Illegal Mezcal, Genepy, Salt & Pepper Syrup, Mint & Cucumber

Field Trip

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Vegan 420 & beer, Evel ale by Las Vegas' tenaya creek brewery

In a small bowl, combine warm water (about 100–110°F / 38–43°C) with sugar and active dry yeast. Stir lightly and let sit 5–7 minutes until foamy. In a medium bowl, mix flour and salt. Add the foamy yeast and olive oil to the flour. Stir until a shaggy dough forms, then knead by hand for 4–5 minutes until smooth and elastic (or 3 minutes in a mixer). If dough is sticky, dust with up to 1 tbs extra flour. Form into a ball and let rest, covered with a towel, for 15–20 minutes at room temperature.

Make the dough

While dough rests, stir crushed tomatoes with minced garlic, dried oregano, smoked paprika and a pinch of salt. Taste and adjust seasoning; set aside. The sauce should be slightly loose — about 2–3 tbs for this single slice.

Prepare tomato sauce

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack. On a floured surface, press or roll the rested dough into a roughly 9x6-inch oval or rectangle about 1/8–1/4-inch thick to mimic a pizzeria slice shape. Transfer to a piece of parchment paper or a lightly floured peel. Brush the top lightly with 1 tsp olive oil. Slide onto the preheated stone or sheet and bake 4 minutes to set the crust (pre-bake). Remove briefly from oven.

Shape and pre-bake crust

Spread the prepared tomato sauce evenly over the par-baked crust, leaving a small border. Sprinkle vegan shredded mozzarella and cheddar evenly. Arrange king oyster mushrooms, red onion and bell pepper slices evenly. Bake on the hot stone or sheet for 5–7 minutes more, until edges are golden and vegan cheese is melted and slightly bubbling. If needed, broil 30–60 seconds for color — watch closely.

Assemble and bake

Remove slice from oven and let rest 1 minute. Toss baby arugula with lemon juice, flaky sea salt and cracked black pepper. Top the hot slice with dressed arugula. Optionally drizzle 1 tbs vegan ranch or garlic aioli in a zigzag. Sprinkle a tiny pinch of flaky sea salt over the crust edge.

Finish and dress

Whisk together extra-virgin olive oil, chopped basil, parsley, chives, minced garlic, lemon zest, salt and pepper in a small bowl until emulsified. Taste and adjust lemon or salt. Spoon or lightly drizzle about 1 tsp of the herb oil across the finished slice in a thin line or small dots to evoke the signature '420' finish.

Chill a 12 fl oz bottle or can of Evel Ale (or similar pale/session ale) until about 40–45°F (4–7°C). Pour into a chilled pint or tulip glass, leaving about 1/2 inch headspace. Optional: serve with a lemon wedge on the rim. Serve the hot Vegan Evel Slice immediately alongside the beer. If serving outdoors or very warm, provide ice separately for drink cooling but do not add ice to the beer unless requested.

all-purpose flour

warm water

active dry yeast

sugar

salt

olive oil

crushed San Marzano-style tomatoes

garlic (minced)

dried oregano

smoked paprika

vegan shredded mozzarella

vegan cheddar (shredded)

thinly sliced king oyster mushrooms

thinly sliced red onion

thinly sliced sweet bell pepper (red or yellow)

fresh baby arugula

flaky sea salt

cracked black pepper

lemon juice

optional: vegan ranch or garlic aioli

extra-virgin olive oil

finely chopped fresh basil

finely chopped fresh parsley

finely chopped fresh chives

finely minced fresh garlic

lemon zest

pepper

Evel Ale (or similar pale ale / session beer)

ice (optional for serving)

lemon wedge (optional)

Vegan Evel Slice Combo

Mad garlic, evoo, parsley, served with a side of evel's tomato sauce (vegan option available)

Garlic Deez Knots

5 per order - served with Evel's tomato sauce (vegan option available)

Grandma's Balls

Evel's tomato sauce, (V) cheese, (V) sausage, roasted red peppers & caramelized onions

Fake The Snake

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Vegan Gluten Free

Level up your pizza with our vegan cream!

Jalapeno Cilantro Ranch

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Make Vegan Evel Slice Combo Recipe in just 45m. Vegan 420 & beer, Evel ale by Las Vegas' tenaya creek brewery

Vegan Evel Slice Combo Recipe

Descriptors

Tasting Notes

Food Pairings

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