This is where seasonal eating becomes fun. You find a few key elements, you see a dream and you mix master your way to chopped super stardom. Um, I mean of your own household that is. Same diff. Anyways, as you all know, I have been obsessing over black garlic lately. One, it is visually fucking stunning. Two, it is a superfood on steroids, and three it is fermented. Yes, the big F. Its another hot word and as you’ve probably learned here as well, totally worth all the hype. Needless to say, I’m diggin it.
Anywho… back to the matter at hand, I really wanted to create something with it so you could see an easy way to incorporate it into your meals, even though as previously stated, it needs no accoutrement to be devoured on its on.
So what goes better with garlic?…. Onion, of course! So I grabbed me some walla walla onions and my vision started to unfold. A pizza made of monochromatic heaven. The Chanel, of pizza. the Annie Leibovitz, of pies. And the taste, as chic and bold as those stated here. Ok, yes, there will always be a hit of green, but beyond that, we are looking at a pizza palette fit for, well, me!
Now I do have the added benefit of being able to buy and use Miyoko’s Cheese. Which if you haven’t yet, may solidify your transition to plant based. In canada you can get it through Vegan Supply co, if it is in stock. But if you have no access to, you can either use another plant based cheese, or your dairy cheese of choice, or even a plant based bechamel sauce would work lovely.
I love this pizza for its simplicity, its style, its superpowers, and its complex flavours that work so beautifully together.
K so call up the ninja turtles… its pizza time
RECIPE
vegan, gluten free
*this makes a lovely appetizer or main
INGREDIENTS
- 1 frozen pizza crust (see below)
- 2 tbls coconut oil
- 1 bulb black garlic (you’ll use half. save the other for when you make a 2nd pie immediately after)
- 1/2 block of Miyoko’s Mozzarella cheese ( or cheese of your choice)
- 1 walla walla onion Sliced into rings
- 2 sprigs of rosemary
- handful of arugula
- salt and p
I have been using and loving this brand from Whole Foods called The Gluten Free Chef. They have both Vegan and non vegan crusts in the frozen isle. The crust is fantastic and I totally recommend if you can find it.
METHOD
Preheat your oven to 400 degrees, or follow the directions based on the pizza shell you have purchased
In a medium saucepan over medium heat, add in a tablespoon of coconut oil and your sliced onions. Saute and cook down until nice and carmelized, prob between 10-13 minutes. You want them nice and brown and soft. Crack some himalayan salt over.
On your pizza crust, the kind I used you can use direct as frozen ( because we don’t have no time to defrost sh*t) arrange your toppings, your onions, cloves of black garlic, slices of your mozza, sprigs of rosemary and a handful of arugula… as much as you like can be tossed on afterwards as well. Drizzle with some melted coconut oil, crack some fresh Himalayan salt and black pepper, and toss that bad boy in the oven
It’ll take somewhere between 10-14 minutes depending on your oven. You want to bake it long enough that the cheese and crust start to get that nice tan. So keep an eye out.
Pop out of the oven, let cool for a minute or two and slice away, and serve.
Vegetarian Option… If I were a non vegan, I would crack an egg on this bad boy and let it cook up, or fry one and place it over the bed of arugula to finish. Equally healthy and would be a delicious option for vegetarians.
On your pizza crust, the kind I used you can use direct as frozen ( because we dont have no time to defrost sh*t)
