- thin crust
- olive oil
- apricot preserves
- roasted garlic
- rainbow chard (heat a little olive oil over medium head, add chard, fry (covered, stirring occasionally) for approximately 10 minutes until pleasantly soft, add salt and pepper to taste)
- a little parmesan
- a little smoked gouda
- thinly sliced brie (I remove the rind)
So good. It’s kind of similar to the last pizza I made with chard, although that one is a lot more work.
Sorry the only picture I have is the bad one I just took of the microwaved leftovers at work (the other slice has red sauce, roasted garlic, yellow peppers, onions, and parmesan/mozzarella/gouda).
We went to the Colorado Cactus and Succulent Society show at the Botanic Gardens yesterday. It was cool. We bought a cactus that’s winter hardy and will allegedly grow to be 5 feet tall. We also got the guy below, who was picked out by Soren. I have a thing for cacti/succulents in glass containers, if that can be considered a thing.
Update: Veganize this pizza by omitting the parmesan, gouda, and brie. Instead, put some homemade parmesan substitute (use a food processor to process equal parts pine nuts and nutritional yeast, plus a little salt) and a very light dusting of vegan mozzarella (Follow Your Heart or Daiya, or homemade if you have it) on the pizza before baking. When the pizza is finished baking, allow it to cool a bit and cut into slices. Before eating a slice, add some homemade brie. (It’s important to add as you eat, because this brie melts right away. If you have leftovers, you’ll want to reheat and then add the brie.)
For homemade brie, follow the first brie recipe (on page 12) in Artisan Vegan Cheese (no affiliate link). It’s very good but be aware that you’ll need several days to make it.