Gourmet Pizza

I came across Chloe Coscarelli’s site after reading VegNews and thought a few of her recipes looked yummy. I found a flatbread recipe, and to me it seemed like a different style of pizza.

Her crust (foccacia) recipe is perfect. No matter how hard I try, I can’t screw it up! I vary the recipe to use ½ AP flour and ½ whole wheat flour for added nutrition and it still comes out terrific. I double it (thank goodness for my Kitchenaid!) to always make two varieties of pizza that night, so Kyle has plenty of leftovers for his lunches in the coming days.

Pizza #1 follows her recipe to a 'T' – I top with ½ the recipe of bean puree, then spinach, apples, cooked butternut squash and caramelized onions.



Pizza #2 has the other ½ of the bean puree with a few dollops of tomato paste swirled in, then veggie pepperoni, mushrooms, caramelized onions and Daiya for those who like the taste of cheese (not me!). I normally add red peppers but last night I was all out.



They taste fantastic! Everytime I make these pizzas, Kyle and I fantasize about how much one would charge in a pizzeria to serve some of this good stuff.

I also make the bean puree pretty much on a daily basis. I make big batches of navy beans in my pressure cooker, and freeze in 15oz portions. I pull them out to whip up the puree which is a nice change from hummus and dip in crackers, pita or veggies. Makes me feel a little less guilty about evening snacking!