Sheridan, Drew, and I stopped by Natural Grocers before I headed back to Memphis, and look what I found! Miyoko's Creamery Fresh VeganMozz!
I was sent samples of Miyoko's vegan version of buffalo mozz awhile back, but it was before the cheese hit the market, and it was packaged in water in a tub. The cheese tasted great, but it did dissolve and break down a bit in the water it was packed in. But this new market-friendly version is vacuum-packed, which works much better!
I knew exactly what to do with this mild, soft cashew-based mozzarella. MARGHERITA PIZZA!
Last night, I whipped up the basic pizza dough from Vegan with a Vengeance. That's my go-to recipe. I let it rise slowly in the fridge overnight, and then mid-day today, I took a late lunch and came home from work to remove the dough from the fridge and let it continue to rise in a warm place. I went back to work, and when I arrived home a few hours later, it was ready to go!
This pizza was so simple that I don't even need to type out a recipe. Just make any vegan pizza dough recipe, top with a jarred marinara (I used Prego Traditional), slices of Miyoko's FreshMozz, fresh basil and oregano, and chopped tomato. I went with a yellow farmer's market tomato for a pop of color!
The FreshMozz melts beautifully! When I first removed the pie from the oven, the cheese slices were so melty, they were a tad runny. But I let the pizza cool for about 5 minutes, and they started to firm up to the perfect texture. I'm so glad that I have leftovers for tomorrow!