Vegan Black Garlic Pizza with Veggies

This inventive pizza is loaded with veggies, topped with black garlic cloves, and then adorned with a drizzle of Black Garlic Vinaigrette. It would be great to serve for guests, only you’ll want to eat it all yourself!

Ingredients

For crust:

• 1.5 teaspoons yeast
• 1 cup cornmeal
• 1 cup whole wheat flour
• 1 teaspoon honey or sugar
• 2 Tablespoons olive oil

Tomato Sauce (prepared or homemade)

Toppings:

• Mushrooms, sliced
• Peppers, sliced thin
• Red onion, sliced thin
• Asparagus, parboiled until almost done, then cut into 1-inch pieces
• Green or black olives, sliced
• Baby spinach, ripped into smaller pieces
• Fresh basil, chopped
• Quarter Moon Farm Black Garlic cloves
• Quarter Moon Farm Black Garlic Vinaigrette

Directions

1. Preheat oven to 475 degrees. Preheat pizza stone, if using one.
2. Make a quick pizza crust by mixing yeast with 1/3 cup warm water and honey or sugar; let it rest for 10 minutes until it foams.
3. Add cornmeal, whole wheat flour, olive oil, and another 1/3 cup water; mix thoroughly and form a ball.
4. Let crust rest in bowl for about 30 minutes.
5. Meanwhile, heat tomato sauce or prepare your own by browning two minced garlic cloves in olive oil and adding a 28-ounce can of pureed or diced tomatoes. Simmer on low.
6. Wash and slice vegetables, olives, and herbs — substitute any of your favorites, or anything that is fresh in your garden.
7. Divide dough into 2 balls. Roll out each one into a circle.
8. Top with tomato sauce, then add vegetables, olives, and herbs.
9. Sprinkle with Black Garlic cloves, to taste, then drizzle Black Garlic Vinaigrette liberally over top.
10. Slide pizzas onto cookie sheets or onto pizza stone; bake for 12-15 minutes.

Meat eaters or vegetarians can add shredded cheese or other toppings of choice.