With premade pizza crust, these vegan pies can be whipped up quickly for a healthy and easy midweek dinner. “To become the ultimate in cosy fare, the Wild Mushroom & Truffle Pizza has all the bases covered. The garlic crema softens the earthiness of the mushrooms, and the thinly sliced brussels sprouts provide a fantastic textural contrast. “Mary Dumont, a chef at Cambridge, Massachusetts’ PlantPub, gave Food & Wine her secret recipe. “I set out to reinvent traditional pub food using only plant-based ingredients when I designed the menu for PlantPub. It’s been the ideal entry point for individuals to eat more sustainably and healthily.” Because of how the dough puffs, it’s best not to overstuff the pies with toppings. Reheating the baking stone between pizzas is recommended for the best results.
Ingredients
Dough
- 2 (1-pound) balls fresh prepared pizza dough
- All-purpose flour, for dusting
Garlic Ranch
- 8 ounces silken tofu (about 1 cup) (from 1 [16-oz.] package)
- ½ c vegan mayonnaise
- 1 tablespoon chopped fresh dill
- 2 garlic cloves, chopped (about 1 tablespoon)
- ¾ teaspoon garlic powder
- ¾ teaspoon rice vinegar
- ¾ teaspoon red wine vinegar
- ¾ teaspoon kosher salt
- ½ teaspoon onion powder
Wild Mushrooms
- 1 tablespoon plant-based salted butter (such as Miyoko’s Creamery European Style Cultured Vegan Butter)
- 2 tablespoon finely chopped shallot
- 1 garlic clove, finely chopped (about 1 teaspoon)
- 1 (8-ounce) pkg. mixed fresh wild mushrooms, broken into small clusters or cut lengthwise into 1/4-inch-thick slices
- 1 teaspoon chopped fresh thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Additional Ingredients
- 6 ounces vegan mozzarella shreds (such as Numu) (about 1 1/2 cups)
- 3 ounces fresh Brussels sprouts (about 5 medium Brussel’s sprouts), trimmed and shaved lengthwise using a chef’s knife (about 1 1/3 cups)
- White truffle oil.
Directions
Concoct the dough:
Step-1: Roll the dough into balls, then cut each into quarters (about 8 ounces each). Form each dough into a tight ball and set it on a floured surface with the seam facing down. Wrap the dough in plastic wrap and let it rest for an hour and a half to two hours at room temperature. For the time being, preheat the oven to 450 degrees Fahrenheit and put a baking stone or steel in the centre of the oven.
Preparing the garlic ranch:
Step-1: Blend for 30 seconds the following: tofu, vegan mayonnaise, dill, garlic, garlic powder, rice vinegar, red wine vinegar, salt, and onion powder. Dedicate a separate space for.
Preparing wild mushrooms
Step-1: It requires heating a big pan over medium heat. Toss the butter and melt it for approximately 5 seconds while swirling frequently. Stirring continually, sauté the shallot and garlic for approximately 15 seconds or until the mixture becomes aromatic. Toss in the mushrooms, thyme, salt, and pepper, and simmer for 3–4 minutes, often tossing, until the mushrooms are soft. Take the pot off the burner and pour the contents into a medium bowl.
Step-2: Roll out one ball of dough onto a lightly floured board. Roll out a 10-inch circle of dough with your fingers. Place the dough disc on a pizza peel dusted with flour.
Step-3: Leave a 1/2-inch border around the dough circle when spreading the three tablespoons of garlic ranch. Wild mushrooms (1 1/2 ounces, or a heaping 1/4 cup), mozzarella cheese (1 1/2 ounces, or about 1/2 cup), and sliced brussels sprouts (75 grammes, or about 1/3 cup) make up the toppings.
Step-4: Slide pizza onto baking stone and place in preheated oven. Pizza should be baked for 15–18 minutes until the middle is bubbling, the Brussel sprouts begin to crisp, and the dough is browned in places. You can produce a lovely sear on top by broiling the pizza for 2–3 minutes at a high temperature with the oven rack 8 inches from the heat source. White truffle oil should be used sparingly, only a little after the pizza has been transferred to the cutting board. Finish up with more Brussel sprouts, mozzarella, garlic ranch, and wild mushrooms. Pizzas may be served with the leftover garlic ranch, or they can be saved for later.
Refrigerate the Make-Ahead Dough for up to 24 hours. Make garlic ranch three days before and keep it in the fridge in an airtight jar.
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