh basil
2 cloves garlic
1 plum tomato, sliced
olive oil, for drizzling
salt and pepper to taste
Preheat oven to 475 degrees. In food processor, combine both types of cheese, basil, garlic, salt and pepper until well blended. Lightly drizzle dough with olive oil, evenly spread cheese and basil mixture, leaving one inch border. Top with tomato slices and bake for about 15 minutes (I broiled it for an additional minute to ensure bubbly yumminess). Wow all your vegan and non-vegan friends alike with these phenomenal pizzas- do try.
I made a few changes, but none of them fundamentally changed the pizza. I used my own dough, regular dairy cheeses and one extra clove of garlic (if the scientists ever decide that garlic is bad for you, I’m doomed).
And, although I’ve never said it before on here, thanks for those of you who have subscribed and leave comments. It makes me feel all warm and gooey inside.