Recipe -- Sarah's Pizza Pie

[Guest guest]

Courtesy of Veggie Jews and " Pete Cohon "

 

Vicolo Corn Meal Pizza Crust (store-bought in freezer section, two

crusts to

a pack)

 

organic pizza sauce (such as Muir Glen or Newman's Own Organic El

Diablo)

 

4 cloves organic garlic, crushed and minced

 

1/2 medium-size organic red onion, finely diced

 

4 ounces organic baby portabella mushrooms, finely diced

 

2 medium-size organic roma tomatoes, diced

 

3 ounces Yves Canadian Veggie Bacon, diced and cooked until crisp

 

3 ounces Vegan Gourmet Monterey Jack Cheese Alternative

 

fresh or dried organic basil to taste

 

pepper to taste

 

Crush and mince the garlic. Spread half of garlic onto the crust of

each pizza. Spread a thin layer of pizza sauce, or your favorite

spaghetti sauce, on top of the pizza. Chop the veggie bacon and put

in pan over medium heat with a small amount of oil (to prevent

sticking). Chop the onion, mushrooms and tomatoes. Top pies with the

veggies, and then with crisp bacon. Grate cheese substitute finely

over the pizza.

 

Bake at 425 degrees for 12-15 minutes. If the cheese substitute isn't

as gooey as you like it, place under the broiler on high for 60

seconds to finish the melting process.

 

Remove from oven and sprinkle with fresh or dried organic basil and

several cranks of freshly ground pepper.

 

Variations:

 

* Organic pesto sauce with organic slivered sweet onions, organic

slivered red potatoes and organic black beans. Sprinkle with Vegan

Gourmet Parmesan Cheese Alternative.

 

* Organic hummus with fresh organic spinach, organic bell peppers,

organic sun-dried tomatoes and assorted diced organic olives.

Sprinkle with fresh organic basil and salt.

 

Makes two 10-inch pizzas

 

Source: Recipe by Sarah Smith

 

[Pacific Daily News, Guam]