Wine and pizza nights are some of my favorite. From scratch, start to finish, it takes about 3 hours to make a pizza-- and that is just the right amount of time to chat and share a bottle of wine with friends.
There is only one way to make a delicious pizza dough: it's Isa's dough from Vegan with a Vengeance. It's best to make a double recipe because, c'mon, I know you're going to want more and as long as you're kneading as rising, you might as well split it in two and freeze the other half.
Here is a pizza a made the other night: it's a BBQ pizza with cashew cream. Toppings include a "ham" style seitan, pineapple, and mushrooms. The BBQ sauce is based off of Candle Cafe, the cashew cream was kinda a throw-together: some portion of soaked cashews to a larger portion of vegetable broth, and the "ham" style seitan is based off of something from La Dolce Vegan. All together, it made something entirely delectable.
The next pizza was inspired by a bunch of produce items in my fridge that needed using, including some very failed kale chips.
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