Pizza for One

One of my favorite things to make for myself when I'm home alone is pizza. I use whatever pita/naan/flatbread I have on hand as crust, leftover sauce from the fridge, and then I go to town on the toppings. I recently made a pretty big grocery trip, and I couldn't help myself when I walked past the antipasta bar at Giant Eagle. I got a little carton of kalamata olives and sundried tomatoes in all their olive-oily glory and I knew they'd be making their way onto a pizza that very day. This is what the process looked like:

Pizzaz!

I chopped up my goods and added some fresh garlic, kale, and mushrooms to the pre-made naan. Usually I skip cheese on my homemade pizzas because A. vegan cheese is trecherous and B. FRIGGIN-EXPENSIVE! However, I had some Follow Your Heart Vegan Gourmet "mozzerella" on hand for the up-coming vegan dinner party I'm throwing for some of my beloved omnivores (more on that later). So I grated a little bit on top. I really believe that moderation is key with vegan cheese--if you only use a little bit, you're less likely to notice the wierd texture and the non-meltiness.

Next time I think I will hide the kale under the other toppings so it gets less crispy. Kale, btw is my new obsession. I've been making green smoothies with it each morning, and seriously, can you get addicted to a leafy green? Anyway, here is the final product before I gobbled it all up.

Love on a plate