Pizza & Sandwiches
Vegan Wild Mushroom Pizza
Description
Store-bought pizza dough makes these vegan pies a quick weeknight meal. "The Wild Mushroom & Truffle Pizza has all the right moves to achieve ultimate comfort-food status.
Ingredients
- 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 brussels sprouts), trimmed and shaved lengthwise using a chef's knife (about 1 1/3 cups)
- White truffle oil
Directions
- Divide pizza dough balls evenly into 4 pieces total (about 8 ounces each). Shape each dough piece into a taut ball, and place, seam side down, on a well-floured surface. Cover loosely with plastic wrap, and let rest until dough is room temperature, 1 hour to 1 hour and 30 minutes. Meanwhile, place a baking stone or steel on middle oven rack, and preheat oven to 450°F for 30 minutes.
- Make the garlic ranch:
- Process tofu, vegan mayonnaise, dill, garlic, garlic powder, rice vinegar, red wine vinegar, salt, and onion powder in a blender until smooth, about 30 seconds. Set aside.
- Make the wild mushrooms:
- Heat a large skillet over medium-high. Add butter; cook, stirring constantly, until melted, about 5 seconds. Add shallot and garlic; cook, stirring constantly, until fragrant, about 15 seconds. Add mushrooms, thyme, salt, and pepper; cook, stirring often, until mushrooms are tender, 3 to 4 minutes. Remove from heat; transfer mixture to a medium bowl.
- Place 1 dough ball on a well-floured work surface. Using your fingers, stretch dough into a 10-inch round. Transfer dough round to a lightly floured pizza peel.
- Spread 3 tablespoons garlic ranch over dough round, leaving a 1/2-inch border. Top with 11/2 ounces (heaping 1/4 cup) wild mushrooms, 11/2 ounces (about 1/2 cup) mozzarella shreds, and 3/4 ounce (about 1/3 cup) shaved brussels sprouts.
- Carefully slide pizza onto preheated baking stone in preheated oven. Bake until pizza is bubbly in the center, brussels sprouts are starting to crisp, and crust is charred in spots, 15 to 18 minutes. If needed to get a nice char on top, increase oven temperature to broil with oven rack 8 inches from heat; broil pizza 2 to 3 minutes. Transfer pizza to a cutting board, and drizzle lightly with white truffle oil. Repeat process with remaining dough balls, garlic ranch, wild mushrooms, mozzarella shreds, and brussels sprouts. Serve pizzas alongside remaining garlic ranch, or reserve for another use.
