Vegan Margherita Pizza and “Blissful Bites” Book Giveaway

It’s Somer Saturday and some magical 20 minute dinners can happen when you have a well stocked fridge and pantry. This Pizza is totally doable start to finish in that time frame IF you have the ingredients/supplies on hand.

Margherita Pizza

Grapefruit sized portion of this 5 minute artisan bread dough (incredibly easy master recipe, I always have some version of it in my fridge, this particular batch was 7 days old and made an absolutely incredible sourdough crust)

Handful of fresh basil (mine was courtesy of Amanda’s garden!) Plus a bit extra for sprinkling at the end

1/4 to 1/2 C. pasta sauce (homemade is best, but jarred will do)

1 C. moxerella cashew cheez slices or other vegan cheese

2 or 3 vine ripened sliced tomatoes

sea salt and freshly ground pepper

Method: Preheat oven to 500 degrees. Roll out refrigerated artisan dough onto a lightly oiled baking sheet. Get it as thin as you can! Prick the dough all over with the tines of a fork. Spread with pasta sauce, I go lighter on it to allow the other flavors to shine through. Arrange cheez, basil and tomatoes over the dough. Sprinkle with a little salt and pepper. Do not let rise (that’s right, no rising time necessary). Bake for 10 minutes or until cashew cheez is nice and browned. Remove from oven and sprinkle with a bit more freshly chopped basil. Drool. Serve with salad greens.

Today’s giveaway is my personal copy of “Blissful Bites: Vegan Meals that Nourish Mind, Body and Planet” by Christy Morgan. Despite the great recipes inside, I’ve hardly used it and think it needs a new home where it will be more appreciated.

Rules of Engagement:

1- You must be a follower of this blog, if you don’t know how to do that, there is a “Follow blog via email” button at the top column to the right. This contest is open to readers in the US and Canada only.

2- You must like this post (click on the title name of this post, then go to the bottom of the post just above comments and push the like button),

3- You must comment below, telling me what you make when you’ve only got 20 minutes to put dinner together!

Winner to be announced Saturday July 28th, 2012. 

Now for the winners of last Saturday’s Giveaway

3 pre-measured essential oil and rosehip blend that you will need for the remainder of this pit paste recipe It will come to you in a cute teeny tiny oil vial, just dump it in your recipe, and voila, Pit Paste!

The winners are:

Christie at Turning Veganese

Debbie at Going Vegan

Vegan Monologue

Winners were selected by using the service. Please email your mailing addresses to me at and I will mail you your prize!

I also want to thank you all for your kind comments and virtual hugs during a particularly tough week last week. You literally helped me to snap out of it, I’m back baby!

The blog also received two kind awards! Thanks also to Caralyn at Gluten Free Happy Tummy for giving me the Sunshine Award! And an equally big thanks to Suz at Avocado and Basil for nominating the blog for the One Lovely Blog Award! You ladies know how to make a girl smile!


80 thoughts on “Vegan Margherita Pizza and “Blissful Bites” Book Giveaway

  1. Oh wow, I was going to “like” this post before I knew there was a contest, that pizza looks amazing!

    Okay, with just 20 minutes, I like to make my husband’s favorite squash dish.

    I simply chop up three medium sized-zucchini and stir fry it using grapeseed oil and a pint of cherry tomatoes (which pop by themselves as they get warm, creating a tomato sauce) I also add onions and garlic. This is so filling, it’s a meal in itself. Or you can add bread. My husband likes to dip French bread in the sauce, but I’ll use Ezekial (spelling?) bread.

    This dish is also a nice side dish to bring to a holiday party.

    • Would you believe it tasted even more amazing then it looked!?!

      Oh, wow, that zucchini and tomato dish sounds like a meal I could really get into! I love all the components! Now on my list of quick fixes!

      Thanks for entering the giveaway!

  2. Shoot. I think most of my meals i make are 20 min. meals. Right now it has been veggie stir fry with egg (sorry, not vegan… yet). I usually keep a big container of rice or quinoa in the fridge for quick stir fries through the week. Lately I have a container with beans, corn, pepper, cilantro and onion (and a drop of lime essential oil) we eat it with baguette bites, toast or rice. It is great.

  3. When I’ve got 20 minutes to make dinner, we have juice: 2-3 apples, 1-2 oranges, 3-4 carrots, 4-5 leaves of kale, a handful of spinach, a big chunk of ginger, a lemon, a cucumber and and a celery heart all go into the juicer. Violá! The best part is feeling like a tiger the next day… ready to pounce on life!
    … but I think this pizza has a good chance to take over.

  4. My 20 minute meals are always a hodge podge of the leftover rice or quinoa and/or lentils and whatever veggies can be sliced quickly, either raw or sauteed to go with the grains and lentils – topped with a homemade dressing or hummus/nutritional yeast like mixture, that is, again, already in the frig. Where would I be without leftovers??? The pizza looks great. Doc thinks my man will be able to eat gluten after the inflammation is gone and oh baby, pizza will be high on the list!

  5. If I only have 20 minutes to cook I always default to veggie drawer salad. Anything is fair game. Top it with nuts, berries, and homemade red wine vinegar.

      • I found a place online that sells vinegar mothers – basically just a bit of unpasteurized vinegar that still has the bacteria that produces the vinegar from the sugar and alcohol. I had no luck with the white wine vinegar, but the red wine vinegar has been doing really well. If you’re interested in starting a batch of your own, I’d be happy to send you some.

      • So cool! I think for now I’ll stick to store bought. If I keep making everything from scratch I’m not going to have any hours left in my day 😉 thanks for the offer though!

    • You could totally eat it. I’m going to do a post on cashew cheez stats someday. Lets just say once ounce of cashew cheez is somewhere in the ballpark of 45 calories and 3 grams of fat.

  6. I love seeing everyone’s 20 minute meals! And your pizza looks delish, what is the sauce? I usually do a thick tomato sauce on pizza but need a lighter one for summer. At this time of year my 20-minute meal is pasta with any-kind-of-herb-or-green pesto (basil! or parsley! or arugula! or kale!) and a green salad.

    • Oh wow, it’s an onion sauteed lightly in olive oil, add a few cloves of minced garlic, then when cooked through add a big can of crushed tomatoes, thin out with a bit of veggie stock (1-3 cups depending on how light you want it). Add basil or your favorite Italian seasonings and salt and pepper to taste

      • Oh, yum! I always think of thickening my pizza sauce, so it never would have occurred to me to thin it with stock, but that looks great! I will have to try it. I always get such good ideas from you! 🙂

      • Thanks Emmy!

        I really like it, because I’ve been making that no knead artisan bread so much, it has such a great flavor that I really like to let it shine through and not get outshone by the sauce!

    • Oh wow, it’s an onion sauteed lightly in olive oil, add a few cloves of minced garlic, then when cooked through add a big can of crushed tomatoes, thin out with a bit of veggie stock (1-3 cups depending on how light you want it). Add basil or your favorite Italian seasonings and salt and pepper to taste.

  7. That pizza looks crazy good! I love it!
    With 20 minutes, we have two options. The first is a heavier one, where I throw canned garbanzos and whatever fresh or frozen veggies (usually peas and onions) in a pan with a bunch of Indian spices and tomato paste for a quick curry. We eat that with brown rice and it’s very satisfying.
    Of course, when it’s warm, we typically just make a giant salad with or without garbanzos or black beans (cold), and whatever other veggies I find. Simple. Easy. Delicious!

  8. Great mouthwatering photo and I feel compelled to make pizza tomorrow night for dinner .. Homemade pizza always tastes better than a bought one for me 😉

  9. I’m not entering the giveaway, since I already have a copy of Christy’s book and I LOVE it. It’s one of my all-time favorite cookbooks–I’ve loved every recipe I’ve made from it. Best wishes to all those entering the contest–I bet you will love this book, too. (reviewed on my blog if you want more info). And that pizza looks yummy–off to check out the “cheese” recipe! 🙂

    • Glad you love it! I’m in a phase right now where I’m being creative in the kitchen and haven’t opened a cookbook for a few months. It’s a good place to be! I do however think Christy is brilliant!

      Let me know if you try the cashew cheez! It seriously changed my little vegan world!

  10. That pizza looks so amazing!
    Quick fix dinner…… hmmm…. Almost always it’s spaghetti with either wheatballs (from Robin Robertson’s Vegan on the Cheap) or Fried Eggplant. I keep both of those things in my freezer always. I’m actually making a batch of wheatballs right now!
    And I hope you’re feeling better lady! Congrats on the awards; you deserve it!

    • I need to make wheatballs! They sound fantastic, and fried eggplant is the stuff dreams are made of! I’m loving all these 20 minute dinner ideas!

      Totally better and thanks for your sweetness! And thanks for entering!!!

    • Amanda keeps one upping me and making hers on the grill…. Some day!

      I need a garden FULL of basil! I adore it!

  11. I desperately need to make your moxerella. And then this pizza. And then baked ziti, Noticing a trend here? I totally ❤ Italian food, and I consider myself a heck of a cook, so there's that.

    As for what I make in 20 minutes, semi-Asian stir fry. Saute garlic and onion in veggie broth, add greens like kale, spinach, chard, or cabbage, and as soon as it turns vibrant, add whatever other veggies you want, i.e. green and red peppers, carrots, peas, etc.

    Give me a few more minutes, and I'll steam some tempeh and throw that in right at the end with a few dashes of soy sauce, ground ginger, garlic powder, and crushed red pepper.

    • Yes, make the moxeralla, then share it on your blog if you wish, it’s one of those recipes I wish I could give to ALL vegans! We all need a little cashew cheez in our lives, it’s a total game changer!

      Yum on the semi-Asian stir fry, I usually do quinoa or millet with mine since brown rice takes so dang long to cook!

  12. Our quick fix for dinner is often non-sausage mixed with carmalized onion and pepper mixture. Great with leftover grain of any kind or breads, depending on what strikes ones’ fancy or what’s on hand.

    I love the recipe for the pizza and do need to get to work on the moxerella; need to find the Pamona Pectin though since I don’t think even our beloved Wegman’s has it. We have to travel an hour or more to get to a real foods store so it’s not a trip we make often although when we do go we stock up as much as our budget allows.

    Thanks for being you!

    Peace to all.

    • Sounds like something that really sticks to the ribs! And one that I want to get my greedy little paws right into 😉

      Shoot, hope it’s not too hard to source the pectin, I know you can order it through their website if the drive is prohibitive, There is also a form on their website where if you take it to Wegmans and try to get them to stock the pectin, Pamona’s will send you a free box! Here is the link

      Pretty cool!

      Thanks for entering the giveaway!

  13. I’m so glad to hear that you’re feeling a little better. You have definitely been on my mind! 🙂

    This pizza looks incredible! I love fresh basil on anything. And it’s so good for you!

    I have been a huge fan of the ginormous salad when I have 20 minutes to make dinner. Every vegetable we have on hand, fruit, some rinsed canned chickpeas and you’re golden. 🙂

    • I’m feeling so much better! Thanks Kristy!

      I love ginormous salads, and I’m glad that I’m not the only way that completes them by using canned rinsed beans! Yesterday’s lunch: Huge head of chopped romaine, fresh salsa, drained and rinsed black beans and the miso cashew ranch. Delicious, simple and it comes together in minutes!

      • Haha! Yay! I always feel like such a cheater when I use canned beans but we go through so many beans, I would have so many bowls of soaking beans on my counter I would have no more counter space!

        I love your miso cashew ranch, by the way! Glorious!

      • My mom is coming up in a few weeks and we are going to can all kinds of beans in pint jars in a pressure cooker. I’ve never been so excited! I seriously never plan far enough in advance to cook beans from scratch. And boiling a pot of beans on the stove for a couple hours feels insane in the summer time!

        Glad you love the ranch. I’ve started thinning it out slightly lately and adding a couple tablespoons of nutritional yeast. It’s not as “Ranchy” tasting, but it sure is delicious

  14. My dinners tend to be pretty light, so my 20 minute go to is sauteed onions, garlic, and tomatoes, with some other veggie and a bean. Tonight I added purslane and white beans.

  15. i want to make that so bad! i am bookmarking this page :p

    i’m on a mission to find that cheese. I am not big on vegan cheese so hoping this will make it on my list :p

  16. Pingback: “Blissful Bites” and “Unprocessed” July Somer Giveaway Winners! « Good Clean Food

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