every day, i wake up and crave pizza. some of those days, i wake up and make pizza.


making pizza is really the only baking i ever do anymore, but i don’t have a single recipe i can call my own. in hopes of eventually finding one that satisfies my crave, is easy to bake with the equipment i have, and tastes delicious even with only a day or so of fermentation, i’m always trying new dough recipes. my favorites come from Kenji at

yesterday i combo’d Kenji’s pan pizza dough with lightly sautéed veg and a traditional Sicilian focaccia topping, breadcrumbs. the result was a vegan pie that was not only not boring, but really good.


dough – follow the recipe here for the dough basics. i wanted pizza later that day, and not the next day, so i rushed the fermentation. since my kitchen is relatively cold, i’ve been warming my oven to about 200, turning it off, opening the door for a minute, and rising my dough in the warmth that way. room temp works too. i let the dough puff for about 8 hours. i put half the dough in a medium cast iron skillet, and the other half in two small loaf pans. both worked fine.


extra virgin olive oil
1 28oz. can whole peeled plum tomatoes
2-3 cloves garlic
salt, sugar (optional), basil

heat olive oil on mid-low in a small sauce pot, meanwhile mincing garlic. put the garlic in and let it smell up the kitchen, but not burn. hand-squash your tomatoes and put them in the pot, or dump the whole can in and mash with a potato masher (or fork). let that cook for a few minutes, stir, etc. add couple pinches of salt, and one pinch of sugar (if you want a sweeter sauce). after 10 minutes, tear up and incorporate a few big leaves of fresh basil, turn the heat way down, stir, and let chill for another 5. cooking longer on low heat will get your sauce thicker. your pick.


1 bunch of skinny asparagus
2 small packages of shiitake mushrooms, sliced
1 clove garlic, sliced
xv olive oil
vegan butter
1 cup of seasoned breadcrumbs (Stop & Shop’s Italian style panko worked great and are vegan)
1 dried red chili (or sub. red pepper flakes)
1 tsp dried sage
1 Tbsp balsamic vinegar
salt, pepper
fresh basil

while a small sauce pot of lightly salted water comes to a boil, chop the ugly butt-ends off your asparagus, then cut into 3rds. in a large frying pan, heat a small amount of olive oil, throw in your sliced shiitakes, add salt, pepper, and dried sage. sauté until the pan is slightly dry, then add a pad of vegan butter to loosen the bottom stuff. splash with balsamic, turn the heat down, and cook until everything’s soaked up. remove mushrooms from pan. when the water boils, drop the asparagus in for 30 seconds. add olive oil to the pan, along with garlic and crushed chili pepper. remove from pot with tongs or slotted spoon, and place into hot frying pan, salt and sauté for a couple of minutes until tender, but not soft.

coat the bottoms and sides of your pans with oil. add the dough, making sure there are no air bubbles underneath. sauce the dough, top with veggies, then shake a nice layer of breadcrumbs on top. dot the breadcrumb layer with small dabs of the vegan butter. bake at 500+ until the breadcrumb layer gets nice and golden. check the bottom around 15 minutes for crispness. remove when everything looks crunchy. top with fresh basil leaves. pizza time!


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  1. That looks really good. 🙂

  2. Deb says:

    can’t wait to try this

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