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Rustic Homestyle Pizza

February 20, 2013

Well, I finally got my hands on some vegan cheese — not the most earth-shattering accomplishment, it must be said, but whatever (and it can be made at home, I’ve just not done so yet).  Anyhow, I wanted to get back to posting and thought what better way to bring in the new year of posts than a old family favorite.  If you’re ever in need of pizza and have the following, it is good, relatively cheap, and you don’t have to cart frozen pizza boxes about the place (or place an order with the local parlor).  Without further ado:


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As you can see, there are many ways to make a pizza.  To preface, the the first small image is a shot of the large image, from a different angle.  The second has cut cheese, rather than grated, and no mushrooms or (veg)bacon.  The third has full pieces of (veg)bacon, sliced cheese, and mushrooms.  I didn’t have an onion at the time, or I’d have added some.  The same can be said for pineapple.  I seem to be alone (or at least a rare breed in Britain) in thinking that Hawaiian pizza is stupendously amazing (for those not acquainted with it: ham/veg-ham/veg-bacon, pineapple, onion, and cheese on a normal pizza base with sauce).  I’ve not seen it in shops, but then pizza places don’t really have vegan options so I’ve not looked much.  Scuttlebutt says no though.  All the more reason to make your own. 😉


One panini/roll/cibatta/misc bread-ish product (you can use generic bread too, but it gets a bit too soggy for my tastes)

Onion (if you’d like)

Some variety of (veg)meat — I use the (veg)bacon slices or (veg)turkey, though (veg)sausage cut up works well too.

Vegan cheese –whether you’ve bought it or made it, I’d suggest testing if it melts with any regularity.  There’s something in casein that helps the melting process, I think, so it’s always a bit of a pain– tastes good regardless though. 🙂

Pasta sauce –again you can either make your own with tinned/stewed tomatoes and spices (oregano, basil, and parsley is my usual cocktail), or just get a jar off the shelf–either works.  I grew up using Prego for this bit.

Mushrooms — They’re a great source of protein, just try to get organic, if you can, as they absorb the good and the bad of whatever surface they’re growing on.

Misc Herbs & Spices (add or subtract as you will): Parsley, Basil, Oregao, Chili Flakes, Ground Black Pepper


Cut panini/roll/cibatta/whatever you’re using so you’ve two halves (leave a attached bit between the two if going for the sandwich option–less messy).  Use a spoon to apply pasta sauce to cut surface, leaving sauce-side up on a baking tray/pan.  Add spices at this juncture, as they’re more likely to re-constitute when baked between the sauce and cheese and misc. toppings — if you’re using fresh, this is obviously a bit of a non-issue, but it keeps things contained at any rate 😉 .  I wold suggest adding a (thin) layer of cheese to act as an affixing agent (sounds incredibly palatable, I know), for the veg and (veg)meatstuffs you’ll add later — this applies to either grated or cut preparation options.  Then, the sliced mushrooms, onions, peppers if you’d like, pineapple (not featured here, as explained above), (veg)bacon, (veg)sausage [Note: if you’re using frozen foodstuffs, e.g. the (veg)bacon/sausage/mince/whatever cook it first — it usually just takes a few minutes in a skillet or the like, otherwise it won’t turn out quite right and the whole exercise will be a bust], etc. go on the base, followed by another layer of grated/cut cheese.  As a note, I’ve found higher surface density (e.g. cut sections of cheese) makes it harder to melt — not that it does much of that anyway, mind, but it’s something to be aware of.  If you’re making a sandwich, do all steps except for the first (adding the sauce, and maybe some more spices), only on one side,then close and bake that way — wrap in aluminium foil to avoid burnt edges and bake for about 15 min. at 200°C.  If you’re not making a sandwich, apply toppings to both sides and you’ll get two open-faced sandwiches, or two pieces of pizza, depending on how you look at it.  Bake for about 10-15 min at 200°C.  Essentially, I’d just watch it and take it out when you think it’s done.

Enjoy and please leave comments on how you’ve made it your own. 🙂




From → Recipes

  1. Oh my goodness this looks so good!!

    • Thank you 🙂 I’ve a severe dairy allergy, so this was my Mum’s answer to pizza. And you don’t run into the issue of either having mounds of left over pizza crowding the fridge (unless you deliberately make more than needed) or eating half a box because it happens to be there… which is always a plus, I find. 😉

      • I have never seen an allergist and I am not lactose intolerant by the tests at my doctors but I am unable to digest dairy properly. It makes me very sick!

      • Apparently my parents took me for testing when I was quite young, though I’ve no memory of the event, but discovered feathers and dogs to be allergies (which do effect me a bit). The dairy didn’t happen till after a few midnight dashes to the ER when Mum cut it from my diet. *cheers for Mum* …took Dad (who’s a nurse) and the doctors a few more years to acknowledge it, oddly enough. I have a casein (the whey protein) allergy, rather than lactose, so it causes what appears to be a very bad head cold that can onset from as little as a piece of grated cheese at this point. Nausea has started accompanying it, but that may just be a psychosomatic defense mechanism when something is recognised as having milk in some capacity. I remember reading ( — and they’ve got a recipe database too) that allergies can manifest in lots of funky ways. :/ I hope my rambling is of assistance in some way. Being sick is never good.

      • Being sick is terrible. I have terrible issues with whey – I always have to read the back of chip bags (where I seem to find it most often hidden) to make sure it’s not an ingredient. It does a number on my digestive system! No ER visits tho! Thanks for the info! I’m going to look at that site as well.

      • You are very welcome. I’m going to try making some cheese at some point — the recipes are here, just not the time at the moment. I know it’s probably got slightly different information, as it’s UK based, but Google just popped up: too. Looks interesting, if nothing else. 🙂 I’ve noticed that about crisp packets too. With the exception of a few things, I’ve just taken to going to the ‘allergen advice’ section a lot of things seem to have now. More often than not, milk isn’t mentioned in the ingredients, but is part of the allergen list — best guess is they put it in seasonings at least half the time.

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