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Brussels Sprout Pizza

I haven't had pizza in a while and tonight I was craving pizza like a woman craves Oreos dipped in peanut butter during her third trimester. I decided tonight I was going to scratch my itch and I wanted it to be luxurious. While you have to like Brussels Sprouts to appreciate this recipe, you don't have to compromise on taste eating a vegan pizza.

This is kinda the order I decided to do things:

1/2 onion, thinly sliced
1 tbs EVOO
pinch salt and pepper
About a cup of Brussels Sprouts, stemmed and cut into thin ribbons
1/4 cup Sauvignon Blanc

Preheat the oven to 350.

1) Cook the onions slowly in the EVOO until soft.
2) Turn up the heat to medium and add the Brussels. Saute for 3 minutes then add the wine, cover and cook for 3 minutes.
3) Finish in the oven (about 10 minutes).

a handful of oyster mushrooms, thinly sliced
1 drizzle EVOO

Quickly Saute.

pizza dough (just read the ingredients there are lots of vegan versions.)

Brush dough with EVOO and cook at 450 on pizza stone for 5 minutes without topping.

Base sauce:
1 large shallot, peeled and finely diced
1 tsp EVOO
Salt and Pepper
1/8 cup Sauvignon Blanc

Italian seasoning to taste
1/4 cup cashew cream

Cook the shallots in EVOO for a few minutes. Add the herbs, S&P, and 1/2 the wine and cook until shallots are soft. Add the cashew cream and rest of the wine and cook until thickened. Puree whole sauce to a smooth consistency. Add water as needed to get right thickness.

After cooking the pizza crust for 5 minutes, take it out of the oven and top with the cashew cream sauce, Brussels topping, and oyster mushrooms on top. Drizzle with a little more of the sauce. Cook for 7 minutes.



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