There’s nothing like the smell of rustic homemade pizza baking in the oven wafting through the air. Start with a delicious gluten-free cornmeal crust and you almost cannot go wrong with pizza toppings! We’ve included a suggested tomato pizza sauce recipe developed by our Marketing Director, Cathleen Mandigo, that is savory, delicate and pairs perfectly with this veggie pizza topped with artichokes, mushrooms, baby kale, and Fresh VeganMozz.
Cornmeal Crust Pizza
Place pizza stone or cast-iron skillet in the oven and preheat to 500°F. Heat the pizza stone or skillet in the oven for at least 45 minutes.
Combine the cornmeal, oat flour, baking powder and salt in a large bowl and whisk to combine well.
Pour in the olive oil and water and mix well. Turn out onto a light floured board and knead for 1 to 2 minutes, until the dough is smooth and pliable.
Divide the dough in two and roll it out on a lightly floured pizza peel into a 10 or 12-inch circle. If you can get it to just under 1/8 inch, it will get very crispy and light and will bubble in places.
In a 3 qt saucepan over medium heat, sauté onion in olive oil until translucent, add garlic and sauté briefly.
Add tomato paste and sauté 2-3 minutes. Sautéing the tomato paste adds depth of flavor to the pizza sauce. Add water (or wine & water), salt, pepper & oregano. Stir and simmer for 1 hour.
Build your own Pizza
Place half portion of pizza sauce on each of the prepared pizza dough.
Slice Miyoko’s Creamery Fresh VeganMozz or Smoked VeganMozz and lay out generously across the entire pizza. Add vegetables to your own taste. We like sliced tomatoes, baby kale, sliced cremini mushrooms, and quartered artichoke hearts.
Bake 10 minutes at 500°F until dough is lightly browned on the bottom, cheese is bubbling & browned.
The Cornmeal Crust recipe appears in The Homemade Vegan Pantry by Miyoko Schinner (Ten Speed Press/Random House, 2015).
Recipe by Jenny Bradley
These sweet potato boats are a sweet and savory balance of healthy decadence! Filled with whole foods and topped with a melty smoky cheese sauce made from our Aged English Smoked Farmhouse. A recipe developed by the very talented Jenny Bradley to highlight the versatility of our Smoked Farmhouse!
Smokey Sweet Potato Boats with Smoked Farmhouse Sauce
Wash sweet potatoes and pierce each one a few times with a fork, then wrap individually with foil. Bake for 40 - 50 minutes, or until soft. Reduce oven to 350F, allow potatoes to cool slightly, then slice each potato lengthwise. Scoop out a small amount of the inside of the potato, leaving about 1/3 -1/2 inch of potato along the sides and bottom of the skin. Place your 4 sweet potato boats back on baking sheet, face up, and bake for another 10 minutes.
Finely chop shallot and garlic cloves, and sauté in a pan lightly drizzled with olive oil on medium heat. Only cook until shallots are translucent, being careful not to brown the garlic. Open can of black beans and drain, add them to shallot and garlic mixture, and cook until heated all the way through and all remaining liquid has evaporated. About a minute before turning off the heat, throw in three cups of spinach to gently wilt. Season with a little salt and pepper to taste, about a hefty pinch each.
While beans are cooking, heat 1 cup soy milk and 1/2 round Miyoko’s Creamery Smoked Farmhouse on medium heat, constantly whisking until cheese has melted into the soy milk. Add more or less milk for a creamier or thicker sauce, whatever your preference!
Pull sweet potatoes from oven and evenly load with bean and spinach mixture, then cheese sauce. Top with a scoop of your favorite sour cream, sliced avocado and sliced green onions or chives!