We made some pizza last night that had done a cold rise in the fridge the night before. We topped it with a sauce similar (maybe identical?) to Jeff's, some tofu ricotta and pesto (both adapted from recipes out of
Vegan With A Vengence), caramelized onions, sauteed white mushrooms, and sliced black olives. We've been doing this topping combination for a while now...we keep talking about changing things up, but it is just so darn tasty. We cooked the pizza on a stone in our gas grill for about six minutes.
Some of the best pizza we've made yet! We paired it with a 2005 Marques de Casa Concha Merlot. This wine has lots of plumb and cherries, but the finish really reminds us of blue cheese. Overall, a very nice pairing.
We made some pizza last night that had done a cold rise in the fridge the night before. We topped it with a sauce similar (maybe identical?) to Jeff's, some tofu ricotta and pesto (both adapted from recipes out of Vegan With A Vengence), caramelized onions, sauteed white mushrooms, and sliced black olives. We've been doing this topping combination for a while now...we keep talking about changing things up, but it is just so darn tasty. We cooked the pizza on a stone in our gas grill for about six minutes. 
Some of the best pizza we've made yet! We paired it with a 2005 Marques de Casa Concha Merlot. This wine has lots of plumb and cherries, but the finish really reminds us of blue cheese. Overall, a very nice pairing.
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