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Read more Antipasto Pizza Bites Makes 8 small pizzas 1. Preheat the oven to 425F. Line two baking sheets with parchment paper. 2. Slice the eggplant, zucchini, and onion. Mince the chiles. Combine the eggplant, zucchini, onion, chiles, 1/4 cup of the oil, and 1 teaspoon of the salt in a large bowl. 3. Spread the mixture in an even layer on one of the prepared baking sheets and roast for 20 minutes. 4. Remove from the oven and transfer to a plate, rinsing the baking sheet to cool it. Line with another piece of parchment. Turn the oven up to 450F. 5. Divide the dough into 8 pieces and roll out each piece to a round 1/2 inch thick. 6. For pizza sauce, combine tomato paste, oregano, remaining 1/2 teaspoon salt, agave syrup, and remaining 1 tablespoon oil. 7. Mince garlic and mix with the roasted vegetables. 8. Place the pizza dough rounds on the prepared baking sheets, spread with the sauce, and top with the roasted vegetables and vegan cheese. Bake for 8 minutes, or until the crust is golden. TIP: If you dont have time to roast the vegetables for the pizza topping, replace them with a selection of antipasti from your supermarket or local Italian deli. Ingredients 1 eggplant, zucchini, and onion; 3 garlic cloves 1/4 cup plus 1 tablespoon olive oil 1 1/2 teaspoons salt; 1 1/2 tablespoons dried oregano Basic Pizza Dough 4 to 5 tablespoons tomato paste 4 serrano chiles or jalapeos 1 teaspoon agave syrup 1 1/4 cups shredded vegan cheese Read more Read more

Details e-book Vegan Everything

🗸 Author(s): Nadine Horn
🗸 Title: Vegan Everything: 100 Easy Recipes for Any Craving—from Bagels to Burgers, Tacos to Ramen
🗸 Rating : 4.6 from 5 stars (64 reviews)
🗸 Languange: English
🗸 Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
🗸 Supported Devices: Android, iOS, PC and Amazon Kindle

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