This thin-style crust works best when you use a light hand with toppings. Because the crust does not rise, it’s important for textural success that you roll out the dough to the correct size—try using a 9-inch round cake pan for reference.
Why rely on store-bought tomato sauce when you can make your own with summer tomatoes? Here, grilled, whole tomatoes are blended with seasonings for a speedy homemade sauce.
Clayudas are a Oaxacan dish similar to pizza. Tortillas are slathered with a spicy black bean purée, baked, then sprinkled with various toppings.
Why Thai for a pizza topping? “I’d been seeing lots of Asian-Western food hybrids but very little that was vegan, so I thought I would change that,” Shane A. Hotakainen explains. This scrumptious dish won 3rd prize in VT's 2007 reader recipe contest.
A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.
This vegan pizza has a Mediterranean flair. A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.
Because this dough is very soft, it’s spread in a lightly greased pan before it rises rather than after. The crust will shrink as it cooks, so be sure to spread the dough all the way to the edges of the pan. A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.
Our favorite strategy for goof-proof grilled pizza is to partially bake the crust in the oven. Add your favorite toppings, then finish your creation on the grill for flame-kissed flavor minus the angst that comes from transferring raw dough to the grill or having it sag between the grates. After rising, the dough can be wrapped in plastic and stored in the refrigerator for up to 2 days; bring it to room temperature before rolling. Par-baked crusts can be wrapped in plastic and refrigerated for up to 3 days or frozen for up to a month. Bring back to room temperature before grilling.
Satisfyingly chewy roasted vegetables mean you won't miss the (mock) meat or cheese on this pie.
To avoid possible exposure to gluten from prepared tomato sauces, whip up this easy version that can be made with ingredients you probably have in your pantry.
Don't be surprised by the batter-like consistency of this speedy dough. It will be very thin and needs to be spread with a spatula or spoon, but once baked, the dough crisps up just like a regular pizza crust.