You may have been asking yourself: “I wonder what Kate did with that second ball of delicious pizza dough…”
Wonder no more!
Since we already covered the dough portion of delicious pizza, it’s time to talk sauce. I like my pizza sauce garlicky, with a punch of oregano and bit of spice. I also want it to have some texture, so it features prominently on the pizza and doesn’t just seem like an obligatory condiment.
The great part of this recipe is that it’s pretty fast. It’s a quick cooking sauce that goes from mise en place to cooling on your counter in about 20 minutes.
I am what you might call a ‘fan’ of vegan cheeses.
In fact, I might be as much a fan of vegan cheeses as I was a fan of dairy cheeses (oh, so very many years ago…). I recently acquired some Fresh VeganMozz from Miyoko’s Creamery. It’s relatively new to the line of Miyoko’s Creamery cheeses and very much in demand. The first time I tried to buy it, went out of stock faster than I could order it. When I saw it was back, I ordered two packages of it immediately, just to be safe.
After having it both hot on pizza and cold in a caprese salad, I prefer the Fresh VeganMozz hot. It’s still pretty tasty, but I don’t like the texture as much when it’s cold. When it’s melted however, it has a delightfully creamy texture and this rich, slightly salty flavor that you expect from fresh mozzarella. It adds such a smooth, buttery mouthfeel to pizza, it’s hard to believe it’s vegan.
What better to make with a fresh mozzarella-style vegan cheese than Pizza Margherita?
Even though it’s the middle of January, we were able to find some really flavorful campari tomatoes at Costco. Good fresh tomatoes are key to this recipe. If you can find some this time of year, grab them. Grab them and then make this pizza! When we were tasting the recipe, I turned to Tom and said “Holy god this is amazing.” It is literally, the best pizza margherita I can remember eating.
In addition the recipe for the Pizza Margherita I made, I’m going to share with you my tried and true pizza crust recipe. It’s long, but worth it.