I had these lovely organic heirloom cheery tomatoes at home needing to be used, so when I happened upon a nice locally made herbed pizza dough at Whole Foods, I was inspired to put together my first vegan pizza. It was also initially inspired by this picture from Seitti on Flickr.

'Vegan Pizza

The Italian herbed crust was first rubbed with olive oil then a thin layer of tomato pasta sauce. Topped with fresh garlic, spinach, fennel, red bell pepper, sweet cherry tomatoes and Follow Your Heart’s vegan Mozzarella and popped in the oven (it’s finally cool enough to turn it on again) at 425 for 15 minutes. The cheese wasn’t super melty but it had a nice taste and texture. The addition of the fennel here, as in most things, was a stroke of genius.

Update: Darn it. Found out after that fact that the crust was not vegan as it contained butter.

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