Description
Bake up a pan of pizza dough topped with thinly sliced potatoes, mushrooms and herbs. A great vegan appetizer.
Ingredients
Scale
- 1 lb pizza dough {store-bought or homemade}
- 3 small potatoes
- 1 tbsp vegan buter
- 2 tbsp olive oil
- 1 cup chopped mushrooms
- 1 tsp Italian herb mix
- 1 tsp garlic salt
- 1/4 cup white wine
- 2 tbsp flour
- 1 cup unsweetened soy milk {or your fav nondairy option}
- 1/4 cup thinly sliced onion
Instructions
- First, prepare your pizza dough according to recipe or take out of packaging, and let it rest at room temperature while you prepare the rest.
- Wash and scrub the potatoes well, peel if desired. Slice very thinly. Bring a medium pot of water to a boil, add a generous spoonful of salt, and toss in the potatoes. Cook for 4-5 minutes, until slightly softened but not mushy. Drain and set aside.
- Now, prepare the mushroom sauce. In a medium nonstick pot over medium-high, combine the vegan butter and olive oil. Add in the chopped mushrooms, italian herbs, and garlic salt, and cook until mushrooms are softened and savory (about 5 minutes).
- Add in your white wine, and allow to evaporate off. Now, add in the flour and quickly mix everything together.
- Allow mixture to cook, stirring constantly, for 2-3 minutes. Slowly start adding in the milk, stirring as you go to prevent lumps. Cook sauce until thickened, which should take just a few minutes. Add more salt and pepper to taste.
- Now, preheat oven to 475F. Grease a 9×13 baking sheet with olive oil, and gently arrange the pizza dough inside of it.
- Spread the mushroom sauce on top, and then arrange the potato slices. Finish off with the thinly sliced pieces of onion.
- Cook for 18-20 minutes, until crust is golden brown and cooked through. Let cool slightly and enjoy!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main