Vegan with a Vengeance

still be able to see some of the crust underneath—if you add too much sauce, it may make your dough soggy.
    Sprinkle on the cheese, if using. Scatter half the other toppings randomly over the sauce, making sure that the potatoe slices and fennel lay flat for even cooking. Drizzle a little olive oil on the garlic, potatoes, and fennel so that they don’t dry out while cooking. Use a pastry brush to brush the edge of the crust with a thin layer of olive oil.
    Place the crust in the bottom of the oven on a pizza stone. Check it after 8 minutes. Once the crust is lightly browned, your pizza is ready. It can take up to 12 minutes. Remove from oven and transfer to a large cutting board to slice. Proceed to your next pizza; by this point you should feel like you’re fresh off the boat from the Old Country.

    Some Pizza Tips from a Brooklyn Girl Who Knows from Pizza
    âœ— Don’t overload your pizza with toppings, (a) because veggies contain water that will cook out as it heats, and this water can seep into your pizza dough and we don’t want that; and (b) because the sauce and dough is delicious; it’s nice to have an olive here and there, but if there’s olives or mushrooms or what-have-you all over the thing it takes away from the pizza experience.
    âœ— Once your pizza dough is prepared keep it wrapped in plastic wrap—it dries out fast! If it does dry out in some spots just do your best to rip off the dry parts and use the rest of it.
    âœ— You need a pizza stone for awesome crust. Sure, without one you may be able to get a serviceable crust—but for awesome crust a stone is a must. Its intense concentrated heat will ensure that you don’t wind up with a soggy crust. If for some reason you refuse to procure a stone, place the pizza tray directly on the bottom of the oven in the last 2 to 3 minutes of cooking. If a pizza stone is too pricy you can use a “quarry tile” available at gardening supply stores; they only cost a few dollars. That tip is often attributed to Alton Brown but I remember reading it in a Julia Child book way before Alton Brown shot to fame.
    âœ— Experiment with textures and flavors. As long as you’re not putting worn socks on the pizza it will probably taste good. I’m giving you a few of my favorite pizzas here but also try these toppings
    Roasted Red Peppers
    Roasted Brussels Sprouts (page 125)
    Pineapple and Tempeh Bacon
    Artichoke Hearts
    Roasted Garlic (page 67)

Green Goddess Garlic Pizza
    MAKES ONE 14-INCH PIZZA
    Â 
    This is a delicious and beautiful pizza that is various shades of green and has a delicious roasted garlic base plus more garlic on top for good measure. Because all goddesses should have garlic breath. This has a lot of components that are labor intensive but you will have the makings for dinner for the next two nights-use the remaining Garden Puree and pesto in pasta.
    2 Pizza Crusts (page 128)
    1 bunch spinach, well rinsed, leaves only
    Salt
    2 bulbs roasted garlic (page 67)
    1 tablespoon olive oil plus extra for drizzling and brushing
    Classic Pesto (page 132)
    Garden Puree (recipe follows)
    1 cup chopped broccoli florets
    Â½ cup pitted green olives
    4 cloves garlic, thinly sliced
    Cornmeal
    Preheat oven to 500°F
    Roll your dough out as described on page 129. Cover with plastic wrap or a kitchen towel until ready to use.
    Fill a skillet with about an inch of water and bring to a boil. Add the spinach and sprinkle with salt; cook until spinach is wilted, about a minute. Drain in a colander and run some cold water over it; when cool enough to handle, press out as much water as you can. Set aside.
    Remove the roasted garlic cloves from their skins (you should be able to just squeeze them and the garlic will come out). Place in a bowl and mash with a strong fork. Add a tablespoon of the olive oil and mash into a paste.
    Spread half the garlic paste on the pizza dough. Spoon dollops of pesto on top, about 2 inches apart. Mound here and there 2 tablespoons worth per mound of Garden Puree. Place half the wilted spinach, olives, broccoli florets, and sliced garlic randomly upon the pizza. Drizzle the vegetable toppings with a little olive oil to prevent their drying out. Brush the edge of the crust with olive oil.
    Place the crust in the bottom of the oven on a pizza stone. Check it after 8 minutes. Once the crust is lightly browned, your pizza is ready. It can take up to 12 minutes. Remove from oven and