Here's a topping idea that won me 1st place in a local pizza contest: a little bit of purchased alfredo sauce, sliced mushrooms
sauteed with fresh thyme, caramelized sliced onions, spinach sauteed with garlic and top off with some crispy cooked, crumbled bacon (cook the mushrooms in some of the bacon fat)....
Not exact matches
i used
fresh garlic
sauteed in olive oil and than added that to the melted butter
with the
thyme.
I served it
with some
sauteed farmers market zucchini and carrots
with fresh basil,
thyme and Italian parsley.
I chose to
saute up some shiitakes, criminis and oyster mushrooms
with about 3 tsp of
fresh thyme.
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried
thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine
with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms,
sauteed in a skillet
with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste
with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced
fresh parsley Optional garnish: a teaspoon of
fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
Directions:
Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t
fresh thyme if you have it / Mix milk and egg together
with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top
with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan
with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.
I prepared these by first
sauteing the sliced portabella mushrooms
with a little olive oil,
fresh thyme, salt and pepper.
Add the reserved stock to the pot, along
with the
sauteed shrimp,
fresh thyme leaves and a healthy pinch of salt.