Wild mushrooms, fennel, fresh basil, heirloom tomatoes and almond ricotta make for one fancy, delicious vegan pizza recipe. Using the freshest produce you can find makes a big difference in the flavor. Heirloom tomatoes are unreal in this recipe, and no doubt, just because they are heirloom tomatoes. And it’s a hearty pizza. Seriously delizioso!
While the white truffle oil is optional, it is also a very powerful flavor enhancer. If you choose to use it, about 10 drops evenly distributed across the pizza will do the job. Using a very small amount will heighten the mushroom flavor without overpowering the rest of the pizza. If you choose not to use it, the pizza still tastes amazing!
I also used a ready-made vegan crust by Rustic Crust, but you can easily make this recipe gluten free by selecting a gluten free crust. If you opt to make pizza dough or go with a different variety of pizza crust, make sure to adjust the cooking time and temperature accordingly.
Vegan Pizza with Wild Mushrooms, Fennel, and Almond Ricotta
12 inch ready-made pizza crust (see note above)
1 batch of vegan almond ricotta (OR 1 cup of store bought vegan ricotta cheese)
1 large fennel bulb, chopped
2 Tbsp olive oil
8 ounces (OR 2 cups) sliced wild mushrooms (I used cremini, shiitake, and oyster)
1 garlic clove, coarsely chopped
1 Tbsp lemon juice
1 tsp Italian seasoning, divided in half
3-4 medium heirloom tomatoes, sliced
Garlic powder, to taste
Salt, to taste
Black pepper, to taste
Fresh basil, to serve
White truffle oil – optional
1. Place pizza crust on a cookie sheet or pizza stone. Spread almond ricotta evenly over the ready-made crust and set aside.
2. Preheat oven to 450 F. In a large skillet, add fennel, olive oil, garlic, salt and black pepper. Sauté over medium heat for ~5 minutes or until the fennel is soft and slightly browned. Add wild mushrooms and continually stir for 5-7 minutes or until mushrooms cook down. Add lemon juice, and stir until it evaporates away. Spread evenly over the almond ricotta, and sprinkle with ½ tsp Italian seasoning.
3. Top pizza with sliced heirloom tomatoes. Sprinkle with ½ tsp Italian seasoning, garlic powder, salt, and black pepper. Bake at 450 F for 13-15 minutes. Remove from oven and top with fresh basil and evenly distribute ~10 drops of white truffle oil (if using). Slice and serve.
