Vegan Pizza Night

It's Friday night! Time to crack open your favorite beer (we'll be having a New Belgium Fat Tire, watch a movie (TBD) and chow down on some 'za!

Here's a quick, easy recipe for when you'd rather spend time chillin' than cookin' ...


Mediterranean Pizza

Ingredients

• 1 can (14oz) artichoke hearts in water, drained
• 1/4 cup olive oil + 1 tablespoon for sautéing
• 2 cloves of garlic, minced
• 1/2 cup sun-dried tomatoes, rehydrated and cut into thin strips
• 2 tablespoons of pine nuts
• 1/4 pound (4 ounces) mushrooms, sliced
• 2 teaspoons dried basil
• 1 vegan pizza crust
• 1 cup shredded vegan mozzarella (optional - I make mine without, but if I could afford it, I'd make it with Teese)
• vegan Parmesan grated topping
(optional)

Steps

1. PREHEAT oven to 400° F (or crust instructions).
2. PUREE artichoke hears and 1/4 cup of olive oil in food processor
3. SAUTE garlic, sun-dried tomatoes, pine nuts, mushrooms and basil for ~5 minutes over med-high heat.
4. SPREAD artichoke puree over entire pizza crust (we only use 1/2 of the puree because we don't like tons of sauce; and we freeze the rest for pizza another night) and top with veggies, nuts and cheez (if you're using any)
5. BAKE for 10-12 minutes (or according to package instructions), directly on oven rack.
6. SPRINKLE with Parmesan and
7. Enjoy!