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pizza photograph from Freepik

Chef Nancy Berkoff presents inventive solutions on the way to make pizza in your personal house. The knowledge beneath is from a earlier Vegan Journal article.

Make Your Pizza

Preheat oven to 400 levels (you should utilize a toaster oven for particular person pizzas). The microwave received’t work for this — nobody needs a “steamed” pizza.

No matter kind of “dough” you’ve chosen, bake it, if crucial. If utilizing bread, like English muffins or burger buns, slice skinny and toast evenly.

Resolve in your sauce and toppings — we’ve given some solutions beneath. Easy a skinny layer of sauce in your “dough” after which go to city with the toppings — actually pile them on.

Place your masterpiece on a nonstick baking dish and permit to bake till your “dough” is crunchy and your veggies or fruit are cooked to the feel you’d like. Occasions will fluctuate relying on the thickness of the bread you used and the quantity of toppings, however can take as little as 7 minutes or as much as 20 minutes. Make sufficient so you’ll be able to have chilly pizza for breakfast, or pack some for lunch!

Tremendous Pizza Combos

• English muffin topped with mushroom sauce and contemporary and canned mushrooms, chopped canned tomatoes, and chopped inexperienced peppers
• Pita with mushroom sauce, topped with three several types of cooked beans, mushrooms, and onions
• Sliced French bread topped with tomato purée, rosemary, contemporary and canned tomatoes, peppers, and onions
• Baked pizza dough topped with tomato sauce, shredded spinach, basil, oregano, and white beans
• Sliced burger bun topped with tomato sauce, chopped chilies and peppers, zucchini, and mushrooms
• Baked pizza dough with orange juice focus and peanut butter sauce (combine the 2 collectively for the consistency you need) topped with contemporary and frozen strawberries, pineapple, chopped walnuts, and coconut, or topped with canned peaches and plums, shredded dried apricots, raisins, and dates

The whole article may be learn right here: https://www.vrg.org/journal/vj2001nov/2001_nov_cooking_tips.php

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