After long debates with myself about calling this “Mexi-corn Pizza” I decided that was a) too racist, and b) too…corny to be posted on the blog. So, Southwest Pizza it is! Which is really more honest, anyway, since this doesn’t exactly resemble Mexican food in any fundamental way. Except for the cilantro and corn. And avocado.
This was one of those meals where I thought, “vegans get to eat this? And it’s healthy?” but it totally is. It’s weird when something feels sinfully good, but is also incredibly good for you. I suppose that’s what veganism is all about.
Southwest Pizza (makes 1 large pizza):
- 1/2 recipe of pizza dough from Vegan with a Vengeance, or any kind of premade or other recipe dough you like.
- 1 jar salsa (use as much as you like. I’d recommend getting something that seems saucy, as opposed to fresh salsa. I like Trader Joe’s.)
- 1 small summer squash, sliced VERY thin
- 6 cloves garlic, sliced
- 1/2 of a small onion, sliced thin
- 1/4 cup frozen corn
- 1/2 package of Trader Joe’s fake ground beef (it’s awesome) or any brand you like. You need about 1/2 cup of total fake meat.
- 1/3 cup daiya pepperjack flavor (you can omit this, but it is delicious!)
- 1 avocado, sliced
- cilantro for garnish. And flavor!
- hot sauce (I recommend Tapatio for this)
Now, roll out your dough. Have I given instructions about how to make pizza before? Yes! The real difference between this pizza and the link is that you order the toppings different: salsa, onions, garlic, squash, corn, then beef. Bake until the squash is done, being careful not to overcook the crust (so if you need to turn down the temp a little, that’s fine). Add the daiya, and cook for 3 to 5 more minutes, until it’s nice and melted. Let the pizza cool and add the cilantro, avocado, and hot sauce.
Other toppings that would taste great: black olives, green onions (sprinkled on with the cilantro), green peppers, and diced green chilies.
My husband gave this pizza a rating of: “It made both my stomach and mouth happy.” Good enough for me!