Mondays can be hard. Waking up for a 7 AM class, patiently sitting through a seemingly pointless biology lecture, withholding frustration in a two-hour Chemistry study session, and then motivating myself to work out in the evening, after all of that, can be hard.
Okay, I'm sorry. I hate complaining, I really do, I just want to establish the dire NEED for this pizza after a long Monday. But why THIS pizza? Why not just order Domino's (vegan-friendly, if you ask) or something? If this picture doesn't convince you of homemade pizza's worthiness, keep reading.
Justifying homemade pizza:
- all ingredients can be found at Trader Joe's - who doesn't love a one-stop-shop?
- they can be prepped, cooked, and finished devouring in under 30 minutes.
- these are made with 100% whole wheat flour, some of the most convenient fresh vegetables, and healthy, creative alternatives to traditional sodium-heavy red sauce, fatty, processed pepperoni and unfriendly cheese.
All of that for CHEAPER than delivery? along with some soothing kitchen-time spent chopping veggies and rolling out dough, bonding with pizza-loving friends? Yes please!
In fact, I'll take four. Thank you very much.
Makes 1 pizza (personal size?)
1/2 Trader Joe's whole wheat pizza dough (or GF dough)
flour, for rolling
2 tbsp. hummus (I love Trader Joe's Tomato Basil flavor)
1 cup kale, chopped and steamed
4-5 cherry tomatoes, halved
1 medium zucchini, diced and steamed
2 tbsp. vegan cheese shreds
Optional: nutritional yeast, 1/4 cup Trader Joe's soyrizo
- Let the dough rest at room temp. for about 10-15 minutes. Heat the oven to 475 degrees F (or whatever the directions on the dough say) and coating a baking pan with flour.
- If using soyrizo, heat a nonstick skillet over medium heat and saute the soyrizo for 3-4 minutes, or until it darkens slightly. It will cook more in the oven. Transfer to a bowl and set aside.
- Coat with flour a spacious flat surface and begin stretching and rolling out your dough. When it's as thick or thin as you like, add toppings - hummus, kale, tomatoes, soyrizo (if using), zucchini, and vegan cheese.
- Bake for about 12-15 minutes, keeping an eye on each pizza, as the thickness of the crust will vary the cooking time.
- Allow to cool for 1-2 minutes, sprinkle with nutritional yeast (if using), then cut into slices and serve.