Pizza/Flatbread

I’ve never met anyone who do not like Buffalo wings.

The flavor combination is just brilliant.

So, that was the inspiration for this pizza.

I also had beautiful homemade vegan blue cheese, and it was perfect for this.

Cauliflower was lightly dusted with flower and then “shallow”-fried.

Once cooked, they were drenched in my special Buffalo sauce.

Thin crust.

Homemade ranch dressing with celery.

Buffalo cauliflower.

Blue cheese.

More Buffalo sauce.

Fresh arugula.

Freshly ground black pepper.

My husband said this was one of the best pizzas he has ever had!

I was in a mood for a good flatbread this morning.

One of the reasons I had my mind set on flatbread was that I wanted to use these beautiful Lion’s Mane mushrooms I got from the local farmers market yesterday.

Lion’s Mane mushrooms, onion slices, chili tofu, mini tomatoes (also from the farmer’s market), hummus, green sauce, Shiso basil.

Super tasty!

The crust is made from scratch, of course (because it always tastes the best).

I was in a mood for flatbread.

With something with interesting flavors.

My homemade “ground meat” was cooked with Moroccan inspired spices, like cumin, cinnamon, and coriander.

Plus a lot of garlic.

And then it was topped off with cool cucumber sauce.

I love it when all the flavors come together to create something delicious!

There are so many things going on this flatbread, and I struggled to name it!!

But Spring Field seems like a good one because of the colors and the freshness you can taste.

One of the toppings is this balsamic glazed super firm tofu.

Also on this pizza you will find fresh arugula and pickled rhubarb.

And then the whole thing was completed with Grlk‘s garlic spread.

This spread is so versatile, and I use it for many different dishes, from sandwiches to sauces.

We absolutely loved it!

Tasty!!

When it comes to flatbread, the flavor combinations are endless.

I like to combine sweet and savory, and this turned out absolutely delicious!!

On this flatbread you will find my mother’s homemade kumquat jam, homemade herbed feta,  red onion slices, fresh oregano leaves, and black pepper.

This was not only tasty but also very pretty.

The colors scream spring!

I was recently in Chicago for a long weekend.

One of the restaurants we always visit while in the city is Kitchen 17.

They are not a pizzeria  because they have many other dishes on their menu.

But we discovered this restaurant as a place that serves great vegan deep dish pizza.

So whenever we go there, we order the same thing every time: deep dish pizza.

We got home.

And within a few days I already had craving for deep dish pizza.

We don’t have Kitchen 17 in the Twin Cities.

So I made it.

Lucky me.

I happened to have homemade vegan mozzarella.

Super delicious!

This year we are celebrating the end of 2018 with pizza.

Cleaning up our fridge was one of the reasons to make the pizza.

We happened to have homemade seitan steak, cheddar cheese, and some veggies.

The inspiration was “philly cheese steak”.

Happy new year everyone!