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Artisan pizza has become the rage in the United States and sometimes even boasts a whole-grain crust, but my guess is that high-fat pepperoni pizza is still number one in pizza sales, unfortunately.
You can make this dish with a traditional crust but this healthy, plant-based version really is a nice change. The pesto and caramelized onions add a ton of flavor to the dish. Try this with arugula pesto for even more of a change.
From Forks Over Knives – The Cookbook
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By Del Sroufe,
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Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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Comments (3)
yummy thanks Chef Del! I might also next time cook my polenta in veg stock and add some nutritional yeast to the polenta. But a winning recipe in my opinion.
Im.made it yesterday, and its really good,thanks for the great recipe
If you’re in a pizzeria’s kitchen, you have probably viewed the same paddle tools the pros use to relocate pizzas out of the oven in preparation and move them back out of the oven. This one is called pizza peel and is especially useful when preparing homemade pizza on a rack or plate.