Name: Vegan Wild Mushroom Pizza
Total time: 135 min
Ingredients: 2 (1-pound) balls fresh prepared pizza dough; All-purpose flour, for dusting; 8 ounces silken tofu (about 1 cup) (from 1 [16-oz.] package); 0.5 c vegan mayonnaise; 1 tablespoon chopped fresh dill; 2 garlic cloves, chopped (about 1 tablespoon); 0.75 teaspoon garlic powder; 0.75 teaspoon rice vinegar; 0.75 teaspoon red wine vinegar; 0.75 teaspoon kosher salt; 0.5 teaspoon onion powder; 1 tablespoon plant-based salted butter (such as Miyoko's Creamery European Style Cultured Vegan Butter); 2 tablespoon finely chopped shallot; 1 garlic clove, finely chopped (about 1 teaspoon); 1 (8-ounce) pkg. mixed fresh wild mushrooms, broken into small clusters or cut lengthwise into 1/4-inch-thick slices; 1 teaspoon chopped fresh thyme; 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 6 ounces vegan mozzarella shreds (such as Numu) (about 1 1/2 cups); 3 ounces fresh brussels sprouts (about 5 medium brussels sprouts), trimmed and shaved lengthwise using a chef's knife (about 1 1/3 cups); White truffle oil

Vegan Wild Mushroom Pizza

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Store-bought pizza dough makes these vegan pies a quick weeknight meal. "The Wild Mushroom & Truffle Pizza has all the right moves to achieve ultimate comfort-food status. The garlic crema balances the mushrooms' earthy flavor, while thinly sliced brussels sprouts add an awesome crunch," says chef Mary Dumont of PlantPub in Cambridge, Massachusetts, who shared her recipe with Food & Wine. "When I was creating the 100% plant-based menu for PlantPub, I wanted to reimagine classic pub fare that everyone knows and loves. It's been the perfect gateway for people to eat food that is better for them and better for the planet." When assembling the pies, keep the toppings sparse in the center as they will slide toward the middle when the dough puffs. For the best results, allow the baking stone to reheat after each pizza to ensure consistently crispy crusts.

Mary Dumont

Published on September 23, 2022

Vegan Wild Mushroom Pizza — Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell

Active Time:

55 mins

Total Time:

2 hrs 15 mins

Yield:

4 (9-inch) pizzas

Ingredients

Dough

2 (1-pound) balls fresh prepared pizza dough
All-purpose flour, for dusting

Garlic Ranch

8 ounces silken tofu (about 1 cup) (from 1 [16-oz.] package)
½ c vegan mayonnaise
1 tablespoon chopped fresh dill
2 garlic cloves, chopped (about 1 tablespoon)
¾ teaspoon garlic powder
¾ teaspoon rice vinegar
¾ teaspoon red wine vinegar
¾ teaspoon kosher salt
½ teaspoon onion powder

Wild Mushrooms

1 tablespoon plant-based salted butter (such as Miyoko's Creamery European Style Cultured Vegan Butter)
2 tablespoon finely chopped shallot
1 garlic clove, finely chopped (about 1 teaspoon)
1 (8-ounce) pkg. mixed fresh wild mushrooms, broken into small clusters or cut lengthwise into 1/4-inch-thick slices
1 teaspoon chopped fresh thyme
1 teaspoon kosher salt
½ teaspoon black pepper

Additional Ingredients

6 ounces vegan mozzarella shreds (such as Numu) (about 1 1/2 cups)
3 ounces fresh brussels sprouts (about 5 medium brussels sprouts), trimmed and shaved lengthwise using a chef's knife (about 1 1/3 cups)
White truffle oil

Directions

Make the dough:

Divide pizza dough balls evenly into 4 pieces total (about 8 ounces each). Shape each dough piece into a taut ball, and place, seam side down, on a well-floured surface. Cover loosely with plastic wrap, and let rest until dough is room temperature, 1 hour to 1 hour and 30 minutes. Meanwhile, place a baking stone or steel on middle oven rack, and preheat oven to 450°F for 30 minutes.

Make the garlic ranch:

Process tofu, vegan mayonnaise, dill, garlic, garlic powder, rice vinegar, red wine vinegar, salt, and onion powder in a blender until smooth, about 30 seconds. Set aside.

Make the wild mushrooms:

Heat a large skillet over medium-high. Add butter; cook, stirring constantly, until melted, about 5 seconds. Add shallot and garlic; cook, stirring constantly, until fragrant, about 15 seconds. Add mushrooms, thyme, salt, and pepper; cook, stirring often, until mushrooms are tender, 3 to 4 minutes. Remove from heat; transfer mixture to a medium bowl.
Place 1 dough ball on a well-floured work surface. Using your fingers, stretch dough into a 10-inch round. Transfer dough round to a lightly floured pizza peel.
Spread 3 tablespoons garlic ranch over dough round, leaving a 1/2-inch border. Top with 11/2 ounces (heaping 1/4 cup) wild mushrooms, 11/2 ounces (about 1/2 cup) mozzarella shreds, and 3/4 ounce (about 1/3 cup) shaved brussels sprouts.
Carefully slide pizza onto preheated baking stone in preheated oven. Bake until pizza is bubbly in the center, brussels sprouts are starting to crisp, and crust is charred in spots, 15 to 18 minutes. If needed to get a nice char on top, increase oven temperature to broil with oven rack 8 inches from heat; broil pizza 2 to 3 minutes. Transfer pizza to a cutting board, and drizzle lightly with white truffle oil. Repeat process with remaining dough balls, garlic ranch, wild mushrooms, mozzarella shreds, and brussels sprouts. Serve pizzas alongside remaining garlic ranch, or reserve for another use.