The MasterPizza

a savory combination of caramelized mushrooms and onions, panko breaded eggplant, and Gardein “chick’n”, with a creamy pesto base and smothered in Daiya Mozzarella.

THE SAUCE

1 seven ounce jar of vegan friendly pesto*
1/4 cup
- vegan butter
- flour
- vegan parmesan
2 cups of soy milk
1 teaspoon of salt

create a rue by combining a 1/4 cup of butter with a 1/4 cup of flour in a pot (medium heat) mixing until a paste is formed | (turn off burner) pour 2 cups of soy milk slowly in while whisk vigorously | (turn burner on) allow mixture to thicken | add pesto | mix until creamy | *I used Seggiano, but homemade would be even better

THE MUSHROOMS AND ONIONS

1 eight ounce container of mushrooms (your choice)
- thinly sliced
1/2 red onion
- thinly sliced
1 tablespoon
- olive oil
- vegan butter
1/2 cup marsala wine
dash of salt

let olive oil and butter heat up in pan | add mushrooms and onions with dash of salt | cook for about 5-8 minutes | add marsala wine | cook additional 5 minutes or until golden brown

THE EGGPLANT

2 cups of panko bread crumbs**
1 cup
- soy milk
- flour
- canola oil
1 large eggplant
- peeled
- thinly sliced

set up a station of 3 bowls | the 1st with 1 cup of flour | the next with 1 cup soy milk | the last with 1 cup of flour | coat each slice of eggplant in flour, then soy milk, then coat with bread crumbs | bring 1 cup of canola oil to a simmer in a pan | fry coated eggplant slices on both sides until golden brown | **CAUTION: read labels carefully when selecting bread crumbs – some contain partially hydrogenated oils or dairy ☠

THE “CHICK’N”

1 package of Gardein seven grain crispy “chick’n strips”
- cut to preference

bake for 20 minutes @ 430 degrees | cut to preference

THE PIZZA

1 organic pre-made pie crust***
2 tablespoons of olive oil
1 bag of Daiya mozzarella style shreds (or preferred cheese)
all of the above ingredients