These vegan pies can be thrown up in a flash thanks to the use of premade pizza dough. Chef Mary Dumont of PlantPub in Cambridge, Massachusetts, shared her recipe for “The Wild Mushroom & Truffle Pizza” with Food & Wine. “The garlic crema balances the mushrooms’ earthy taste, and thinly sliced brussels sprouts give excellent crunch,” Dumont explains. It’s been the great doorway for people to consume food that’s healthier for them and better for the world. As stacking the pies, keep the toppings sparse in the center since they will slide toward the centre when the dough puffs. To get the crispiest crusts every time, you should let the baking stone warm between pizzas.
- To make pizza, you’ll need 2 (1-pound) balls of freshly produced dough.
- Flour, all-purpose, for sprinkling
Buttermilk Ranch with Garlic
- A silken tofu measuring cup (eight ounces) (from 1 [16-oz.] package)
- 1/2 cup of vegan mayonnaise
- Fresh dill, chopped (1 tbsp)
- Two minced cloves of garlic (about 1 tablespoon)
- 1/4 teaspoon of dried garlic
- 1/4 tsp rice vinegar
- 1/4 tsp. of vinegar made from red wine
- one-fourth teaspoon of kosher salt
- 1/2 tsp. of onion powder
Fungal spores harvested from the wild
- a tablespoon of vegan salted butter, such as Miyoko’s Creamery’s European-style cultured vegan butter.
- 2 teaspoons of minced shallot
- 1 minced garlic clove (about 1 teaspoon)
- Pack of one (8 oz.) fresh wild mushrooms of many varieties, split into little clusters or sliced lengthwise to a thickness of 1/4 inch
- 1 tsp. of finely chopped fresh thyme
- An Individual Serving of Kosher Salt, About One Teaspoon
- black pepper, half a teaspoon
- 6 ounces (1 1/2 cups) of vegan mozzarella cheese (like Numu) shreds.
- About 3 ounces (approximately 5 medium brussels sprouts) of fresh brussels sprouts, trimmed and shaved lengthwise with a chef’s knife (about 1 1/3 cups).
- Truffle oil, or white
Prepare the dough:
Cube the pizza dough balls into quarters (about 8 ounces each). Form each piece of dough into a tight ball and set it down on a floured work surface with the seam side up. Wrap the dough in plastic wrap and let it rest for an hour to an hour and a half, or until it has reached room temperature. For the time being, preheat the oven to 450 degrees Fahrenheit and put a baking stone or steel in the center of the oven.
Preparing the Garlic Ranch Dressing
Blender time: 30 seconds for tofu, vegan mayonnaise, dill, garlic, garlic powder, rice vinegar, red wine vinegar, salt, and onion powder. Putting aside.
Cook the chanterelles:
On medium-high, preheat a big skillet. Adding butter and swirling continually until melted takes approximately 5 seconds. Toss in the shallot and garlic, and heat for approximately 15 seconds, stirring frequently, until aromatic. After 2 minutes, add the mushrooms, thyme, salt, and pepper and simmer, stirring often, for another 3–4 minutes, or until the mushrooms are soft. Take the mixture from the stove and place it in a medium basin.
Roll out one ball of dough onto a lightly floured board. Roll out a 10-inch circle of dough with your fingers. Place the dough disc on a pizza peel dusted with flour.
Apply 3 tablespoons of garlic ranch on the dough circle, leaving a 1/2-inch border. Wild mushrooms (1 1/2 ounces, or a heaping 1/4 cup), mozzarella cheese (1 1/2 ounces, or about 1/2 cup), and sliced brussels sprouts (75 grams, or about 1/3 cup) make up the toppings.
Place pizza stone in preheated oven and gently slide pizza onto stone. For about 15–18 minutes, or until the crust is scorched and the cheese is bubbly in the center, the brussels sprouts are beginning to brown, and the pizza is bubbling in the middle. Broil the pizza for two or three minutes if you want a good sear on top, raising the oven rack to a position eight inches from the heat source. Place pizza on cutting board and gently coat with white truffle oil. The remaining dough balls, garlic ranch, wild mushrooms, mozzarella, and brussels sprouts should be used in a similar fashion. You may use the leftover garlic ranch to top pizzas or save it for another dish.