Since I'm cycling back through the year again, you'll probably notice a bit of a theme to my seasonal eating. Definitely poke back to my posts from last November, to add to your repertoire this November; the recipes will make nice compliments to one another for menu mixing and matching.
- 1 pre-made thin pizza crust (such as Whole Foods)*
- 1 and 1/4 cups shredded Daiya mozzarella, divided
- 1 pound plum tomatoes
- 1/2 cup chopped fresh basil
- 1 teaspoon dried Italian seasoning
- 2 teaspoons balsamic vinegar
2. Bake at 450 degrees for 10 minutes, then cut the pizza into 8 wedges. A simple salad of bagged mixed greens tossed with your favorite dressing rounds out this quick meal.
*I want to tout one of the best convenience items on the vegan market: As Boboli pizza crust is to the non-veg world, Whole Foods' pre-made pizza crust is to the vegan world. While I normally advocate things like making your own pizza dough, sometimes even I love little short cuts. The crusts are sold two-to-a-pack, and you can refrigerate or freeze the second crust for another use. Throw on a few quick ingredients for topping, and dinner is ready in literally 15 minutes.
4 servings (2 wedges), Calories 305
Super simple, and super fresh tasting, redolent with the classic tomato-basil-mozzarella trio. The little drizzle of balsamic lifted this pizza out of the ordinary, and I would go ahead and use more next time, although just a touch. A thin drizzle of olive oil on top just before serving would move this pizza from tasty to sublime.