Vegan’s Fourth City Recipe

preheat

Place a pizza stone or an inverted heavy baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes. If using a pizza pan, preheat oven to 450°F (230°C).

On a lightly floured or oiled surface, stretch or roll the pizza dough to a 10–12 inch round (or desired shape). Transfer to a piece of parchment paper or a lightly oiled pizza peel/pan. Brush the dough surface lightly with 1 tablespoon extra-virgin olive oil to help crisp the crust and prevent sogginess.

Make a quick garlic tomato sauce: finely mince 2 garlic cloves. In a small saucepan over medium-low heat, warm 1 teaspoon olive oil until shimmering, add the minced garlic and cook for 30–45 seconds until fragrant (do not brown).

Add 1 cup crushed canned tomatoes, 1 tsp salt, 1 tsp dried oregano and 1 tsp black pepper. Simmer gently for 6–8 minutes to reduce slightly and concentrate flavors. Taste and adjust seasoning. Remove from heat and let cool 1–2 minutes.

Spoon and spread about 3/4 cup of the warm tomato sauce evenly over the prepared dough, leaving a 1/2 inch border for the crust.

Prepare cashew cream: if cashews were not soaked previously, pour 3 tablespoons hot water over them and let sit 30 minutes; drain. In a blender or food processor combine 3 tablespoons soaked cashews, 3 tablespoons water, 1 teaspoon lemon juice, 1 tablespoon nutritional yeast, 1 teaspoon garlic powder and 1/4 tsp salt. Blend until very smooth and creamy (30–60 seconds in a high-speed blender). Add a splash more water 1 tsp at a time if needed to reach a thick but spreadable consistency.

Using a spoon or small offset spatula, dollop or thinly spread the cashew cream in small circles over the sauced pizza — aim for about 6–8 small dollops (roughly 2–3 tablespoons total) so it melts into pockets while baking.

Distribute 1/2 cup sliced vegan sausage evenly over the pizza, followed by 10 vegan pepperoni slices arranged to cover the pie. Leave small gaps so the cashew cream and sauce can bubble through.

Transfer the pizza (on the parchment or peel) to the preheated stone or baking sheet. Bake at 475°F (245°C) for 9–12 minutes, or until the crust is golden and the toppings are hot and slightly crisp at the edges. If your oven runs hot, check at 8 minutes.

While pizza bakes, toss 1 cup arugula with 1 teaspoon olive oil and a pinch of salt and freshly cracked black pepper to taste (about 1/4–1/2 tsp).

Remove pizza from oven and immediately sprinkle with 1 teaspoon nutritional yeast and 1/2 teaspoon freshly cracked black pepper. Top with the lightly dressed arugula so it wilts slightly from residual heat.

Let the pizza rest 2–3 minutes, then slice and serve.