Yum.

I haven’t made this pizza, or any other from scratch, in about two years. This particular one uses every bowl in the kitchen, but it’s worth it. Whole wheat crust, roasted garlic paste, spinach (not used because Trader Joe’s ran out when I was there and I was too lazy to go to another store), pesto, tofu-basil ricotta (substituted for the green garden puree, which I found to be somewhat bland last time), and then the various veggies you see on top – broccoli, green olives and more garlic.

Obviously, this is a date meal (and with all of the olive oil in it, it’s obviously low cal and low fat.) It’s the garliciest garlic pizza in Garlic Town. There’s roughly 1.5 heads of garlic used on each pizza (the recipe makes two.) I live for garlic, and I’ve never met a garlic-based dish that I didn’t like. I should probably look into one of these.

The ricotta came out perfectly, and even Captain Snotty About Vegan Cheese had no complaint, despite the amount of nooch in both the pesto and the ricotta. See? You just have to learn how to tame the savage nooch.

I really should make pizza more often, even if kneading pizza dough for 10 minutes straight is kinda ass.