I'm not sure why, but I've really been drawn to Vegan with a Vengeance lately. I mean, duh, it's a classic. And it's awesome. But I have a ton of cookbooks in my collection (more than 200), and many books tend to get swallowed up. Yet somehow, Vegan with a Vengeance always stands out and more so now than ever.
Last time I made pizza, I used Isa's Pizza Dough: A Novel recipe from VwaV. The recipe makes enough dough for two pizzas, so I froze half. I also made Isa's Pizza Sauce and froze half. And then my sweet neighbor Dennis gave me a big ole bundle of basil (like my alliteration there?) from his giant backyard basil plant a few weeks back. I made some simple walnut-pesto using this recipe (but subbing nutritional yeast for the parm). I froze that too.
So I basically had almost all the ingredients for the Isa Pizza from VwaV in my freezer. As Isa says in the introduction the recipe, a pizza with her namesake has to be awesome. And it is!
There's tomato sauce topped with mounds of pesto and Tofu-Basil Ricotta (also from VwaV), olives, and mushrooms. The rich pesto and creamy "ricotta" are a perfect complement. And while you wouldn't think a tomato sauce would even be necessary on a pesto pizza, it actually goes quite well with the other flavors.
New favorite pizza? Yep. I think so! Here's a close-up.
Also, don't forgot to enter to win a free copy of Cookin' Crunk on Allison's Gourmet blog here.
And don't forget about my Pura Vida Pantry "Juice Here Now" e-book giveaway here.